Tag Archives: egg recipes

Ode to Eggs: One Ingredient, Three Ways

Gentle Readers, it’s that time again. It seems like TPCs Jr and I are in our suitcases more than we are out of them. But have no fear, we have meals to cover the in between times. This summer, the overwhelming winner of the protein Olympics has been the incredible, edible egg.

Sunflower Yellow Egg Yolk from Farm Fresh Egg

Sunflower Yellow Egg Yolk from Farm Fresh Egg

On its own, or in something, eggs have saved the day on multiple occasions. Here are some ideas on how to bring more eggs into your lunch and dinner plans.

Eggs on asparagus with lardons from Guglhupf. It's like a salad, right?

Eggs on asparagus with lardons from Guglhupf. It’s like a salad, right?

One Ingredient, Three Ways: Eggs

1. Egg Salad: The classic and a fantastic way to use up eggs that are on the edge. I boil mine just enough: using the 5 minutes of boiling and 10 minutes of sitting method. Cool, shell, toss with just a touch of mayo, a healthy dose of Dijon mustard, and salt and pepper to taste. Delightful.

Eggs on their way to becoming egg salad.

Eggs on their way to becoming egg salad.

2. Pasta Tossed with Eggs: We fake carbonara all the time here. Eggs make a fantastic sauce tossed with pasta. Beat three eggs with some olive oil, grated Parmesan or Romano, and juice from half of a lemon. Toss fresh herbs in to taste. Toss with hot pasta, using the residual heat of the pasta and pasta water that clings to drained pasta to form the sauce and just cook the eggs. Toss with chopped bacon or quick pan roasted cherry tomatoes, or leftover grilled zucchini and squash. Sigh.

Not Quite Pasta Carbonara with Spinach

Not Quite Pasta Carbonara with Spinach

3. Eggs on Salad: Either hard-boiled and diced or egg salad itself, this is a great way to use very little dressing and make a big impact. I always do this on the work salad bar with balsamic and olive oil to dress. Really fattens up a dull salad nicely, while avoiding the salad bar cream-based dressings that are full of who knows what and nasty.

The Practical Salad

The Practical Salad

Dinner or lunch, no problem. Eggs are not just for breakfast anymore! What’s your summer meal these days? Post a comment below!

Croque Madame? Oui. (From Vin Rouge)

Croque Madame? Oui. (From Vin Rouge)

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Up next on Sunday: Weekly Menus, NOLA style.

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Filed under One Ingredient Three Ways

Green Eggs (No Ham)

Eggs, as regular readers know, are one of the Practical Cook’s key punt ingredients. But what, after a long weekend of excess (aka, pizza and birthday cake), if you need to eat some serious greens. Dare to go where no simple omelet has gone before, green, but not with envy.

Why not just slap some spinach in that omelet? Because then the picky eater can pick it out. Plus, as a bonus for people who want green eggs and ham, you could put a nice slice of deli ham inside for a literary breakfast. If you’re going veg, try a diced mushroom filling or tomatoes.

Green Eggs Recipe

4-6 eggs, depending on appetites and numbers served (this served 4 people with side items)
milk
salt and pepper to taste
1 to 2 handfuls of clean, dry spinach
1 or 2 Tablespoons flat leaf parsley
butter
Filling: could include ham, finely diced sauteed mushrooms and garlic, Parmesan cheese, tomatoes, diced yellow pepper, goat cheese and diced roasted red pepper, etc.

1. Crack eggs into a large bowl or measuring cup. Add a healthy splash of milk and a sprinkle of salt and pepper. Now scramble!

2. Next, take the spinach and parsley and mince fine in a food processor fitted with standard blade. (Feel free to mince by hand as well, we’ll wait.)

Mince Spinach and Parsley in the Food Processor

Mince Spinach and Parsley in the Food Processor

3. Add spinach mixture to egg mixture, a bit at a time, till eggs are your desired level of green.

Add Green to Eggs to Taste

Add Green to Eggs to Taste

4. Melt butter in a 8 or 10 inch omelet pan over medium heat, until foaming but not brown. Add some of the egg mixture, enough to cover the bottom of the pan, tipping the pan to cover the surface.

Tilt the pan to distribute the egg mixture.

Tilt the pan to distribute the egg mixture.

5. Cook slowly until egg sets, then add filling of choice, fold, and finish cooking egg if needed. Repeat until you’ve got enough omelets for your crew.

Green eggs frying in the pan . . .

Green eggs frying in the pan . . .

Green Eggs, No Ham (Plus Grits), Locally Grown

Green Eggs, No Ham (Plus Grits), Locally Grown

I think I added too much green, and would back off a bit next time, or include a balancing element, like tomatoes. This is a great technique though, and I’m back in the test kitchen working out filling combinations. Garlicky broccoli, yes. So ends the healthy post for the week.

Up tomorrow, Scotch Chocolate Cake, with pure chocolate on chocolate action. It is not a health food, but it is delicious and a guaranteed hit, straight from the Practical Cook’s Mom’s playbook.

What’s in your omelet? Share your ingrediente secreto in the comments or send it to practicalcook at gmail dot com.

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