What came first? The chicken or the egg? WHO CARES! They are
both delicious in both forms. You don’t
like one, try another. I don’t like ice
in my water, maybe you don’t like chicken, but you surely can’t dislike an
EGG. They are so delicious. They are also a staple of breakfast and snacking
in Whole30, or in what I am doing now…Whole9 (which is life…you just eat whole30ish most of the time-avoiding the things you know cause issues *ahem* dairy, beans, sugar- and then make
decisions about the food you are going to eat and decide if it was worth
it or not).
So here are some tricks for eggs that helped me out:
Poached eggs. Let me
be basic for a minute here: I. Can’t. Even! OH MY GOD. I LOVE poached eggs. Ok.
So, sometimes I use my egg poacher
I bought mine at Value Village and then bought a heavy sauce pan to go with it. You can buy them new, but they are actually attached to the pan, making them a one use item...which is dumb, and at Target they are $500. Just kidding, but this one was $2.99 and I see them at Goodwill and Value Village all the time, and I use the sauce pan to make poached eggs and other various items (paleo tortillas anyone?), making the pan useful in multiple ways.
When I'm not using my egg poacher, I use the Julia method. I'll describe it, but there is a really helpful description and video here:
So, you will need a pan, a shallow dish (I use a little cooking salt bowl, a ramekin would probably work too), slotted spoon, and a timer (or just count 1 Mississippi...).
Get your water boiling, drop in your eggs still in the shell for 10 seconds. Pull them out with the slotted spoon. Crack them into your ramekin (individually for this part). Take your slotted spoon and get the water swirling. I'm pretty aggressive about my tornado (the video I shared is not). Pour your egg into the whirlpool. I then immediately add the other egg. Cook until your preferred level of yolky goodness Anything longer then 4 minutes for me is no bueno, but do what you want.
Ok! Now that you have eaten breakfast, you can start some intensive meal prep and hard boil 7,000 eggs. You might be thinking "but my hard boiled eggs always have that gross grey rim and they are so hard to peel!" No longer my little chickadee. Steam those bad boys and your troubles will disappear!
Steamed hard boiled eggs
You will need:
a large pot
Slotted spoon
a large bowl
ice (or other frozen items)
kitchen timer (counting isn't going to cut it on this one)
Fill your pot with enough water to cover one layer of eggs (but don't put the eggs in the pot yet).
Bring the water to a boil. Carefully place your eggs into the boiling water. Cover and boil for 10-15 minutes (this is where you will have to trouble shoot. Try out different lengths until you find the one that works for your stove and pot...I use a stock pot with a pretty heavy bottom and I have an electric rage. I boil for 15 minutes). While your eggs are boiling, get your large bowl and fill it with cold water and ice (or if you are me and don't like ice, therefore refuse to let it take up room in the freezer, throw in your jars of frozen bone broth). As soon as the timer sounds, rescue your eggs from the hot tub with a slotted spoon and place them in the ice bath. Let them sit in there until they are cool to the touch. Then, crack and peel them in the cold water. Sometimes I run more cold water into the bowl as I am peeling.
Another egg thing I do:
Each week I make some sort of egg grab-and-go for breakfast. Last week I made a scramble. I've done little egg cups in muffin tin with uncured pork. It's easy, fast, and delicious. Here are two recipes that I made up. good luck!
Turkey Sausage scramble
1lb ground turkey
1 16oz jar of salsa (check ingredients for sugar and other hidden garbage)
1 Anaheim chili (roasted, peeled, and diced)
1.5 tsp of all of the following: cumin, garlic powder, cayenne pepper, black pepper, paprika
1 tbsp coarse salt
1 tsp bacon fat (or another cooking fat of your choice)
10 eggs
Brown the turkey. Drain off the fat. Add all dry ingredients. Once incorporated, add the chili. Then, dump in the salsa. Beat your eggs and pour over the meat. Use your spatula to incorporate the eggs and meat. Taa Daa!
Egg and Meat cups
Roasted Red pepper strips
5 eggs
5 slices of uncured no sugar added pancetta
muffin tin
salt and pepper to taste
First, oil your little muffin tin. Do not use grape-seed oil. That shit will stick to your tin and you'll never get it off. Put one piece of pancetta in each muffin tin. Add a few strips of red pepper. Crack and egg over the top. Put in the oven at 375 (sounds good, I think that's the temperature...maybe you should watch closely for this one). Cook until egg whites are firm.
Think of all the variations and options!
Egggggggggssss. Happy Easter!
