I would looooove if I could talk a non-cook into testing these basic egg recipes. Any takers? Puh-leeeease?
Eggs are great for breakfast with buttered toast or home fries, and also with ketchup or salsa. For later meals, eggs are great in salads, as egg salad, or eaten hard boiled and whole, as a snack.
There has been much worry over the quantity of cholesterol in eggs. However, research has shown that a person’s cholesterol has more to do with eating saturated fat than with eating cholesterol. And, in fact, cholesterol is something that young children need in their diet. Eggs have so much to offer nutritionally, that leaving them out of your diet would be tragic.
(More nutrition info on eggs to be added later. . .)
Scrambled Egg (quick meal)
Put a tablespoon of butter in a skillet, and melt over medium heat. Break the desired number of eggs into a bowl. Add a dash of salt and pepper, and then beat with a fork until evenly mixed. Pour the beaten eggs into the skillet, add stir with a rubber spatula until the eggs are cooked.
Fried Egg (quick meal)
Put a tablespoon of butter in a skillet, and melt over medium heat. Break one or two eggs directly into the pan. Sprinkle on a dash of salt and pepper. Once the egg white has solidified, either put a lid on the pan to cook the top of the egg, or use a spatula to ever-so-gently flip the egg. Serve promptly for a runny yolk, or leave in the pan a little longer for a cooked yolk.
Fried egg with solidly-cooked yolk makes a great breakfast sandwich. Toss some grated or sliced cheese on top of the egg while it finishes cooking, and then serve on toast.
Omelette (quick meal)
Put a tablespoon of butter in a skillet, and melt over medium low heat. Break one to three eggs into a bowl. Add a dash of salt and pepper, and about a tablespoon of milk or water per egg. (The milk or water make the omletter puff up a bit.) Beat with a fork until evenly mixed.
Pour the beaten eggs into the skillet, and do not stir. When the egg mixture is almost cooked through (which you can judge by jiggling the pan) sprinkle grated cheese on top, or other fillings such as chopped greens, cooked vegetables, or cooked meats. Use a spatula to fold the omlette in half, and continue to cook until the cheese begins melting out the sides of the omlette.
Hard Boiled Egg (ingredient or quick meal)
Hard boiled eggs are great as egg salad, or chopped and added to a salad of leafy greens. They also make a fantastic breakfast or lunch finger-food for small children.
Hard boiling is a great way to use up eggs which are approaching their expiration date, because older eggs are easier to peel. Kept refrigerated in their shells, hard boiled eggs can be kept for a week.
Quick Method: Put the eggs in a sauce pan and cover with water by one inch. Heat until boiling. Boil for about six minutes. Use running tap water or ice water to cool the eggs.
Longer Method: This method of making “hard boiled” egg supposedly results in a better quality result. Put the eggs in a sauce pan and cover with water by one inch. Heat until almost boiling. Then turn off the heat, put a lid on the pan, and let the eggs sit for about 15 minutes. (If you have extra large eggs, add a couple of minutes. For small eggs, subtract a couple of minutes.) Use running tap water or ice water to cool the eggs.
Soft Boiled Eggs (quick meal)
The perfect soft boiled egg has cooked whites and a runny yolk. Soft boiled egg can be eaten straight out of the shell with a spoon, or can be scooped out onto torn-up buttered toast, and served with a dash of salt and pepper.
Put the eggs in a sauce pan and cover with water by one inch. Heat until boiling. Boil for about three minutes. Use running tap water or ice water to cool the eggs. Serve at once.
Egg salad (quick meal)
To make egg salad, follow the recipe for tuna salad, substituting about two eggs per each can of tuna.
Frittata (quick meal)
A frittata is basically a family-sized omelette. Like soup, frittata is a great way to use leftover ingredients. You can throw in leftover cooked vegetables, cooked meats, raw chopped greens, or cooked pasta. If you do not have leftover cooked meats or vegetables to use, you can first cook some in the same pan that you will then cook the frittata in. The exact number of ingredients used depends on the size of the pan. This recipe assumes that you are using a small pan (about 12 inches in diameter), and the results feed about three people.
Frittata can either be cooked entirely on the stove top, by putting a lid on the pan and cooking at medium-low heat, or the frittata can be cooked in an oven-proof pan and finished under the broiler. Broiling results in a nicely browned top, and can be used to melt some additional cheese on top, if you desire.
Serve frittata by itself, or topped with a sauce (such as marinara or cheese sauce) or you can make a sandwich from a slice of frittata.
1 cup milk
1 cup grated cheese
Salt and pepper
1 or 2 cups cooked vegetables, cooked meats, raw chopped greens, or cooked pasta
2 or 3 tbsp butter
If you are starting with raw meats or vegetables, first cook these in a tablespoon of butter until cooked. Set these aside and use the same pan for the frittata.
Melt 2 tbsp butter in the pan on medium low heat. Tilt the pan to butter the sides. In a mixing bowl, beat together the eggs, cheese, milk, salt and pepper. Pour this mixture into the pan, and do not stir. After a minute or two, sprinkle the veggies and/or meats into the egg. Put a lid on the pan and continue to cook until the frittata is solid all the way through. Or, cook without a lid until just the surface remains runny, and then place the pan under the broiler until the frittata is browned on top and solid all the way through.