Three Favorite Egg Recipes

Last month, we kicked off a new food series: one ingredient, three ways. Our first post featured three chickpea recipes, and this week, we’re turning to eggs. and I have to hand it our experts — if you asked me for my favorite way to use eggs, I’d need five weeks and a therapist to figure out the answer. Fried with crisp edges? Jammy in a green salad? Tucked into a simple egg sandwich? Flipped and folded into a veggie-stuffed omelet? All so good.

But this week, our food friends — Melina Hammer, Olivia Noceda, and Caro Chambers are recommending three A+ egg recipes for us to try (and inevitably fall in love with). Here they are…

Melina Hammer, author and writer of Stories from Catbird Cottage

“Custardy eggs have long been a mainstay in my kitchen: they’re a quick source of protein, and they lend themselves to countless dishes. Moreover, they can be cooked in advance, stored in the fridge, and peeled when you’re ready to eat. This ‘extravagant’ dish looks like you just spent a lot of time in the kitchen — but no. Condiments, like mustard, pickles, and hummus, serve as the base, and all that needs ‘doing’ is adding the eggs! It’s a great go-to meal on busy days.”

Extravagant Eggs For When You Have No Time
Serves 2

2 eggs (use older eggs for easier peeling)
1 8-oz container store-bought hummus
4 cornichons, sliced into thin coins
1 tbsp whole-grain mustard
2 tbsp extra virgin olive oil
Freshly ground black pepper
1/3 cup any of these (or a mix of them): parsley, dill, baby arugula or spinach
Crusty bread, to sop it up

In a small saucepan, add enough water to cover eggs by 1/2 an inch. (But don’t actually put the eggs in yet — or, if you need them to measure the water, remove them from the pot before turning on the heat.) Next, bring water to a boil and gently add the eggs, straight from the fridge. Bring the water back to a rolling boil for 1 minute (to set the whites), then lower to a simmer and let them cook for 5 more minutes. While the eggs boil, fill a bowl with cold water and ice cubes. Transfer the eggs to an ice bath and submerge until they are cool to the touch, then peel them and set aside. This step — short of peeling the eggs — can be done up to three days in advance.

In a small bowl, combine the grain mustard, cornichons and olive oil. Season generously with freshly ground pepper and stir well to loosely incorporate the oil. If you are using parsley and/or dill, coarsely chop the leaves and fronds. For arugula and spinach, chop them a little more finely.

For serving, spread a layer of hummus on the bottom of two shallow bowls. Halve each egg and nestle them into the hummus. Spoon the mustard-cornichon mixture over top, and scatter with the fresh herbs and greens. Finish with another grind of pepper, and serve with crusty bread. Enjoy!

Olivia Noceda, writer of the newsletter On The Rocks

“I’m six months pregnant, and I’ve gotten really into breakfast snacking plates. They’re nourishing and beautiful, and you can switch up the elements so you never get bored. I usually include softly scrambled eggs — soft-scramble has to be my favorite way to make eggs (I’ve shared my method below), because it’s simple, yet delicious. Here’s one of my current breakfast-plate combos.”

Loaded Breakfast Snacking Plate
Serves 1

3 eggs, softly scrambled
2 chicken sausages, browned in a skillet
2 slices of sourdough bread, topped with french butter and a sprinkle of salt
Scoop of cottage cheese
Side of fruit (your choice!)

Soft-Scramble Method:

Crack your eggs into a bowl, and whisk with a splash of milk until fully combined. Heat a stainless steel or aluminum pan over medium-high heat until very hot. Add a light coating of cooking spray (I like olive oil spray). To test if the pan is ready, flick a few drops of water onto the surface. If the water beads up and dances across the pan, it’s hot enough.

Pour in the eggs. Using a wooden spoon, gently push the eggs from the outside of the pan toward the center, continuously swirling and folding them as they cook. After about 1 minute, turn off the heat. Continue stirring as the residual heat finishes cooking the eggs. Remove from the pan when they’re still slightly glossy, and just shy of your desired “doneness.” They’ll continue to cook for another minute or so after you put them on the plate.

Add to your breakfast plate, and enjoy!

Caroline Chambers, author and writer of What to Cook When You Don’t Feel Like Cooking (and her new cookbook comes out in August!)

“This is my mom’s egg salad — the grated egg is non-negotiable. It’s how she’s always made it, and it’s the only way I make it now. I prepare a batch almost every week in the summer, when it’s too hot to think about turning on the stove, and it instantly takes me back to being a kid in her kitchen, watching her grab whatever herbs were growing in the garden that day.”

My Mom’s Egg Salad
Serves 2-4 (double it if feeding 4 really hungry people)

8 hard-boiled eggs, peeled
3 tbsp finely minced chives
2 tbsp finely minced fresh dill
3 tbsp mayonnaise
2 tsp whole grain (or absolutely any) mustard
Zest and juice of 1 lemon
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
For serving: soft bread, butter lettuce leaves, Ritz crackers, or your preferred egg salad vessel!

Grate the boiled eggs on the largest hole of a box grater. In a large bowl, combine the grated eggs and the rest of the ingredients. Add more salt and pepper to taste. THAT’S IT!! Serve it on a sandwich, alongside crackers, in lettuce cups, or however you’d like. Store in the fridge, an airtight container, for up to four days.

A great, big thanks to Melina, Olivia, and Caro for these FABULOUS egg recipes! Now friends, I would love to hear your own go-to egg dishes. Any favorites you’d recommend?

P.S. More egg recipes, including five ways to make a better scramble, and 10 dinners with an egg on top.

(All photos courtesy of the authors.)

0 COMMENTS

Source link