Eggs provide cheap, nutritious protein, and weigh in at less than 90 calories per egg. Enjoyed by carnivores and vegetarians; they’re the beginning of life and the end of hunger. The number of folds on a chef’s toque are said to represent the number of ways he can prepare an egg.
Still, eggs have a tendency to languish in the refrigerator. In fact, I have a friend whose eggs got so old, they evaporated through their shells. Don’t let that happen to your eggs; follow these ideas for putting that perky protein to use.
1. The Poached Egg. Though many find these a challenge to prepare; I disagree. For a perfect poach, add a tablespoon of vinegar to some gently simmering water, and slowly add your egg. After three minutes, when the whites are opaque and the yellows runny, remove with a slotted spoon. Perch your poached egg on top of a salad, and let that yolk drizzles down and become part of the dressing. Or, place it on a piece of toast or some crispy corned beef hash. There’s no better sauce to contrast crispy hash or toast than ooey-gooey egg yolk. If you don’t trust your poaching skills; visit fusionbrands.com and buy a set of 2 poach pods for $10. My mom swears by them.2. The Hard-Boiled Egg. Since the Atkins craze, vendors including the greasy coffee shop and the crunchy food co-op are selling hard boiled eggs. At 75 cents per egg, or more, it’s no wonder; a dozen will fetch at least $9.00! If you can buy a dozen organic eggs for $1.99 and cook them on your own, you can save seven bucks.
For perfect hard boiled eggs: Cover eggs with water and bring to a simmer. Cover pot, remove from heat and let sit 10 minutes. Remove eggs from hot water, and cool in ice water. Quick cooling avoids yolk discoloration (that horrible green ring).