 |
||||
From Shell to Swell How to elevate eggs from breakfast mainstay to dinnertime star 
If you take a hard-boiled approach to eggs you could be missing out on one of the great nutrition bargains in the supermarket. Eggs provide cheap, high-quality protein, according to Nelda Mercer, registered dietitian in Ann Arbor, Mich. For less than 50 cents a two-egg serving, you’re getting as much protein as a fast-food burger that sells at twice the price. In fact, eggs really shine as a convenient, fast-cooking meat replacement. Look to various ethnic cuisines for inspiration, Mercer says. For example, serve a frittata, which is a rich and filling egg “pancake” with an Italian accent, or make an omelet, the French version of the same basic recipe. Chinese cuisine may whet your appetite for egg-drop soup or fried rice with bits of scrambled egg. Stock up when eggs are on sale and you’ll have the basics for emergency dinners. Fresh eggs, in the shell, can be refrigerated from three to five weeks, and hard-cooked eggs for one week, according to information from the Clemson University extension service, Clemson, S.C. Follow these tips on the basics of egg cooking and your family is in for some egg-citing meals. If you want your scrambled, fried or hard-cooked eggs to remain moist and tender heat them gently. For hard-cooked (remember, no hard-boiling) eggs, place the raw eggs in a single layer in a pan with water to cover. Partially cover the pan and bring to a full boil over high heat. Remove from heat, cover and let stand for 15 minutes. Drain off the hot water. Fill the pan with cold water and set aside for 5 minutes so the shells are easy to peel off. When you’re scrambling for a robust meal in a hurry make egg and pepper sandwiches. Egg and Pepper Sandwiches 1 small French baguette 1 tablespoon olive oil 1 green bell pepper, cored, seeded and thinly sliced 1 large shallot, thinly sliced 1 jalapeno chile, cored, seeded and minced or 1/8 teaspoon crushed red pepper flakes 1 tablespoon butter 4 eggs or 3 eggs and 1 egg white 1 tablespoon water, optional 2 tablespoons shredded Parmesan cheese Salt and pepper to taste 1. Cut baguette lengthwise in half. Scoop out half the interior. Set baguette aside. Heat oil in a medium-large nonstick skillet. Add bell pepper, shallot and chile. Cook over medium-heat heat, stirring occasionally until vegetables are tender, about 5 minutes. Add butter to skillet and melt. 2. Beat eggs and water together in a bowl. Pour egg mixture into skillet over vegetables. Turn to coat skillet and cook eggs over medium heat. When eggs begin to firm up, but still shimmer on top, gently push eggs around skillet with spatula. Sprinkle on cheese. Cook until eggs form large glossy clumps. Remove from heat; season with salt and pepper. Spoon egg mixture into baguette. Cut baguette in half width-wise. Serve immediately to 2.
|
||||
|
||||
Bev Bennett, a veteran food writer and editor, is the author of "Dinner for Two: A Cookbook for Couples" and "30-Minute Meals for Dummies"
