Quick Ways to Cook Eggs

The incredible edible egg—it's not only one of the most economical proteins available (at $1.73 average price per dozen in 2011), it’s fast and easy to cook. Eggs are used in so many recipes not only for their mild and appealing flavor, but also their nutrition and hold-it-together binding qualities. They go from fridge to plate in only minutes, making them one of the most versatile quick proteins in the fridge.

 

Fast Frittata Recipe

hardboil eggs, chill and serve whole (they're fun to peel outdoors) with shaker of salt. To hardboil: place eggs in pan and cover with water. Bring to a boil. Once water begins to boil, set timer for 7 minutes. When time is up, remove from heat, drain water and cover with ice water. Chill and serve

 

Most everyone has a favorite version of an egg specialty—after all, when there’s nothing else in the fridge (or you can’t think of anything else to make), eggs can come to the rescue for a quick breakfast, lunch, or dinner.

Here are ten of the top ways to turn eggs into a satisfying meal:

1. Sandwiches – All it takes is a splash of soy sauce or a sprinkle of oregano to make an A-1 combo tucked between two slices of bread or rolled up in a soft flour tortilla (or pita or whatever's on hand). Add cheese, ham, salami, pepperoni, tomato, and/or lettuce, and it’s a meal. Try this: Egg & Cheese Wrap or Egg Sandwich (Our Favorite)

2. Scrambled – Just can’t go wrong with this one -- it’s the classic cook-it-anytime-in-a-skillet food. Indeed, scrambled eggs were one of the first foods my kids cooked on their own. We like to whisk first with a fork with a tablespoon of water or milk and then cook in a lightly vegetable oil-sprayed non-stick skillet. Ketchup, hot sauce, toast, and OJ optional. Try this twist: Egg Bread

 

3. Over-Easy – Sometimes we’ll make sunny-side up or ‘dippy eggs’ — a perfect breakfast with two slices of buttered toast (add this Bacon the Hands-off 'Baked' Way on weekends). Eggs flipped over-easy can also be cooked a bit longer (prick with a fork to cook the yolk and sprinkle with salt/pepper), and tucked into a sandwich or sliced and placed atop a bagel or English muffin. Cheese optional.


4. Omelets – Just the word omelet (or omelette) is more intimidating than it needs to be. It was years before I attempted to ‘perfect’ a quick technique to make one—preferring to humbly scramble eggs instead. But after I saw that it didn’t need to be so scary or difficult (thanks, Mom!), it didn’t take long for my own daughter and I to find a way to turn just one egg and a slice of American cheese into a tasty breakfast or brunch entrée. Try this: Three-Minute Omelet or Greek Dinner Omelet or Cottage Cheese-Tomato Dinner Omelet

 

5. Hard-boiled – It takes less than 10 minutes in boiling water to create the perfect topping for tossed salads. Hard-boiled eggs are also an ideal out-of-hand snack (with a sprinkling of salt). Or they're quite tasty peeled, sliced, and tucked between two slices of toast. Salt, pepper, and mayo optional. Then there’s the classic summer picnic side dishes: deviled eggs and red beet-pickled eggs.

So many wonderful ways to use hard-boiled eggs!

 

6. Frittatas – It’s the classic baked omelet: start it on the stove-top and finish it in the oven. The eggs rise up light and fluffy and partner with any variety of veggies or meat options you have on hand. Go ahead and dice some deli ham, some sliced pepperoni, some chopped onion or green or red pepper. And don’t forget the herbs and Parmesan/Romano cheese!
 

7. Fried Rice – It’s the quintessential main dish that can use whatever veggies you have on hand and help turn 'em into a quick, satisfying meal. Start by sautéing veggies and meat first. When mostly cooked, add the rice. When it’s all sizzling hot, it’s time to add the beaten egg. Create a little gully in the middle of the rice, pour in the egg and stir around. The egg will coat the rice and cook quickly, adding a flavorful protein to any stir-fry. Try this: Jenny’s Vegetable Stir-Fry


8. Meatloaf & Meatballs – Eggs are the A-1 binder for meatballs, burgers, and Italian casseroles like stuffed shells and manicotti. Without eggs what would we use as a hold-it-together ingredient for all those delicious meatballs, loaves, and patties? Eggs work perfectly to bind all manner of ingredients from pork and beef to beans and nuts. If you’re cutting cholesterol, use only the egg white or a liquid egg substitute. Try this: Meatloaf Burgers

 

9. Quiche – The quintessential brunch food, for sure. Much like omelets or frittatas, quiches are a great way to use whatever veggies and meat are on hand (think onions, broccoli, carrots, ham, salami, sausage), and turn 'em into a main dish delight. For the crust: you choose. It’s just as easy to go crustless (spray the pie plate with vegetable oil first), as it is to pour the eggs into a prepared crust.

 

 

10. Desserts & Baked Goods – Mmmm. Banana bread, blueberry coffeecake, carrot cake, chocolate chip cookies, pancakes ... the list goes on and on. What would dessert be without the incredibly versatile egg?! From creamy spoonfuls of custard and pudding to the refreshing frozen sweetness of ice cream, dessert as we know it today just wouldn’t be the same without eggs. Try this: Chocolate-Peanut Butter Egg Candy or Oatmeal Raisin Cookies or Chocolate Chip Cake

 

Thank goodness eggs are economical, easy-to-use, and quick-cooking. They’re an A-1 protein in my book!
 

Check out more Quick Meal Ideas here (available on menu at top of the site too):

 

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