Eggs

Egg RecipesAn excellent and inexpensive form of protein, eggs have incredible versatility. They are a good source of B12 and choline, which is essential for the brain. Once considered a risk factor in heart disease, studies show there was no evidence of any increase in risk for overall heart disease or stroke from heart disease.

Here are 20 very simple ways to include them in your diet.

  1. Basic Scramble: Whisk 2 eggs with 1 to 2 teaspoons milk or heavy cream; season with salt and pepper. Melt 1 tablespoon butter in a small nonstick skillet over medium-high heat; add the eggs and stir until just set.
  2. Spicy Scramble: Make Basic Scramble (No. 1); add 1/3 cup shredded cheddar, and diced jalapeno to taste.
  3. Creamy Scramble: Heat 1 tablespoon butter in a nonstick skillet over medium-high heat. Add 2 beaten eggs, 2 tablespoons cream cheese, 2 teaspoons chopped chives, and salt and pepper. Whisk until just set.
  4. Eggs with Soldiers: Place 4 eggs in a saucepan of boiling water, then cook over low heat, 4 to 5 minutes; drain. Slice off the tops and season with salt and pepper. Serve with toast strips.
  5. Medium-Boiled Eggs: Place 4 eggs in a saucepan of boiling water, then cook over low heat, 7 to 8 minutes. Drain, peel and halve; top with herbed butter.
  6. Breaded Eggs: Make Medium-Boiled Eggs (No. 5); peel, then roll in flour, dip in beaten eggs and roll in panko. Shallow-fry in vegetable oil, turning, until crisp.
  7. Scotch Eggs: Make Medium-Boiled Eggs (No. 5); peel. Pat bulk sausage around each egg to encase it. Roll in flour, dip in beaten eggs, then roll in panko. Shallow-fry in vegetable oil, turning, until crisp
  8. Hard-Cooked Eggs: Place 4 to 6 eggs in a large saucepan, cover with cold water by 1 inch and bring to a simmer. Cover, remove from the heat and set aside, 8 to 10 minutes. Drain, then peel in a bowl of cold water.
  9. Pickled Eggs: Make Hard-Cooked Eggs (No. 8); peel and place in a large jar, then fill the jar with pickled beet juice. Cover and refrigerate up to 1 week.
  10. Classic Deviled Eggs: Make Hard-Cooked Eggs (No. 5). Halve lengthwise and scoop out the yolks. Mash with 1 tablespoon sweet pickle relish, 3 tablespoons mayonnaise, 1 teaspoon mustard, and a pinch each of cayenne, salt and pepper. Scoop into the whites.
  11. Tarragon Egg Salad: Make Hard-Cooked Eggs (No. 5); chop. Mix with 3 tablespoons mayonnaise, 1 chopped shallot, 1 teaspoon white wine vinegar, 1 tablespoon chopped tarragon, and salt and pepper. Serve on pumpernickel bread with sliced cucumbers.
  12. Tea Eggs: Make Hard-Cooked Eggs (No. 5); crack the shells but don’t peel. Simmer in a saucepan with 1/2 cup soy sauce, 3 cups water, 4 star anise pods, 3 black tea bags and a strip of orange peel, 1 hour. Drain and peel.
  13. Classic Omelet: Beat 2 eggs with salt and pepper. Place a small nonstick skillet over medium-high heat; add 1/2 tablespoon butter and swirl to melt. Add the eggs and stir briefly with a rubber spatula, then let the bottom set but not brown. Fold like a letter.
  14. Spinach Omelet: Make Classic Omelet (No. 13); before folding, fill with 3 tablespoons chopped cooked spinach and 2 tablespoons goat cheese.
  15. Asparagus Omelet: Make Classic Omelet (No. 13); before folding, fill with 3 tablespoons chopped cooked asparagus and 2 tablespoons shredded gouda.
  16. Fruit Omelet: Make Classic Omelet (No. 13) without pepper; before folding, fill with sliced strawberries. Top with ricotta.
  17. Healthy Omelet: Cook and crumble 1 slice turkey bacon. Toast 1/4 cup corn in the drippings; add 2 tablespoons salsa verde. Make Classic Omelet (No. 13) with 4 egg whites, and olive oil instead of butter. Fill with the bacon and corn before folding.
  18. Family Omelet: Beat 8 eggs with 2 tablespoons milk, and salt and pepper. Cook in a large skillet as directed for Classic Omelet (No. 13); fill with 1/2 cup each diced ham, gruyère and sauteed peppers.
  19. Poached Eggs: Bring a skillet of water with a splash of vinegar to a simmer. Crack eggs into individual cups, slip into the water and poach until the whites set. Remove with a slotted spoon.
  20. Eggs Benedict: Make the hollandaise: Puree egg yolk, with 1/4 cup mayonnaise, 1 teaspoon lemon juice, and cayenne and salt to taste. Pulse in 2 tablespoons melted butter. Place the sauce in a bowl set over a pan of simmering water; whisk until thick. Make Poached Eggs (No. 19); serve on English muffins with fried Canadian bacon and the hollandaise.