When I was younger, I hated eggs and avoided eating them unless they were in one of two forms: Deviled or scrambled and drenched in ketchup (my Grandpa Kiger’s contribution to my culinary education).
What they say about your tastes changing as you get older is true, because now I can honestly say I love eggs. They make for a quick, easy snack or meal anytime.
Here are four of my favorites:
4. Huevos on the Go: This recipe was born when I had an open can of leftover green chiles in the fridge and low-carb tortillas on their last legs. It’s not a true recipe for Huevos Rancheros, but it definitely has a little Mexican flair.
Spritz small skillet with cooking spray, then fry one side of an egg. Remove from pan long enough to toss in the tortilla; flip egg so yolk breaks over tortilla. Add 3 Tablespoons shredded cheese and 1 Tablespoon chopped green chiles. Cover and cook until cheese is melted and yolk set. (About 4 Net Carbs when made with a La Tortilla Factory low-carb tortilla)
3. Mini omelet (with or without veggies). Sautee your choice of veggies (I like zucchini, mushroom and sliced green onion, 1 to 2 Tablespoons of each) in 1 teaspoon olive oil. Add 1 to 2 eggs, scrambled with 1 teaspoon heavy cream. Cook until set. Sprinkle with 1/8 to 1/4 cup shredded cheese of your choice (1/8 cup for one egg; 1/4 cup for 2). Fold into thirds and serve.
2. Everything Egg Salad: Another versatile — and tasty — concoction.
- 1 to 2 hard-boiled eggs, peeled and diced
- 2 Tablespoons of at least two of the following: chopped celery, bell pepper, onion, cucumber
- 2 Tablespoons shredded cheese (optional)
- 1 strip bacon, cooked crisp and crumbled (optional)
- 1 to 2 tablespoons mayonnaise
- Squirt of spicy brown mustard
Mix everything together and enjoy. I’ve eaten this egg salad straight up out of the bowl, folded into a low-carb tortilla and scooped up with cucumber slices. You carb-eaters could even serve it up on your choice of bread. No bread for me, though.
1. Deviled eggs. Yeah, they’re still one of my favorites. I had to include them on my list.
I’ve seen recipes that substitute Greek yogurt for the mayonnaise, or add fancy stuff like capers or blue cheese — but my favorite’s much simpler than that: 1 egg, 1 Tablespoon mayo and squirt of spicy mustard, with or without a sprinkle of salt and pepper (usually without. I’m not much for added salt).
Super-easy but super-delicious. If only I had a fail-safe way to peel hard-boiled eggs, I’d make them all the time. I’ve tried peeling them under running water, which helps half the time.
I may try this technique, which calls for adding salt to the water as it boils. Apparently it’s thought to prevent cracking and aid in peeling. Guess I won’t know unless I give it a go!
Nowadays, I can’t imagine eating ketchup-drenched eggs — but I will top an omelet with salsa once in a while. Sorry, Grandpa. I don’t eat peanut butter and Miracle Whip sandwiches (another of his creations) anymore, either.
‘Tis the season for sharing: Are there any weird combinations your family loves?