Tuesday, June 26, 2012

3 Unbeatable Egg Recipes

I love golfing early in the morning when the dew is still on the grass and the sun is just coming up over the horizon.  I just can't think of a better way to start the day.  The other thing that I enjoy in the mornings, to give me an energy boost prior to teeing off, are eggs.  Here are some breakfast suggestions provided by Cate's Nutrition Kitchen that are sure to get you jump started in the morning...

Cate's EggsEggs are an excellent source of complete protein, fat, cholesterol, betaine, choline, vitamin K, vitamin D, biotin, thiamine and vitamin B12. Boasting many health benefits, eggs can also help with weight loss. In one study, participants eating a breakfast of eggs lost 65% more weight than those eating a calorically equivalent bagel breakfast.
Not only are eggs, nutrient-dense, but quick and easy to prepare. Whether you like a runny, smooth yolk, or a firm, creamy one, these recipes are all you need to start preparing this delicious delight. With recipes this good, you’ll want to have eggs for breakfast, lunch and dinner!

If you’re not a huge fan of eggs, chances are, you haven’t tried farm fresh eggs. With loads more flavor and remarkably more nutrients, it’s no surprise that eggs fresh from your local market are superior to those found in the supermarket. Farm fresh eggs have thicker shells and come in all different sizes and colors. The best part is their rich golden yolk, which reflects a chicken’s natural diet of grass, shrubs, insects and bugs.

Perfect Poached Eggs

Although typically thought of as something we enjoy only a few times a year at some fancy breakfast, this recipe provides you with a simple solution to having this decadent dish daily. Serve on top of sliced tomato with sautéed spinach, mushrooms and grated cheese!
5 Cups Water
1 TSP Salt
2 TB White Vinegar
3-6 Large Eggs
Fill a 12-inch nonstick skillet about 1 inch from the rim with water. Add salt and vinegar. Bring to boil over high heat. Meanwhile, crack the eggs into a medium bowl. Once the water is boiling, gently pour the eggs in the water, cover, and turn off the heat. Poach for 3 minutes for medium yolks, 4 minutes for medium-firm and 5 minutes for firm. Use a slotted spoon to remove and drain eggs. Season and enjoy!

Excellent Hard-Cooked Eggs

Prepare hard-cooked eggs on the weekend for an irresistible grab-and-go treat during a busy workweek. Great on their own as a snack, paired with avocado and tomato for breakfast or added to salad for lunch or dinner.
6-12 Large eggs
Bring eggs to room temperature for about 10 minutes. Place eggs in saucepan large enough to cover the eggs with 1 inch of water. Bring to boil over high heat. Remove pan from heat, cover with a lid, and let sit for 10 minutes. Meanwhile, fill a medium bowl with cold water and 1 tray of ice cubes. Use a slotted spoon to transfer the eggs to the ice water bath to cool for 5 minutes. Remove from cold water and store in the fridge for later use or peel, season and enjoy as desired. For easy peeling, tap the egg all over on the counter. Roll it back and forth until the shell loosens, then peel from the air pocket end (bottom).

Fantastic Fried Eggs

Fried eggs are quick and easy to prepare. Once the eggs are removed, the skillet can be used to sauté or reheat vegetables. For a sweet french toast flavor, serve fried eggs with roasted sweet potato, cinnamon and basil.
3-6 Large Eggs
1 TB Butter, unsalted, cold
Preheat 12-inch heavy-bottomed nonstick skillet over medium heat for 5 minutes. Meanwhile, crack eggs into a medium bowl. Add butter to skillet, letting it melt for about a minute. Swirl to coat the pan. Pour eggs into skillet. Season, cover and cook about 2 1/2 minutes for runny yolks, 3 minutes for set yolks, and 3 1/2 minutes for firmly set yolks. Slide eggs onto a plate and serve.