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Eggs.  Either you love them or you don’t.  Now my husband son-they’d eat them for just about any meal if they could.  Truth be told, if their doctors didn’t keep telling them both to watch their red meat intake and their cholesterol they’d probably be eating them constantly.

Since I am not all that fond of them, I only eat them on occasion and usually in an omelet on those rare ventures out at a restaurant.

But let’s talk about preparation.  First, figure out how you like them and remember this-there’s a difference between a well done egg and an egg well done!

If you are scrambling or frying them-please be kind.  Heat the pan, melt the grease (butter, margarine, olive oil)and let it just start to sizzle.  Add the eggs and lower the heat.  The eggs should “bubble” or “boil“, just gently cook.  If they get brown on the bottom-the heat is too high.

When poaching an egg-add a couple of teaspoons of white vinegar-this helps the whites to congeal better.  If you want the eggs to be soft or hard-boiled, place them in cold, salted water and bring the water up to a boil slowly.  Then once it is boiling-SHUT IT OFF and just let the eggs sit there for about a half hour.  Yes, this does take longer to do, but then you will not have rubbery whites and gray around the yolks.

As for omelets-think outside the box.  Use up those leftover veggies, bits of meat and use different cheeses-not just cheddar or American.

Here’s a favorite in our home-frittatas!

I serve this for dinner a couple of times a month, in various ways:
Heat broiler in the oven!

6-8 eggs (depends on how many are home at the time)
1/4 C soy milk (remember we are dairy-free, so by all means, use skim milk if you prefer)
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1 tsp chopped garlic
1 to 1-1/2 C chopped veggies-your choice
1/2-1 C chopped leftover meat
1/2 C crumbled feta cheese (we can eat sheep/goat’s milk products in small amounts-or I will use some soy cheese if I have this in the house instead)

In a very large fry pan, sprayed with olive oil, warm it up over medium heat.  Add a touch of olive oil and the garlic.  While the garlic is softening (do not let it brown, ew), beat the eggs with the milk, salt and pepper.  To the garlic add the veggies and meat.  When they are warm, pour the eggs on. Over low-medium heat let the eggs cook until firm all the way around the bottom.  Sprinkle with the cheese and put under the broiler until cheese is melting and egg is through setting-about 3-5 minutes.
Watch it-ovens vary and so does time depending on the size of the pan, ingredients and how many eggs you’ve used.

This is great hot out of the oven or even at room temperature!  Plus, it uses up all those pesky odds and ends that no one ever seems to want to eat.  This makes a great company brunch as well.

If you have leftover noodles, rice, barley, etc...-feel free to add it in just before you pour on the eggs.  It’s all good.

Happy eating.



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