E is for EGGS!

We buy fresh eggs from a neighbor.  FRESH EGGS are THE BEST!
They taste better, hands down!  The yolks are very bright yellow-orange & quite perky in the skillet!

Do you know that the egg shell color depends on the breed of chicken & there are hundreds of different breeds?  Despite the higher prices for brown eggs or free-range chickens or whatever else is out there, all eggs have the same nutrition. 

I chuckle when I remember a TV episode of "Little House on the Prairie" when nasty Mrs. Olsen snubs Ma's brown eggs & would have been willing to pay more for WHITE eggs. And now lots of people pay more for brown eggs!

Here are my favorite egg tips:

HARD BOILING EGGS
I've always read & heard that you should put the just-boiled eggs into ice cold water so the shells peel easily. One day I just turned off the pan of water after the eggs had boiled for a couple of minutes & left it on the stove with the lid on. An hour or so when I got back to it, I found that the eggs were VERY easy to peel. (no cold water bath) I thought maybe it was a fluke but I have tried it dozens of times now & it is much easier to peel the eggs when I just leave them alone for awhile.

The most reliable cooking method seems to be to cover the eggs in tap water, put a lid on the pan, turn the stove to medium heat & then set the timer for 20 minutes. In that 20 minutes, the water will rise to boiling temperature & start to boil the eggs. The timer will draw your attention back to the stove.  When the water begins to boil, turn off the heat & leave the pan on the stove. Come back later (when it's all cooled) & peel your eggs!

EGG SALAD
After you have peeled the hard boiled eggs, dice them into tiny pieces with an Egg Slicer or a Food Chopper or a Mix 'n Chop or (the messiest way is) with a knife. Add 1 T. of your favorite Ranch dressing & then 1 heaping tablespoon of mayonnaise for each egg. I also sprinkle in some celery seed (1/4 of a teaspoon) & a quick shake of onion power. Serve on sourdough toast spread on one side with Classico brand pesto & crunchy lettuce. You'll be licking your lips all day!

GUACAMOLE OMELET
Ever have a little left-over guacamole? Whisk together 2 eggs & 2 T milk. Melt a smidge of butter in your pan & cook the eggs in a small saute pan. Once the eggs are not runny, spread the left-over guacamole on the egg circle & then flip it in half to make an omelet. Top with some shredded cheese & you have a delicious, protein-rich omelet!

QUICHE doesn't have to be full of cream to be good!
Make or buy a pie crust. Preheat oven to 425 degrees. Line a pie pan with the crust. Add 1 cup of finely chopped raw broccoli or bite-sized raw asparagus pieces, 4 or 5 pieces of crumbled cooked bacon & evenly spread in the bottom of the crust. Top with 2 cups of cheese - use mozzarella or white cheddar or Monterey jack or a combination of two.
Whisk together 4 eggs & 3 cups of milk (I use fat-free milk). Carefully pour this over the veggies & cheese.
Salt & pepper the top of the pie. Bake for 10 minutes at 425 degrees then reduce the oven temperature to 350 degrees for 35 minutes. To check for doneness, insert a table knife into the center of the quiche. When the knife comes out clean, the quiche is done. It's great when the cheese is golden brown on the top. Serve with a green salad & a warm chunk of buttered bread!