Almond powder (½ cup) + Baking powder (¼ tsp

• Almond powder + Baking powder option:

• Almond powder (½ cup): ~320 kcal
• Baking powder (¼ tsp): ~0.5 kcal

• Almond powder (ground almonds) provides healthy fats, fiber, and vitamin E, although it is higher in calories compared to soy mix. Choose this if you prefer a grain-free, low-carb option. 

Egg nuggets are a delightful twist on the traditional chicken nuggets — simple, satisfying, and packed with rich protein goodness. These bite-sized golden treats are made from beaten eggs mixed with breadcrumbs, seasonings, and sometimes a touch of vegetables or cheese to enhance their texture and flavor. Once fried or air-fried to perfection, they turn into crispy, golden nuggets with a soft and fluffy center that melts in your mouth.

What makes egg nuggets special is their versatility. They can be served as a healthy breakfast, a lunchbox favorite for kids, or even a quick afternoon snack. They are also a great option for vegetarians who prefer a meat-free yet protein-rich meal. Whether served with ketchup, mayonnaise, or a homemade dipping sauce, egg nuggets never fail to deliver that satisfying crunch followed by the savory taste of seasoned eggs.

Aside from being delicious, egg nuggets are also a nutritious choice. Eggs are an excellent source of high-quality protein, essential amino acids, and nutrients like vitamin D, B12, and choline, which support brain health and energy metabolism. When cooked with minimal oil or air-fried, they become a healthy alternative to traditional fried snacks — offering a guilt-free treat for both adults and children.

Another wonderful thing about egg nuggets is their simplicity and storage. You can prepare a big batch ahead of time, freeze them, and simply reheat when needed — perfect for busy mornings or last-minute snack cravings. They’re ideal for people looking for quick, homemade comfort food that doesn’t compromise on nutrition or taste.

In every crispy bite, egg nuggets combine the goodness of eggs with a satisfying texture that appeals to all ages. Whether you’re looking for a fun family snack, a creative breakfast idea, or a nutritious option to add to your meal plan, egg nuggets are a versatile and delicious choice that brings warmth and happiness to your table.

Ingredients:⇣⤵️

• 2 tablespoons butter
• 1/3 cup all-purpose flour
• 1 cup milk
• 4 eggs, hard-boiled then chopped
• 1/2 cup chopped bacon
• salt and pepper to taste
• 1/3 cup all-purpose flour
• 1 egg, beaten
• 1/3 cup breadcrumbs
• oil for frying

Preparation:⇣⤵️

1. In a saucepan, melt butter then add flour. 
2. Cook for a minute then gradually pour in the milk. 
3. Cook until thick. 
4. Add chopped eggs and bacon. 
5. Season to taste. 
6. Let cool then form into 12 oval-shaped nuggets. Roll nuggets in flour then dip in beaten egg. 
7. Dredge with bread-crumbs. 
8. Heat oil for deep frying. 
9. Fry nuggets until golden brown. Drain

Serves: 6

1 egg
1/3 cup apple jelly
1/3 cup white wine vinegar
1/4 cup hazelnut liqueur OR
1/4 cup hazelnut extract
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon onion -- chopped
1/8 teaspoon dry mustard
1/8 teaspoon horseradish
1/8 teaspoon white pepper
1/8 teaspoon celery salt
1 1/2 cups olive oil
1/2 cup hazelnuts -- roasted and chopped


Blend together egg, apple jelly, vinegar, liqueur or extract, salt, paprika, onion, mustard, horseradish, white pepper and celery salt. When creamy and smooth, slowly add oil until mixture is emulsified. Slowly add Oregon hazelnuts and mix until nuts are processed to your liking-fine or crunchy.

Description: "This salad dressing is good on fruit salads, green salads, chicken salads, or as a dip."

Serving Size : 6

Ingredients: (2 servings) (283 kcal)

2 fillets (7oz. or 200g.) fresh codish or fresh salmon, unsalted
-pinch of salt & pepper
-1/2 tbs. white wine
1/2 onion
3-1/2 oz. or 100 g. shimeji mushrooms

Mixture:
1 egg
4 tbs. milk
2 tbs. mayonnaise
1tsp. stone-ground mustard
1/2 tbs. flour

1/2 tbs. butter

Method:
(1.) Sprinkle salt, pepper and wine over the codfish or salmon. Thinly slice the onion and spread ona heat-proof baking dish. Place the codfish or salmon on it, wrap and heat heat in a microwave oven for about 4 minutes.

(2.) Separate the shimeji into small clusters. Beat mixtures with whisk.

(3.) Place the shimeji on Method(1). Pour Mixture over everything, and dot with butter.

(4.) Bake in a toaster oven for 6 to 7 minutes until browned.

Serving Size : 8
-------- ------------ --------------------------------
1 bag Cauliflower, Frozen -- (16-ounce)
4 Pieces Egg -- hard boiled chopped (optional)
2 stalks celery -- chopped
3 green onions
3 tablespoons mustard
1/2 cup mayonnaise
2 tablespoons Dill -- pickles relish(optional)
1/8 teaspoon celery seed -- (optional)
1/4 teaspoon pepper -- or to taste
1/2 teaspoon salt -- or to taste
1/8 teaspoon dill weed -- (optional)

• Cook the cauliflower until soft, but not mushy; drain well. Cool, and then cut in small pieces.
• Mix the mustard with the mayonnaise, and then mix all ingredients into the cauliflower.
• Chill at least 2 hours.

• 145 Calories;
• 14g Fat (83.1% calories from fat);
• 4g Protein;
• 3g Carbohydrate;
• 1g Dietary Fiber;
• 98mg Cholesterol;
• 325mg Sodium.