Surprisingly enough egg prices have dropped sharply . That means everyone can enjoy eggs and in a variety of ways. They can be eaten for breakfast, lunch , dinner and even for a filling snack.
New York Times Food and cooking editor Adina Steiman gives a host of egg centric recipes in today's New York Times Wednesday Food section. SOme are perfect for Spring brunches with a talked chilled mimosas.Other's are just great breakfasts complete with a cup of eye opening coffee or brisk fruity tea. Even though there are many ingredients in these recipes the eggs, white and yolk shine through one recipe that can take a home chef through three meals is scrambled eggs. Ms. Striman suggests a number of ethnic dishes from the Turkish menemen and Mexican miga to the strapastratha to the Pakistani aloo. A good way of having them is with tomatoes and garlic Piedmontese style to be eaten with big slices of Italian bread. Of course there are frittatas that can handle all sorts of wonderful ingredients Try the emerald colored Herby tasting kuku sabzi for the Persian New Year.It';s fresh with all sorts of herbs from cilantro to parsley and is good eaten with chunks of feta and pita wedges.
Eggs are the basis of custard. Yes everyone likes a sweet one but think of a savory custard instead. Times Food contributor Eric Kim microwave steams them to create such a one, in the style of Asian egg custards.They mixed with chicken stock and soy sauce for flavor. Of course nothing beats an old fashioned egg sandwich. Try Ali Slagle's sheet pan recipe for egg patties. These can be put on toasted English muffin with cheese slices along with ham or crisp bacon.since brunch season will be in full swing soon, try two recipes perfect for any late Sunday morning table.Make egg bites made with a generous amount of cottage cheese and your favorite cheese like Cheddar or Gruyere for an airy, puffy croquette.Mozzarella can also be used for goodness - think about adding sun dried tomatoes to this blend or Montery Jack for bite and spice. A variety of veggies from broccoli to onions give it that omelet vibe and also include crumbled bacon or sausage.The egg bites are cooked in a water bath in the oven to solidify them. These would be perfect for an Easter brunch , complete with a simple side salad.
Eggs can be had now Use them in any of these dishes or favorite ones. Enjoy their yellow jammy goodness once more.
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