A fun way to serve breakfast basics (sausage and eggs) with lots of options to make it your own!

Since I grow a lot of ramps, I am planning to post lots of recipes using them.My goal is to create recipes that even children will be able to eat and enjoy.If you like ramps, then you may find that preparing this way reduces the flavor.But, they really are more enjoyable this way, so I recommend it if you want to serve some to your kids. The strong, characteristic odor of the ramps will become more understated this way. Recipe by Chamicyami

As the Mid-Autumn Festival approaches, I usually make sugar syrup and salted eggs. For the syrup, it's best to prepare it a few months in advance, but if you're short on time, making it 15 days ahead is enough. Salted eggs take about 3 to 4 weeks for the yolks to fully cure. This is a recipe you can save and use for future Mid-Autumn Festivals.

This is a wonderful way to make scrambled eggs that incorporates the Chinese cuisine method of eggs gradually being dropped in a hot liquid. It was published by Kenji López-Alt in The New York Times. It makes creamy, sumptuous scrambled eggs. Whenever I have heavy cream in the fridge, this is the way I make eggs.#breakfast #American

Melissa Clark published this simple recipe to give fried eggs some umami and elevate them to a level of perfection.#GlobalApron #breakfast #protein

Here's a great way to use up some of your rhubarb. Instead of making pie's, try making this refreshing early summer drink. Here's my new favorite drink.

well i have all ways loved scrabled eggs so i thort why dont i tell everyone how i like to make them and by he why sorry abot the splling not that good thank you if you had a look at my recipe and made them your self hope you like your scrabled eggs .

For breakfast on a day off. I wanted to come up with an easy to make, one-plate bread breakfast idea. You can make these without a frying pan or a bowl!The eggs cook fast depending on your oven, so please check on them while they are cooking. I think that these taste best when the eggs are soft-set!You can also make these in pudding cups! For 4 cups. Recipe by Awatenbo mama

I created these eggs as a complement to ramen.The marinade is on the strong side. If you can drink it, it's too thin. After two days, the eggs will become too salty, so I recommend taking them out of the marinade after 24 hours. I use the left-over marinade to make more eggs (to go with my next dish of ramen). Recipe by Jaypegu

Eggs are a staple in almost every household refrigerator, and on a busy morning, this dish is one of the quickest breakfasts you can make. It's also a top choice at hotel breakfast buffets in the US.

I wanted to know why boiled eggs can be peeled easily sometimes and then they're impossible to peel other times. I did some research and this was the result. With this method, I have no more problems peeling boiled eggs! This method works so perfectly that I want to pass it down to my child (who's still a baby, though) and grandchildren (even thoughdon't have any yet) and to future generations!Through my research, I concluded that if the egg whites coagulate as quickly as possible, they separate from the thin inner skin of the egg, making it easy to peel.So starting with cold eggs and cold water doesn't work!!! Recipe by Kikoutou

With a few small changes, this is the Sudanese-style version of this dish, though there are also Egyptian and Turkish versions. I preferred the Sudanese way because it's packed with nutritious ingredients and iron, and it's very delicious. This was my first time making it and it turned out great. I hope you enjoy it! Thank you!