Quote eggs for spring?Try these recipes

Spring is here and eggs, a symbol of fertility and new life, are on Chef Kathy Gunst’s head and plate.

One of the great things about eggs is that they’re great for breakfast, lunch, and dinner. Here are three new recipes, one for each meal of the day.

egg shopping

Let’s be honest. It’s easy to take eggs for granted. They are in the fridge like milk and butter. But not all eggs are created equal.

If your neighbor has chickens that run around all day and eat snacks, that’s your best bet. Pasture-raised chickens roam outside, obtain nutrition from food scraps, grass, clover, and insects, and produce highly nutritious eggs. If you don’t have a neighbor who likes chicken, look for eggs at farmers’ markets, or look for eggs labeled organic or pasture-raised.

According to the USDA, eggs can be stored in the refrigerator for 3 to 5 weeks. Always check the expiration date on the carton to see how fresh or old it is.

eggs and cholesterol

There are conflicting studies regarding the relationship between eggs and cholesterol. Some sources claim that the cholesterol contained in eggs does not necessarily raise cholesterol levels. Others disagree.

According to the Mayo Clinic, “Eggs are an affordable source of protein and other nutrients. They’re also naturally rich in cholesterol. However, the cholesterol found in eggs is higher in trans fats, saturated fats, and more.” It does not seem to raise cholesterol levels like other foods.

“Some studies have found a link between eating eggs and heart disease, but there may be other reasons for these findings. foods may increase your risk of heart disease more than eggs.”Additionally, the way eggs and other foods are prepared, especially when fried in oil or butter, may contribute more to the increased risk of heart disease than the eggs themselves. may be.

“Most healthy people can eat up to seven eggs a week without increasing their risk of heart disease.”

Many of us can enjoy eggs in moderation (and maybe even skip the bacon!). However, as with any health issue, please consult your doctor if you have any concerns.

Breakfast: Eggs fried in olive oil, spiced roasted chickpeas, harissa and sour cream.

This dish was inspired by the breakfast dishes of the great Los Angeles bakery Friends and Family. Eggs are fried in olive oil. The chickpeas are roasted with cumin, turmeric, cinnamon, chili flakes and commercial harissa (a blend of roasted peppers, cumin, olive oil and other spices). Sour cream is served on top and on the side. Enjoy with crunchy toast. If you make the chickpeas a few hours or a day in advance, you can serve this dish right away.

Serves 2 to 4 people.

material

• 1 cup cooked chicken peas, approximately 13.4 ounces box or can, drained, rinsed in cold water, drained again
• 2 1/2 tablespoons olive oil, 1/4 cup olive oil for eggs
• 1 teaspoon powdered cumin
• 1 teaspoon turmeric
• pinch of chili flakes
• 1/4 teaspoon cinnamon powder
• Coarse sea salt and freshly ground black pepper
• 4 medium-large eggs
• About 1/4 cup harissa
• Approximately 1/2 cup sour cream or Greek yogurt

Instructions

1. Make chickpeas. Preheat oven to 425 degrees. Place the chickpeas on a rimmed baking sheet and toss with 2 1/2 tablespoons of the oil, cumin, turmeric, chile flakes, cinnamon, and plenty of salt and pepper. Roast on the middle rack for about 15 minutes, or until they begin to pop and are crispy and golden brown. Remove from the oven and sprinkle with a little more salt. Chickpeas can be roasted several hours in advance.
2. Fry the eggs: Heat 1/4 cup oil in a large skillet over medium-high heat. Gently crack the eggs into the oil (if your skillet isn’t big enough, use two skillets to separate the oil), gently tilt the skillet to the side, and use a kitchen spoon to spoon out the oil. Cook for about 4 minutes. the top and sides of the egg. Cook until the edges are brown and the yolk looks set. You want it to be watery, not raw. Continue to spoon oil over the eggs throughout cooking.
3. Divide the eggs between 2-4 plates and scatter the chickpeas over the top and along the sides of the eggs. Lightly brush the harissa over the eggs and onto the plates, then spoon the sour cream (or yogurt) onto each plate.

Lunch: Spring vegetable egg salad

An egg salad with bright greens and spring flavors. Finely chop the parsley, chives, dill, green onions and pickles and mix with the mayonnaise. I like to serve this salad on an open-faced sandwich with my favorite lightly toasted bread. Top with thin radish slices or watermelon radish for even more color. You can also add anchovy fillets to the top of the open sandwich.

Serves 2 people.

material

• 5 large or 6 medium eggs
• 1/4 cup parsley, finely chopped
• 3 tablespoons finely chopped fresh dill or chives, dill sprigs or chives for garnish
• 1-2 green onions, white and green parts finely chopped
• 2 tablespoons thinly sliced ​​pickled gherkins or cornichons
• Approximately 1/4 cup mayonnaise
• salt and freshly ground black pepper
• 2 slices of your favorite bread
• 1-2 radishes, or 1 watermelon radish (sliced ​​very thinly), or 4 anchovy fillets, optional garnish

Instructions

1. Place the eggs in a pot of cold water and heat over high heat. Bring to a boil. Once the water comes to a strong boil, turn off the heat and place the pot on a still-warm burner for 12 minutes. Drain the eggs and pour cold water over them. Drain again. Roll the egg from side to side in an empty pot (it should be slightly cracked) and cover with cold water. Leave it for 2-3 minutes. Drain the water and peel the eggs.
2. Place the peeled eggs in a medium bowl and use a kitchen fork or potato masher to mash the eggs. Add parsley, dill (or chives), green onions, pickles (or cornichons), mayonnaise, salt, and pepper to taste.
3. Toast the bread lightly. Cut each piece in half to make 4 pieces. Scoop 1/4 of the egg salad mixture onto each piece of bread and top with the radish slices and dill sprigs (or chives, if using).

dinner:Individual spinach and cheese soufflé

Soufflé for dinner? Yes, I know that sounds intimidating. But please join me. Soufflé brings out the best in eggs like no other dish. Whip the egg whites until stiff peaks form. Mix spinach, cheese sauce, and egg yolks into a simple mixture for a simple dinner soufflé.

Serves 2 people.

material

• 2 tablespoons butter, for spreading on the soufflé plate
• 3/4 cup grated Parmesan or your favorite hard cheese, about 2 tablespoons for soufflé dishes
• 3 whole eggs
• 1 egg white
• 1 tablespoon olive oil (optional)
• 4 to 5 ounces spinach, fresh or frozen (if frozen, thaw and squeeze dry)
• salt and freshly ground black pepper
• 2 and 1/2 tablespoons flour
• 3/4 cup milk
• 3 tablespoons fresh cream
• dash ground nutmeg

Instructions

1. Prepare the soufflé dish. Generously butter the bottom and sides of two 1-cup soufflé dishes or oven-safe ramekins or custard dishes and sprinkle with 2 tablespoons cheese. Set aside on a baking sheet. If you don’t have a soufflé dish, you can prepare it the same way using an oven-safe 8-inch skillet.
2. Preheat oven to 375 degrees.
3. Separate the 3 eggs, cracking the yolks into a small bowl and the whites into a large bowl. Add the additional egg whites to the other 3 egg whites in the bowl and set aside.
4. If using fresh spinach, heat oil in a skillet over medium heat. Add spinach, salt and pepper to taste and cook, stirring, for about 4 minutes or until completely wilted. Cool slightly and chop. Set aside. You will need 1/2 cup of packaged spinach. Set aside. If using frozen spinach, place in a microwave-safe bowl and microwave until softened, about 2 minutes. You can also place frozen spinach in a small pot of boiling water for about 2 minutes. drain. Squeeze dry with paper towel.
5. Heat 2 tablespoons of butter in a medium saucepan over medium-low heat. When it starts to sizzle, add the flour, stir to make a smooth paste and cook for 2 minutes. Add milk and cream and beat until smooth and slightly thickened, about 3 minutes. Stir in spinach, 3/4 cup cheese, egg yolks, salt, pepper, and nutmeg. Cook for 1 minute. Removed from heat.
6. Whip the egg whites until stiff peaks form. Add the whipped whites to the spinach mixture with a soft spatula and mix until thoroughly combined. Divide mixture between 2 prepared soufflé dishes or place in an 8-inch skillet. Place on a baking sheet and place on the middle rack of the preheated oven. Bake for 30 minutes or until the soufflé is puffed, golden brown, and no longer looking wet. Serve immediately.

Other favorite egg dishes:

• Click here for shakshuka and breakfast taco recipes.
• Click here for the recipe for a frittata with green onions, red peppers, red onions, and tomatoes, a trio of deviled eggs, and a bistro-style frisée salad with poached eggs, sautéed green onions, and bacon.

This segment was broadcast on April 4, 2024.