Eggs Any Way

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

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Today, Aria Giovanni shows us how to make an egg salad sandwich.

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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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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:

• 2 small flour tortillas (7in diameter)
• 2 teaspoon butter
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 4 eggs
• 2 tablespoon milk
• 1/2 teaspoon salt
• 1/2 cup shredded Monterrey Jack or Cheddar cheese
• 2 tablespoon salsa (any kind – spicy or not)

How to make it:

Wrap the tortillas in foil and place in the oven to warm at 300 degrees F while you prepare the filling for the tacos.

In a medium skillet, melt the butter over medium heat. Add the chopped onion and green pepper and cook, stirring, for about 5 to 7 minutes or until softened.

Beat the eggs with the milk, salt and half of the cheese. Pour into the skillet and cook, stirring to scramble, until the eggs are cooked the way you like them. Remove from heat.

Remove the tortillas from the oven and unwrap. Spoon the egg mixture into the two tortillas, dividing it evenly between the two. Top with the remaining cheese and the salsa. Fold the tortilla up from the bottom edge to keep the filling from falling out, then fold the sides securely one over the other (the top will be open).

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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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Ingredients:

• 5 good quality eggs
• 1 1/2 teaspoons curry powder (your favorite kind)
• 3 tablespoons plain yogurt
• 2 big pinches of salt
• 1/2 small onion, chopped
• 1/2 medium apple, chopped
• 1/4 cup pecans, toasted and chopped
• 1 small bunch of chives, minced

How to make:

First off, you need to boil the eggs properly (the key to good egg salad!). Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so – long enough to stop the cooking.

While the eggs are boiling and cooling, combine the yogurt, curry powder and salt in a tiny bowl. Set aside.

Crack and peel each egg, and place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives. Now mash with a fork. Don’t overdo it, you want the egg mixture to have some texture. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed. Enjoy as-is, or served wrapped in lettuce or between two slices of good, toasted bread.

Serves 3-4

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