The Quick Guide to Everything You Can Do With Eggs
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Emulsify
Eggs are natural emulsifiers, which makes them an ideal ally for creamy sauces and condiments made of otherwise incompatible ingredients (oil and water), such as hollandaise sauce or mayonnaise. Their emulsifying power comes from lethicin contained in the yolks. If you're worried about getting sick from salmonella (though according to this Slate article, it is very rare), you can use pasteurized eggs over raw. Eggs also serve as great emulsifiers in desserts, such as crème brûlée.
Here's how to make 5 different types of mayonnaise with just one recipe.
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You're watching: VIDEO: Cheesy Cauliflower Pizza Cups
VIDEO: Cheesy Cauliflower Pizza Cups
These Cheesy Cauliflower Pizza Cups are just what you need when snack o'clock rolls around!
Ingredients
Makes 6
- 1/2 cauliflower head
- 8 eggs for cauliflower mix
- Pepper
- Salt
- 4-6 cups shredded cheese
- 6 slices salami
- 6 tbsp pizza Sauce
Method
- Boil diced cauliflower in salted water until tender.
- Blend, then transfer to mixing bowl.
- Mix in 2 eggs, pepper and 2 cups of shredded cheese
- Share the cauliflower mixture out between 6 ramekins, forming little cups
- Add 1 cup of shredded cheese
- Bake for 25 min at 375°F
- Add a slice of salami, a tbsp of pizza sauce, and one raw egg to each ramekin
- Top with cheese and return to oven for 7 min at 375°F
- Serve, and enjoy!