Cooking Recipes


Eggs can be used in many different recipes. Several of these egg recipes are very simple and eggs are the only ingredient needed. For the recipes where other ingredients are needed, they”ll be listed. Some of these recipes make a nice snack, while others can make up a great meal.

Soft-Cooked Eggs

This is one of the egg dishes that doesn”t require any special ingredients. It”s also pretty easy to do:

  1. First, add just enough water (usually mean a pint of water for each egg) to a pan to cover the eggs and boil the water.
  2. Once the water is boiling, take it off the burner and gently drop in the eggs.
  3. Leave the eggs in the water for five minutes and serve.

Hard-Cooked Eggs

Cooking eggs in this way will let you serve them hot or cold:

  1. First, bring some water to a boil. When the water is boiling, gently drop in the eggs.
  2. Cover the pot with a lid and let sit for approximately 20 minutes.
  3. Remove the shells so that the yolks will not get discolored.

If you want your egg hot, serve immediately. If you want it cold, pour cold water over it and let it sit for a while.

Scrambled Eggs

This is a great way to make eggs at breakfast. They are easy to make, but it”s important not to cook them too long. Cooking eggs too long will make them rubbery. Scrambled eggs can be served with toast or ham and bacon. If you do serve them with meat, make a smaller portion than normal.


  • 6 eggs
  • 3/4 cup milk
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 2 Tbsp butter


  1. Beat the eggs slightly and then add milk and seasonings.
  2. Melt the butter in a frying pan and pour the egg mix into it.
  3. When the eggs start to thicken, stir them. Keep doing so until the entire mix has thickened a little.
  4. Before they are completely cooked, take them off the heat.

If desired, you can use bacon or ham fat in place of butter.

Stuffed Eggs

This is a cold dish that adds a little twist to your eggs. It”s great for picnics or cold lunches and is fairly easy to make. It”s also high in protein, making it a great choice for people who don”t eat meat. The following recipe will serve six people.


  • 6 eggs
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp paprika
  • 1/2 tsp mustard
  • 2 Tbsp vinegar


  1. Cut the eggs in half. It”s up to you whether you cut them lengthwise or crosswise.
  2. Remove the yolks and mash them up, adding salt, pepper, paprika, mustard and vinegar to the mixture.
  3. Fill the egg whites with the mixture and serve. If you like, the plate can be garnished with lettuce, parsley or celery leaves.

Baked Eggs in Cream

This is a good dish to have for breakfast or for a luncheon. It”s not only good, but it”s also very high in food value. The following recipe will serve six people. It can also be served with toast if you want it.


  • 6 eggs
  • 1 Tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup cream


  1. Grease six small baking dishes and break an egg into each one.
  2. Place a small piece of butter on top of the eggs and add the salt and pepper.
  3. Pour two tablespoons of cream onto each egg.
  4. Place the backing dishes in a shallow pan of hot water and bake them at 350?F until the eggs are as hard as you”d like them. Serve hot.

Clipped Eggs

Clipped eggs make a great meal for someone who is sick and will satisfy almost any child. These eggs are high in food value as well, making them a good option for anyone looking to avoid meat. In addition, it”s a very attractive dish, making it a nice choice for dinner parties or other gatherings. The following recipe will serve six people.


  • 6 pieces toast
  • 3 Tbsp butter
  • 6 eggs
  • 1/2 tsp salt
  • 1/8 tsp pepper


  1. Use some of the butter to butter your toast.
  2. Separate the egg yolks and whites, being careful not to break the yolks.
  3. Beat the whites stiff and then put an equal amount on top of each piece of toast. Make a hole in the center of the whites and drop the yolk into it.
  4. Season with salt, pepper and what is left of the butter.
  5. Bake until the yolk is set and the whites are slightly browned. Serve hot.


Woman”s Institute of Domestic Arts and Sciences, Inc. (2003).Egg Recipes. Retrieved April 30, 2008, from the Project Gutenberg Web site:


 Posted on : September 18, 2013