Best of all, eggs are quick to prepare and are economical. Add a fresh egg to a smoothie with banana and yoghurt. Hard-boil eggs the evening before then mash together with a little mayo and chutney and make a toasted sandwich.
Ever wondered about that green/blue ring between the yolk and the white of a hard-boiled egg? It's a sulphur and iron compound that is perfectly okay to eat. It can be prevented by cooling the boiled eggs quickly by running under cold water for a couple of minutes then cooling completely in a bowl of cold water.
Don't be too choosy when it comes to the colour of the shell. There is no difference in quality, flavour or nutritional value of white or brown eggs. The colour varies with the breed. Hens with white feathers and ear lobes lay white eggs; hens with red feathers and ear lobes lay brown eggs. And the colour of the egg yolks depends entirely on the hen's diet and again has no effect on the quality, flavour or nutritional value. Hens that are fed food containing yellow corn lay eggs with medium yellow yolks. Those that eat wheat or barley lay eggs with lighter coloured yolks.
RECIPES
CAPSICUM EGGS
Simple as.
1 tbsp olive oil
1/2 large red capsicum (cut through the middle)
2 medium eggs
2 tbsp chopped chives
Heat the oil in a large, non-stick frying pan. Cut two 2cm rounds from the capsicum and place in the pan. Break the eggs into the centre of the capsicum circles.
Hold circles firmly in place until eggs start to cook. Fry on low heat, until cooked. Garnish with chives. Great served on toast. Serves 2.
TWO-MINUTE COFFEE MUG EGGS
Spray oil
2 medium eggs
Freshly ground black pepper to taste
1 tbsp chopped chives or spring onion, optional
2 tbsp each: milk, finely grated tasty cheese
Spray a coffee mug suitable for the microwave with oil.
Place the eggs, black pepper, chives and milk into the mug. Whisk until well combined. Place in the microwave and cook on high power for 40 seconds. Stir well. Continue cooking for another 30 seconds. Top with the cheese. Serves 1.
FIFTY-SECOND POACHED EGG
A quick fix.
1/4 cup water
1 egg at room temperature
1 split English muffin, toasted and buttered
Place the water in a small microwave-friendly bowl. Break the egg into the water. Pierce the yolk with a toothpick or skewer to prevent the yolk from exploding in the microwave.
Cover and microwave on 50 per cent power for 50-60 seconds, depending on the wattage of your microwave.
The egg will carry on cooking while standing. If not quite cooked, spoon some of the hot water over the top.
Lift out with a slotted spoon or fish slice on to the toasted muffin. Serves 1.
SANDWICH PRESS OMELETTE
Use 1 large egg if your sandwich press is small.
Spray cooking oil
2 medium eggs
Salt and pepper to taste
Spray a sandwich press with oil and then heat.
Whisk the eggs, salt and pepper. Carefully pour over the entire base of the sandwich press.
Close gently and cook for 30-50 seconds. Roll up in a cigar shape and eat. Serves 1.
FRUITY OVERNIGHT PANCAKES
They take a little more time to prepare but these delights make an excellent weekend breakfast or brunch.
1 cup each: plain flour, wholemeal flour
1 tbsp baking powder
1/2 cup raisins or dried cranberries
1 cup milk
2 eggs
1 cup warm water
Butter or canola oil for cooking
1 cup yoghurt
Combine the flours, baking powder and raisins in a bowl. Beat milk and eggs together. Stir into the flour mixture. Cover and refrigerate overnight. In the morning, add the warm water, stirring well. Melt the butter in a small, heavy, non-stick frying pan. Add about a 1/4 cup of the batter and swirl to cover. Cook until bubbles appear. Flip and cook the other side. Keep warm in a 150C oven. Repeat until all the mixture is used.
Serve with yoghurt and fresh fruit, if preferred. Makes about 10 pancakes.
