Eggs Any Way

In this video, Aria Giovanni shows us how to make the classic fried eggs!

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Ingredients:

• 2 eggs
• 1/2 teaspoon sesame oil
• salt and pepper
• 1 1/2 tablespoons butter
• 3 large shiitake mushroom caps, roughly chopped
• 3 scallions, finely chopped
• 1/2 teaspoon sliced chives

How to make:

In a bowl, beat together the eggs with sesame oil, salt, and pepper.

Melt 1 tablespoon of the butter in an 8 inch skillet over high heat. Saute the mushrooms and scallions until vegetables are wilted and the pan is dry, about 2 minutes. Tip out into bowl.

Return the pan to high heat, and melt the remaining butter. Pour in the eggs, swirling the pan to coat evenly.  Shake the pan and lift the eggs with a fork. Scatter the reserved mushroom mixture over the center, and fold over to partially enclose.

Continue cooking, shaking the pan frequently, less than 1 minute to set. Tilt onto plate, sprinkle with chives, and serve.

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Aria Giovanni shows us how to make boiled eggs.

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Got this one from a friend, don’t miss out!

Ingredients:

• 1 tbsp. butter
• 3 eggs
• 3 tbsp. mango chutney
• 4 slices toasted white bread
• 1 teaspoon chili sauce

How to make:

Melt butter in skillet over medium heat. Cook the eggs until the white is completely set but the yolks are still soft, flipping once.

Spread the mango chutney evenly on four pieces of toasted bread. Place a fried egg on a slice of bread, break the yolk and season egg with a dash of chili sauce.

Repeat with two of the remaining pieces of toast and the remaining two eggs.

Stack the pieces so that the egg and toast alternate layers. Place the final piece of toast on top and eat!

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Ingredients:

• 7 large eggs, hard boiled and peeled
• 1/4 cup mayonnaise
• 1 1/2 table spoons sweet pickle relish
• 1 teaspoon prepared mustard
• salt and pepper, for taste
• Paprika
• sweet gherkin pickles sliced
• pimentos

How to make it:

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

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Sometimes you just want some eggs. Here ya go.

Ingredients:

• 6 eggs

How to make it:

Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan.

Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).

Drain immediately and serve warm. Or, cool completely under cold running water or in bowl of ice water, then refrigerate.

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Ingredients:

• 2 large eggs
• tiny pinch of fine grain sea salt
• a few tablespoons of chopped chives
• a dollop of pesto
• a bit of goat cheese or feta
• a small handful of mixed salad greens

How to make it:

Use a fork to beat the eggs and salt in a small bowl. Beat well, until the eggs are mostly uniform in color – they seem to run around the pan more evenly when there aren’t huge patches of yolk vs. whites.

In your largest non-stick skillet over medium heat (this is one of the few occasions I actually use non-stick) pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Alternately, you can use a crepe pan or crepe maker – this works beautifully as well. Sprinkle the eggs with some of the chives and let them set, this happens quickly depending on the heat of your pan – 15 seconds to one minute. Run a spatula underneath the omelette and slide it out of the pan (flat) onto a countertop, large cutting board or Silpat-line cookie sheet. Do this with confidence (or practice). Spread the pesto across the surface of the omelette (if you have a thick pesto, thin it a bit with water to make it easily spreadable), and then sprinkle with the cheese and salad greens. Starting with one end, roll the omelette away from you. Cut in half on a deep diagonal. Season with a bit more salt if needed and serve garnished with a few chopped chives.

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Ingredients:

• 6 eggs
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 2 cups milk
• 1/8 teaspoon ground white pepper, if desired
• salt and pepper to taste

How to make it:

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.

Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

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Ingredients:

• 3 cups sliced fresh mushrooms
• 3 cups chopped zucchini
• 2 cups cubed fully cooked ham
• 1 1/2 cups chopped onions
• 1 1/2 cups chopped green pepper
• 2 garlic cloves, minced
• 1/3 cup vegetable oil
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup half-and-half cream
• 12 eggs
• 4 cups cubed day-old bread
• 3 cups shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper

How to make:

In a large skillet, saute the mushrooms, zucchini, ham, onions, green peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside.

In a large mixing bowl, beat the cream cheese and cream until smooth. Beat in eggs. Stir in the bread, cheese, salt, pepper and vegetable mixture.

Pour into two greased 11-in. x 7-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

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Ingredients:

• olive oil
• 2 1/2 inch thick slices Italian bread
• 2 garlic cloves, minced
• 3 1/2 ounces baby spinach
• salt and freshly ground pepper
• 2 eggs, poached

How to make:

Lightly coat a medium skillet with olive oil, and place over medium heat. Fry the bread until crisp and golden on both sides. Transfer to plate.

Add 1 or 2 tablespoons of oil to the pan, and turn heat to high. Add garlic, spinach, salt and pepper and cook, turning frequently until wilted, bright green, and fragrant. Cover bread with spinach. Top with eggs, and serve with salt and pepper.

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