Scrambled Egg Whites With Scallions And Veggie Bacon Food

BREAKFAST STUFFED SCALLION PANCAKES

Steps:

• Whisk together the flour and 1 teaspoon salt in a large bowl. Add the boiling water and stir with a rubber spatula until blended. If the dough is dry, add up to 2 more tablespoons water (it does not have to be boiling). When the dough is cool enough to handle, knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
• Meanwhile, stir together the sesame oil and scallions in a small bowl and set aside.
• Divide the dough into 4 pieces and keep covered. One at a time, roll each piece into a 7-inch circle about 1/16 inch thick. Spread one-quarter of the scallion mixture evenly over 1 dough piece. Roll the dough up tightly like a jelly roll. Coil the dough into a circle, cover and set aside. Repeat with the remaining dough pieces and scallion mixture.
• Flatten each coil with your hand on a floured surface, then roll with a floured rolling pin into a thin 8-inch circle. Carefully transfer the pancakes to a large baking sheet lined with parchment. If you need to stack the pancakes, put additional parchment paper between the pancakes so that they do not stick together. Cover and refrigerate for 1 hour.
• Heat a large nonstick skillet over medium heat and add the bacon. Cook, flipping halfway through, until the bacon is crispy, 12 to 15 minutes. Transfer to a paper towel-lined plate. Reserve the bacon fat in the skillet.
• Heat a medium skillet over medium-high heat. Pour a thin layer of vegetable oil into the skillet. Add 1 dough round and cook until golden brown and crispy in spots, 1 to 2 minutes per side. Transfer the pancake to a paper towel-lined baking sheet. Repeat with the remaining pancakes, adding more oil as needed.
• Return the skillet with the bacon drippings to low heat. Whisk together the milk and eggs in a medium bowl with a large pinch of salt and pepper. Pour the egg mixture into the skillet and cook, stirring the eggs and scraping the sides and bottom of the skillet as needed, until small curds form and the eggs are just set, 6 to 8 minutes. Turn off the heat and gently stir in the Cheddar.
• Divide the cheesy eggs among the 4 pancakes, gently spreading the eggs over one half of each pancake. Lay the bacon over the eggs and sprinkle with the cilantro. Fold each pancake in half, then fold in half once more like a crepe.

SCRAMBLED EGG WHITES

Steps:

• Separate the eggs and add the egg whites and salt to a mixing bowl. Whisk until the eggs appear somewhat frothy, about 30-45 seconds.
• Add the oil to a medium-sized, non-stick saute pan over medium heat, and allow to come to temperature.
• Once the oil is heated through, swirl it to make sure it is evenly coating the pan, and then pour in the egg whites and allow the mixture to sit, undisturbed for about 30-45 seconds (just until the outer ring of the eggs begins to look opaque).
• Reduce the heat to medium-low and begin working from the outer edges of the pan, using a silicone spoon or spatula, begin gently pushing the eggs toward the center, allowing the uncooked egg to flow over and spill outward, toward the perimeter of the pan. Resist the urge to stir.
• Continue with this process until the eggs are no longer in liquid form. Turn off the heat. Then, slowly begin gently folding the eggs within the pan so that any uncooked portions make contact with the bottom of the saute pan. Continue folding until the egg whites are done to your liking.The entire process should take no longer than 2-3 minutes for a soft scramble. Remove from the heat and serve right away.

CREAM CHEESE AND SCALLION SCRAMBLED EGGS

Steps:

• In a medium non-stick skillet cook the scallions in the butter over moderate heat, stirring occasionally, until soft. In a bowl whisk together the eggs, cream cheese and salt and pepper. Pour the mixture into the skillet and cook over moderately low heat, stirring, or until cooked. Transfer to a serving plate and sprinkle with the chives or scallions.

SHEET-PAN BACON EGG SANDWICHES FOR A CROWD

Steps:

• Preheat the oven to 350 degrees F. Spread the bacon pieces in a single layer on an 18-by-13-inch sheet pan and drizzle with vegetable oil. Bake until crisp and lightly browned, about 15 minutes, stirring halfway through. Remove the pan from the oven but do not drain the fat or remove the bacon. Reduce the oven temperature to 300 degrees.
• Meanwhile, whisk the eggs, half-and-half, scallions, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Redistribute the bacon evenly on the sheet pan, then pour the egg mixture over and top with tomatoes and cheese. Return the pan to the oven, being careful not to spill, and bake until the eggs are just set, about 25 minutes.
• Let the eggs cool 5 minutes before cutting. Meanwhile, warm the buns in the oven on a separate baking sheet. Use a knife or pizza cutter to cut the eggs into 16 even portions and place them between the bun halves. Serve the sandwiches with hot sauce on the side.

SCRAMBLED EGG WHITES W/ SHIITAKE MUSHROOMS AND TURKEY BACON

Steps:

• Heat a 9" nonstick skillet over medium high heat and coat with non-fat vegetable cooking spray.
• Take the two strips of turkey bacon and pan heat until cooked through and crispy ? approximately 1 - 2 minutes for each side. Remove the bacon from the pan and immediately
• Place the mushrooms in the same skillet and sautÃ?© until slightly browned ? approximately 1 - 2 minutes. Remove from heat and set aside.
• In a small bowl, whisk together egg whites and water. Season to taste with the pepper. Place the eggs in the nonstick skillet and stir until cooked through - approximately 1 minute or until the edges begin to set. Do not overcook.
• Arrange the eggs and the mushrooms on a plate, sprinkle with parsley and add two strips of turkey bacon on the side.

REGULAR SCRAMBLED EGG WHITES

Steps:

• Scramble the eggs in a mixing bowl with 1 yolk, add a dash of milk (or water if you are competition dieting) - this makes the eggs more fluffy and a little nicer to eat. Put salt and pepper and a dash of Worcestershire sauce to taste.
• Top with sauce made from 50% Tomato Sauce (Ketchup) and 50% Thai Sweet Chili Sauce.

CREAMY SCRAMBLED EGGS WITH DICED BACON

Steps:

• Cook bacon pieces in skillet until crisp.
• Remove from pan and drain on paper towels.
• Remove bacon grease from skillet, wash and dry pan and return to heat.
• Scramble eggs and add half and half and mix well.
• Add butter to heated pan and add egg mixture.
• Let the eggs set a bit and then sprinkle bacon over.
• Stir eggs until soft set or until they are done to your liking.
• Note: I sometimes also add small diced cubes of cheese when I add the eggs to the pan. Then proceed with recipe.

CHEDDAR, BACON, AND SCALLION SOUFFLé

Steps:

• In a small heavy saucepan cook the scallion in the butter and the reserved bacon fat over moderately low heat, stirring, until the scallion is softened, stir in the flour, and cook the roux stirring, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Remove the pan from the heat and whisk in the cayenne, the Cheddar, and salt and pepper to taste, whisking until the cheese is melted. Add the egg yolks, 1 at a time, whisking well after each addition, and whisk in the bacon. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the cheese mixture, and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 1 1/2-quart soufflé dish and bake the soufflé in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is puffed and golden. Serve the soufflé immediately.

SCALLION EGG WRAP

Steps:

• Beat the eggs and 1/4 teaspoon salt with a fork until almost blended with some yellow streaks remaining.
• Heat a small nonstick skillet over medium heat. Put the tortilla in it and turn until warm and pliable, about 1 minute. Transfer to a plate.
• Raise the heat to medium-high. Add the oil to the skillet, then the scallion and 1/8 teaspoon salt. Cook, stirring, until just bright green and tender, about 30 seconds. Add the eggs, vigorously stir with a silicone spatula to scramble lightly, then quickly spread in an even layer. Scatter on the cilantro and pickled greens, if using, then immediately press the warmed tortilla on top and let cook until the egg just sets and sticks to the tortilla, about 30 seconds. Flip onto a plate, egg facing up.
• If using, drizzle the hoisin sauce and chile paste over the egg and sprinkle with sesame seeds. Fold in quarters and serve immediately or wrap in foil to eat out of hand.

EASY SCRAMBLED EGGS AND SCALLION

Steps:

• Beat eggs.
• Heat skillet and pour light coating of olive oil.
• Heal oil for about a minute.
• Add diced scallions and fry for about 30 seconds.
• Add eggs.
• Fry for about 2 minutes or until eggs are desired consistency. I use a rubber spatula to break up the egg mixture as it fries.
• Salt and pepper to taste.
• Enjoy!