Hey there and happy humpday. I've been on a serious egg kick lately—I think it's a combination of me not eating meat, me being broke, and me just kinda loving eggs that has propelled me into egg frenzy. Eggs are full of protein (something I need to look for, since I don't get it from chicken/turkey/WHATEVER), super duper cheap, and seriously versatile. Eggs for every meal is not something I'd be ashamed to do.
You can buy your eggs wherever—they're going to be cheap no matter what. I always buy cage-free, and lately I've been going organic. The eggs in this post are from a small farm in Kalona, IA. Anything to buy local, you guys. Also, eggs keep for a very long time—especially because in the U.S., we refrigerate them, which most countries don't.
Okay. So. I've been scared of hard-boiling eggs for a while now. We enjoyed them all the time growing up, so I think it was just (in my head) another thing that mom does that I'm not going to try for a little bit. How wrong I was—this is the easiest thing in the world and SO TASTY.
Here's my foolproof method for hard-boiling eggs:
- Put eggs in a big pot
- Cover with at least an inch or two of cold water
- Bring to a boil
- Once you've got a rolling boil, reduce heat to a simmer for a minute, then turn heat off
- Cover and wait 10-12 minutes (depending on how soft you like those yolks)
- Use a slotted spoon to drain water from eggs
- Either run eggs under cold water, or plunge into an ice bath for 3 minutes
- Peel, season, and enjoy!!!
See? That wasn't so bad. I did mine for about 10 1/2 minutes and it was delightfully soft and flavorful.
I found this idea on Pinterest a few days ago and was actually mad at myself for not thinking of it sooner—baked eggs in avocado. Yeah. You read that right. It's incredible.
We're going to take a little detour to talk about avocados. You need to know when they're ready to be purchased and eaten, and there's a great trick. Peel off that little nubbin at the narrower end of the avo. If it's green underneath, you're golden. It's ripe.
ANOTHER AMAZING TRICK that I really, really can't believe I didn't know: To easily remove the pit from the avocado, hack a knife into it and twist gently. It'll come right out. This is no joke, people. Maybe everyone knew except me.
So. To make this easy breakfast/lunch/dinner, just remove the pit and scoop out the center of the avocado (both sides). You need to create a well big enough for the eggs to fit. If you don't scoop out enough or use too big of an egg, you'll have a mess. Yolk all over your hands and the counter isn't the most fun thing ever.
Crack your eggs into the wells you created and season with salt, pepper, garlic—whatever you're feeling.
Pop those babies into the oven at 425° for about 15 minutes, depending on how well-done you like those yolks. They're ready to enjoy right away!
Another fun, easy, SUPER satisfying breakfast/lunch/dinner is to fry up some hashbrowns, pour scrambled eggs in around the fried potatoes, fold in whatever veggies you're feeling, and sneak some cheese in at the last second for an easy-as-pie frittata.
I think my next egg adventure will be shakshuka—a spicy dish with eggs cracked right on top. What's your favorite egg dish!?