Recipes with Eggs

Green pâté with Turkey

Cut the kalkunschitzlerne in finger-thick strips, and let them soak in lemon juice and pepper. Stir while forcemeat: Crumble the bread and pour the milk over. When the bread is soft, stir eggs, meat, salt, pepper and herbs in a form on 1 liter. grease with

Wales pretzel

Smørdej: sieve the flour and knead quickly with the cold water and the vinegar. The dough is kneaded until it is smooth and easy, and it is made to rest about 15 minutes in a cool place. Then rolling the dough into a rectangle. The fat is distributed now in

Wales buns

Smørdej: sieve the flour and knead quickly with the cold water and the vinegar. The dough is kneaded until it is smooth and easy, and it is made to rest about 15 minutes in a cool place. Then rolling the dough into a rectangle. The fat is distributed now in

Ejdammer buns

The fat is melted, afbages with the sifted flour, after which the boiling water is added. When afbagningen drop spoon, remove the Pan from the heat, salt and stir in the eggs one at a time (the white and yolk together whipped before they pour into the hot doug

Profiteroles (II)

The fat is melted, afbages with the sifted flour, after which the boiling water is added. When afbagningen drop spoon, remove the Pan from the heat, salt and stir in the eggs one at a time (the white and yolk together whipped before they pour into the hot doug

King rolls

The dough The eggs are beaten with the sugar, in which case the term white flour irøres, the scalded, slipped and finely chopped almonds added. Finally add as much cold water to the dough gets a suitable consistency. On a greased plate, slightly heated, de

Flutes

The egg and the sifted powdered sugar stirred white. The term flour is added together with so much water that the dough can easily be ironed out on a greased plate in small rectangular cakes. These bake in a very hot oven and then rolled, while they are still

Cones II

Batter: beat the eggs with the sugar, in which case the term white flour irøres. Finally add as much cold water to the dough gets a suitable consistency. On a greased plate, slightly heated, marketed round or oval-shaped cakes, these must with spoon or palette