Updated: Aug 15
Let me count the ways.
Some people still shy away from eggs because of assumptions about their cholesterol content in the past. The sunny side of eggs is that the fear is mostly a myth; studies show no association with eggs and heart disease in healthy folks. Whole eggs are a good choice as part of a healthy, balanced diet provided they are prepared in ways that are good for you.
Eggs are one of my family's favourite and most affordable quality protein thanks to their stellar nutrient density. Completely natural, high-protein, antioxidant, weight-loss friendly food, a single egg delivers six grams of protein, 13 essential vitamins and minerals and good fats - all for a mere 70 calories.
What’s the difference between brown and white eggs?
Aside from the colour of the eggshell, there is little difference between brown and white eggs. The eggshell colour depends on the breed of the hen. Generally speaking, white shell eggs come from hens with white feathers, while brown shell eggs are produced by hens with brown feathers and both are nutritionally identical.
Beyond being essential ingredients in many baked goods and some sauces, eggs are also delicious on their own for breakfast, lunch and dinner. Learning standard methods of preparing eggs is needed by the novice home cook and the seasoned professional chef alike. Although we spent an entire week in chef school on the ins and outs of how to transform the humble egg into a proper French omelet or an Italian frittata, the basics of scrambling, boiling, poaching and frying an egg will go a long way to creating something worthy of a meal.
Eggs 101 - 8 Quick Ways to Get Cracking.
Here are tasty yet simple things you can do with eggs:
1. Boiled eggs.
Place six large eggs in a small saucepan single layered. Cover the eggs by one inch with cold water. As soon as the water comes to a boil, reduce to gentle simmer and cook the eggs 5 minutes for soft-boiled and 9 minutes for hard-boiled. Drain hot water and fill to cover eggs with cold water. Once cool enough to handle, crack eggs then roll gently in your hands and start peeling from the bottom. Rinse peeled eggs and serve sprinkled with Qspice.
2. Scrambled eggs.
Measure one tablespoon of milk or water for each egg you’ll be using and whisk them together. Let's use two here. Heat one teaspoon of butter in a non-stick or cast iron pan at medium heat, pour in the eggs and sprinkle with Qspice. Don't stir the eggs; turn and fold gently with a silicone spatula until all the egg is set.
3. Classic omelet.
For one person, whisk two large eggs with two tablespoons of water and a sprinkling of Qspice. Heat two teaspoons of butter on medium heat and pour eggs in a non-stick or cast iron pan . As the eggs cook, just push the edges of the eggs toward the center until all the uncooked egg liquid that flows underneath becomes solidified. If you want to add cheese, thin sliced meat and/or cooked vegetables, place a small amount on one half of the omelet, then fold over with the other half.
4. Fried egg.
To fry an egg, you need barely a teaspoon of butter. Heat the butter in the middle of a small non-stick or cast iron skillet on medium high. Crack the egg and release it over the butter, sprinkle with Qspice and reduce the heat to medium. Let the egg cook about 6 minutes. Now you can choose between sunny side up or over-easy. If you like your yolk more firm, flip the egg and cook it for a minute longer.
5. Poached egg.
Heat about three inches of water in a saucepan until the water is boiling. Crack an egg into a shallow cup then gently slide it into the boiling water from directly above water. When the white is solid and the yolk is just starting to harden, lift the egg out of the water with a slotted spoon. Serve sprinkled with Qspice.
6. Deviled eggs.
Hard-boil and peel six large eggs as per instructions in boiled egg section. Cut them lengthwise and remove the yolks into a bowl. Mix yolks with 1/4 cup mayonnaise, 1 minced green onion and 1/2 teaspoon Qspice. Evenly spoon filling back into the egg white halves and sprinkle with a dash of paprika. Chill before serving. Alternatively, follow Qspice recipe.
Whisk six large eggs with a quarter cup water or milk and a tsp Qspice. Heat 2 teaspoons olive oil on medium high heat in 10" non-stick or cast iron pan. Add 2 cups of small-chopped vegetables (bell peppers, mushrooms, broccoli, red onions, zucchini, asparagus, tomatoes) and/or cooked meat and saute 5 minutes. Pour egg mixture over the hot ingredients and tilt the pan to make sure the egg mixture settles over all the filling. Cook for 2 minutes until you see the eggs at the edges of the pan beginning to set then sprinkle 2 tablespoons of nutritional yeast evenly over top. Bake in a preheated 400F oven for about 10 minutes.
8. Two-minute microwave eggs.
Beat two large eggs with two tablespoons of water, 1 teaspoon nutritional yeast and a 1/8 teaspoon Qspice in a microwave-safe mug. Microwave on high for 30 seconds then stir. Zap for another 30 seconds and stir. Zap 10 seconds more.
From scrambled eggs in fried rice to hard-boiled egg mashed with ripe avocado to pickled eggs, my universal seasoning adds a subtle layered flavour boost to all styles of eggs. Let the tasty ways described above egg you on to enjoy eggs as the main feature of meals anytime of the day, any day of the week!