Lamb's lettuce, also known as corn salad or mâche, has a distinctive, tangy, nutty flavour and soft texture. It is delicious in salads or soups. This beautiful winter green is packed with water and beta-caroten. It is best during the months of early summer through to autumn, but will grow well into early winter. Named after its resemblance in shape and size to lamb's tongue.

Salad	Dijon Vinaigrette
2 medium Soft boiled eggs, peeled and halved 2 Ripe yet firm persimmons, peeled and sliced 80 g Lamb's lettuce (you can use baby spinach or watercress) 150 g Grilled chicken leftover, sliced 50 g Macadamia nuts, roasted and salted 50 g Dried cranberries	45 ml Olive oil 15 ml Macadamia oil 40 ml Apple cider vinegar 1-2 tsp Dijon mustard Sea salt Fresh ground peppers

1. Bring a medium saucepan of water to the boil over high heat. Boil the eggs for 5 minutes, then transfer to a bowl of iced water to cool completely. Peel the eggs and cut in half.
2. Peel and slice persimmons. Arrange lamb's lettuce and persimmon slices on serving plates. Top with sliced chicken, macadamia nuts, cranberries and egg halves.
3. Place everything for the dressing in a jar and shake vigorously to emulsify the dressing. Drizzle over the salad, toss and serve immediately.

This white asparagus salad is made with cherry radishes, hard-boiled egg, and fresh herbs--a typical German spring recipe that's ready in no time. Try it served with some garlic bread or croutons. Omit the eggs if you want to make it vegan. White asparagus can be difficult to locate if you are not in Europe, simply use green variety.

White Asparagus Salad with Radish Vinaigrette

adapted from Küchengötter

2 Hard boiled eggs, peeled and coarsely chopped 750 g White asparagus, trimmed and cut each into 3 pcs Sea salt 10 Cherry radishes 2 tbsp White balsamic vinegar 2 tbsp Chicken broth 2 tbsp Walnut oil 2 tbso Olive oil Freshly ground black pepper A handful of fresh herbs (chervil, parsley or chive), finely chopped

1. Bring a large pot of water to boil over medium-high heat. Add the the asparagus pieces and blanch for 5-8 minutes until tender yet firm. Refresh under cold water. Drain.
2. Wash, clean and thinly slice the cherry radishes. Place white balsamic, chicken broth, walnut oil and olive oil in a jar. Season with salt and pepper. Shake well. Add to the radish slices and set aside to allow the flavours to meld for 15 minutes.
3. Now gently toss the drained white asparagus with vinaigrette and arrange them into two shallow bowls. Top with chopped eggs and fresh herbs.

These trumpet-shaped fleshy mushrooms, also known as "golden chanterelle" and "egg mushroom," are nutty, with an aroma of apricots or peaches. The distinctively flavoured chanterelle mushrooms contain high amounts of vitamin D2, significant amounts of protein and iron. They should be kept dry and refrigerated, and used within a week.

Chanterelle Omelette	Sauteed Chanterelles with Fresh Herbs
2 tbsp Coconut oil 1 Small shallot, peeled and minced 1 clove Garlic, peeled and minced 200 g Chanterelles, trimmed and coarsely chopped Salt and freshly ground pepper 5 Eggs, lightly beaten 4 tbsp Heavy cream or whole milk Pinch of nutmeg 1/2 bunch Chives, chopped	200 g Chanterelles 2 tbsp Coconut oil 1 clove Garlic, peeled and minced 1 Tomato, peeled, seeded and diced Some leftover roasted chicken, diced, optional 1/2 tbsp Thyme or rosemary leaves Salt and freshly ground black pepper

Melt coconut oil in a large nonstick skillet over medium-high heat. Add garlic, shallots, and chanterelles and cook, stirring often, until mushrooms are soft, about 4 minutes. Season with salt and pepper. Beat cream or milk into eggs. Season with a little bit salt, pepper and nutmeg. Stir in chopped chives. Pour the mixture over the mushroom mixture in the skillet and turn down the heat to medium-low and let the eggs cook undisturbed for 2 minutes. Fold over and let cook another minute or so.

Trim and clean the chanterelle carefully with a pastry brush. Cut the large mushrooms into halves and leave the smaller ones whole. Heat a skillet and add coconut oil. Add the chanterelles and minced garlic and saute for two minutes or until they start to become soft. Add in diced tomatoes and leftover chicken if using, and cook briefly. Stir in thyme and season to taste with salt and pepper.

This spring salad is really a WINNER. So simple and quick to prepare with easy to obtain ingredients and so delicious. I use salsa verde for the salad as I have some ready in the fridge, but a herb vinaigrette, or honey and mustard dressing would be great as well.

Salsa Verde	Salad
3 tbsp Olive oil 2 tbsp Parsley , roughly chopped 2 tbsp Basil, roughly chopped 1 tbsp Capers, drained and rinsed 1 clove Garlic, minced 1 tsp Dijon mustard 2 Anchovies 1 Lemon, zested and juiced Salt and black pepper to taste	2 Eggs, hard-boiled 1 handful Baby greens 6 Cherry radishes, each cut into 6 wedges 1 tbsp Finely chopped parsley 1-2 tbsp Olive oil Some wholewheat bread, cut into inch dices

1. Put olive oil, the herbs, capers, garlic, mustard, anchovies, lemon zest, and the lemon juice in a food processor. Blend until well mixed. Season with salt and pepper. Chill until ready for use.
2. Place the eggs in a small pan, cover with cold water and bring to the boil. Simmer uncovered for 5-8 minutes, depending on the desired doneness. Drain, rinse in cold water until cold enough to handle.
3. Heat the olive oil in a skillet. Add in diced bread and toast until they are lightly browned and crunchy.
4. Divide the baby greens and cherry radish wedges into two serving plates. Peel eggs. Coat each with chopped parsley and slice into half. Arrange them on the serving plates. Spoon some prepared salsa verde over and scatter the croutons over. Drizzle with a bit of balsamic cream if desired.

Looking for more healthy salad recipes, check out Best Health today.

A simple twist to typical scrambled eggs. The additions of asparagus offers a good source of vitamin, dietary fiber and protein. I had it for the weekend lunch served with rye crackers, but it is as delicious as for breakfast. If you prefer your scrambled eggs moist and creamy, then cook them over low flame.

• 250 g Green asparagus
• 2 Eggs, large
• 2 tbsp Milk
• 20 g Parmesan, grated
• 1 tbsp Chives (or spring onion), chopped
• Salt and pepper to taste
• 10 g Butter
• 1-2 slice Rye bread or pumpernickel
• 1 tbsp Sour Cream

1. Clean and trim the asparagus. Discard the woody ends and cut asparagus into 2-inch lengths.
2. Crack the eggs into a mixing bowl. Add in milk, grated Parmesan, chopped chives, salt and pepper. Beat the egg mixture with a whisk until all the ingredients are completely blended together.
3. Melt butter in a skillet over medium heat. Add in the asparagus and stir fry for about 4-5 minutes. Pour in the egg mixture and cook, covered, for about 5 minutes until set or to your liking. Turn the egg on the bread and serve with sour cream.

Look for a different omelette recipe for the breakfast? Zucchini Omelettes are healthy, delicious, and simple to make. Use smoked salmon, or cheese instead if you have no leftover Milanese chicken in the fridge that needs to be used up.

• 3 Eggs
  
• 1 tbsp Water
  
• 150 g Zucchini, grated
  
• Salt and pepper to taste
  
• 1 tbsp Oil
  
• 80 g Leftover Milanese chicken, diced

1. Beat eggs and water in a bowl. Mix in grated zucchini and season with salt and pepper. Heat the oil in a small, non-stick skillet. When hot, add half the egg mixture and cook for 1 minute until the egg begins to set. Scatter evenly with half diced chicken.
   
2. Cook for a further 1-2 minutes, until the egg is golden underneath, and just set on top. Slide out onto a serving plate, folding it over as you go. Repeat. Serve the omelette with your favourite salad.

Zucchini Chicken Omelette

This dish (Cai Pu Jian Dan/菜脯煎蛋 in Chinese)is prepared with beaten eggs, perserved radish and spring onions, very much like "Egg Fu Yung",which is a Chinese American dish based on a Shanghai classic dish called fu yung egg slices. However, the "Cai Pu Jian Dan" does not include a gravy or sauce, as "Egg Fu Yung" always does.

3 Eggs, big 100 g Preserved radish 1 tbsp Chopped scallion 2 tbsp Cooking oil 1/5 tsp Chicken bouillon

1. Rinse and finely chop pickles. Crack eggs into a bowl and whisk until well-combined. Blend in chopped preserved radish and scallion. Season it with chicken bouillon.
   
2. Heat up a skillet with oil. Slowly pour in the mixture and give it 20 seconds to turn a nice golden brown over medium-low heat. Turn over and cook until it turns golden as well. Serve immediately.

Just if you some time to kill, or you want to try something different for your kids, then this might be the one for you. My mum said that I should not play with food.....

• 2 Eggs
  
• Pinch of salt
  
• Pinch of chicken bouillon
  
• 50 g Mix of finely chopped carrots, green onions, black fungus

1. Make a small hole in the eggs with a knife, pour out the egg whites and egg yolks in a bowl, add in other ingredients, season and mix well. Refill the egg shells, about 3/5 full, with the prepared mixture. Remember not to overfill, otherwise will be crowned all over while steaming. Steam the rest of the mixture in a small bowl or you could try save some extra egg shells for doing this steamed egg. The mixture shall be enough for 5 egg shells.
   
2. Place them in egg cups and steam for about 10-12 minutes. Allow the eggs to cool a bit, then peel and enjoy !

"Qiongshan or Qiong Moutain" is situated on the northern coast of Hainan province, China. 'Tofu' here is not made from beancurd, but egg whites. Then why is it called Tofu? Because of its smooth, silky and delicate texture resembles to 'tofu'. This is one of many well-known local specials, flavourful and delicious. Before I start writing the recipe, I want to thank Amanda at Nourish for sharing this award with me. :-))

5 Egg whites 1/4 tsp Chicken bouillon 125 ml Water 1/2 tsp Salad oil 3 Shelled shrimps Some dried scallops 20 g Cucumber 1/2 tsp Cornstarch

1. Soak the dried scallops with some water in a bowl. Microwave on high heat for 5 minutes. Rub them into thin threads after cooling down. Mix the cornstarch with scallops water.
   
2. Devine, rinse and cut the shrimps into small pieces. Marinate them with a little of pepper, salt, and rice wine for 5 minutes.
   
   
3. Mix egg whites, chicken bouillon and water. Steam for about 10-12 minutes until the mixture sets.
4. Heat up a skillet with oil, adding in the prepared shrimps and stir-fry until cooked. Add in scallops and starch solution. Spread the sauce over the steamed egg whites.

Kaiserschmarrn is a light, caramelized Austrian pancake made from a sweet batter with flour, eggs, sugar, and milk. Usually this pancake is accompanied by apple compote.

3 Eggs 150 g All-purpose flour 30 g Sugar 240 ml Milk Pinch of salt

100 g Raisins 30 g Butter Icing sugar Apple compote (optional)

1. Separate the egg whites from yolks. Thoroughly mix the yolks, sugar, and milk. Add in the flour and again mix well.
   
   
2. Add a pinch of salt to the egg whites and beat until stiff. Add stiff egg whites into the dough and fold carefully.
   
   
3. Melt butter in a large pan, pour in the dough and sprinkle in raisins. Let cook on one side for a few minutes, turn over and fry the top side until golden brown. Tear the pancake into pieces. Be careful not to overcook the pancakes, otherwise they will dry out. Sprinkle powdered sugar and serve with apple compote if desired.　

2 Egg yolks, at room temperature 3/4 tsp Salt 300 ml Extra-Virgin olive oil Pinch of white pepper

1 tsp Dijon mustard angiesrecipes 1-2 tbsp Lemon juice 1 tsp Boiling water

1. Put the egg yolks in a bowl and add a pinch of salt. Beat well together. Add the olive oil, 1 teaspoon at a time, beating constantly with an electric mixer.
2. After one-quarter of the oil has been added and absorbed, then beat in 1-2 teaspoons of the lemon juice. Continue beating in the oil, in a thin, steady stream. As the mayonnaise thickens, add another teaspoon of lemon juice.
3. When all the oil has been beaten in, add the mustard. Taste the mayonnaise and add more lemon juice if needed. Season with salt and pepper. Add the boiling water, whisking well. Homemade mayonnaise will keep, covered in the refrigerator for up to one week.

• Besides having balanced ratio of the cake recipes, techniques of whipping egg whites often determine quality of cakes. It’s unnecessary to beat the egg whites to stiff every time. The consistency of whipping egg whites depends on what kind of cake you are going to bake. Therefore you have to whisk the egg whites in a right way before savouring a piece of tasty cake.
• Use the most fresh eggs in the cake baking. Old egg whites tend to collapse when other ingredients are folded in, and they don't rise well in the oven. Freshness Test: Place an egg in water mixed with a little salt. If the egg is fresh it will sink. The quicker or farther it sinks, the fresher it is. If the egg floats, it has spoiled. Cold eggs are easier to separate than warm eggs. To achieve maximum volume when beating eggs, have them at room temperature, about 17C—22C.
• Make certain that all mixing equipment are absolutely clean, and that inclusive of your hands. The bowl and and beaters should be free of fat particles. Egg whites will not increase to the desired volume if contaminated with any trace of oil. This is also true if any tiny speck of yolk appears in the egg whites. If you happen to have copper bowl in hand, it is ideal for whipping egg whites. A reaction between the copper and whites generates a much more stable foam, with one-third more volume than you get in a standard bowl. If copper is not available, the next best choice is stainless steel. 1/4 teaspoon of cream of tartar for 2 egg whites can be added as a stabilizer, replacing the acidic properties of the copper. Lemon juice or vinegar will work as well. The ratio stays same as cream of tartar calls for the recipe. If possible, plastic and glass bowls should be avoided to use because plastic tends to hold some oil even after thorough cleaning. The naturally slick surface of glassware doesn't give much traction for the egg whites to climb the bowl. Never use aluminum which reacts with the egg whites causing them to turn slightly gray.
• Whether to use a hand-held electric mixer
  angiesrecipes or a stand mixer
  angiesrecipes really depends on the number of egg whites whisked at one time. I choose using a stand mixer when I have to beat more than 3 egg whites, otherwise, I prefer to whisk egg whites with my hand-held electric mixer. That’s not to say that egg whites cannot achieve their full volume manually beaten. A bulb whisk
  angiesrecipes works fine and for sure more wires bring on faster results. Spiral version works easier than the flat one. Start at a slow speed and gradually increase the speed until the egg whites reach their full volume. Operating the mixer at a high speed from the beginning will not allow the egg whites to reach their full volume and will not stabilize because of its grainy and large bubbles.
• Some professional pastry chefs suggest adding a pinch of salt with the raw egg whites at the beginning of beating. Because salt not only enhances flavors but also helps to make the whites beat more easily. However, some feel salt decreases the stability of whipped up egg whites and prefer adding it along with other dry ingredients. When you're ready to whip your egg whites, add an acid to them such as cream of tartar, lemon juice or vinegar. Set your mixer on low and start beating. In about 10 seconds you should have frothy and foamy egg whites.
• Sugar not only adds sweetness, it also stabilizes the egg whites and helps producing a more smooth meringues. When whipping egg whites for soft macaroons, use just one part sugar to one part egg white, i.e. beating 1 egg white with 2 tablespoons of sugar. Or use 2 parts sugar, 4 tablespoons, to whip up one part egg white. If less than 2 tablespoons of sugar to whisk one egg white, the foam will not set and the meringue will shrink. Besides weight ratio, timing plays another important roll in whisking egg whites. It is very important to be aware of when you add the sugar to the egg whites. If whisking in 1/4 cup or less of sugar, then add at the beginning. Otherwise, start adding it gradually just before they form soft peaks, when egg whites have been whipped to at least four times their original volume. Sugar, if added too soon, will likely inhibit egg whites from foaming. If too late, sugar not completely dissolved, and you most likely end up having dull and over-whipped egg whites. Always add sugar in a stream, slowly at the side of the bowl while the whites are being whipped. Avoid dumping it in the center, unless you want to experience how beaten egg whites deflate.

蛋白/Egg White/Albumen/Poggle/Glair/Glaire can go through 4 stages ( 5, if inclusive of the stage before beaten-up) when beaten depending upon the end result needed. Do NOT stop the mixer in between.

1. 
   #Foamy Fluffy: Large bubbles, very loose with a cloudy, yellowish liquid developing into bubbles.
   
   
2. 
   #Soft Peak: Bubbles have tightened into a white foam with a soft ribbon that folds back into itself. You can pull the whites into a "2-3 centimeters peak" but they won't hold the shape.
   
   
3. 
   #Firm Peaks: Glossy, firm and smooth like fresh heavy cream. You can pull whites into a peak that will curl but not stand.
   
   
4. 
   #Stiff Peaks: Glossy and very stiff. Best for baking chiffon cakes.
   
   
5. 
   #Over Beaten: If egg whites are beaten to dry and dull, they are over-beaten. Watch carefully, because egg whites can go from stiff to dry and over-beaten in as little as 30 seconds.