With Easter nearly here, eggs are on sale everywhere. If you don’t raise your own chickens, now is the time to stock up.
Eggs are a cheap source of protein–unless you insist on pastured eggs. I was shocked at the price. No wonder my friends go nuts when I send them home with fresh eggs.
That’s good news if you’re on a budget and need more protein in your diet. Tuna, beans, peanut butter, and oats are also cheap sources of protein.
According to Live Science, eggs are a complete protein. It has all of the B vitamins and amino acids, as well as vitamin D. All of this for very few calories.
Eggs are so versatile. Feast your eyes on the possibilities.
• Hard boiled
• Soft boiled
• Egg salad
• Breakfast burrito
You can have them for dinner. My neighbor does this all the time. You can doctor them up with everything from spinach to ham, asparagus to sausage. Eggs marry well with so many other ingredients.
I didn’t know this, but a quiche is an egg custard made with cream while a frittata is like a thick baked omelette. I’ve never been overly fond of either though I do have a recipe for a very tasty spinach frittata.
I’m a little picky with how my eggs are cooked. I don’t like them baked only because I think most people over bake them. There’s a tiny window between cooked and overcooked in my book.
If they aren’t fluffy and light I have two very grateful dogs that will help me out. This might be why I have such an attentive audience during breakfast.
My favorite egg dish is the omelette. I whisk mine in a bowl until it’s light and frothy. Meanwhile I quickly stir fry vegetables ahead of time so they don’t have to wait for them to cook inside the omelette.
Did you know that IHOP pours pancake batter into their omelette mix to make it fluffy?
You can also use milk, cream, water, or seltzer water. 1 tablespoon per egg. Another trick is to whip the egg whites first and then add the yolks for its final beating. The important thing is to whip air into the mixture.
Make sure your burner is set to medium high heat. Roll the egg mixture evenly in the pan, adding your vegetables and cheese. As soon as the bottom layer sets (becomes firm), fold each side gently with a rubber spatula. Top with cheese.
At this point. I turn off the heat and cover the pan for half a minute to let the residual heat melt the cheese.
How do you like your eggs? Do you have a recipe for deviled eggs you care to share?
UPDATE • UPDATE • UPDATE
Well something seems to be broken. I’m getting word that people can’t leave a comment. If this happens to you, could you email me and let me know? Also if you can send me a screen capture of the comment box, that would help too.
I’m going to have to talk to IT. May God have mercy on my soul.
NEW UPDATE: The techy folks at IT didn’t help me, but somehow I stumbled on the answer on my own. The comment box should be fixed now. I’m not sure if it changed how you subscribe to comments, but if you can let me know I’d appreciate it.
I am not a drinking woman, but tonight I might make an exception.