Perfect Food? Eggs-actly!


Eggs, good for breakfast, brunch or lunch, are making a comeback — and here are a variety of ways to enjoy this protein-packed food.

Eggs are the perfect food. Delicious and filling, eggs are a hit at every meal. Besides being the heart of many breakfasts, eggs can take center stage at brunch or lunch. They dazzle as an hors d’oeuvre. With a salad and a loaf of fresh bread, eggs become an elegant dinner.
However, many people still shun eggs, remembering the health edicts handed down decades ago. During the 1970s, the American Heart Association warned against egg consumption because of the cholesterol in their yolks.
Today, however, the vitamins, minerals, protein and antioxidants found in eggs warrant giving them a second chance.
The American Heart Association now recommends people limit themselves to 300 milligrams of cholesterol daily. One egg has about 200 milligrams of cholesterol, making it feasible to mix eggs into a balanced diet.
Eggs burst with advantages. They remain relatively inexpensive — even if you splurge for the pastured or the free-range varieties.
Because most people have them on hand, they can be whipped up at the last minute.
Eggs are expansive. It’s easy to prepare them for any number of people.  They are versatile, starring in all kinds of recipes. Eggs are the ultimate comfort food. 
Curried Egg Salad
For brunch, lunch, hors d’oeuvres or a light dinner
3 hard-boiled eggs
2 Tbsps. light mayonnaise
1⁄2 tsp. Dijon mustard
1⁄8 tsp. garlic powder
1⁄4 tsp. curry powder
kosher salt to taste
freshly ground black pepper to taste
Slice eggs with an egg slicer or by hand. Move to a medium-sized bowl. 
Mash with a fork, until the whites are broken into small pieces.
Add the remaining ingredients and mix together with the fork. Serve immediately or cover and refrigerate until serving.
Serve with bagels, toast points, 7-grain bread or crackers.
Makes 3⁄4 cup.
Egg In A Nest
For breakfast, brunch, lunch or dinner
1 egg
2 slices of American cheese or other melting cheese
2 pieces square white bread, such as Arnold
2 Tbsp. sweet butter, or more, if needed
Crack the egg and pour into a teacup, not a mug. Reserve.
Lay 2 slices of cheese on 1 piece of the bread. Cover the cheese with the second piece of bread.
Place a  2½-inch cookie cutter in the center of the top piece of bread. Press down until the cookie cutter pierces through the bottom piece of bread. With your fingers, gently remove the circle of bread and its cheese layers.
Into a medium-sized skillet, melt the butter on a medium-low flame. Place the sandwich and the circle in the pan. Briefly swish them in butter and turn over both.
When the frying pieces of bread and the circle are lightly browned, turn them over again. Add more butter, if needed at any point.
From the teacup, gently pour the egg into the hole in the center of the sandwich. Lightly tent the skillet with a piece of aluminum foil. Turn down the flame if the bread browns too quickly.
As the egg cooks, flip the circle frequently to keep it from burning. Remove the circle from the skillet when the cheese melts and the bread is nicely browned. It will probably be ready before the nested egg.
When the egg is almost cooked through, turn over the sandwich with a spatula. If you like a runny egg yolk, only flip the sandwich for a few seconds. But if you prefer a well-cooked yolk, fry until the desired firmness. Serve immediately.
Serves 1.
Western-Style Omelet
2 Tbsps. sweet butter, or more, if needed
1 small onion, diced fine
1⁄2 red pepper, seeded and diced fine
4 eggs
Salt and pepper to taste
2 oz. of thinly sliced cheddar cheese
salsa (optional)
Melt 1 tablespoon butter in a medium-size skillet over medium heat. Sauté the onion and pepper until fragrant and cooked through. Move to a small mixing bowl and reserve.
Place eggs in a medium-sized mixing bowl with the salt and pepper. Whisk until frothy.
Melt the other tablespoon of butter in the same pan. Add more butter at any time, if needed. Pour in the eggs. Lift the pan and move it around so the eggs spread evenly.
Return the pan to the flame. Cook eggs until the bottom is firm and golden. With a firm spatula, flip over the eggs. Fry the top side very briefly until it sets. Flip over again.
Line half of the open-faced omelet with the cheese, peppers and onions. Fold the other side over the filling. Continue cooking until the cheese melts. Flip the omelet if the bottom browns too quickly. Serve immediately with salsa, if using.
Serves 2.
Fluffy Scrambled Eggs
2 eggs
1 tsp. plain yogurt, preferably Greek-style
salt and freshly ground pepper to taste
1 Tbsp. sweet butter, or more, if needed
1 1 tsp. fresh parsley or chives, chopped (optional)
Place eggs, yogurt, salt and pepper in a small bowl. Whisk together until most of the yogurt lumps break down and disappear and the eggs are foamy.
Melt the butter in a small skillet on a medium flame. Pour in the egg mixture. Immediately begin stirring, and continue stirring until the eggs are no longer runny and reach the desired consistency. Add more butter at any time, if needed.
Spoon onto a plate and sprinkle with parsley or chives, if using. Serve immediately.
Serves 1.
Linda Morel is a writer based in New York City. Email her at:


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