Egg salad sandwich

Ingredient

6 hard boiled eggs

15ml of lemon juice

60ml of mayonnaise

15ml of yellow mustard

3.75ml of salt

3.75ml of pepper

125 ml of finely chopped celery

60ml of thinly sliced green onions

8 slices of bread

4 lettuce leaves

1. Chop eggs
2. Mix mayonnaise, lemon juice, mustard, salt, and pepper in medium bowl
3. Add chopped eggs, green onions and celery; mix it well
4. Refrigerate, covered to blend colors
5. Serve on bread with lettuce

Egg and cheddar quesadillas

Ingredient

15ml of unsalted butter

12 eggs beaten

240ml of shredded cheddar cheese

8 flour tortillas

240ml of salsa

1. HEAT butter in large nonstick skillet over medium heat until hot. POUR IN eggs. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds.
2. ADD salsa. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
3. SPOON eggs onto 4 tortillas, dividing evenly. SPRINKLE evenly with cheese; cover with remaining tortillas.
4. CLEAN skillet. COAT with cooking spray; heat over medium-low heat until hot. TOAST quesadillas, one at a time, just until cheese is melted, 1 to 2 minutes per side. CUT into quarters to serve.

Microwave ham, mushroom& swiss coffee cup scramble

Ingredient

1 egg

15 ml of water

60 mL of chopped mushrooms

1 thin slice of chopped ham

30ml of shredded cheese

1. Coat mug with cooking spray
2. Add egg, water, mushrooms, and ham
3. Beat until blended
4. Microwave on high 30 seconds and stir
5. Microwave until egg is almost set (3o to 45 seconds longer)
6. Season with salt and pepper
7. Top with cheese. Serve immediately

After this lab, I thought microwaving an egg in a coffee cup was very unique and worked out really well. I could have made it better by adding some chopped welsh onions and pepper.