EGG-CELLENT EGGS
To keep your eggs in tip-top shape, store them in their cartons on an inside shelf of the refrigerator.
Eggs are good for up to 5 weeks after the packing date on the carton.
SCRAMBLED EGGS
Ingredients
- 6 eggs
- ⅓ cup milk or half-and-half
- ¼ tsp. salt
- Dash black pepper
- 1 Tbsp. butter
Instructions
- 1. In a bowl whisk together eggs, milk, salt, and pepper. In a 10-inch skillet melt butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on bottom and around edges.
- 2. Using a spatula or spoon, lift and turn partially cooked egg mixture so that uncooked portion flows underneath. Continue cooking 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist (photo 3, below). Immediately remove from heat. Makes 3 servings (¾ cup each).
BREAKFAST BURRITOS
Tuck scrambled eggs into warmed tortillas with shredded or crumbled cheese; sautéed veggies; salsa; chopped fresh cilantro; and/or crumbled crisp-cooked bacon, cooked sausage or chorizo, or chopped cooked ham.
CHEESE-AND-ONION SCRAMBLED EGGS Prepare as directed, except cook 2 Tbsp. sliced green onion in the butter 30 seconds; add egg mixture and continue as directed.
After eggs begin to set, fold in ½ cup shredded cheddar, mozzarella, or Monterey Jack cheese with jalapeño chile peppers (2 oz.). If desired, top with crumbled crisp-cooked bacon.
DENVER SCRAMBLED EGGS Prepare as directed, except omit salt and increase butter to 2 Tbsp. In the skillet cook 1 cup sliced fresh mushrooms, ⅓ cup diced cooked ham, ¼ cup chopped onion, and 2 Tbsp. finely chopped green sweet pepper in the butter.
Add egg mixture and continue as directed.
QUICK EGGS IN A CUP Coat a 10-oz. ramekin or custard cup with nonstick cooking spray. Break 2 eggs into ramekin and beat to break yolks. If desired, sprinkle with salt and black pepper.
Microwave 45 seconds; stir. Microwave 20 to 30 seconds more or until eggs are puffed and set.
Vigorously whisking the egg mixture incorporates air and helps give the scrambled eggs a light and fluffy texture.
After you pour the eggs into the heated skillet, let them sit 20 to 30 seconds or until the eggs begin to set on the bottom. Let ribbons of cooked egg begin to form before you put your spatula to work.
Lift and turn the cooked egg toward the center, allowing uncooked eggs to flow under the edges. Repeat until eggs are just set and still appear slightly wet. Immediately remove from the heat.
WHAT IS A FRITTATA? THINK OF A FRITTATA AS A QUICK, CRUSTLESS COUSIN TO THE QUICHE AND A CLEVER WAY TO USE UP LEFTOVER VEGGIES AND MEATS.
SAUTÉ INGREDIENTS, ADD EGGS, AND BROIL AS DIRECTED FOR AN EASY, FILLING ANYTIME-OF-DAY DISH.
