are fortunate enough to live on enough acreage that enables
us to keep chickens. Our chickens live free range and are
only fed organic feed. This combination produces the most
wonderful eggs; deep orange yolks buried inside an odd variety
of egg sizes and colors ranging from beige to blue. With an
endless supply of eggs, I find myself compelled to dream up
different ways to cook and eat eggs.
Breakfast around our house just wouldnt
be breakfast without eggs. The key to eggs for breakfast every
day is to keep it interesting! Try Eggs
in Tomato Cups for a completely different presentation
of and egg and a tomato. Strattas, crepes, omelets are all
made completely unique by simply using whatever ingredients
you have on hand. One of our favorite recipes this month is,
with Smoked Salmon & Poached Eggs, the flavors
compliment each other perfectly in this surprisingly delicious
meal. For a great side dish for breakfast, lunch or dinner,
and Egg Torta, simple to make and just as satisfying
youre on the go and have no time to cook a big breakfast,
try my favorite quick breakfast. This is best with very fresh
eggs. Simply fry two eggs in a little butter. While the eggs
are frying, heat a dry cast iron skillet over high heat. When
hot, place a gf corn tortlla on the skillet and cook until
brown spots begin to appear on the pan side. Flip over and
cook until tortilla is soft, this will only take a few minutes.
Cook two tortillas this way, roll up and serve with eggs.
The tortillas are delicious with soft egg yolks and perfect
for mopping them up. You'll never miss toast again!
Poached: Heat a fairly deep skillet of
water to a simmer. When the water is simmering, carefully
crack the eggs into the water. Cook the eggs at a simmer for
approximately 3 minutes. You can cook longer depending on
how firm you like your yolks but do not cook longer
than 5 minutes. Remove eggs with a slotted spoon.
Hard boiled: Bring a pot of water to
a boil relative in size to the amount of eggs you want to
cook. There should be enough water to cover all the eggs.
Add about a Tablespoon of salt to the water. I know that that
sounds like an incredible amount of salt, but salt helps to
free the egg membrane from the shell so that it is easier
to peel. This is particularly true of very fresh eggs. Once
the water is boiling, gently place the eggs in the water with
a slotted spoon. Turn the heat down slightly so that it is
still boiling, but less vigorously. Remove eggs after 8 minutes
and plunge into an ice water bath to cool. Peel eggs after
1 minute. If you prefer firmer yolks, cook the eggs up to
Scrambled: The best pan for scrambled
or fried eggs is a non-stick skillet. It is not necessary
to add any liquid to the eggs when scrambling. Just about
anything can be added to scrambled eggs, salt and pepper,
vegetables, cheeses, meats, fish and/or herbs. Cook the eggs
over low heat and stir frequently. The eggs will continue
to cook when you turn the heat off, so turn the heat off just
before you think the eggs are done.
For more great egg recipes try:
Cake with Strawberries