SIMPLE AND QUICK EGG RECIPES
Eggs are simple to cook, inexpensive, nutritious, and tasty too. They are basically a perfect food. Eggs are quick to cook and can be done using less number of ingredients.
A recent study showed that people who ate high-protein breakfasts were able to control mid-meal hunger pangs and consumed fewer calories during lunch. The amount of protein consumed also plays an important role in maintaining and satisfying your appetite.
Next time when you are planning to cook eggs, try these out:
Basic Scrambled Eggs –
Ingredients: 4 eggs, ¼ cup milk, salt and pepper to taste, and 2tsp butter.
Procedure: Beat eggs, milk, salt and pepper in medium bowl until blended.
Heat butter in a large nonstick skillet 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.
Basic French toast –
Ingredients: 8 eggs, 1/3 cup milk, 8 slices old bread.
Procedure: Beat eggs, milk and nutmeg in shallow dish until blended. Soak 1 bread slice at a time in egg mixture, turning once, and letting stand about 1 minute per side.
Heat lightly greased large nonstick skillet over high heat until hot.
Place as many bread slices in a hot pan as will fit in single layer. Immediately reduce heat to medium. Cook until golden brown and no visible liquid egg remains 2 to 3 minutes per side. Repeat to cook remaining bread. Serve immediately.
Basic Omelette –
Ingredients: 2 eggs, pinch of salt and pepper, 1 tsp water, 1tbsp oil.
Procedure: Crack eggs into a bowl, add water and beat it up.
Add salt and pepper & whisk it well with a fork till the yolks are fully blended.
Heat a pan, pour oil in it. Spread the mixture evenly over the pan and cook on high heat for two minutes.
As the egg begins to set, use a spatula to push the set egg towards the omelette centre.
Cook the set omelette for another minute, then loosen the edges with a spatula and fold the omelette in half.
Tilt the pan and slide the omelette onto a warm plate and serve immediately on its own or with a crisp green salad.
Poached eggs –
Ingredients: 1 egg, water for boiling, a pinch of salt, a dash of vinegar.
Procedure: Use a deep, large pan to poach an egg. Fill it with plenty of water and add a pinch of salt and a dash of white wine vinegar. This will help set the egg.
Bring the water to the boil and use a slotted spoon to create a whirlpool in the water. Crack the egg into the middle of the whirlpool.
Let the egg sit for 3-5 minutes depending on how runny you want it. You can use a slotted spoon to take it out and lightly squeeze it to test. Crack the egg onto a plate and then dip it into the water. Time as follows: 3 minutes for a completely runny yolk, 4 minutes for a slightly set yolk with a runny middle, and 5 minutes for a firm yolk.
Remove the poached egg from the boiling water using a slotted spoon and place on kitchen paper to drain.
Spanish Omlette –
Ingredients: 3 tbsp oil, 1 onion sliced, 350g cooked potatoes, 6 eggs.
Procedure: Heat oil in a frying pan, add onion and fry for 2 minutes. Add potato; fry for 3 minutes or until golden.
Beat eggs with salt and freshly ground black pepper. Pour eggs into pan; cook without stirring until most of the egg has set (about 6 minutes).
Pop under a hot grill for 2 minutes until the top is set and golden. Cut into wedges and serve warm or cold.
Veggie Breakfast Scramble –
Ingredients: 1 tbsp oil, 80g sliced mushroom, salt and pepper to taste, 4-5 cherry tomatoes halved, 50g roughly shredded spinach, 2 eggs beaten.
Procedure: Heat a small non-stick frying pan, add the oil and mushrooms and season to taste.
Cook on high heat till the mushrooms are browned and give up their juices.
Add the cherry tomatoes and spinach leaves and continue to cook, stirring for a minute or until the spinach has wilted.
Add the eggs and cook for a further 30 seconds, stirring until the eggs have scrambled to your liking. Serve with whole meal toast.