Quick and Easy Ways to Cope with Eggs, Even if You Can’t Cook

Easter has come and gone and the chances are pretty good that you’re stuck with a bunch of eggs, some hard boiled and some that you didn’t bother with.

Don’t feel like you’ll be stuck shoving down peeled and salted eggs all week to get rid of them. Get a little creative. Without too much effort or time you can enjoy those little buggers all week in a variety of ways.

Egg salad

Easy breezy. Peel them and drop them in a roomy bowl. Don’t make a huge batch because it’s better fresh. Also, you can make it with different flavors each time.

For one person, take 2-3 eggs and use a knife to chop them up in the bowl. Making perfectly equal pieces doesn’t matter at all. Just envision the clown at work that gets on your nerves and have at it. A tablespoon of mayo should be enough but you may want a little more for moisture.

It’s great just like that with some salt. But you can toss in anything that appeals to you.

Curry powder and a sweetener (honey works well because it’s smooth. Granulated sugar will give you a nasty texture) add cilantro (finely chopped) and or scallions (chopped) be judicious with scallions, you can always add more but they can add too much texture too (and for goodness sake, wash them well. No one likes gritty) and cayenne or hot sauce.

Chopped onions and or tomatoes.

Try different ingredients. There is no wrong way. If you like it you’ll eat it.

Add chopped hard boiled eggs to chicken salad or potato salad.

Slice them and put them on a wasa cracker or a quinoa crisp. Those are only about 35 calories a pop and the egg is about 80 cal. Make a few and a call it a meal or make a snack. Tomato slices are a nice addition. Take any sliced meat or cheese that you have and throw that on too. Shake on a little salt and you’re good. You can use a squeeze container of mayo or a salad dressing to drizzle just a little and layer the egg slices on baby spinach to make it feel more substantial.

If you’re over egg salad, devil a few. Slice them in half and remove the yolk with a spoon. Throw the yolks in a bowl and moisten them up with mayo or dressing (diet, regular. Whatever you like)   Play with spices that you might enjoy. Make them taste like your favorite ethnic cuisine with some interesting herbs or spices. Even a little cinnamon added to stronger spices is delicious. Don’t worry if it sounds weird. If it smells good, it tastes good. Use your nose.

Chop them and add some protein to your salad.

As for the eggs that you didn’t boil, they’re always handy.

Break one or two into boiling chicken soup and its egg drop soup.

Crack a couple into a low bowl and beat them. Then you can dip fish or chicken cutlets in, coating them and spray a pan with olive oil and sauté. (Just in case, that means medium heat. Flip things over periodically so they don’t burn and make sure that they are cooked all the way through) they won’t be breaded but they will feel more luxurious. Plus the chicken stays moister. It’s the only way that we deal with a bland fish filet, if we need a quickie. Add some salt and pepper and you’re in business.

Frittatas are simple too. 

Beat about 6 eggs a few more is fine. Use some cheese (ricotta is a winner) or a little cream to make it hold together better and take whatever you have laying around to add in. If you’re using onions or veg. Sauté them first. The frittata cooks quickly so vegetables and onions will come out raw if you don’t. Chopped ham or bacon works well. Chopped tomatoes are always good. Just lay them on a paper towel to leach some water out of them while you prepare the other ingredients. Once you have the add ins ready, take a greased pie tin, pour in the beaten eggs and toss in the rest. Spread stuff around. That doesn’t just happen in the oven. Toss the pan in to a 350 degree oven for about 20 min. Give it a peek after 15 min and see how it looks. When it has turned a little brown on the top and looks set (firm and blown up in size) pull it out, let it cool down for a few minutes and slice it up. If you serve it with a salad people think you really worked hard. It’s good hot or at room temp and stays fresh in the fridge for a few days. Plus you can pretend it’s quiche without crust and feel like it’s a big treat.

Omelets are an easy meal.

Beat some eggs in a bowl. 3 per omelet is standard, and pick your filling. Make it interesting. Use your left overs. Chinese and Indian delivery from the night before, make fabulous omelet fillings. Pick out the stuff you like. For example,moo shu pork or the protein and onion from fried rice. Indian is usually spicy and it gets hotter overnight. So if you use it, when the omelet is ready drizzle it with honey. It may sound strange but it reduces the spice and accentuates the flavors.

To make the omelet, melt a little butter in a pan or spray it with olive oil. It doesn’t matter.  Omelet snobs will say it does but when push comes to shove they can rarely tell the difference if it has flavorful ingredients. If you’re making it blander, use butter. (Just in case you have a fussy one over)

The omelet has the same rules as the frittata. If you want the filling to be cooked, cook it before you add it and no excess liquid. Let the eggs cook until they look pretty firm before adding fillings. When you add them, fold the omelet over and let it brown a little. Give it time to heat through then carefully slide it onto a plate so that it stays intact. If you’re serving it to someone decorate it a little. (A leaf or two of basil, a cherry tomato cut in half, something with some color. Baby spinach leaves are good too)

If you are making scrambled eggs, use a table spoon of water when you beat them and cook them very slowly over a low flame. As soon as they start to set, get in there and stir. It will take 15-20 min but they will be the best scrambled eggs you’ve ever had. Custardy. Don’t be lazy about stirring though. If you get nervous about blowing it, start stirring sooner than you think you should. It will take longer but you’ll learn after a few times how to judge better.

Enjoy your eggs!

About the author

The Scamper

Add Comment

Click here to post a comment

Your email address will not be published. Required fields are marked *

Looking For A Great Read?

In The Kitchen

In The Kitchen