Last month, we launched a new food series called 1 Ingredient, 3 Methods. I shared three chickpea recipes in my first post, but this week I’m turning my attention to eggs. And I have to hand it to our experts — if you ask me favorite With the egg method, it would take five weeks and a therapist to find the answer. Are the edges fried crispy? Jam on a green salad? Why not try it on a simple egg sandwich? Did you flip it and fold it into a veggie-filled omelet? All very good.
But this week, our food friends— melina hammer, Olivia Nosedaand Caro Chambers has three A+ egg recipes for you to try (and inevitably love). Here they are…
melina hammer, author and the writer Catbird Cottage Story
“Custardy eggs have long been a staple in my kitchen. They’re a quick source of protein and can be used in countless dishes. Plus, they can be prepared ahead of time, stored in the fridge, and peeled when you’re ready to eat. This ‘luxury’ dish looks like it’s spent a lot of time in the kitchen, but it’s not. Condiments like mustard, pickles, and hummus serve as a base and all you need to do is add more. Eggs are the perfect meal for busy days. ”
Luxury eggs when you don’t have time
For 2 people
2 eggs (older eggs will be easier to peel)
1 8 oz container of commercial hummus
4 cornichons (sliced into thin coins)
1 tablespoon whole grain mustard
2 tablespoons extra virgin olive oil
freshly ground black pepper
1/3 cup of any of these (or a mixture of them): parsley, dill, baby arugula, or spinach
Crunchy bread to soak it up
In a small saucepan, add enough water to cover the eggs by 1/2 inch. (Don’t actually add the egg yet, though; or, if you need the egg to measure the water, remove it from the pot before turning on the heat.) Next, bring the water to a boil and gently add the egg, fresh from the fridge. Boil the water for 1 minute (to firm up the whites), then bring to a boil and simmer for another 5 minutes. While the eggs are boiling, fill a bowl with cold water and ice. Transfer the eggs to an ice bath and soak until cool to the touch, then peel and set aside. This step, other than peeling the eggs, can be done up to 3 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 incorporate the oil. If using parsley or dill, coarsely chop the leaves and leaves. Chop the arugula and spinach a little more finely.
To serve, spread a layer of hummus in the bottoms of two shallow bowls. Cut the eggs in half and add them to the hummus. Spoon the mustard and cornichon mixture over the top and sprinkle with fresh herbs and greens. Finish with another sprinkle of pepper and serve with crunchy bread. enjoy!
Olivia Nosedanewsletter writer on the rock
“I’m six months pregnant and I’m obsessed with breakfast snack plates. They’re nutritious, they look great, and you can change up the elements so you never get bored. I always include soft scrambled eggs. Soft scrambled eggs are my favorite way to make eggs (I’m sharing my method below) because they’re simple yet delicious. This is one of my current breakfast plate combinations.”
Full of breakfast snack plates
For 1 person
3 eggs, soft scrambled
2 chicken sausages, browned in a frying pan
2 slices of sourdough bread, sprinkled with French butter and salt
1 scoop of cottage cheese
Fruit on the side (optional!)
Soft scrambling method:
Crack the eggs into a bowl, add the milk and whisk until completely mixed. Heat a stainless steel or aluminum saucepan over medium heat until very hot. Lightly coat with cooking spray (I like olive oil spray). To test whether the pot is ready, drop a few drops of water on the surface. If the water beads up and dances around the pot, 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, swirling and folding them continuously as they cook. After about 1 minute, turn off the heat. Continue stirring until the eggs are cooked through the residual heat. Remove from the pan when it is still slightly glossy and just shy of your desired “doneness.” After placing it on the plate, it will continue to cook for another minute or so.
Enjoy as an addition to your breakfast plate.
caroline chambers, author and the writer What to make when you don’t feel like cooking (and she new cookbook Released in August! )
“This is my mom’s egg salad. Grated eggs are non-negotiable. That’s how my mom always made it. That’s the best way.” only How I make it now. In the summer, when it’s too hot to even think about turning on the stove, I prepare a batch almost every week. I feel like I’m back in my childhood in her kitchen, watching her grab whatever herbs were growing in her garden that day. ”
mom’s egg salad
Serves 2-4 (double if feeding 4 really hungry people)
8 boiled eggs (peeled)
3 tablespoons finely chopped chives
2 tablespoons finely chopped fresh dill
3 tablespoons mayonnaise
2 teaspoons whole grain mustard (or whatever)
Peel and juice of 1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For serving: soft bread, butter lettuce leaves, Ritz crackers, or your favorite egg salad bowl.
Grate the boiled eggs using the largest hole of a box grater. In a large bowl, mix together the grated eggs and remaining ingredients. Add more salt and pepper to taste. that’s it! ! Serve on sandwiches, with crackers, in lettuce cups, or whatever you like. Store in an airtight container in the refrigerator for up to 4 days.
I’m very, very grateful Melina, oliviaand Karo Here are some great egg recipes! Hey everyone, I’d love to hear your favorite egg dishes. Do you have any favorites you recommend?
PS More egg recipes, including 5 ways to make a better scramble and 10 egg-topped dinners.
(All photos courtesy of the author.)
Source: Cup of Jo – cupofjo.com
