When I was a kid in the 1970s, eggs were condemned because they contained cholesterol. They were land mines studding the path to health. Eggs caused heart attacks and misery. But somehow I never got the message.
When I was 10, I discovered that a frittata was a simple, delicious after-school meal. And unlike those Pop-Tarts I’d been scarfing, the frittata made me feel good.
We now know that eggs aren’t evil. In fact, they contain everything required to sustain life. They’re crammed with amino acids and vitamins. But we eat them the same boring ways.
Time to scramble your routine.
Poached in Tomato Sauce
When making a spaghetti sauce like Bolognese, crack some eggs (1 for each serving) into the simmering sauce and cover the pan with a lid.
When the whites are set but the yolks are still runny, top each person’s plate of pasta with some sauce and an egg, and serve.
Shirred (In Other Words, Baked)
Put 1 Tbsp cream or butter in a ramekin and nuke for 30 seconds. Crack in 2 eggs, grate some fresh Parmigiano-Reggiano on top, and bake at 325°F until the whites set, about 15 minutes.
Vary the dish by adding other ingredients, such as cooked bacon or sausage, shredded cheddar, wilted spinach, and/or roasted red peppers.
In A Fried-Egg Sandwich
Melt butter in a medium-hot pan. Add 2 eggs, yolks broken. Cook until the whites set, 1 minute.
Flip; cook 30 seconds. Eat on white bread with mayo.
Hard-Boiled, Straight Up
Add a layer of eggs to a pot. Cover with water. Boil, turn off the heat, and cover. Wait 15 minutes. Plunge eggs into an ice bath. Peel. Salt. Eat.
Here’s how you can Perfectly Peel a Hard-Boiled Egg In 20 Seconds or Less.
In a stainless-steel pan, heat 1/4 inch oil on high. When it smokes, add 2 eggs.
Cover; cook till the edges crisp. Serve on open-faced ham and cheese.
In the Best Egg Salad
Chop 3 or 4 hard-boiled eggs. Add mayo, some chopped celery minced red onion, and 1 Tbsp chopped tarragon.
Serve on lettuce with a toasted baguette.
To change it up, swap the tarragon for 1 tsp curry powder and a pinch of cayenne.
For Dessert, as Custard
Crack 2 eggs into a measuring cup and note the volume. Add an equal amount of half-and-half. Mix in 1/4 tsp vanilla, 1/2 Tbsp sugar, and a pinch of salt.
Divide between 2 ramekins, cover with foil, and steam until firm, 15 minutes.
For Hair on Your Chest
To make an incredible whiskey sour, combine 4 egg whites in a blender along with 8 oz of bourbon or rye, 4 Tbsp of lemon juice, 1 Tbsp of lime juice, and 4 Tbsp of simple syrup.
Blend together until frothy. Serve the cocktail over ice.
Frittata, Any Way You Wish
Preheat your broiler. In an oven-safe nonstick pan, cook your add-ins (potatoes, chorizo, spinach) until done. Add whisked eggs (2 per person) and broil until the top sets, 2 to 3 minutes.
Upend onto a cutting board, slice, and serve with avocado.
Lazy Man’s Deviled Eggs
Halve a hard-boiled egg (see #4) and then top the halves with sour cream, smoked salmon, and dill.
Or try mayo, mustard, and ground cayenne for a combo with heat.
As Eggy Cheese Puffs
In a pot, boil 1 cup of lightly salted water and 1 stick of butter. Drop heat to medium, add 1 cup of flour, and mix until pastelike.
Remove from heat and beat in 4 eggs, one at a time. Stir in a little grated Gruyere. Add to a zip-top bag, snip off a corner, and pipe portions onto a baking sheet. Bake at 400°F until puffed, 30 to 40 minutes.
Bring a pan of water to a boil and turn the heat to low. Carefully crack an egg into a slotted spoon to let some of the white drain. Lower the egg into the water. When the white sets, 2 to 3 minutes, the egg is done.
Add to chicken noodle soup, Caesar salad, or roasted asparagus.
Really Easy Fresh Pasta
Combine eggs and flour (2 eggs per cup). Knead your dough until smooth and then roll it out thin. Cut it into strips and boil them in salted water.
If you’re in more of a rush, try this Trick to Making a Quick Pasta Dinner.
Scrambled In That Fresh Pasta
Mix 2 egg yolks and 2 Tbsp of half-and-half. In a pan, cook 2 chopped bacon strips. Remove it from the heat, add the hot pasta, and toss with the egg.