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BREAKFAST

 

SOUTHERN POTATO PANCAKES 1 cup sifted flour 2 teaspoons baking powder 1 tablespoon sugar 2 tablespoons applesauce* 1 egg, separated 1 medium potato - grated, raw 1/2 teaspoon salt 2/3 cup milk

Preheat skillet over medium heat while mixing batter. Test for proper heat; a few water drops on surface will sizzle and break into smaller drops. If drops disappear immediately, heat is too high. Beat egg white until fluffy; add yolk and other ingredients and beat until smooth. Bake immediately in preheated skillet until bubbles form and edges brown; turn once. *Applesauce is used in lieu of oil. Oil is often added to a recipe to keep foods from sticking. When no oil is used, you may want to use a non-stick cooking spray until you become more familiar with your cookware and your stove’s heat settings.

 

SOFT COOKED EGGS Desired amount of eggs Water

In a cool pan, place eggs and 2 tablespoons water for one egg, adding 1 tablespoon for each additional egg, up to six. (Use 1/2 cup water for more than 6 eggs.) Cover pan. Cook on medium heat until steam appears, about 2 minutes. For electric range, turn off heat. For gas range, turn flame to as low as possible. Time eggs from the instant steam appears. Continue cooking 3-4 minutes for soft cooked, 5 minutes for very firm white and medium soft yolk.

 

HARD COOKED EGGS Desired amount of eggs Water

Use same method as above, adding water for additional eggs. Cover. Place over medium heat and cook for 5 minutes. Turn burner to low or simmer and leave covered 10 minutes. Cool in cold water, then peel.

 

FAVORITE EGGS Desired amount of eggs Water Butter, Margarine or Cooking Spray

Melt 1 or 2 tablespoons butter or margarine in clean skillet over medium-low heat or coat with non-stick cooking spray and turn burner on medium-low heat.  Break eggs into pan, cover and turn off heat. For sunny-side up eggs, leave pan covered 1-1/2 minutes. For harder cooked eggs, lift lid and check until eggs are of desired doneness.  Eggs cooked this way need no turning.

 

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