Posted on | April 18, 2012 | 12 Comments
I’m not a full vegetarian but I don’t eat a lot of meat. And I do a fair amount of weight training (because I am kind of an awesome bad ass with many rippling muscles) so the combination of these two things makes me obsess ever so slightly about getting protein. Enter the egg: the quickest, easiest and cheapest way to get some good quality protein. Six whole grams (twelve if I have two of them). So yes, I am most definitely an egg fan, but that wasn’t always the case. As a young toddler I loved eggs (including oft demanding for only “eggies”) then I took a long break from eggs and it is just recently we are reuniting. And it feels so good, my friends. These days I’ll throw a poached egg on just about anything. And I’ve started hard boiling them in batches so they’re an easy to grab protein punch. I’ve attempted a fried egg or two, as well. I don’t love them scrambled but I’ll partake in pretty much every other style. And since I’m relatively new-ish to the world of eggs, I find I’m still looking for interesting ways to use them. I’m a big fan of a poached egg on a piece of toast with a pile of kale salad. And a fried egg on a heap of lentils is also a filling, delicious meal.
I make a lot of big batches of fridge salads and then I’ll eat them all week. And they’re usually the perfect thing to throw an egg on. I think I’ll start with this Spring Tabbouleh Salad from 101 Cookbooks. Which is right in my fridge salad wheelhouse. Plus you know, the whole holy-eff-it’s-finally-spring thing…
And when I’m done with that there’s always The Everyday, Anytime Egg-Combination Generator from Mark Bittman and the New York Times. Note to self: try a mollet egg soon.
Alright, I turn to you my trusted friends, what’s your favorite way to use eggs?