Chicken liver is milder in flavour than beef liver. Serve this saucy dish over egg noodles or rice.
Serve these cheesy delights alongside roast beef or a big bowl of soup, or for breakfast with scrambled eggs.
Traditionally served as a side dish, kimchi can also be added condiment-style to eggs, rice or soups.
Be sure to use eggs and buttermilk at room temperature for a fine and delicate crumb. Serve with whipped cream.
The richness of the bacon and egg yolks cuts the bitterness of dandelion greens in this French bistro spring classic.
Strips of mushrooms, noodles, tofu and pork float in this flavourful broth. Streamers of egg make this even more authentic.
If you're a fan of creamy pasta, this twist on spaghetti carbonara will not disappoint. Using raw eggs might seem strange, but cooking the mixture just slightly on the stove top right before serving thickens and cooks the eggs into a lovely, creamy sauce (with no lumps). Top with extra Parmesan cheese, if desired.
The key to a silky carbonara sauce is to toss the pasta constantly as you add it to the egg mixture. If it stops moving, even for just a second, the eggs start to clump. While this isn't the end of the world tastewise, you won't end up with the best sauce consistency. If you like, garnish the pasta with a little extra grated Parmesan cheese and some fresh-cracked pepper.
Serve everyone's favourite holiday comfort food as is or add bread crumbs and egg and form into crisp, baked patties.
Hard-cooked eggs and flaky tuna make this French dinner salad an easy yet substantial meal that's perfect for busy weeknights.
