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Start With Eggs

Quick and Easy Recipes

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Swiss Eggs

Swiss Eggs

Linda Larsen
Pasta Frittata

Pasta Frittata

Linda Larsen
Make Ahead Scrambled Eggs

Make Ahead Scrambled Eggs

Linda Larsen

Let's continue the Start With... series at Busy Cooks with a collection of recipes that start with eggs. You probably always have eggs in the fridge!

Did you know that the American Heart Association recently raised a healthy person's allowance of eggs from 3 per week to 4 per week? This is because more sophisticated testing showed that eggs actually have 22% less cholesterol than previously thought. Eggs also contain all the vitamins you need every day except for Vitamin C, and are so rich in complete proteins that they are the standard for food protein assessment.

If you are concerned about cholesterol and saturated fat, you can use a manufactured egg product instead of real eggs when the recipe calls for beaten eggs. To cut down on cholesterol without sacrificing taste, try substituting egg product for half of the eggs in a recipe. Follow package directions for cooking if you use a commercial substitute. One quarter cup of egg substitute is equal to one whole egg. Or try making your own egg substitute. You can also substitute egg whites for whole eggs in many recipes. Use two egg whites for each egg.

Some basic food safety lessons apply when working with eggs. Make sure to wash your hands and any utensils you use well after handling raw eggs. Eggs should be cooked thoroughly. Store your eggs in the refrigerator proper, not in the refrigerator door where the temperature is slightly higher. If you can find pasteurized eggs, they are fine to use uncooked in recipes if you rigorously follow the sell-by dates.

To make foolproof hard cooked eggs, start with older eggs. Eggs should be kept in your fridge for a week before you attempt to hard-cook them. Begin by combining eggs with cold water in a large heavy saucepan. Make sure the eggs are covered by 1" of water. Cover the pan, place over high heat and bring to a boil. When the water is boiling, remove from heat, and let the eggs stand, covered, for 15 minutes for large eggs (12 minutes for medium eggs, and 18 minutes for extra-large eggs). Then immediately place the saucepan in the sink and begin running cold water over the eggs. When the eggs are cool, begin gently tapping them against the sides of the pan, under the water, to crack the shells. This lets water begin seeping between the shell and the egg, making them easier to peel. Add ice cubes to the pan and let stand for 5 minutes. Then you can peel the eggs. Keep them refrigerated!

Enjoy these easy, delicious, and inexpensive recipes!

 

Start with Eggs

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