Egg Salad

Let the eggs have to be ova! Here comes another delightful summer salad for all of you who like to eat green and healthy. Of course, you can take just the vegetables you have at home and it is so easy to skip the sauce. In this particular salad, I think the eggs should be in focus and be the main ingredient in it.

Egg Salad

2 eggs
1 st tomato
2 cups green salad
Salt & Pepper

Do as follows: (1 serving)

Boil the eggs So THAT They've become creamy (or how you like it).

Allow the eggs to cool and peel them. Roll the peeled eggs in salt and pepper, mix the eggs and cut into 4 pieces.

Add the sliced ​​tomato, lettuce and small blobs with bearnaise sauce on the plate. Top with the spiced eggs.
Serve!

How to master cooking with eggs

Is there any dish so particular in its seeming simplicity as a perfectly done, soft-boiled egg at the breakfast table, with a great heap of just-buttered fresh toast, still hot?



Boiled eggs

A rare treat is an egg laid only that morning from a chicken that has cheerily pecked away with grass underfoot and skies above.

For a hot, soft-boiled egg, lay a medium- to large-sized egg carefully into a pan of boiling water, and it will cook beautifully in 5 minutes, the white having set and the yolk remaining runny. This, swiftly settled into a cup and taken to table just as slices of very good bread are toasted well, remains a peerless dish. Only the addition of a little sea salt and freshly milled pepper is needed. I enjoy those breakfast scenes in 1930s films where the toaster was on the table, ensuring the toast was always top-notch.

Scrambled eggs

Scrambled eggs comfort and delight equally. Two eggs per person, a spoonful of cream and a thoroughly enthusiastic whisking of the eggs makes for a fine repast.

Melt 1 tsp of butter in a heavy-based pot or a nonstick pan over a gentle heat. Add the eggs and stir with a spoon in a slow figure of eight manoeuvre, allowing large curds to form. Put slices of bread in a toaster as the eggs cook. Add another 1 tsp of butter to the eggs as they finish cooking, then remove the pan from the heat. Tip this on to a plate as the toaster pops out hot slices with which to eat your now scrambled eggs.

Fried eggs

Scenes in films set in American diners invariably feature a cook, pulled from Central Casting, (and how) cracking eggs into scone cutters on a great flat top seething with bacon, sausages and pancakes. This always seemed rather natty for feeding the many. At home, however, we use a modest little frying pan, individual if you must. There are lots in Quo Vadis and I have bought a few over the years for home.

Egg white omelet

Eggs are a great source of protein, vitamin A and vitamin D, the perfect food to fuel you up for a hard workout. I love to hit the gym in the morning before work and I always started the day with a couple of scrambled eggs (sometimes hardboiled if I was in a hurry!) and fruit. I thought I was being healthy, and I was, sort of. Turns out eggs are high in cholesterol. Not something I ever thought about in my twenties, but as I started getting older I realized I needed to pay attention to how much fat and cholesterol I was putting into my diet.
I didn’t want to give up my morning eggs, I tried to switch to cereal or pancakes but they just left me feeling tired and sluggish. It was then I read about egg whites. The yolk of the eggs is what carries the fat and cholesterol, and the egg whites are still loaded with protein and nutrition, minus the bad stuff. I started experimenting with different herbs and veggies to create an egg white omelet that would still taste great without the yolk. Here’s a recipe for one of my favorite below. This egg white omelet only has 81 calories, 1.6 grams of fat, and 5 grams of cholesterol while still containing a whopping 13.4 grams of protein! Perfect for a before your workout meal. Feel free to substitute your own fresh herbs, vegetables, or whatever sounds delicious to you.

Ingredients:

• 3 egg whites
• 1 tablespoon milk (use nonfat or even soy to keep the calories down)
• 1/2 tsp dried mixed herbs (my favorites are oregano or basil for this omelet)
• Freshly ground black pepper
• 3/4 cup chopped fresh baby spinach
• 1 tablespoon feta or goat cheese (you can also use a reduced fat cheddar if you prefer)

Directions:

1. Combine egg whites, milk and herbs in a small bowl. Coat a small nonstick skillet with cooking spray and heat the skillet on medium to low heat.
2. Add chopped spinach to skillet, pour egg white mixture over the spinach and allow to set
   around the edges. As the edges set, lift them gently with a spatula and tip the skillet to allow
   remaining liquid underneath.
3. When the egg whites are set, sprinkle the cheese on top, then fold the omelet in half. Serve
   immediately.