cooking with eggs
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Tomato Strata Florentine
Ingredients Cooking spray 2 cups torn fresh spinach (about 4 oz.) 2 slices whole wheat bread, cubed (about 1 1/2 cups) 1 cup chopped fresh tomato (about 1 medium) 1 teaspoon Italian seasoning, crushed 4 eggs 1 cup skim or low-fat (1%) milk 1/4 cup (1 oz.) shredded low-moisture, part-skim mozzarella cheese Directions For individual cups: Evenly coat 4 (10-ounce) custard cups with spray. Place 1/2 cup of the spinach in each cup. Sprinkle each with about 1/3 cup of the bread cubes. In medium bowl, stir together tomato and seasoning until tomato is evenly coated with seasoning. Spoon 1/4 cup tomato mixture over bread cubes in each cup. In medium bowl, beat together eggs and milk. Slowly pour scant 1/2 cup egg mixture over tomato mixture in each cup. Sprinkle each with 1 tablespoon of the… Read more -
Cooking With Eggs
We use eggs in so many recipes. They are a staple in the kitchen. An egg can be cooked alone – boiled, poached, fried, scrambled. It used as an ingredient in baking, batters and cakes. Alternatively use an egg to thicken sauces or to add air to lighten dishes. The egg is truly amazing. And without it – well our menus sure would be dull. But do you know much about the egg? Chances are that you have never even given it a thought. Well it is time you did. The most critical aspect of the egg is – it’s air content. (bet you thought I was going to say the shell). When first laid, the egg has barely any air inside a tiny air pocket. However, because the shell is porous, it allows air to penetrate. And as time passes, air moves inside the egg and the air pocket grows. As this air pocket… Read more -
Perfect Scrambled Eggs
The truth is that scrambled eggs are easy to make. Unfortunately, they are also the easy to make wrong. At a root level, scrambled eggs are simply beaten eggs which are fried and – for lack of a better word – scrambled. Like most things that are simple (take love and martinis as examples), people have found ways to make them needlessly complex. No cheese. No overt flavorings. Just eggs and what it takes to make them taste and look like great eggs. What NOT to add Cottage Cheese: Several recipes I encountered recommended whisking a Tablespoon of small curd cottage cheese in with each egg. Visually, the result was creamy and mildly fluffy scrambled eggs. In terms of taste, the cottage cheese did not contribute or detract from the eggs — but it did make the dish seem… Read more
