Unraveling the mystery of eggs! (Recipe 1)
I don’t know about you but cooking eggs has always been somewhat of a mystery to me. Once or twice I have been succesful but mostly they are only mediocre. Yet, I am extremely picky about how I eat my eggs. Darn! That could be a problem especially since the farm fresh eggs my girls produce for us on a daily basis are one of the few healthy (supposedly easy) protein options for breakfast on a gluten free diet! With four of us eating gluten free a $6 box of gluten free cereal gets polished off in one morning! If we did that every weekday that’s $100 a month, ifI hold out and get it on sale for an average of $5. Thanks to Post, Rice Chex (update- and Corn Chex) are now gluten free so less expensive options are out there but it still leaves the problem of protein.
Since eggs are low in saturated fat yet high in protein, minerals and vitamins they are actually quite healthy especially if you can purchase free range farm fresh varieties. At the same time you will be supporting your local economy.
The moral of this story is that I have decided to perfect the art of creating delicious, more than edible eggs. I think for the goof that I am, more than edible should be an attainable goal. Forget that bit about perfect!
It seems that there are approximately 20 different ways to have eggs for breakfast, snacks and even heartier meals. I will attempt to try most of them and report back to you on my successes (hopefully) and goof ups, so you can learn from them.
My boys keep insisting they don’t like eggs the “easy” way so I devised a plan, “if they don’t look like eggs over easy maybe they will eat them!” It was a success. I actually think these are sunny side up but the point is they are easy and I didn’t have to do any magic tricks to get the kids to eat them, unless you consider a stainless steel cookie cutter magic. Ok, so maybe I am a brilliant magician.
Fried Egg Recipe:
Melt a small amount of butter or marg. in a skillet over medium heat. (300 degrees in an electric skillet)
I like to crack the eggs into my stainless steel 1 cup measuring cup (if not I inevitably get shells in the pan). Then if using a “form” place it in the pan and pour the eggs directly into it, or right into the pan if you have no need to disguise your “easy” eggs.
Turn down the heat and cover the pan approx 5min. If Salmonella is a concern, be sure to cook until the yolk is done, breaking the yolk will usually ensure thorough cooking. I’m a weird one, I like my egg yolk runny. You will have to practice to get it “perfect” but once you get the hang of them they are a quick and healthy naturally gluten free breakfast.
If you are making eggs for a herd, simply crack the eggs into several coffee mugs and loop the handles onto your fingers then pour into the pan at the same time. This too, requires a bit of practice but it sure beats the guesswork and/or having to make them one at a time.
Entry filed under: Egg Kick (3), Whats for breakfast gluten-free goof? (recipes). Tags: celiac, easy gluten free, family, farm life, food, gluten free on a budget, gluten-free, gluten-free-kids, self sustaining, wheat-free.