Baked Egg Nog French Toast Recipe

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  White Sauces | Brown Sauces | Tomato Sauces (or Red Sauces) | Egg Yolk and Butter SaucesEgg Yolk and Oil Sauces | Oil and Vinegar Sauces | Flavored Butter Sauces   White Sauces In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).

An egg frittata is an Italian version of the French omelet. It is not folded over like a French omelet, but rather, it is open-faced, and the preparation is also slightly different.

An omelet is usually made with two or three eggs and is cooked very quickly in a sauté pan. As with so many established recipes and cooking techniques, the French are the masters of the omelet, which if cooked correctly, is light, moist, and slightly puffy.

Stovetop Poaching Methods | Microwave Poaching Methods Stovetop Poaching Methods Poaching is one of the most popular methods for cooking eggs. It's quick and easy and results in an egg that is tender and delicious.

Egg Tips| Egg Substitutions Egg Tips Scrambled Eggs Scrambled eggs may turn slightly green when cooked at too high a temperature or when the eggs are allowed to sit in the pan for long periods.

A dish usually served for breakfast in which bread is dipped into eggs and seasonings and then fried to a golden brown.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

Made in the form of a Tea Ball with a handle, this utensil is designed to hold bits of ingredients that are used to make beverages and flavorful foods.

A water-based soup made from dried legumes grown fresh in French Canadian regions where it is referred to as soup aux pois.

Made into a crispy textured slice of onion, this food product is typically used as a garnish to be placed as a topping over baked foods.