Posts tagged eggs
Posts tagged eggs
I can’t wait to try to duplicate this breakfast I had in San Diego at the Adams Avenue Grill. Here is the description from the menu: “Soy sauce, sesame oil, and white pepper marinates tofu blocks scrambled with pure egg whites, green and red onions, carrots, parsley, and roasted sesame seed, then drizzled with our house-made teriyaki glaze and a sprinkling of melted jalapeno cheese, served on two slices of toasted multi grain bread.” It was delicious and oh so healthy served alongside a green salad and fresh fruit! I hope to add my recipe for it soon!
Have you ever hard boiled an egg only to find you cannot peel it without it totally falling apart or peeling off a big old chunk of egg white, (my favorite part), or having the shell peel into a zillion little teeny pieces instead of a few big pieces; ugh, that’s so frustrating. I’m too old to remember most of what I learned in college, but there is one thing from college that I will never forget and I learned it in Nutrition class. It’s how to boil eggs, of course!
There is a trick to getting the shell off and ending up with a perfectly smooth egg white and cooked egg yolk. Add the eggs gently to a pot of cold water. I find that putting the egg on a tablespoon and sliding it gently in the water works well. To prevent the eggshell from cracking add a pinch of vinegar or salt (I must admit I usually don’t do this step). Boil the water; once the water is really boiling, turn the heat off and cover the pot with a lid. Do not lift the lid for 12 minutes, just leave the eggs in the boiling water with no flame. After 12 minutes, remove the lid and rinse the eggs in cold water. They should peel perfectly and be cooked perfectly.
We had talked about going out to brunch today since Rachel is home for the weekend. But then I thought about all the great items I had in the house and I thought why go out when I can make just as good a meal at home. I love to go out to eat, but Sunday morning is a good day to be lazy and who wants to get dressed right away? None of us. First I started by taking out Trader Joes chocolate croissants the night before as they must sit out all night to rise. I had never made the chocolate croissants before, but the regular croissants are to die for so how can you go wrong with chocolate. It turns out everyone but me would prefer the plain croissants, but I loved the chocolate ones as well as the plain. These are truly the best croissants - as good as you can get in any bakery!
Next I sauted a variety of veggies for an egg scramble. Really you can be creative and use most any vegetable that you have. I used chopped onions, red peppers, yellow peppers, spinach, zucchini, and mushrooms. I sauted the veggies in cannola oil with salt and pepper. I added the spinach last as it wilts so quickly. At the same time I boiled diced potatoes until nearly tender and then sauted them in the same pan as the veggies until golden brown. Here is what that mixture looks like.
I did all this while everyone was sleeping and let it sit until they woke up. This is enough to make a great egg dish and keep it vegetarian, but I also added a few slices of bacon diced up. Then I prepared the eggs, which was just beating 6 eggs (for three people) with a bit of milk or water. I added the eggs to a warmed up pan and started scrambling it, added all the other ingredients before the eggs set up too much so that everything would heat up together. That’s it. We also add hot sauce to taste. I’m not a cheese lover but I would have added cheese for other people except our cheese looked a bit too old so I tossed it. You can make this into a frittata also which would just mean that you have all the veggies on the bottom of the pan, add the egg mixture to it and then put the pan into the over at 350 for about 20 minutes checking to see when eggs are set up.