The Main Menu: Here’s to the ‘eggcellent’ egg and all its magic

By JAN MAIN

Eggs are magical! Why is that? Well, they work in a number of recipes to make recipes succeed and they are reasonably priced and nutritious.

In fact, compared to other sources of protein they are an inexpensive source of high-quality protein.

They work their magic in the following ways:

• they make recipes rise for instance in cakes, souffles
• they hold ingredients together in recipes i.e. cookies and omelettes
• they act as thickeners in recipes ie soups and sauces
• they act as edible paint in baking such as breads, scones holding on to salt and sugar giving a rich golden sheen to these products
• they are easily digested by old and young for instance, omelettes and scrambled eggs
• they cook quickly.

As proof, taste these quick, nutritious and yummy recipes in the New Year!

Scotch Eggs

Scotch eggs are found frequently in Britain as an appetizer but may also be served as a main course. They are a hard-cooked egg wrapped in your favourite sausage meat, dipped into breadcrumbs and baked in the oven.

They are served sliced lengthwise and served warm or cold, frequently as an appetizer but make a wonderful main course too served with your favourite mustard. Yum!

4 to 6 eggs
1 lb (500 g) favourite sausage meat, (I like to use mild Italian)
Breadcrumbs made from 2 slices bread including crusts

To Hard Cook Eggs: Place eggs in saucepan and cover with cold water. Bring to boil; reduce heat to simmer and cook 5 minutes. Immediately drain and cool until easy to handle then peel carefully.

To Make Scotch Eggs: Pat dry with paper towel and take 2 sausages, removing casing and pat the meat evenly around surface of egg. Dip into bowl of freshly made breadcrumbs to coat evenly. Place on baking sheet.

Repeat with remaining eggs and bake in preheated 350 F (180C) oven for 25 minutes. Cool on rack lined with paper towel to absorb any fat.

Cool or slice lengthwise to serve immediately warm, or cool and refrigerate to serve cold. Makes 4-6 servings.

Classic Omelette

You have just arrived home from work and you’re starving. What to make? Fast and tasty – an omelette, of course. Here’s how:

You can vary it with added ingredients such as grated cheese, sauteed mushrooms, peppers or other veggies. Serve the omelette with crusty bread or toast (if toast, get the bread into the toaster) and wipe an 8- inch non-stick pan, either with oil or baking spray or both. Finally, prepare the omelette.

2-3 eggs
Pam or vegetable oil
1-2 tbsp (25 mL) water (not milk!)

Preheat the burner to medium-high. Put on the skillet and let warm about a minute. Check heat with a splash of water, if it sizzles, it’s ready.

Whisk eggs and water together until it is well combined.

Pour into pan and tilt pan to distribute egg evenly. Return to burner and cover with plate.

Do not leave your post under any circumstances. Let cook about one minute. Remove plate and gently lift up edges of egg with spatula letting any uncooked egg go beneath the cooked surface.

Sprinkle surface of omelette with cheese or cooked veggies if using; return plate to surface and cook another 20-30 seconds. Remove plate and check omelette for doneness. It may need another few seconds.

If it is ready, immediately gently loosen edges of omelette with spatula and lift one edge to join the opposite side and slide omelette onto warm plate.

If it needs to cook longer, let it finish cooking, then proceed as above.

Serve at once with zippy pickle, bread and salad. A glass of wine is a bonus! Serves one or two depending on number of eggs used.

Baked Vegetable Frittata

Italian frittatas are usually done in a skillet but this version is baked in a pie plate which gives you some flexibility and allows you to make it large enough for a family.

Any leftovers make a delicious lunch the next day.

This version uses broccoli and a pepper but you could vary it with other cooked vegetables of your choice such as mushrooms, asparagus, cauliflower, potatoes and or zucchini.

2 tbsp (25 mL) olive oil
1 small onion, chopped
1 clove garlic, crushed
2 cups (500 mL) broccoli florets, cooked to crisp tender
1 small red pepper, seeded and sliced into strips
4-5 eggs, beaten
1/2 cup (125 mL) fresh breadcrumbs
1 cup (250 mL) grated old cheddar or mozzarella cheese

Preheat oven to 350F (180C). Spray 9- inch (23 cm) pie plate with baking spray or brush lightly with oil.

In a frying pan, heat oil over medium high and cook onion until softened — about 5 minutes. Stir in garlic and cook stirring for about 1 minute. Stir in broccoli, red pepper and cook just until tender.

In bowl, whisk together eggs, breadcrumbs and cheese. Stir in cooked onions, garlic, broccoli, red pepper and pour into prepared pie plate.

Bake in oven 35-40 minutes or until set.

May be cut and served hot from the oven in wedges or at room temperature. Makes 4-6 servings.