Egg-ceptionally Good Eggs
Eggs are a very efficient and complete protein. They are easily digested, and simple to prepare. There is no end to the ways of serving them. Consider eggs not only for breakfast. They provide a quick supper when turned into a savory omelet or a mixed potato and onion hash. Eggs stand in for alternate proteins when hard boiled and added to a lunch salad.
Leftover egg whites will keep for 3-4 days in the refrigerator. They can be frozen. One good way to do this is in an ice cube tray.
Uncooked, leftover egg yolks will keep, in the refrigerator, for a day or two at the most. They do not freeze well. Best to use them up at once.
This is one of the easiest ways to prepare eggs, but one less often considered. Bake eggs in the oven preheated to 350° F. Place them in a greased ceramic baking dish side by side, or on top of vegetables that have been slightly roasted.
Toss in whatever ingredients you like but be sure to include lots of vegetables to really maximize the benefits of this one pan dish. Have you tried these? Tomato, ham, red peppers, zucchini?
Mollet is a French word, meaning soft. Mollet eggs have the same consistency as poached eggs, except they are cooked in the shell like a hard-cooked egg. Cooked in simmering water for 4 minutes, mollet eggs are then peeled and refrigerated in cold water. They can then be reheated at serving time.
Eggs can be poached soft or hard, and some people are experienced enough to find the place in between to medium. Some cooks like to add vinegar when poaching and this is a personal choice, not a requirement. Delicious poached eggs are essential for Eggs Benedict, topping off an English muffin. They can serve as dinner when served alongside some roast potatoes or some steamed vegetables.
If you're worried about shells, or having the yolk break before getting it into the water, try breaking the egg into a small bowl or ramekin. Then transfer it into the simmering water.
Looking for an ideal brunch dish? Hash is made typically using a starch, such as leftover potato and sometimes meat. Jazz up a traditional hash with some sauteed onions and scrambled eggs.
Hard boil a few eggs at once, then add them to a salad. They are classic in combinations like Tuna Nicoise or Spinach and Egg Salad. To make a simple egg salad for a sandwich, mash hard boiled eggs with a bit of Dijon mustard and some salt and pepper. Add a small spoon of mayonnaise if you wish and fill a pita pocket with this mixture and a bit of fresh greens.
Leftover egg whites will keep for 3-4 days in the refrigerator. They can be frozen. One good way to do this is in an ice cube tray.
Uncooked, leftover egg yolks will keep, in the refrigerator, for a day or two at the most. They do not freeze well. Best to use them up at once.
1. Shirred Eggs or Baked Eggs
This is one of the easiest ways to prepare eggs, but one less often considered. Bake eggs in the oven preheated to 350° F. Place them in a greased ceramic baking dish side by side, or on top of vegetables that have been slightly roasted.
2. Omelet
Toss in whatever ingredients you like but be sure to include lots of vegetables to really maximize the benefits of this one pan dish. Have you tried these? Tomato, ham, red peppers, zucchini?
3. Mollet Eggs
Mollet is a French word, meaning soft. Mollet eggs have the same consistency as poached eggs, except they are cooked in the shell like a hard-cooked egg. Cooked in simmering water for 4 minutes, mollet eggs are then peeled and refrigerated in cold water. They can then be reheated at serving time.
4. Poached
Eggs can be poached soft or hard, and some people are experienced enough to find the place in between to medium. Some cooks like to add vinegar when poaching and this is a personal choice, not a requirement. Delicious poached eggs are essential for Eggs Benedict, topping off an English muffin. They can serve as dinner when served alongside some roast potatoes or some steamed vegetables.
If you're worried about shells, or having the yolk break before getting it into the water, try breaking the egg into a small bowl or ramekin. Then transfer it into the simmering water.
5. Hash
Looking for an ideal brunch dish? Hash is made typically using a starch, such as leftover potato and sometimes meat. Jazz up a traditional hash with some sauteed onions and scrambled eggs.
6. Egg Salad
Hard boil a few eggs at once, then add them to a salad. They are classic in combinations like Tuna Nicoise or Spinach and Egg Salad. To make a simple egg salad for a sandwich, mash hard boiled eggs with a bit of Dijon mustard and some salt and pepper. Add a small spoon of mayonnaise if you wish and fill a pita pocket with this mixture and a bit of fresh greens.
