I’ve never really liked eggs. They’re a little weird, kinda slimy and no one can settle on whether they’re good or bad for you. Cholesterol acceptable? Protein necessary? Who knows.
Anyway, the only way I’ve ever known to prepare eggs is to scramble them, and as great as that dish is, it gets really old really fast. I think the prospect of cooking eggs in any other way is intimidating, as there’s a very specific point at which you can make or break the whole thing. So, courtesy of Epicurious.com, here’s a quick lesson in eggs over easy:
I’ve got other ideas for future egg-related posts–there are plenty more cooking techniques to explore–but here’s a quick and easy brunch that everyone can handle without any special equipment or know-how.
The Anything-Goes Egg/Veggie/Cheese Scramble
- 3 eggs (I use one whole and two whites-only)
- Assorted veggies (asparagus and onions are a good combo)
- Cheese (feta, cheddar jack, whatever you want)
- Fresh basil
- Salt/pepper to taste
Whisk eggs in small bowl. Chop veggies and saute. I like to use cooking spray or a little bit of olive oil, but butter works too. Set aside. In same pan, cook eggs, scraping down sides and stirring as bottom layer cooks. When eggs are cooked almost to your liking (runny versus well-done), add cheese, veggies and chopped basil and stir together. The cheese should melt. Add salt and pepper to taste, and you’re done! Best served with wheat toast, enormous chocolate chip pancakes and/or fresh fruit.
The great thing about this dish is that it’s like “kitchen sink” cookies–pretty much whatever you’ve got in the fridge that needs to be eaten will work. And it takes all of five minutes to prepare, so when you’re hungry…