How to love eggs!

2

Replies

  • grandmothercharlie
    grandmothercharlie Posts: 1,356 Member
    An omlette with everything but the kitchen sink. It is my go-to meal when I don't know what else to fix, in a hurry, or want to use up veggies and cheese. Egg Foo Young - the crunchy sprouts make them so good! I also love eggs chopped in a salad -- the test of the good salad bar is if there is hardboiled egg on it or not. Vegetarian Bibimbap if you like Korean food. But, for ease, this morning I had a quickly scrambled egg on whole wheat bread.

    I see that a lot of the recipes people gave you have meat in them, but you could omit it or use a meat substitute I suppose if you like that stuff.
  • SandyBVTN
    SandyBVTN Posts: 367 Member
    https://m.youtube.com/watch?v=PUP7U5vTMM0

    Gordon Ramseys's scrambled eggs. The simple chicken egg while extraordinary in potential is remarkably easy to ruin. Which, in my opinion is often why people can get turned off by eggs. I can't bring my self to eat over cooked eggs, I find them revolting. One of the biggest challenges in culinary school is the ability of a chef to perfectly cook multiple classic egg preparations. It is also the reason it is often a challenge on the popular cooking competition shows on tv. Don't get discouraged. Keep testing, watching videos and perfecting your technique. There is likely a preparation you prefer. The options are mind blowing. The golden egg in the center of the Provençal wood fired pizza, the lacy egg resting atop the bibimbap, the silken threads in the perfect bowl of egg drop soup, the egg puff floating in a bowl of Dashi broth, the sou vide egg yolk quivering on a bed of pan seared fiddle heads, the classic eggs Benedict, the fresh Caesar salad, the searing hot golden egg foo young, the single egg yolk in a nest of beef tartar, the heavenly meringue, and the deceptively difficult deviled egg. Good luck.

    I like the way you think!!

    OP, Jamie Olive has a marvellous shrimp frittata recipe in Jamie's Italy - I'm sure you could find the recipe with a google search if you are interested. Also have you heard of 2 ingredient banana pancakes? They are an awesome flour-less higher protein pancake alternative. You basically mash up 1 banana until it's smooth, then mix in 2 eggs and cook as you cook pancakes. Really good.
  • samanthablaisdell3
    samanthablaisdell3 Posts: 1 Member
    I just boil a whole egg and toss the yolk if I just want the whites.
  • 5stringjeff
    5stringjeff Posts: 790 Member
    One of my new favorites for dinner (especially after a workout) is 3 scrambled eggs, 4 oz. of leftover taco meat, with some cheese and tomatoes thrown in and a splash of taco sauce on top.
  • chench53
    chench53 Posts: 36 Member
    .....i wish there was a way to boil egg whites though...anyone know of a tool out there to allow you to do that?
    I think you mean poaching eggs? At least that's what I call it, drop an egg into boiling water?

    I know fresher eggs have a firmer white than older eggs. Bring water to a boil, and stir the water to get your whirlpool going, drop the egg (white) into that and it helps keep the egg together, and from dispersing through the water.
    Poached is nice, and easy enough once you add a little vinegar to the poaching water.....
    I did not know that, I'll have to try it!

    There's gadgets to use - this article I found mentions a few, see if you have success with any!
    http://www.lovefood.com/journal/features/11071/the-best-egg-gadgets-

    Also - hardboil and toss the yolk or use it for other purposes, I like that suggestion too! :bigsmile:

    Gerry
  • Go_Mizzou99
    Go_Mizzou99 Posts: 2,628 Member
    I have to watch cholesterol so I use egg whites. I just put whatever I want in the skillet...breakfast sausage, bacon bits, onions, cheese and put the egg whites on top of this. Heat up the whole conglomeration and scramble it up or, at a lower heat, I will make it as an omelette.

    SOMETIMES: I will make some hash browns in the skillet and when they are nearly finished, I pour the whole omelette batch on top of the hash browns and make it into an egg "succotash" of sort.
  • ChrisJMellor
    ChrisJMellor Posts: 29
    Frittatas are the way to go if you like solid with a bit of taste. Shameless plug for my own site:

    http://themellors.org/cooking/?p=341

    On there is a sort of intro to frittata and how to mess around with it.

    Then of course there are "Funky eggs" - Which I've no idea if they are or not but I like to think so:

    http://themellors.org/cooking/?p=158

    (throw in some chilis and even better)

    And lastly egg drop soup...

    http://themellors.org/cooking/?p=103

    Whats good about the above is that they are all low-carb and fairly high protein.

    Let me know what you think.

    And sorry for not having proper links in there - not sure how to get them on this forum.
  • chench53
    chench53 Posts: 36 Member
    Thanks for those links!

    off topic... I'm not sure you can put active links here, other forums I usually can put this
    [ url ] at the start but no spaces, then the link followed by [ url / ] again, no spaces.

    i will try it.... http://themellors.org/cooking/?p=341

    it did not work, but the [url] 's dissappeard. :ohwell: OK, everyone - back to EGGS!! :bigsmile:[/url]
  • icrushit
    icrushit Posts: 773 Member
    Poached is nice, and easy enough once you add a little vinegar to the poaching water.....

    I did not know that, I'll have to try it!

    There's gadgets to use - this article I found mentions a few, see if you have success with any!
    http://www.lovefood.com/journal/features/11071/the-best-egg-gadgets-

    Yes, seen so many egg gadgets, and always laugh when I see them, lol. Once you add some vinegar to the paching water, you shouldn't have any problems, and no need for gadgets :) I generally use a small, deep pan, and add about a tablespoon of vinegar. I'm not sure if you even need that much vinegar, I'm just pretty free handed about adding it, lol.

    You'll have to find your own timing of course, as everyone likes their eggs a little different, but generally I find 3mins 15secs works very well for me and perhaps a good starting point. Too firm, just knock off some time, too soft, just add some more time, and you'll soon have the perfect time for you.

    Just remember to bring the water to gentle boil/ rolling simmer before you add any eggs. Also a nice tip I found, was if you need to cook a lot of poached eggs, just prepared a bowl of iced water, and poach your eggs, but take them out 30 seconds before they're done, and put them in the bowl of iced water, and then when you are ready to serve them, just pop them back in the poaching water for 30 seconds to heat through and serve.

    Of course if serving eggs for a lot of people, what my aunt who ran a guesthouse used to do, was to simply grease a deep muffin tin, and crack an egg into each, little butter/ salt/ fresh herbs on top of each egg, and bake the eggs until set :)
  • cwolfman13
    cwolfman13 Posts: 41,865 Member
    Why do you want to love Eggs? They are high in cholesterol?

    In the vast majority of people, dietary cholesterol has no bearing on blood serum cholesterol. The 80s are over and this myth has been debunked about a million times over.

    I had soaring levels of LDL a couple of years ago when I started out with all this healthy living...I eat eggs every single day...at least two per day and often more...my LDL is now 96. Dietary cholesterol really has very little bearing on blood serum levels.
  • Ajulutsikael
    Ajulutsikael Posts: 2 Member
    I had the same interest in eggs because I wanted the healthy protein, so I found these:

    15 Ways To Eat an Egg For Breakfast - http://www.thekitchn.com/15-twists-on-eating-an-egg-for-breakfast-167107

    12 Baked Eggs Recipes Worth Getting Out of Bed For - http://www.cosmopolitan.com/food-cocktails/a5634/baked-egg-recipes/
  • Unknown
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  • mollywhippet
    mollywhippet Posts: 1,890 Member
    About the cholesterol issue: my cardiologist recommended hard boiled eggs as a protein snack.
  • spinneyhex
    spinneyhex Posts: 54 Member
    Picked eggs :)
  • Elsie_Brownraisin
    Elsie_Brownraisin Posts: 786 Member
    For all those cholesterol naysayers...spaghetti carbonara :love:

    I eat soft boiled eggs with marmite toast on the side a lot. Or an omlette with some goats cheese and chives in the centre.

    Or poached, with a smokie or smoked haddock and lots of spinach. Homemade hollandaise (what higher calling is there for an egg?) with this is good, but not necessary, a knob of butter on the spinach is enough if you haven't the cals for something so rich that day.

    Make your own custard and meringues...I'm not helping with the 'healthy' uses of eggs, am I? Meringues are perfectly good with greek yogurt though and if you have whites you may as well make something with the yolks.

    I sometimes make shashuska when I have people over, sort of tomatoes, peppers and spices cooked together and then towards the end, eggs dropped in and returned to the oven to bake. Very good with bread or pitta. I like it, but my husband doesn't like the texture of the egg whites when I make it. That can be low in calories if you want this by reducing some of the olive oil and it's really filling.
  • janatarnhem
    janatarnhem Posts: 669 Member
    Boiled for 4 minutes... Top sliced off, dash of white pepper, side tablespoon of tomato ketchup and bread and butter and Bob's your uncle!
  • CherokeeBabe
    CherokeeBabe Posts: 1,704 Member
    I eat eggs almost everyday, I love them hard boiled the most but they're a bit of a pain to cook and peel just 1 or 2 eggs everyday (I make a mess of the peeling every time). I save that for a treat like once a week instead. Usually I fry or poach them, with some kind of topping, some days it's very basic salt and pepper and other times it's the works, cheese, onions, salsa, might as well call it a "hard omelette' the way I make them :laugh:

    Omelettes are good too, I like plain cheese and veggies, too many toppings and it just becomes more than I can really enjoy. I also scramble and mix them with fresh-made potatoes and onions in a skillet for some tasty home fries :)
  • SyntonicGarden
    SyntonicGarden Posts: 944 Member
    SOUFFLE OMELET!!! This is my go to!

    This is a variation of my FAVORITE recipe using eggs. It was easier to grab the link. I don't use the cream of tartar.

    www.incredibleegg.org/recipes/recipe/basic-souffle-omelet

    You'll need a pan that you can put IN the oven. I have a seasoned cast iron pan that I use. I heat up the pan, put butter in the bottom until it's melted all over, pour the egg mix in, and then pull it off the heat and into the oven.

    It's pretty dry. I find that it doesn't taste as "eggy" as scrambled eggs.

    As for toppings? This is going to sound weird, but I love it:

    1 tsp milk
    2 tsp (whipped) cream cheese
    1 tsp powdered sugar
    Blend all of that together.

    Raspberry jam
    Microwave desired amount for 10-15 seconds, until liquid.

    Take the cooked egg out of the oven, put on a plate, drizzle the cream cheese stuff on the egg, top with the raspberry stuff.
  • elephant2mouse
    elephant2mouse Posts: 906 Member
    I love eggs any way but raw...

    boiled, poached, fried, scrambled, deviled...
    Yum yum yum

    Hubby doesn't eat eggs, and I just don't understand it!
  • crsawinton
    crsawinton Posts: 96 Member
    My favorite lately is sauteed spinach blend with garlic, fried egg and then topped with mashed avocado and crushed red pepper.

    BUT I have my own free range chickens, if you can find farm fresh eggs, especially free range it's completely worth it, the taste is so much better, the yolk is buttery instead of chalky. After tasting someone else's farm fresh eggs I knew I had to have my own chickens lol!
  • backflip2
    backflip2 Posts: 17
    hard boiled with a pinch of salt & pepper - so tasty
  • crsawinton
    crsawinton Posts: 96 Member
    https://m.youtube.com/watch?v=PUP7U5vTMM0

    Gordon Ramseys's scrambled eggs. The simple chicken egg while extraordinary in potential is remarkably easy to ruin. Which, in my opinion is often why people can get turned off by eggs. I can't bring my self to eat over cooked eggs, I find them revolting. One of the biggest challenges in culinary school is the ability of a chef to perfectly cook multiple classic egg preparations. It is also the reason it is often a challenge on the popular cooking competition shows on tv. Don't get discouraged. Keep testing, watching videos and perfecting your technique. There is likely a preparation you prefer. The options are mind blowing. The golden egg in the center of the Provençal wood fired pizza, the lacy egg resting atop the bibimbap, the silken threads in the perfect bowl of egg drop soup, the egg puff floating in a bowl of Dashi broth, the sou vide egg yolk quivering on a bed of pan seared fiddle heads, the classic eggs Benedict, the fresh Caesar salad, the searing hot golden egg foo young, the single egg yolk in a nest of beef tartar, the heavenly meringue, and the deceptively difficult deviled egg. Good luck.

    *swoon* lol
  • GrandmaJackee
    GrandmaJackee Posts: 46 Member
    Parmesan Egg - 1 Tablespoon butter (soft), 2 Tablespoons parmesan cheese, 1 large egg, 1 Tablespoon heavy whipping cream

    Preheat oven to 350 degrees, Butter an individual ramekin, then dust ramekin with 1/2 the cheese. Break egg into ramekin and cover with cream. Sprinkle with remaining cheese. Bake 10 - 15 minutes until white is set.
  • AllOutof_Bubblegum
    AllOutof_Bubblegum Posts: 3,646 Member
    If you don't like them...uh, don't eat them. There are plenty of other ways to get in your macros without choking down things you don't actually enjoy. No need to make yourself miserable.
  • George_Baileys_Ghost
    George_Baileys_Ghost Posts: 1,524 Member
    If you don't like them...uh, don't eat them. There are plenty of other ways to get in your macros without choking down things you don't actually enjoy. No need to make yourself miserable.

    ↑↑
  • ILiftHeavyAcrylics
    ILiftHeavyAcrylics Posts: 27,732 Member
    I hate eggs. Life is too short to eat food you don't like-- there are plenty of good protein sources.
  • ChrisJMellor
    ChrisJMellor Posts: 29
    I love eggs any way but raw...

    boiled, poached, fried, scrambled, deviled...
    Yum yum yum

    Hubby doesn't eat eggs, and I just don't understand it!

    Cos they come out of a hens bum.


    Boom tish????
  • techgal128
    techgal128 Posts: 719 Member
    Poached is nice, and easy enough once you add a little vinegar to the poaching water.....

    I did not know that, I'll have to try it!

    There's gadgets to use - this article I found mentions a few, see if you have success with any!
    http://www.lovefood.com/journal/features/11071/the-best-egg-gadgets-

    Yes, seen so many egg gadgets, and always laugh when I see them, lol. Once you add some vinegar to the paching water, you shouldn't have any problems, and no need for gadgets :) I generally use a small, deep pan, and add about a tablespoon of vinegar. I'm not sure if you even need that much vinegar, I'm just pretty free handed about adding it, lol.

    You'll have to find your own timing of course, as everyone likes their eggs a little different, but generally I find 3mins 15secs works very well for me and perhaps a good starting point. Too firm, just knock off some time, too soft, just add some more time, and you'll soon have the perfect time for you.

    Just remember to bring the water to gentle boil/ rolling simmer before you add any eggs. Also a nice tip I found, was if you need to cook a lot of poached eggs, just prepared a bowl of iced water, and poach your eggs, but take them out 30 seconds before they're done, and put them in the bowl of iced water, and then when you are ready to serve them, just pop them back in the poaching water for 30 seconds to heat through and serve.

    Of course if serving eggs for a lot of people, what my aunt who ran a guesthouse used to do, was to simply grease a deep muffin tin, and crack an egg into each, little butter/ salt/ fresh herbs on top of each egg, and bake the eggs until set :)

    What I do for poached eggs is the same except for one difference. My mother taught me that when the water is boiling, take a spoon and swirl the water into a mini whirlpool. Crack the egg right in the center of it and it will stay together a lot better that way.
  • sonytomtp
    sonytomtp Posts: 38 Member
    I had a stir fry last night with bean sprouts, onions, other veggies and some eggs thrown in last with some dark soy sauce. Delicious, would really recommend it.
  • JupeJones
    JupeJones Posts: 107 Member
    My mother taught me that when the water is boiling, take a spoon and swirl the water into a mini whirlpool. Crack the egg right in the center of it and it will stay together a lot better that way.

    I guess that would only work if you're just doing one egg though? Still, a neat trick! I'm going to have to try it...

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