Let’s Break Some Eggs…
Just a quick sum up on the morning egg thing. I love eggs every meal and so did my children. Hot tips from grandmas everywhere. I hope these tips help you as well…
Two big changes. First, the splash of cream is replaced by a small splash of good olive oil. This requires the use of the extra-virgin olive oil that you use for daily cooking.
This next step, introduces a bit of dairy without dulling the eggs’ flavor. Also place a knob of butter (the amount is up to you, suggest 1 tablespoon) in a small, nonstick skillet, and turn the heat to at least medium-high. As soon as the butter begins to brown, I take the skillet off the heat, add the eggs, and immediately stir with a silicone until the heat of the pan dies down and the scrambled eggs stop cooking — about ⅔ of the eggs will be cooked at this point. I can then finish the sausage, make toast, pour coffee, etc. The eggs will take only moments, over low heat, to finish cooking when you’re almost ready to serve and eat.
This new approach to eggs has made mornings easier.
4 Large Eggs
1 Pinch Salt
4 Teaspoons Butter
Step 1 Whisk eggs with salt until completely combined and very foamy.
Step 2 Melt butter in a skillet over low heat until bubbling. Add whisked eggs; cook, stirring frequently for even, moist curds, until thickened and creamy, but still shiny, 2 to 3 minutes.
Step 3 Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.
Variation: Variation: Sauté 1/4 cup chopped bell pepper and 1/4 cup chopped mushrooms in 1 tablespoon olive oil until soft, about 5 minutes. Stir into eggs just before serving. You can add blistered tomatoes and shredded aged and/or soft cheeses to this if you like; add just before serving. Serves 2
½ Cup Butter, Melted
2 Teaspoons Kosher Salt or To Taste
2 ½ Cups Half n Half
Step 1 Preheat the oven to 350 degrees F (175 degrees C).
Step 2 Pour melted butter into a glass 9×13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
Step 3 Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately Serves 12
Now Lets Poach it…
4 Organic Eggs or Fresh Eggs
2 Teaspoons White Vinegar
Salt And Ground Black Pepper To Taste
1 Pinch Dried Dill, Or To Taste
Step 1 Fill a large saucepan with 2 to 3 inches of water and bring to a simmer. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer.
Step 2 Crack an egg into a small cup. Place cup near the surface of the hot water and gently drop egg into the water. Repeat with remaining eggs. Turn off heat, cover, and let sit until whites are set, 4 minutes. Lift eggs out of pan with a slotted spoon. Season with salt, pepper, and dill.
Let’s Bake Some Eggs AKA Shirred
1 Tablespoon Butter, Melted
12 Eggs, Beaten
1 Pound Shredded Pepper jack Cheese
1 (16 Ounce) Container Cottage Cheese
½ Cup All-Purpose Flour
1 Teaspoon Salt
Step 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with the melted butter.
Step 2 Whisk together the eggs, pepper jack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
Step 3 Bake in the preheated oven until eggs are completely set, about 1 hour. Serves 8