Eggs are a nutritious and versatile food that can be cooked in many different ways. Eggs are a good source of high-quality protein, which is essential for building and repairing tissues in the body.
1. Scramble eggs in the top of a double boiler. You'll have fluffier ones. Put 4 eggs, lightly beaten, into top part of double boiler. Add 3 tablespoons water and 2 tablespoons butter. Stir slightly until done. Add any of the following: 1/2 cup diced Swiss cheese and 1/4 cup diced scallions; 1 cup cubed liverwurst or salami slices with 3 tablespoons minced brown onion; 1 cup chopped parsley and 1/2 cup diced green pepper; 1 1/2 cups diced boiled potatoes with 1/2 cup finely chopped raw onions.
2. Try the covered-skillet method for frying eggs. Lightly grease skillet, break eggs into it and cook covered for about 5 minutes using the lowest possible heat.
3. Add 1 tablespoon cold water to a 2 egg omelet. Never use milk.
4. Flavor a cream sauce for hard cooked eggs with curry powder. Serve over noodles mixed with browned bread crumbs flavored with salt, coarse-ground black pepper and a dash or two of ground nutmeg.
5. Add excitement to deviled eggs with canned sardines, tuna fish, a few capers, chopped-up green olives, a slice or two of liverwurst, ham or bacon chips.
6. Use the yolks of 2 mashed hard cooked eggs for thickening in a delicious salad dressing. Add 1/2 cup oil, 1/4 cup vinegar, 1 tablespoon sugar, 1 teaspoon celery seeds. Mix well.
7 Hard cooked eggs mixed with unpeeled fresh apple chips and mayonnaise make a great salad.
8. Heat deviled eggs in the broiler under a sauce of mayonnaise mixed with the juice of 1/2 lemon.
9. Change up scrambled eggs: Break 6 eggs into a bowl. Do not beat,m whip or stir. In a cold skillet put 3 1/2 tablespoons butter, 3 tablespoons heavy cream, and the eggs. Turn the heat up to the highest temperature and stir the eggs very slowly, watching them carefully as they cook very fast. Add salt and pepper when served.
10. Don't ever boil eggs; here are two methods for making hard boiled eggs. Start them in cold water and bring water slowly to boiling point. When water reaches this point, lower heat and cook for 5 minutes. Immediately put in ice water to stop the cooking. You'll rarely have a cracked shell or a misshapen egg, and never a tough rubbery one. Alternatively, bring water to a boil then lower heat to medium-high and add your eggs. Let them cook for 8 minutes and 15 seconds to have the yolks be a tiny bit runny. Immediately put in ice water to stop the cooking. For both methods you may need to adjust timing due to your eggs and elevation.
11. Poached eggs are usually better than hard-cooked eggs in many recipes because the degree of doneness can be determined visually. One method that takes a little practice, but usually works is to put a drop or two of vinegar into the water; when the water is gently boiling stir a little well in the water and drop the egg into it immediately.
12. Another poaching method: Fill a skillet 2/3 full of water. Allow 1/2 teaspoon salt to 4 cups water; add vinegar. Bring water to the boiling point, then reduce heat. Break egg into saucer and gently slip it into the water. As eggs cook, dip some water from the sides and pour it over the tops. When a film forms over the yolks and whites are firm, remove with a buttered spatula. Eggs can also be poached in milk or stock for added flavor.
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