The Best No Oil Warm Egg Dressing Over Greens Recipes

Steps:

• In a microwave-safe bowl, combine the eggs, sugar and water. Microwave, uncovered, on high for 45 seconds. Stir in vinegar; cook for 1 to 1-1/2 minutes or until a thermometer reads 160°. , Meanwhile, in a salad bowl, combine greens, onion, bacon, tomato and cucumber. Drizzle with warm dressing; toss to coat.

Steps:

• Combine the shallots, lemon zest and juice, mustard, anchovy paste and the hard-boiled egg and egg yolk in a blender, then slowly stream in the olive oil. Season with salt and pepper.

Steps:

• In a salad bowl, toss spinach, lettuce, celery and onion; set aside. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard all but 2 tablespoons drippings. In a small bowl, beat egg; add water and mix well. Add to the drippings. Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet. Bring to a boil; stirring constantly. Remove from the heat; pour over salad. Add bacon. Toss and serve immediately.

Steps:

• In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
• Note: If you're worried about raw egg, just omit it.

Steps:

• Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
• Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

Steps:

• In a small saucepan, combine the sugar, flour, mustard and salt. Stir in egg until smooth. Gradually add vinegar and water. Cook and stir over medium heat for 3 minutes or until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat; stir in butter. Let stand for 5 minutes. Stir in mayonnaise until smooth. Cover and refrigerate until chilled. Serve with salad greens.