Recipes with Egg yolk

Skagentoast

Start with mayonaisen. Mix the egg yolk, mustard, vinegar and salt in a bowl, Pour in the oil in a thin beam under still whipping, style mayonnaisen cool. Arrow shrimp and chop them roughly. Mix shrimp and dill with 1 dl mayonnaisen. Season with white pepper a

Neapolitan dish with turbot and lobster

Start with making Neapolitan husk. Roll puff pastry out. Low 4 shells in an appropriate size, e.g. put dough out over an upside-down Cup. Behind the shells in the oven. Pighvaren skures with a stiff brush dipped in coarse salt and then rinse thoroughly (do

Apple lattice pie

Break up the butter in the flour and baking powder. Add sugar, eggs and lemon juice. Knead the dough together. Take 1/3 of the dough from and put it in the fridge. Line a pie form with the rest of the dough. Tube æblemosen with Rome and a little sugar. Advanta

Sponge cake with nuts

Stir in butter and sugar, add egg white and egg yolk, one at a time and stir it evenly. Sift flour and baking powder, and stir the dough well. Turn the raisins and nuts in a little flour before they turned into dough. Came the dough in a greased melstrøget 1 l

Bamboo shoots with broccoli

Heat the oil in a pan. FRY broccoli, bamboo shoots and onion in 4-5 minutes. Add a little of the bed sheet from bambusskudene, cinnamon and cayenne pepper to taste and mix it well. Simmer 3-4 minutes. Beat the egg yolk with yoghurt and tabasco sauce. Rem

Seafood Pie II

Bottom: Ingredients kneaded together to form a tærtedej. Rolled out and put in a pie dish. Pre-baked v. 220 degrees 10 minutes. Fill: Asparagus and seafood-Shrimp, lobster tails, clams, or what you think and can be laid on the tart bottom-li '. Cream is

Skovbærtærte

Crumble the butter and the sugar in the flour. Gather the dough with the egg yolk. Let the dough rest in the fridge about 30 mins. Deploy it and serve a pie dish. Behind the tart at 200 ° for about 20 minutes, until it is crisp. Whip the cream to the cream and

Quark tart

Dough: knead the ingredients together well in a bowl, and the dough is allowed to rest for 2 hours in the refrigerator. Fill: Kvarken is allowed to drain in a sieve and mix with sugar, then the egg yolks and the remaining ingredients. The egg whites whipped