Egg Patties Food

EGG PATTY

Steps:

• Preheat oven to 400 degrees F.
• Choose a round, oven-safe glass or ceramic bowl with a flat bottom. This diameter of the flat, bottom part of the bowl will be the size of the egg patty.
• Spray the round, oven-safe glass or ceramic dish with cooking spray. Note: Do not use metal bakeware.
• Use the table below in "Notes" to find the corresponding number of eggs, water, and baking powder required based on the size of the egg patty.
• In a separate bowl, whisk together the water and baking powder.
• Add the egg and whisk vigorously until the mixture is fully combined and nice and even in color. This takes about a minute. You should no longer see any clear clumps (egg white).
• Pour the scrambled egg mixture into the greased, round, oven-safe glass or ceramic dish. Refrain from adding more egg than recommended as the egg will start to crawl up the sides of the pan.
• See the table in the "Notes" section below for suggested baking time. Use this time as a guide only, as cook time varies widely based on the type of dish used. We recommend peeking at the egg a couple minutes early, then checking on the egg every minute until done. The egg is done when the center of the egg is set/dry to the touch. Note: we found porcelain bakes faster than glass and stoneware.
• Season egg patty with salt and pepper, to taste.
• Enjoy!

SICILIAN EGG PATTIES

Steps:

• Sauce: Saute onion in oil in a heavy sauce pan until soft.
• Add tomatoes, garlic, and tomato paste.
• Bring to a boil then reduce heat and simmer 10 minutes, adding water if sauce gets too thick.
• Season with salt, add basil, stir and remove from heat.
• Patties: Mix together all ingredients except oil.
• Heat oil in a 12 inch skillet.
• Working in batches, drop rounded tbls of egg mixture into skillet and cook patties until golden and puffed, about 2 minutes per side.
• Drain on paper towels and adding more oil to skillet as needed.
• To Finish: Add tomato sauce and patties to skillet and simmer turning once for 5 minutes total.

SHRIMP EGG FOO YOUNG

Steps:

• Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
• Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.

EGG PATTIES

Steps:

• Boil the potatoes, peel, mash well and keep aside.
• Peel and chop the onions. Wash the tomato and green chillies and chop them very fine. Clean, wash and chop the coriander leaves.
• Heat a tablespoon of ghee and fry the onion till pink. Add the tomatoes and cook for a few minutes.
• Add salt and chopped coriander leaves and stir to mix well. Break in five eggs one by one, stirring continuously till the mixture thickens and sets.
• Remove from heat and cool.
• Beat the remaining egg well in a saucepan and keep aside.
• Knead the potato dough again and make flat cases. Place a heaped spoonful of egg mixture in the center and fold in the sides to seal the stuffing.
• Press between your palms to make a flat cake.
• Heat ghee in a pan and dip each patty in the beaten egg, roll in breadcrumbs if desired and fry till golden brown.
• Serve hot with tomato sauce or chutney.