Among many reasons to love eggs is their versatility. They can be used for any meal – breakfast, lunch, or dinner. They are nutritious, easy to cook and can be served various ways.
Here are three simple egg recipes you can make in your kitchen today.
BASIC SCRAMBLED EGGS
1/4 cup milk
Salt and pepper, as desired
2 tsp. butter
Beat eggs, milk, salt and pepper in medium bowl until blended.
Heat butter in large nonstick frying pan over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds.
Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat and serve immediately.
Cooks in about five minutes.
MICROWAVE EGG, SAUSAGE & TOMATO BREAKFAST
2 tbsp. milk
2 fully-cooked breakfast sausage chopped
2 tbsp. chopped tomato
2basil leaves, thinly sliced
Yields: 1 serving
Coat 2-cup microwave-safe cereal bowl with cooking spray.
Add eggs and milk; beat until blended. Add chopped sausage.
Microwave on high for 45 seconds; push cooked edges toward center. Microwave until egg is almost set, about 45 to 60 seconds longer.
Top with tomato and basil and serve immediately.
CHICKEN AND EGG STIR-FRY
1 cup chicken stock
2 tablespoons soy sauce, plus more for seasoning
1 teaspoon minced ginger
Pinch of crushed red pepper
Fresh ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons cornstarch
1/4 cup extra-virgin olive oil
1 pound boneless chicken breasts, skinless, cut into 3/4-inch pieces
1 medium onion, chopped
2 cloves garlic, minced
2 bell peppers, chopped into 1-inch pieces
3 large eggs, slightly beaten
In a small bowl, whisk together the chicken stock, soy sauce, ginger, crushed red pepper, black pepper, nutmeg and cornstarch. Set aside.
In a large pan heat 2 tablespoons of the olive oil. Add the chicken and stir-fry over moderately high heat until no longer pink and cooked through, 5 to 7 minutes. Transfer to a plate.
Heat the remaining 2 tablespoons of oil in the pan. Add the onion and stir-fry for 3 minutes, then add the garlic and cook for 1 more minute. Add the peppers and green beans and stir-fry until crisp-tender, about 3 to 5 minutes.
Push the vegetables to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Stir the vegetables in with the egg.
Stir the chicken stock mixture into the pan and cook until thickened, about 1 to 2 minutes. Stir in the chicken and cook until heated through, about 1 to 2 more minutes.