Eggs keep well for three weeks when stored in the carton on the middle or lower shelf of the refrigerator. The fresher the egg, the better it keeps it shape, rather than spreading out, when poached or fried. Marge Perry, Newsday
Poached Eggs in Piperade
Makes 3 servings.
Ingredients
2 tablespoons olive oil
2 cups chopped onion
4 cloves garlic, minced
2 green peppers, chopped
1 (14. 5-ounce) can diced tomatoes
1 tablespoon fresh thyme, chopped
1/4 cup chopped Kalamata olives
6 eggs
Directions
Heat oil in large skillet over medium high. Add onion, garlic and peppers and cook, stirring occasionally, until the onions are no longer translucent, 13 to 15 minutes. Add the tomatoes, thyme and olives and simmer gently for 5 minutes.
Use a ladle or large spoon to form 6 deep indentations in the surface of the vegetables and pour an egg into each. Cover and cook over medium heat until white is set and yolk is still somewhat runny, about 7 minutes.
Nutritional analysis for each serving: 357 calories, 16g protein, 24g carbohydrate, 5g fiber, 23g fat, 4g saturated fat, 670mg sodium
Spaghetti with Fried Eggs and Cheese
Makes 4 servings.
Ingredients
8 ounces spaghetti
2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
4 eggs
1/2 cup grated pecorino cheese (parmesan may be used)
1/2 cup fresh parsley, chopped
Ground black pepper to taste
Ingredients
Cook the pasta according to package directions in plenty of lightly salted boiling water. Drain.
While pasta cooks, heat oil in a large, nonstick skillet over medium heat. Add garlic and cook until lightly golden. Crack eggs into skillet and cook until whites are set and yolks runny, about 3 minutes. Remove from heat. Slide eggs onto a plate and pour oil remaining in the pan onto the pasta.
Toss pasta with cheese and parsley (reserve a little to sprinkle on each serving) and black pepper to taste; divide among four plates.
Top each serving with an egg, and cut yolk to allow it to run onto the pasta. Garnish with reserved parsley and serve immediately.
Nutritional analysis for each serving: 401 calories, 18g protein 44g carbohydrates, 3g fiber, 16g fat, 5g saturated fat, 227mg sodium
Egg Drop Soup With Chicken and Spinach
Makes 4 servings.
Ingredients
6 cups lower-sodium chicken broth
6 thin round slices peeled ginger
2 tablespoons light soy sauce
4 eggs, lightly beaten
2 cups roasted chicken breast, cut into 1/2-inch pieces
3 cups baby spinach
3 scallions, chopped
1/4 cup cilantro, chopped
Directions
Combine the broth, ginger and soy sauce in a saucepan; bring to a boil and immediately reduce heat and simmer for 10 minutes until the ginger is fragrant. Remove ginger slices with a slotted spoon.
Slowly whisk in the eggs, allowing them to form threads, and cook 1 minute. Stir in the chicken, spinach, scallions and cilantro and serve immediately.
Nutritional analysis for each serving: 216 calories, 31g protein, 4g carbohydrates, 1g fiber, 8g fat, 2g saturated fat, 1,025mg sodium
