Smart egg cooking molds 6 pcs

Three-way omelets

Ingredients:

• 1 large egg
• 3 teaspoons egg whites
• 3 teaspoons egg substitute
• salt and pepper

Whole-egg omelet:

1. Crack 1 large egg into a bowl
2. Season with salt and pepper
3. Whisk
4. Pour into the mold, 1 cm below the top
5. Close the mold and place it in boiling water
6. Cook for approximately 13–15 minutes

Egg-white omelet:

1. Season 3 teaspoons of egg whites with salt and pepper
2. Pour into the mold, 1 cm below the top
3. Close the mold and place it in boiling water
4. Cook for approximately 12–14 minutes

Egg-substitute omelet:

1. Season 3 teaspoons of egg substitute with salt and pepper
2. Pour into the mold, 1 cm below the top
3. Close the mold and place it in boiling water
4. Cook for approximately 13–15 minutes

Deviled eggs

Ingredients:

• 4 large eggs
• 2 tablespoons mayonnaise
• ½–1 teaspoon yellow mustard
• ¼–1 tablespoon sweet paprika
• salt and pepper

Method:

1. Crack 4 eggs one by one into 4 molds
2. Close the molds and place them in boiling water
3. Cook hard-boiled for approximately 13–16 minutes
4. Remove the molds from the water
5. Carefully release the hard-boiled eggs from the molds
6. Scoop the yolks out of the whites into a bowl
7. Add mayonnaise, mustard, sweet paprika, salt and pepper
8. Mix
9. Fill the hollowed egg whites with the mixture using a piping bag with the corner cut off

Egg salad

Ingredients:

• 4 large eggs
• ¼ cup mayonnaise
• 1 finely chopped celery stalk
• 1 finely chopped spring onion
• 1 tablespoon Dijon mustard
• salt and pepper

Method:

1. Crack 4 eggs one by one into 4 molds
2. Close the molds and place them in boiling water
3. Cook hard-boiled for approximately 13–16 minutes
4. Remove the molds from the water
5. Carefully release the hard-boiled eggs from the molds
6. Dice the eggs and place them in a bowl
7. Stir in all the other ingredients
8. Mix thoroughly
9. Serve, for example, spread on toast with blueberries

Egg-substitute omelet with goat cheese and fresh herbs

Ingredients:

• 6 tablespoons egg substitute
• 1 tablespoon crumbled goat cheese
• ½ teaspoon ground parsley
• ½ teaspoon chopped chives
• salt and pepper

Method:

1. Mix all the ingredients in a bowl
2. Gradually fill the molds to 1 cm below the rim
3. Close the molds and place them in boiling water
4. Cook for approximately 13–15 minutes
5. Remove the molds from the water
6. Carefully release onto a plate
7. Garnish with a little chives

Greek egg-white omelet

Ingredients:

• 6 tablespoons egg whites
• 2 teaspoons crushed spinach
• 2 teaspoons crumbled feta cheese
• salt and pepper

Method:

1. Mix the ingredients in a bowl
2. Gradually fill the molds to 1 cm below the rim
3. Close the molds and place them in boiling water
4. Cook for approximately 12–14 minutes
5. Remove the molds from the water
6. Carefully release onto a plate
7. Garnish with a little spinach

Eggs Benedict with hollandaise sauce

Ingredients:

• 2 large eggs
• 2 slices of cooked Canadian bacon
• 1 English muffin, halved and toasted
• 1 tablespoon chopped parsley
• salt and pepper
• Hollandaise sauce:
• 4 tablespoons melted butter
• 2 egg yolks
• 2 teaspoons fresh lemon juice
• a pinch of salt

Method:

1. Separate the yolks from the whites
2. Pour the whites into the molds, 1 cm below the rim
3. Close the molds and place them in boiling water
4. Cook soft-boiled for approximately 8–10 minutes
5. Meanwhile, mix the yolks, lemon juice and salt
6. Gradually add the melted butter while stirring constantly
7. Microwave on high power for 15–20 seconds
8. Arrange the halved English muffin on a plate
9. Place slices of Canadian bacon on each half
10. Remove the molds from the water
11. Carefully release both eggs onto the bacon slices
12. Finally, pour over the hollandaise sauce and sprinkle with chopped parsley
13. Serve, for example, with fresh strawberries