Easy and delicious egg recipes
Cooking with Emita
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Easy recipes made with eggs from Emita Farm
Discover nutritious, delicious, and protein-packed recipes with the most versatile ingredient in your kitchen. Breakfasts, lunches, desserts, and more.
Discover nutritious, delicious, and protein-packed recipes with the most versatile ingredient in your kitchen.
Get the most out of every Emita!
recipes that are both filling and nourishing
With an Emita egg you can prepare the most iconic dishes
from every corner of our planet
pancakes
Soft, fluffy and perfectly golden pancakes, ideal for a family breakfast or a special brunch.
2 fresh eggs · 1 cup of wheat flour · 200 ml of milk · 2 tbsp. of sugar · 1 tsp. of baking powder · 1 pinch of salt · 2 tbsp. of melted butter · 1 tsp. of vanilla extract
1. Mix the dry ingredients: In a large bowl, mix 1 cup of all-purpose flour, 2 tbsp. of sugar, 1 tsp. of baking powder, and a pinch of salt. Make a well in the center.
2. Mix the wet ingredients: In another bowl, beat 2 Emita eggs with 200 ml of milk, 2 tbsp. of melted butter and 1 tsp. of vanilla extract until well combined.
3. Integrate the mixture: Pour the wet ingredients over the dry ingredients. Gently mix with folding motions, without overmixing; some lumps may remain. Let it rest for 5 minutes.
4. Cooking: Heat a nonstick skillet over medium heat and grease it lightly. Pour 1/4 cup of batter for each pancake. Cook for about 2 minutes, until bubbles appear on the surface and the edges begin to dry. Then, flip it over.
5. Brown and serve: Cook the other side for 1 or 2 minutes, until golden brown. Serve immediately with maple syrup, fresh fruit, or butter.
Stack the pancakes on top of each other to form a tower and add fresh fruit to taste. Drizzle with maple syrup or a touch of melted butter. Serve with your favorite beverage and enjoy a soft, sweet breakfast perfect for sharing with the family.
huevos rancheros
The most famous Mexican breakfast in the world: eggs on a tortilla with homemade ranchera sauce.
4 eggs · 4 corn tortillas · 3 chopped ripe tomatoes · ½ chopped white onion · 1 jalapeño pepper or hot pepper · 2 garlic cloves · 3 tsp. chopped fresh cilantro · 2 tsp. vegetable oil · Salt and pepper to taste · ½ cup cooked black beans · 3 tsp. grated white cheese or cream
1. Prepare the ranchera sauce: Heat 1 tbsp. of vegetable oil in a skillet over medium heat. Sauté ½ chopped white onion and 2 garlic cloves for 3 minutes. Add the tomatoes and chopped chili. Cook for 8 to 10 minutes, until the sauce thickens. Add salt, pepper, and 2 tsp. of chopped fresh cilantro.
2. Heat the tortillas and beans: Heat the corn tortillas on a griddle or a dry skillet until lightly golden and pliable. Separately heat ½ cup of black beans and spread them over the tortillas.
3. Fry the eggs: Heat the remaining tablespoon of vegetable oil in another pan over medium heat. Fry the eggs one at a time, making sure the yolks remain whole and slightly runny.
Place the tortillas with beans on a plate, top with the fried eggs, then generously drizzle with the hot ranchera sauce and finish with 3 teaspoons of shredded white cheese or sour cream and 3 teaspoons of fresh cilantro. Serve immediately.
sandwich club
A complete dish, full of protein and energy, ideal for hearty breakfasts or family brunches.
2 fresh eggs · 6 slices of sandwich bread · 4 slices of cooked turkey or chicken breast · 4 strips of bacon · 4 slices of cheese · 1 sliced tomato · 4 lettuce leaves · 2 tbsp. of mayonnaise · 1 tbsp. of butter · Salt and pepper to taste
1. Cook the bacon: Place the bacon strips in a skillet over medium heat and cook until golden brown and crispy. Remove and drain on paper towels.
2. Prepare the eggs: Melt the butter in a non-stick frying pan. Cook the eggs in the pan, making sure the yolks are cooked through. Add salt and pepper to taste.
3. Toast the bread: Toast the bread slices until they are lightly golden and crispy on both sides.
4. Prepare the vegetables: Wash and thoroughly dry the lettuce leaves. Slice the tomato thinly and set aside.
Spread mayonnaise on the bread slices. Place a first layer of lettuce, tomato, turkey or chicken breast, and cheese. Add another slice of bread and form a second layer with the egg and bacon. Close the sandwich, cut it into triangles, and secure it with toothpicks. Serve immediately.
Spanish omelette
The queen of simple, perfect, and irresistible Spanish cuisine. The egg is king, and here she proves it.
6 fresh eggs · 4 medium potatoes, peeled and thinly sliced · 1 medium onion, thinly sliced · ½ cup olive oil · 1 tsp salt
1. Cook the potatoes and onion: Heat the olive oil in a 20-22 cm frying pan over medium-low heat. Add the potatoes, onion, and half the salt. Cook for 20-25 minutes, stirring occasionally, until the potatoes are tender but not too brown.
2. Drain: Remove the potatoes and onion from the pan. Drain them well and reserve 2 tbsp. of the oil used for cooking.
3. Combine the ingredients: Beat the eggs in a large bowl with the remaining salt. Stir in the potatoes and onion, mix gently, and let stand for 5 minutes.
4. Cook the first side: Heat the reserved oil in the same skillet over medium heat. Pour in the mixture and smooth the edges with a spatula. Cook for 5 to 6 minutes, until the edges are firm and the center begins to set.
5. Flip the omelette: Place a large plate over the pan and carefully flip it over. Slide the tortilla back into the pan and cook the other side for 2 or 3 minutes.
Let the tortilla rest for 5 minutes before serving. Place it on a large plate and cut it into triangles or individual portions. It can be enjoyed hot, warm, or at room temperature.
ring-shaped bread
Soft, golden and aromatic ring-shaped bread, perfect for sharing with family or enjoying on special occasions.
2 fresh eggs · 500g wheat flour · 200ml lukewarm milk · 80g sugar · 7g dried yeast · 80g butter at room temperature · 1 tsp vanilla extract · Zest of 1 orange · ½ tsp salt
1. Activate the yeast: Mix the warm milk with the yeast and 1 tsp. of the sugar. Let it rest for 10 minutes, until it starts to foam.
2. Mix the ingredients: Place the flour, the remaining sugar, and the salt in a large bowl. Make a well in the center and add the Emita eggs, vanilla, orange zest, and yeast mixture.
3. Form the dough: Mix until the ingredients are combined. Gradually add the butter and continue kneading for 10 minutes, until you obtain a smooth, elastic, and slightly moist dough.
4. Let it rest: Form a ball, place it in a lightly greased bowl, and cover it with a clean cloth. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
Roll out the dough and shape it into a long cylinder. Join both ends and press them together firmly to form a ring. Place it on a baking sheet lined with parchment paper and let it rest for 30 minutes. Brush the surface with a little milk and bake at 180°C for 25 to 30 minutes, until golden brown. Let it cool before cutting and serving.
pancakes
Soft, fluffy and perfectly golden pancakes, ideal for a family breakfast or a special brunch.
2 fresh eggs · 1 cup of wheat flour · 200 ml of milk · 2 tbsp. of sugar · 1 tsp. of baking powder · 1 pinch of salt · 2 tbsp. of melted butter · 1 tsp. of vanilla extract
1. Mix the dry ingredients: In a large bowl, mix 1 cup of all-purpose flour, 2 tbsp. of sugar, 1 tsp. of baking powder, and a pinch of salt. Make a well in the center.
2. Mix the wet ingredients: In another bowl, beat 2 Emita eggs with 200 ml of milk, 2 tbsp. of melted butter and 1 tsp. of vanilla extract until well combined.
3. Integrate the mixture: Pour the wet ingredients over the dry ingredients. Gently mix with folding motions, without overmixing; some lumps may remain. Let it rest for 5 minutes.
4. Cooking: Heat a nonstick skillet over medium heat and grease it lightly. Pour 1/4 cup of batter for each pancake. Cook for about 2 minutes, until bubbles appear on the surface and the edges begin to dry. Then, flip it over.
5. Brown and serve: Cook the other side for 1 or 2 minutes, until golden brown. Serve immediately with maple syrup, fresh fruit, or butter.
Stack the pancakes on top of each other to form a tower and add fresh fruit to taste. Drizzle with maple syrup or a touch of melted butter. Serve with your favorite beverage and enjoy a soft, sweet breakfast perfect for sharing with the family.
huevos rancheros
The most famous Mexican breakfast in the world: eggs on a tortilla with homemade ranchera sauce.
4 eggs · 4 corn tortillas · 3 chopped ripe tomatoes · ½ chopped white onion · 1 jalapeño pepper or hot pepper · 2 garlic cloves · 3 tsp. chopped fresh cilantro · 2 tsp. vegetable oil · Salt and pepper to taste · ½ cup cooked black beans · 3 tsp. grated white cheese or cream
1. Prepare the ranchera sauce: Heat 1 tbsp. of vegetable oil in a skillet over medium heat. Sauté ½ chopped white onion and 2 garlic cloves for 3 minutes. Add the tomatoes and chopped chili. Cook for 8 to 10 minutes, until the sauce thickens. Add salt, pepper, and 2 tsp. of chopped fresh cilantro.
2. Heat the tortillas and beans: Heat the corn tortillas on a griddle or a dry skillet until lightly golden and pliable. Separately heat ½ cup of black beans and spread them over the tortillas.
3. Fry the eggs: Heat the remaining tablespoon of vegetable oil in another pan over medium heat. Fry the eggs one at a time, making sure the yolks remain whole and slightly runny.
Place the tortillas with beans on a plate and arrange the fried eggs on top. Generously drizzle with the warm ranchera sauce and add 3 teaspoons of shredded white cheese or sour cream. Finish with the remaining fresh cilantro and serve immediately.
club sandwich
A complete dish, full of protein and energy, ideal for hearty breakfasts or family brunches.
2 fresh eggs · 6 slices of sandwich bread · 4 slices of cooked turkey or chicken breast · 4 strips of bacon · 4 slices of cheese · 1 sliced tomato · 4 lettuce leaves · 2 tbsp. of mayonnaise · 1 tbsp. of butter · Salt and pepper to taste
1. Cook the bacon: Place the bacon strips in a skillet over medium heat and cook until golden brown and crispy. Remove and drain on paper towels.
2. Prepare the eggs: Melt the butter in a non-stick frying pan. Cook the eggs in the pan, making sure the yolks are cooked through. Add salt and pepper to taste.
3. Toast the bread: Toast the bread slices until they are lightly golden and crispy on both sides.
4. Prepare the vegetables: Wash and thoroughly dry the lettuce leaves. Slice the tomato thinly and set aside.
Spread mayonnaise on the bread slices. Place a first layer of lettuce, tomato, turkey or chicken breast, and cheese. Add another slice of bread and form a second layer with the egg and bacon. Close the sandwich, cut it into triangles, and secure it with toothpicks. Serve immediately.
Spanish omelette
The queen of simple, perfect, and irresistible Spanish cuisine. The egg is king, and here she proves it.
6 fresh eggs · 4 medium potatoes, peeled and thinly sliced · 1 medium onion, thinly sliced · ½ cup olive oil · 1 tsp salt
1. Cook the potatoes and onion: Heat the olive oil in a 20-22 cm frying pan over medium-low heat. Add the potatoes, onion, and half the salt. Cook for 20-25 minutes, stirring occasionally, until the potatoes are tender but not too brown.
2. Drain: Remove the potatoes and onion from the pan. Drain them well and reserve 2 tbsp. of the oil used for cooking.
3. Combine the ingredients: Beat the eggs in a large bowl with the remaining salt. Stir in the potatoes and onion, mix gently, and let stand for 5 minutes.
4. Cook the first side: Heat the reserved oil in the same skillet over medium heat. Pour in the mixture and smooth the edges with a spatula. Cook for 5 to 6 minutes, until the edges are firm and the center begins to set.
5. Flip the omelette: Place a large plate over the pan and carefully flip it over. Slide the tortilla back into the pan and cook the other side for 2 or 3 minutes.
Let the tortilla rest for 5 minutes before serving. Place it on a large plate and cut it into triangles or individual portions. It can be enjoyed hot, warm, or at room temperature.
ring-shaped bread
Soft, golden and aromatic ring-shaped bread, perfect for sharing with family or enjoying on special occasions.
2 fresh eggs · 500g wheat flour · 200ml lukewarm milk · 80g sugar · 7g dried yeast · 80g butter at room temperature · 1 tsp vanilla extract · Zest of 1 orange · ½ tsp salt
1. Activate the yeast: Mix the warm milk with the yeast and 1 tsp. of the sugar. Let it rest for 10 minutes, until it starts to foam.
2. Mix the ingredients: Place the flour, the remaining sugar, and the salt in a large bowl. Make a well in the center and add the Emita eggs, vanilla, orange zest, and yeast mixture.
3. Form the dough: Mix until the ingredients are combined. Gradually add the butter and continue kneading for 10 minutes, until you obtain a smooth, elastic, and slightly moist dough.
4. Let it rest: Form a ball, place it in a lightly greased bowl, and cover it with a clean cloth. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
Roll out the dough and shape it into a long cylinder. Join both ends and press them together firmly to form a ring. Place it on a baking sheet lined with parchment paper and let it rest for 30 minutes. Brush the surface with a little milk and bake at 180°C for 25 to 30 minutes, until golden brown. Let it cool before cutting and serving.
