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  • Ham & Quail Egg Waffle ala King

    Try this protein-packed breakfast suggestion made kid-friendlier with waffle ala king. Plus, learn some practical trivia about eggs and nutritional benefits.
  • Ham & quail egg waffle ala king

    Ham & quail egg waffle ala king


    •    15 grams onion    
    •    5 grams garlic
    •    Oil
    •    50 grams ham, diced    
    •    15 grams carrots, diced
    •    15 grams green peas    
    •    10 grams butter    
    •    10 grams flour    
    •    60ml milk
    •    Quail eggs, boiled and peeled        
    •    Dash of salt and pepper
    •    1 prepared waffle    

    Sauté onion and garlic in oil until transparent. Add ham, carrots, and green peas and sauté until vegetables are tender. Prepare white sauce base: Melt butter, pour in flour and mix, gradually adding milk. Add in eggs and ham and season with salt and pepper, mixing well. Scoop ala king mixture over prepared waffle.

    10 facts for eggheads
    1.  Eggs are a complete protein food, containing all nine essential amino acids.
    2.  Don’t eat cracked shell eggs or those that have been out of the ref for more than two hours.
    3. Serve egg and egg-based dishes immediately after cooking or refrigerate and use within three to four days.
    4.  Cool hard-cooked eggs quickly by placing in cold water, which helps prevent the harmless green ring from forming around the yolk.
    5. Cook scrambled eggs over medium-low heat for thick, fluffy eggs.
    6.  To check for freshness, place egg in lukewarm water. Fresh eggs will drop to the bottom of the bowl. Older eggs will rise to the surface because the small air bubbles inside grow larger with time.
    7.  Fresh shell eggs can be kept refrigerated in their carton for about four to five weeks beyond the pack date. Quality losses should be minimal if refrigerated immediately after purchase from a refrigerated case.
    8. Store eggs in their carton because eggs can absorb ref odors.
    9.  Avoid serving raw or lightly cooked egg dishes to lower food poisoning risks.
    10. There are no nutritional differences between brown and white eggs.

    Photography by Bahaghari MFI

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