Egg Sauce Food

CHOPPED EGG SAUCE

Steps:

• Melt butter over low heat in a heavy saucepan.
• Stir in flour, increasing heat if necessary until the mixture gently bubbles.
• Cook 2 minutes.
• Remove pan from burner, add milk, stir and return to stove over medium high heat.
• Cook, stirring constanly, until mixture comes to a boil.
• Reduce heat to medium and cook 2 minutes, stirring constantly, adding more milk if the sauce becomes too thick.
• Season with salt and pepper, add chopped egg and mix.

HOLLANDAISE SAUCE

Steps:

• Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
• Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
• Yield: 4 servings

EGGS IN TOMATO SAUCE

Steps:

• Heat the olive oil in a large saute pan and add the tomato sauce. Bring to a boil.
• Add the eggs, one at a time to different spots in the pan, allowing them to cook right in the sauce. Scatter the scamorza or mozzarella cheese on top.
• Simmer on low to medium heat, with lid on, for approximately 5 minutes.
• Remove the lid, and add the torn basil leaves at the very end. Season with salt and pepper, and serve immediately.
• Heat the olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together.
• Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
• Season with salt, to taste. Add basil leaves at the very end.

EGG SAUCE

Steps:

• Dice onions, tomatoes and 1 scotch bonnet pepper (depending on how hot you want it to be) or can be replaced with black pepper.
• Add the diced onions, tomatoes and pepper into a pot, and cook until some of the juices are dried up.
• Then add a table spoon or 2 (enough to cook the eggs) to the mixture
• Fry for a little bit, then add seasonings ( suya pepper gotten from Tesco, any other type of seasoning pepper can be used, garlic powder, Nigerian knorr seasoning cubes stock cubes can be used instead but not diluted with water, thyme, pinch of salt and any other seasoning you like)
• Then add the eggs and cook until well done.

MAMMA RITA'S EGGS AND TOMATO SAUCE

Steps:

• In skillet or frying pan, warm oil over medium heat. Add tomatoes to skillet and cook until juices begin to evaporate, about 3 to 5 minutes.
• Break eggs into skillet and cook to desired firmness without breaking yolks. Season to taste with salt and pepper.

SALMON WITH EGG SAUCE

Steps:

• Preheat the oven to 450°F.
• Rinse the fish and pat dry with paper towels. Lay the fish on a large piece of heavy-duty aluminum foil. Put half the lemon slices inside the fish's cavity; place the remainder on top. Fold the foil to encase the fish, securing the ends sono liquid escapes during baking. Place the package in a large roasting pan.
• Bake for about 45 minutes, until the fish flakes easily.
• While the fish bakes, prepare the sauce. Melt the butter in a med saucepan over med heat. Stir in the flour to form a smooth paste. Cook for about 2 minutes, then slowly stir in the milk and continue cooking, stirring constantly, until the sauce thickens, about 2 minutes more. Add the parsley, eggs, and salt and pepper to taste.
• Divide the salmon into serving portions and spoon the sauce over each before serving.

JAPANESE EGG YOLK SAUCE

Steps:

• In a medium bowl, beat egg yolks and lemon juice with a wooden spoon. Beat in vegetable oil a few drops at a time, beating well after each addition until the mixture begins to emulsify. When all of the oil has been incorporated, stir in the miso, salt, white pepper and grated yuzu. Refrigerate in a squeeze bottle for convenient application.