A cookbook, recently gifted to me, has a large section showing a number of ways to cook eggs.
The authors suggest an egg is the perfect food, containing only 80 calories, is 12 per cent protein and is rich in vitamins and minerals.
Because this book was published in 1990, the assumption is made that eggs are inexpensive to purchase — welcome to 2025 — when eggs are not inexpensive but are still essential to many recipes.
Tip: store eggs in refrigerator. “An egg loses as much freshness in one hour sitting on the counter as it would in a day if kept cool.”
Tip: “Buy medium-sized eggs as much as possible. They are less expensive and don’t make a bit of difference to the recipe.”
This week’s recipes applaud the egg.
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Egg-Stuffed Tomatoes
4 firm tomatoes
4 eggs
salt and pepper to taste
4 tsps. grated parmesan cheese
1 tbsp. olive oil
1/2 tsp. chopped basil
1/2 large garlic clove, finely sliced
Slice tops off tomatoes and scoop out pulp without damaging the outer skin.
Break 1 egg into each tomato and season with salt and pepper. Sprinkle with cheese.
In a small bowl mix the olive oil, basil and garlic. Brush tomato skins with the oil mixture.
Place tomatoes in a microwave safe flat-bottomed dish and cook in microwave at high for 1 1/2 minutes. Check the egg for doneness. If necessary cook for another 30 seconds.
Mix tomato pulp with chilled iceberg lettuce to serve as a salad with the stuffed tomatoes.
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Scrambled Eggs With Tomatoes
6 eggs
2 tsps. chili sauce
1 tsp. tomato paste
1 tbsp. butter
1/4 cup red tomato, diced
1/4 cup green tomato, diced
salt and pepper to taste
In a large bowl, beat the eggs with chili sauce and tomato paste.
Melt butter in a skillet and add eggs and cook over medium heat. Stir often to remove all trace of white and to keep the mixture from browning. Halfway through cooking, add tomatoes and salt and pepper. Blend well. Serve hot with a side salad and toast and jam. Serves 4.
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Scrambled Eggs With Spinach
1 tsp. oil
8 bacon slices, cut into bite-size pieces
6 eggs
1 tsp. butter
1 cup spinach, stemmed and finely shredded
1 tsp. green onios, chopped
salt and pepper to taste
In a skillet, heat oil and fry bacon.
In a large bowl, beat eggs. To get a creamy consistency, beat until yolks and whites are fully blended.
When bacon is almost crisp, remove excess fat. Melt butter and add to eggs. Pour into skillet and cook over medium heat, stirring frequently.
Halfway through cooking process, drop shredded spinach and onions into egg mixture and season with salt and pepper. Makes 4 servngs.
Joyce Walter can be reached at [email protected]
