EGGCITING

SCRAMBLED EGGS

• a dish of eggs prepared by beating them with a little liquid and then cooking and stirring gently.

HARD-COOKED EGG

• An egg boiled gently until both the white and the yolk solidify

POACHED EGG

OMELET

• a dish of beaten eggs cooked in a frying pan until firm, often with a filling added while cooking, and usually served folded over.

Kittencal's Fluffiest Scrambled Eggs

• Ingredients:(2 Servings)
• 2 teaspoons butter (or vegetable oil)
• 4 Large eggs
• 2 Tablespoons milk
• 1/8 or 1/4 teaspoon baking powder
• 1/4-1/2 teaspoon salt
• Fresh coarse ground black pepper
• 1/2 cup grated low-fat cheddar cheese (optional)

DIRECTIONS

• In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes. Heat butter until sizzling over medium-high heat in a large skillet (or spray the skillet with vegetable spray). Whisk eggs again briefly then mix in the cheese (if using).
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CONTINUED:

• Pour into the hot skillet, stirring constantly with a small heat-proof spatula until they have reached desired consistency (DO not overcook the eggs, they will cook more when removed to a plate!).

THE LADY'S PERFECT SCRAMBLED EGGS

• Ingredients: 8 eggs 2 heaping tablespoons sour cream 1 tablespoon water Salt and freshly ground black pepper 2 tablespoons butter 1/2 to 3/4 cup grated cheddar cheese

DIRECTIONS:

• In a medium size bowl, beat eggs, sour cream, water, and salt and pepper until fluffy. Using a nonstick frying pan, melt butter and cook eggs over low heat, stirring occasionally. Stir in the cheese. Cook until you reach desired consistency. Serve hot with country ham and biscuits.

NEW AMERICAN DEVILED EGGS

• (Hard cooked eggs)
• Ingredients: 8 hard-boiled large eggs, shells removed 1/4 cup plain fat-free yogurt 2 tablespoons low-fat mayonnaise 2/3 cup cooked cubed peeled baking potato 1 teaspoon curry powder 1/2 teaspoon salt 1/2 teaspoon grated peeled fresh ginger 1/8 teaspoon hot pepper sauce 2 tablespoons chopped green onions (optional)

PREPARATION:

• Slice eggs in half lengthwise; remove yolks and reserve 4 whole yolks for another use. Combine yogurt and next 6 ingredients (through hot pepper sauce) in a medium bowl; mash with a fork. Add remaining yolks; beat with a mixer at high speed until smooth. Spoon about 1 tablespoon yolk mixture into each egg-white half. Cover and chill 1 hour. Garnish with green onions, if desired.

POACHED EGG

• Ingredient:
• sea salt 4 large free-range eggs

DIRECTIONS

• Get yourself a wide, casserole-type pan and fill it with boiling water from the kettle. Bring it to a light simmer over a medium heat, add a pinch of sea salt. Crack one of your eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on your pan, a really soft poached egg should take around 2 minutes

CONTINUATION

• and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge). To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.

CONTINUATION

• When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and freshly ground black pepper.

OMELET

• Ingredients
• 3 eggs, warmed in hot water for 5 minutes
• Pinch salt
• 1 teaspoon room temperature butter, plus 1/2 teaspoon for finishing omelet 1/2 teaspoon fresh chopped chives

DIRECTIONS

• Crack the warm eggs into a bowl, add salt and blend with a fork. Heat a 10-inch nonstick aluminum pan over medium-high heat. Once the pan is hot, add the butter and brush around the surface of the pan. Pour the eggs into the center of the pan and stir vigorously with a rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift the pan and move it around until the excess liquid pours off into the pan. Using your spatula, move it around the edge of the egg mixture to help shape into a round and

CONTINUATION

• loosen the edge. Let the omelet sit in the pan for 10 seconds without touching. Shake the pan to loosen from the pan. Lift up the far edge of the pan and snap it back toward you. Using your spatula, fold over one-third of the omelet. Slide the omelet onto a plate and fold over so that the omelet is a tri-fold. Coat with the remaining butter and sprinkle with the chives. Serve immediately.