3 tbsp cooking oatmeal# 100g plain flour pinch of salt# 125g margarine# 1 tbsp cold water# 1/2 onion, chopped# 2 cups salmon pieces# 3 eggs, beaten# 1 1/2 cups skimmed milk# salt and pepper to taste# 100g grated cheese

Beat eggs with half-and-half until light and fluffy … read more

You can scramble, fry, poach and bake eggs or cook them in their shells. You can use eggs to make pancakes, waffles, French toast and omelets, too. Eggs are also the main ingredient in some dishes that came to the U.S. from other countries, such as a frittata, egg foo yung, quiche or souffle.

In French cuisine, a quiche (IPA: ) is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked.Quiche Lorraine is perhaps the most common variety. In addition to the eggs and cream, it includes bacon or lardons. Cheese is not an ingredient of the original Lorraine recipe, as Julia Child informed Americans: "The classic quiche Lorraine contains heavy cream, eggs and bacon, no cheese." though most contemporary quiche recipes include Gruyère cheese , making a quiche à la gruyère or a quiche vosgienne. The addition of onion to quiche Lorraine makes quiche alsacienne.The word quiche is derived from the Lorraine Franconian dialect of the German language historically spoken in much of the region, where German Kuchen, "cake", was altered first to "küche". Typical Allemanic changes unrounded the ü and shifted the palatal "ch" to the spirant "sh", resulting in "kische", which in standard French orthography became spelled quiche. See alsoList of egg dishesPieReal Men Don't Eat Quiche Notes^ Julia Child, Mastering the Art of French Cooking (New York: Knopf) 1967 p 147.^ Online Etymology Dictionary http://www.etymonline.com/index.php?search=quiche&searchmode=none