Eggs beyond Fried and Scrambled

In the hustle of everyday life where people are drifting away from home cooked meals and kitchen savvy, people tend to forget there are eggs beyond scrambled, microwaved, and fried which can add fat to the cooking process. Without the added fat for cooking, you can incorporate other good fats into the ingredients as part of the recipe. Try these alternative ways to cook your eggs:

Soft boiled: Using a spoon, gently place your egg into a small pot of boiling water and boil at a slow roll for 3 minuted for soft, 4 minutes for medium and 5 minutes for hard set. Remove from water with spoon, crack shell and scoop out the egg.

Poached: Boil water in a small frying pan adding 1/2 teaspoon of vinegar to the water. Crack egg into boiling water, reduce to a slow rolling boil and cook until desired firmness. Carefully remove poached egg with a spoon.

Baked: You can bake eggs without added fats by placing them in a “bread bowl”. A quick way is to get a small crusty dinner roll. Cut off the top and hollow out enough of the roll to accommodate the egg and place egg in roll. You can add herbs to the top. Bake at 350F for 20-25 minutes until egg is set to your liking. During the last 5 minutes, replace the top on the roll so it can toast.

There are many recipes for poached eggs and baked eggs. One of my favorite recipes passed down from my grandmother was to saute some pressed garlic and thinly sliced onions in a drizzle of olive oil. Add crushed or diced tomatoes and some fresh or frozen green peas and let simmer for 5 minutes. Then slide an egg into the sauce and poach to desired doneness. Plate and top with fresh cracked pepper and chopped parsley.

There are several poached egg recipies on FormulaZone

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