We’re a family who loves EGGS! Seriously we go through a large carton every week.
With that said we love eggs because we’re always alternating between recipes. I for one fancy up my eggs, poached eggs with hollandaise sauce anyone? But for real, with two kids aged 3 and 1, the simplest ingredients make a hearty meal for them. Here is a rundown of our favorites.
Easy, ready in minutes, and kids love them. Hubby calls them hotel-style eggs (I’m humbled). The ultimate tip? I cook them in a sauce pan.
- A tablespoon of butter per egg, and I don’t beat them with a fork prior.
- I whisk them on low heat until they incorporate nicely.
- Just before they come together I add a splash of milk or a teaspoon of sour cream.
- Season with salt and pepper and it’s good to go.
Ayah my one-year-old loves them, Hana who is three loathes them. I guess there is no winner here. I rarely make those as my husband isn’t a fan, but always a winner when I host a brunch or get together.
- Place eggs in a sauce pan with cold water and a TSP of Baking Soda.
- Bring to boil on high heat then turn off heat and cover for 15 minutes.
- Immediately move to ice cold water for easy peeling.
- Cut in half, and spoon out yolks using a teaspoon.
- I use a TSP of mayonnaise per egg yolk and add mustard, pepper, and salt to the mixture.
- Depending on your preference or what you feel like serving incorporate chives, green onions, dill, or pickles. My go to is a mix of chives and dill.
- Mix well with a fork and spoon back in, for a fancier look, pipe them back in.
- Garnish with Paprika and choice of greens and serve.
I love them, and it’s the only way Oz my husband would accept runny yolks, so easy, and vinegar free because who wants that acidic taste, it’s all about technique to be honest.
- Bring water to boil, No salt or vinegar. Salt allows the whites to separate and vinegar has an aftertaste.
- Meanwhile crack eggs into a small bowl or a small tea cup.
- When the water comes to a good boil, using a spatula or a whisk, turn it around clockwise to create a whirlpool effect, as it starts slowing down, tip the egg immediately in, turn off heat and cover for 2 minutes
- Lift the egg out with a slotted spoon and drain it on kitchen paper. Then top your toast and garnish with salt/pepper/or whatever is to your liking.
Want it with hollandaise sauce? My go to also doesn’t have any vinegar in it, I find it too acidic.
- Vigorously whisk 4 egg yolks and 1 TBSP lemon juice together until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
- Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
- Melt 1/2 cup salted butter, melted (1 stick), and slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
- Remove from heat, and season with salt/pepper to your liking.
Another favorite in our home with simple filings. The girls like it with cheese. Oz and I love it with a mix of Spinach, Tomatoes, Onions, Mushrooms, and Feta Cheese. We also all agree that we love our omelets with no crust, here is how:
- Melt some butter and coat your pan so your eggs don’t stick.
- Season eggs and whisk eggs into a bowl and transfer immediate into hot frying pan.
- Immediately lower heat and cover for one minute. The steam will allow the eggs to cook without the need to flip them and will now allow it to create a crust.
- Uncover and add your filling ingredients.
- Fold in half or roll it whichever your preference and serve.
Do you have any favorite recipes or tips? Go ahead and share them in the comments below.