Recettes pour enfants - Catégories - Recettes - Cuisiner avec les œufs

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Servez des assiettes remplies de sourires grâce au bon goût des œufs. Incitez vos enfants à goûter de nouveaux mets en les invitant à participer à la préparation. Ces recettes mettant en vedette le bon goût des œufs rehausseront considérablement la dose de plaisir dans votre cuisine. Faites des repas un moment familial privilégié avec les œufs! Nos recettes sont affichées alphabétiquement. Nous avons plein d'autres recettes pour enfants sur notre site Web. Si vous ne trouvez pas la recette que vous cherchez ci-dessous, ou si vous avez plus de temps sous la main, consulter la Recherche simple de recettes.

Bâtonnets de pain doré farcis aux pêches

4 portions

15 min. préparation

15 min. cuisson

Obtenez la recette

Biscuits escargots à la cannelle

36 portions

35 min. préparation

13 min. cuisson

Obtenez la recette

Brownies gourmands au chocolat

16 portions

5 min. préparation

30 min. cuisson

Obtenez la recette

Croque-cocos en salade

4 portions

20 min. préparation

0 min. cuisson

Obtenez la recette

Drôles de poissons-œufs

4 portions

10 min. préparation

20 min. cuisson

Obtenez la recette

Flûtes à la mexicaine

6 portions

10 min. préparation

15 min. cuisson

Obtenez la recette

Frittata pizza

1 portion

5 min. préparation

8 min. cuisson

Obtenez la recette

Pizza aux œufs

1 portion

5 min. préparation

18 min. cuisson

Obtenez la recette

Quesadilla au jambon et au fromage

2 portions

10 min. préparation

5 min. cuisson

Obtenez la recette

Tacos à l'omelette

1 portion

7 min. préparation

5 min. cuisson

Obtenez la recette

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Nutrition and food issues in the aging population. Rapport, Vol. 11, No. 3 Summer 1996.
Burr ML. Fish food, fish oils and cardiovascular disease. Clin Exp Hypertens. 1992;14:181-192.
Burr ML, et al. Effects of changes in fat, fish and fibre intakes on death and myocardial reinfarction; diet and reinfarction trial (DART). Lancet. 1989;2:757-761.
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Stampfer MJ, et al. Vitamin E consumption and the risk of coronary heart disease in women. N Engl J Med. 1993;328:1444-1449.
Rimm EB, et al. Vitamin E consumption and the risk of coronary heart disease in men. N Engl J Med. 1993;328:1450-1456, 1993.
Brown KM., et al. Vitamin E supplementation suppresses indexes of lipid peroxidation and platelet counts in blood of smokers and non-smokers but plasma lipoprotein concentrations remain unchanged. Am J Clin Nutr. 1994;60:383-387.
Rapola JM, et al. Effect of vitamin E and beta-carotene on the incidence of angina pectoris. A randomized, double-blind, controlled trial. J Am Med Assoc. 1996; 275:693-698.
Stephens NG, et al. Randomized controlled trial of vitamin E in patients with coronary disease: Cambridge Heart Antioxidant Study (CHAOS). Lancet. 1996; 347:781-786.
Willett WC., et al. Mediterranean diet pyramid: a cultural model for healthy eating. Am J Clin Nutr 61(Suppl.):1402S-1406S.
Kafatos A, Mamalakis G. Changing patterns of fat intake in Crete. Eur J Clin Nutr. 1993;47(Suppl 1):S21-S24.
de Lorgeril M, et al. Mediterranean alpha-linolenic acid-rich diet in secondary prevention of coronary heart disease. Lancet. 1994;343:1454-1459.
Ulbricht TL, Southgate DA. Coronary heart disease: seven dietary factors. Lancet. 1991;338:985-992.
Berry EM, et al. Effects of diets rich in monounsaturated fatty acids on plasma lipoproteins: the Jerusalem nutrition study: high MUFAs vs high PUFAs. Am J Clin Nutr. 1991;53:899-907.
Inhibition of LDL oxidation by phenolic substances in red wine: a clue to the French paradox? Nutr Rev. 1993;51:185-187.
Renaud S, de Lorgeril M. Wine, alcohol, platelets, and the French paradox for coronary heart disease. Lancet. 1992; 339:1523-1526.
Sharp D. When wine is red. Lancet. 1993;341:27-28.
Rimm EB, et al. Prospective study of alcohol consumption and risk of coronary disease in men. Lancet. 1991;338:464-468.
White R, Frank E. Health effects and prevalence of vegetarianism. West J Med. 1994;160:465-470.
Janelle KC, Barr SI. Nutrient intakes and eating behavior scores of vegetarian and non-vegetarian women. J Am Diet Assoc. 1995;95:180-186,189.
Havala S, Dwyer J. Position of the American Dietetic Association: vegetarian diets. J Am Diet Assoc. 1993;93:1317-1319.
Étiquettes de produits divers.
Données sur le cholesterol. Fondation des maladies du coeur du Canada site Web. http://www.healthcheck.org/fr/information-sur-la-nutrition/donn-es-sur-le-cholest-rol.html. 2007. Accessed Jan 28, 2008.
Devron CA, et al. Caractéristiques nutritives des acides gras oméga-3. Can J Cardiol. 1995;11(Suppl G):47G-54G.
Siscovick DS, et al. Dietary intake and cell membrane levels of long-chain n-3 polyunsaturated fatty acids and the risk of primary cardiac arrest. JAMA. 21995;74:1363-1367.
Goodnight SH, Cairns JA. Therapeutic use of n-3 fatty acids for vascular disease and thrombosis. Fourth ACCP Consensus Conference on Antithrombotic Therapy. Chest.1995;108(Suppl):302S-304S.
Endres S, et al. n-3 polyunsaturated fatty acids; update 1995. Eur J Clin Invest. 1995;25:629-638.
Health and Welfare Canada. Nutrition Recommendations: The Report of the Scientific Review Committee. Ottawa: Canadian Government Publishing Centre, Supplies and Services Canada;1990.
Ferrier LK, et al. alpha-Linolenic acid- and docosahexaenoic acid-enriched eggs from hens fed flaxseed : influence on blood lipids and platelet phospholipid fatty acids in humans. Am J Clin Nutr. 1995;62:81-86.
Institute of Medicine, Food and Nutrition Board.. Dietary Reference Intakes for Energy, Carbohydrates, Fiber, Fat, Protein and Amino Acids (Macronutrients). Washington, DC: National Academy Press; 2002.
Allred JB. Too much of a good thing? An overemphasis on eating low-fat foods may be contributing to the alarming increase in overweight among US adults. J Am Diet Assoc. 1995;95:417-418.
Nutrition: Evolution and Trends. National Institute of Nutrition. Rapport 9, Automne 1994.
Hof H, et al. When are Listeria in foods a health risk? Trends Food Sci Tech. 1994;5:185-190.
Scott, E. Food poisoning begins at home. American Society of Microbiologists Conference. New Orleans, Mai 1996.
Pollitt E, Mathews R. Breakfast and cognition: an integrative summary. Am J Clin Nutr. 1998;67(Suppl):804S-813S.
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Fibre up! Dietitians of Canada Web site. http://www.dietitians.ca. 2007. Accessed Jan 28, 2008.
Teneur des aliments en acides aminés et données biologiques sur les protéines. Étude no 24. Rome: L’Organisation pour les aliments et l’agriculture des Nations-Unies; 1970.
School breakfast program:energizing the classroom. Minnesota Department of Children, Families and Learning;1998.
Dhurandhar, N.V. Egg breakfast enhances weight loss. Presented at Experimental Biology 2007. [Recherche appuyée par l’Egg Nutrition Centre and American Egg Board.]