8 tips from chefs on how to eat eggs all day long
Eggs are little bombs packed with health benefits; with one egg, you get protein, vitamin D, potassium, vitamin B12 and amino acids all in one go. So why not try incorporating them into different meals, instead of just having that perfect scrambled egg at brunch? (Although we’re also big proponents of scrambled eggs anytime, anywhere, but that’s beside the point…)
Chefs are also crazy about eggs, and know how to translate their ideas into simple versions that anyone can make at home. Chefs Paula Hankin, Claudia Sidoti (from HelloFresh), Jessica Cording and Ashely Walter suggest these great ways to incorporate eggs into different meals throughout the day:
Have savory oatmeal for breakfast
I’m not a big fan of sweet breakfasts myself, but if you tell me, ‘Put a poached egg on a bowl of oatmeal made with some stock and, you know what, cook a handful of sliced mushrooms in that oatmeal too,’ then I’ll grab the Sriracha and we have a deal! What you shouldn’t do is add a (raw) egg to your overnight oats (which you can, in fact, soak overnight in savory stock), but warming it up and adding it the next morning is a great idea.
Or have egg fried rice
In Indonesia, it’s perfectly normal to have nasi goreng for breakfast, and who can blame them? If you start the day with some fried rice (bonus ‘healthy’ points for brown rice), stir an egg through it as it cooks and toss in some leftover vegetables from the night before, you’ll be firing on all cylinders all day.
And have that breakfast pizza once in a while
So we weren’t crazy for always wanting to have pizza for breakfast rather than muesli. As Sidoti also explains, breakfast pizza feels like a mega guilty pleasure, but is actually just a thin layer of bread with cheese, egg and, if you like, tomato. And breakfast pizza is, of course, also the ultimate (anti?-)hangover breakfast… You can also go wild with a handful of mushrooms here, and add some greens such as arugula at the very end.
Brunch on muffins
Egg muffins, of course! Beat eggs (or just the whites if that’s your thing, but then give the leftover yolk to someone who loves mayonnaise or custard) with finely chopped bits of spinach, bacon, tomatoes, blue cheese, mushrooms—whatever you have on hand. Grease a muffin tin and bake the savory muffins in the oven until cooked through. They also keep well for a few days and make a healthy snack to take with you.
As a dip or dressing
You can make a hearty, filling dip or dressing with hard-boiled eggs. Blend them in a food processor with some mustard, lemon juice, half a clove of grated garlic and a little apple cider vinegar until the mixture has the consistency of hummus. Eat it with whatever raw vegetables you fancy and feel very healthy. Or spoon it over a salad and you have a perfectly good lunch. Keep the rest tightly covered in the fridge for another day or two.
Egg burrito
You can call it a stuffed omelet, but the fact remains that a rolled omelet filled with kidney beans, pico de gallo or red salsa, sour cream and grated cheese has a particularly delicious Mexican touch! Add a nice soft tortilla and you’re all set for lunch. Or dinner.
Deviled eggs
On to drinks and snacks, with deviled eggs made with the best classic guacamole. If avocado toast with a soft-boiled egg is already so delicious, you know this will make a great party snack! And there’s a reason old-fashioned brown cafés always have boiled eggs sitting on the bar, right? They make a good base for a drink…
Frittata Deluxe
You can fill a frittata with whatever you like: chop plenty of vegetables finely to add, choose flavor makers such as crumbled feta or crisped-up chorizo and, to turn it into a proper dinner, add some cooked carbs too. Cooked short pasta such as penne, for example, or cooked potato slices. Cook in a deep frying pan (with an ovenproof handle) over medium-low heat until the edges begin to set, then transfer it to the oven at 180 C for a little while to bake until golden brown. Turn it out onto a large plate and cut into generous wedges. Enjoy!
Read also:
- Scrambled eggs 2.0: how Michelin chefs cook an egg
- Dilemma: milk or no milk in your scrambled eggs?
- Do you do this with empty eggshells too? Shame on you!
Source: Eat This
