Let’s talk about eggs. They are one of the most nutritious foods around, they are easy to cook, and they taste great. If you aren’t eating them, you should be. Egg dishes fit in breakfast, lunch, or dinner so I figured we would look at a few of my favorite ways to cook ‘em up…
In order by degree of difficulty (my opinion, take it for what it’s worth)…
Completely submerge eggs in water in a pot (cover by about 1 inch). Place the pot on the stove over high heat and bring water to a boil (we want bubbles, here). Reduce heat to low and simmer for 10 more minutes. Immediately remove eggs from hot water and place in ice water until cooled (this step is important, it will make sure that the yolks aren’t that ugly greenish grey color on the edges). Peel, eat.
*Great chopped up in salads, as a portable snack, a quick breakfast, a lazy dinner, etc. You can make a lil’ deviled eggs appetizer too by scooping the yolks out adding ingredients like paprika, mayonnaise, avocado, etc then spooning the mixture back in.
Beat eggs in a bowl and add a pinch of salt and pepper and some chopped herbs to taste. Beat them until well mixed (you can add some whole milk if you’re into that). Melt pasture butter, or heat ghee or cooking oil (olive/coconut) in a sauté pan on low-medium heat. Pour eggs into the pan and gently fold them over alternating sides until just after they stop running. (Key: NO high heat, and don’t overcook them)
*Great anytime. You can also add meat or veggies into the scramble to balance the meal out…get creative.
After cooking up some bacon, the pan should be hot and filled with rendered fat. You can use this, butter, ghee, olive oil, or coconut oil. Once the pan is hot, turn the heat just below medium. Crack eggs gently into the pan. Once the whites begin to set, loosen the eggs with a very thin spatula, and carefully turn them over. For over-easy, let the other side cook for about 30 seconds then remove (a bit longer for over-medium). For sunny-side up, just cover the pan and let the steam cook the white through instead of flipping it.
*Fried eggs make dishes fancier. Eat em for breakfast, throw them on top of a burger patty, or add one to your salad or veggies. Everybody likes some hot, runny yolk.
Omeletted (I made that word up…you’re welcome)
See omelette. Almost the same recipe…just use more eggs (eight or so makes a solid one). Instead of flipping the omelette, let the edges set in the pan (something oven-safe), then throw it in the oven or under the broiler (keep a close eye on it) until the top is completely set and very slightly brown. Cut it into pieces (like pie) to serve.
*Great leftovers for any meal. You don’t have to eat them hot either; they taste great at room temperature.
Bring water to a boil and then reduce the heat so that the boil isn’t all wild. Gently crack egg/s into water and let them cook until the egg white is set (maybe 3-5 minutes). Remove egg/s from the water with a slotted spoon, and try to drain off all water.
*Usually best on top of things like: grilled asparagus, salad, sausage patties, or hash (sweet potato is my favorite).
There are certainly other ways to make eggs, but this should keep you pretty busy for your next carton or two. As far as shopping is concerned, opt for ‘organic’ and ‘pastured’. Ignore the stuff like “Omega 3 Enhanced”. All they do is feed the hen flax seed. Not worth the extra dollar IMO.