Ah eggs. I love eggs. Hard boiled, fried, scrambled, you name it, I just love eggs.
Back in the 60’s the egg got a bad rap. People said it was bad for you. The truth is anything is bad for you if you eat enough of it.
I believe in moderation. Now it’s been proven eggs are actually good for you and their reputation is coming back to being ‘good eggs’.
Plenty of doctors are now saying eggs are good for you. New studies say eggs are good for you. I’ve always figured eggs are good for you. So go ahead and eat your eggs with a clear conscience.
According to http://aneggadayisok.ca, eggs are low in saturated fat (the fat that’s bad for you). They contain 70 calories per egg and have no trans fat (another fat that’s bad for you).
Eggs actually are jam-packed with protein and other good for you stuff.
Most people know how to boil an egg, fry an egg, or devil an egg. I’m going to try to show you how versatile an egg can be. Have fun with your eggs! Let’s get cracking! ;-)
Grilled Eggs in Portobello Mushrooms
Recipe from eggs.ca
A Portobello mushroom with a deep cavity and high edge is a natural shape to hold an egg. The grilled duo can be topped with a sprinkle of grated cheese, pepper and/or chopped fresh herbs.
- STEP 1 Preheat the grill to medium heat (about 350°F/180°C).
- STEP 2 Wipe mushroom caps with dry paper towel. Remove stems. With a spoon, scrape out black gills, taking care not to break the edges of mushrooms.
- STEP 3 Brush mushroom caps with oil. Place mushrooms on the grill, cap side down. Crack an egg into each mushroom. Close the lid. Grill until eggs are cooked as desired and mushroom is tender, 12 to 15 minutes.
- STEP 4 Remove from the grill; sprinkle pepper and 1 tbsp (15 ml) cheese over top of each egg.
- Tips:• Choose Portobello mushrooms with good “shoulders” to keep the eggs contained as they cook.
• To fill the mushrooms easily, crack each egg into a small cup first, then pour into the mushroom.
• If your barbecue slopes slightly, use a small piece of crumpled foil to prop up mushroom so egg doesn’t slide off.
• Top eggs with shredded cheese of your choice.
• Sprinkle fresh herbs (e.g. Chopped thyme, chives or parsley) over tops of eggs once cooked.
• Line inside of mushrooms with thin slices of ham before adding eggs.
• Serve with fruit or a salad, or tucked into grilled burger buns.
Egg and Veggie Salad Rolls with Sweet Heat Dipping Sauce
recipe from eggs.ca
Salad rolls are a popular starter at Vietnamese restaurants and, when assembled using hard-cooked eggs, make a handy and healthy lunch.
Ingredients (Salad Rolls)
- 8 eggs, hard-cooked
- 8 round rice paper sheets*
- 4 leave leaf lettuce, cut in half
- 1 cup (250 mL)cooked rice vermicelli noodles
- ¼ English cucumber, cut into julienne strips
- ½ red bell pepper, cut into julienne strips
- 16 basil and/or mint leaves
Ingredients (Dipping Sauce)
- ¼ cup hot water
- 3 tbsp (45 mL)sugar
- ¼ cup rice vinegar
- Dash hot sauce, such as Sambal Oelek or Sriracha
- STEP 1 Peel the eggs and cut them into quarters. Have all of the ingredients ready before assembling. Lay out a clean tea towel onto your work surface and pour very hot tap water into a flat dish, such as a pie plate.
- STEP 2 Dip a rice paper sheet into the hot water to soften it and lay it on the tea towel. Place half of a lettuce leaf in the center of the rice paper and top with a little vermicelli noodle, cucumber, red pepper and 2 basil and/or mint leaves. Arrange 4 quarters of egg on top in a line (they may overlap slightly). Roll up the rice paper tightly over the filling, tucking in the edges. TIP: If the roll seems loose, you can roll it in a second softened rice paper sheet. Repeat with the remaining rice paper sheets.
- STEP 3 Dipping Sauce: Stir the hot water and sugar until the sugar dissolves. Stir in the rice vinegar and hot sauce, to taste.
- STEP 4 To serve, slice each salad roll in half and plate with the dipping sauce on the side.
- STEP 5 Wrap the assembled rolls in damp paper towels and refrigerate in a resealable bag or covered container for up to one day.
- 3 russet potatoes (about 1 1/2 pounds)
- Kosher salt
- 6 tablespoons (3/4 stick) unsalted butter, divided
- Freshly ground black pepper
- 4 ounces raclette or Gruyère cheese, sliced
- 4 large eggs
- Chopped flat-leaf parsley
Place potatoes in a large saucepan, add cold water to cover, and season generously with salt. Bring to a boil; reduce heat and simmer until the tip of a paring knife slides easily about 1/2-inch into potatoes, 8-10 minutes. Drain potatoes and let cool. Chill until firm, about 2 hours.
Preheat oven to 300°. Peel potatoes. Using the large holes of a box grater, grate potatoes. Melt 4 tablespoons butter in a 12-inch oven proof skillet over medium-low heat. Add potatoes. Season with salt and pepper; press gently to compact. Cook, occasionally shaking pan to loosen, until bottom is golden brown and crisp, 15-20 minutes.
Slide rösti onto a plate. Carefully invert skillet over the plate and flip to return rösti to pan, browned side up. Dot 1 tablespoon butter around edge, allowing it to melt around and under rösti. Season with salt and pepper and cook until second side is golden brown and center is tender, 10-15 minutes longer.
Top rösti with cheese and bake until cheese melts, 5-8 minutes.
Meanwhile, melt remaining 1 tablespoon butter in a large nonstick skillet over medium-low heat. Crack eggs into skillet and cook until whites are just set, about 4 minutes.
Cut rösti into quarters, top with eggs, and garnish with parsley.