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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasteurized egg white powder — safe meringue, royal icing
Round rings for perfectly shaped fried eggs and small pancakes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasteurized egg white powder — safe meringue, royal icing
Round rings for perfectly shaped fried eggs and small pancakes
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preheat oven to 170 c or 350 f. line a baking sheet with parchment paper and set aside. pour the ground peas, flour, sugar and salt in a bowl and mix well. stir in oil until mixture resembles wet sand. feel free to add a few more drops of oil if the mixture seems too dry. press 1 teaspoon sized portions of the dough into a ball using your fingers and palms. make sure to press tightly to create a compact cookie or else they will fall apart during baking. arrange on prepared baking sheet, spacing them at least an inch apart. brush each cookie with the egg yolk and top with a pinch of poppy seeds. bake for 20 minutes or until the tops are golden brown and cookies are firm. remove pan from oven and set on a rack to cool for a minute. then remove them from the pan to cool completely on a wire rack. store in airtight container. goes well with a cup of black tea. recipe makes 70 cookies. recipe adapted from: hearty bakes.