Egg Blog Coverage
Babble Blog: Family Kitchen
Roasted chile cheese (crustless quiche)
June 30, 2011
This is like a crustless quiche that is great for appetizers or brunch. For appetizers, chill and cut into small squares. Serve just out of the oven for brunch. You can vary this recipe by adding whatever you feel will taste good (i.e. sundried tomatoes and asparagus instead of chiles)... but this very basic recipe is a great stand-by.
Chicago Sun-Times
Sun-Times' student cook takes first crack at eggs
June 28, 2011
By Janet Rausa Fuller
Bubala has decided on eggs for the fourth lesson. Besides being about as perfect a food as you can get nutritionally speaking, they're one of the most versatile. Scramble them and stuff into a pita pocket, or throw in a bunch of veggies and diced meat for a frittata. Bubala loves sunny-side-up on a bed of hummus. They're also cheap, and ideal for singles such as Tala.
Sacramento Magazine
Recipe: Curry deviled eggs
June 27, 2011
By Adrienne D. Caps
Drained plain yogurt, or Greek yogurt, granny smith apples and onions brighten the flavor and reduce the fat. I don't know about you, but about the last thing I want to do when it's hot out (beside cook!) is eat heavy mayo-ehh! Yogurt will bring the creaminess and the tang. Go ahead and scale up for a party, but be careful with the liquids to ensure a thick mixture.
Woman's Day
Slow cooker Monday: Crock-poached eggs
June 27, 2011
By Kim Walker
Looking for an easy way to get some protein into your breakfast? While this isn't speedy (we are, after all, talking about a slow-cooker technique), it is no-mess and no-fuss. Put the water in the slow cooker and turn it on when you get up, go take a shower and get dressed, put the egg cups in the water and set the timer for 15 minutes, then do your hair and make some coffee. By the time you're presentable, breakfast is ready and waiting.
QSR Magazine
Egg market's not cracking
June 27, 2011
Whether it's hard-boiled, over-easy, or poached; used for breakfast, lunch, or dinner; or in baked goods or sauces, the egg is truly the MVP of the kitchen. Not surprisingly, penetration is extremely high and egg use remains steady at 94 percent of all U.S.households, according to a recent Mintel report.
Detroit Free Press
Put summer vegetables to work in an easy, eggy frittata
By Susan M. Selasky
June 25, 2011
Eggs are one of those ubiquitous foods. You almost always have some in the refrigerator. They're inexpensive and easy to crack open and use to whip up something for dinner. And, although they used to have a bad rap because of the fat and cholesterol in the yolk, that's no longer the case. Even Dr. Mehmet Oz has said, "They do not increase your cholesterol."
Bangor Daily News
Eating on the road: Plan ahead for a healthy vacation diet
June 24, 2011
By Marcia Kyle
I like to eat breakfast out when traveling so my plans for the day aren't interrupted. Order a scrambled egg, whole-wheat toast and fruit. If leaving from home or the hotel, pack a single-serving box of whole grain cereal in your bag, add a handful of walnuts and dried fruit, top with yogurt from your cooler and eat it on the road. By starting the day with a real meal, you may prevent overeating later in the day.
Tasty Kitchen
Poached egg and spinach dip open sandwich
June 25, 2011
For a fairly healthy, whole wheat and fresh veggie filled breakfast - give this delight a try!
Babble Blog: Family Kitchen
Budget breakfast: Egg in a hole
June 24, 2011
Eggs are incredibly budget friendly and cook up in a flash. When my Mom made an egg in a hole for me as a child it felt like a special occasion. There was something about the crunch of the toasted bread, the warm runny yolk that just made me smile {it still does}. Little did I know at the time how incredibly easy they are to prepare. To make this recipe you can use any bread you like, I used a french bread here.
Huffington Post
Beyond the omelet: Six ways to break the egg routine
June 22, 2011
By Michelle Madden
As experimental as I pride myself on being the kitchen, there's one thing I never vary - eggs in the morning. I went through my bagel phase, my three cereal combo phase, oatmeal, smoothies, and yogurt, but eggs just work for me, and perform far better than any other food at ensuring I'll keep my hands out of the office snack baskets. But it means that if I don't vary them, I not only get tired of them, but I stop really tasting what I'm eating and I'm a big believer that when we stop experiencing novelty and excitement with our food, we start to eat mindlessly and we start to eat more.
USA Today
How to avoid energy crashes
June 22, 2011
By Anita Manning
Start the day with whole-grain cereal or bread, fruit or eggs, along with a calcium source, such as soy or low-fat milk, she says. And don't be afraid to sample unfamiliar fruits and vegetables, especially during summer, when fresh produce is readily available.
KVAL
Diet Detective's five-minute quick and healthy breakfasts
June 22, 2011
By Charles Stuart Platkin
If you don't eat breakfast, you'll undoubtedly eat a bit more than you normally would at your next meal. Also, you will tend to be a bit less discerning about what you eat. Most people say they just don't have time for breakfast. Well, you no longer have that excuse: Just take a look at these quick and healthy breakfasts.
The Journal Star (NE)
Seasoned to taste: Sweet pepper and basil frittata
June 21, 2011
By Lynn Ireland
Our friend Linda's sweet pepper and basil frittata is the perfect dish for a reunion brunch. A beautiful blend of colors and textures, tasty hot out of the oven or at room temp, this egg and vegetable baked dish can be made ahead so the cook gets in on the conversations. Brushed with a reduced balsamic vinegar glaze, it's an apt metaphor for the best reunions: complex, savory, with just a hint of bittersweet.
The Republic (IN)
Food tips: 10 foods that are healthier for you than you might think
June 21, 2011
Eggs contain some cholesterol, but that doesn't mean they're a total no-no. According to the American Egg Board, healthy individuals can eat up to two eggs per day without significantly affecting blood-cholesterol levels.
Bradenton.com
Breakfast can make or break your day
June 21, 2011
By Julie Deardorff
There is no perfect morning meal because the best breakfast depends on your body and individual nutritional needs, but you can't go wrong by eating "a moderate meal of mixed foods," said Richard Mattes, a professor of food and nutrition at Purdue University in West Lafayette, Ind. Start experimenting, using our guide below to see how common breakfast combos will affect your day. Start your day with an egg, fresh fruit and oatmeal.
Babble Blog: Family Kitchen
Real food fast: Asparagus frittata
June 17, 2011
Asparagus is one of my favourite ingredients to add to a frittata - a sort of Italian baked egg pie, much like a quiche but without a crust. It has the same characteristics as an omelet, but is much less finicky since you cook everything together at once in the pan. The eggs bind together any combination of ingredients you like - meat, cheese, vegetables, potatoes, herbs, cooked pasta - anything that goes well in an omelet makes a great frittata, and it's a great way to use up leftovers.
Babble Blog: Family Kitchen
The Mexican egg scramble: Breakfast in under 10 minutes
June 17, 2011
By Kelsey Banfield
I had a hard time eating scrambled eggs when I was little, they tasted so, well, eggy. To spruce them up my mother used to do all kinds of things and one of my favorites when she added salsa. It is such a simple addition and gives the eggs a great kick and flavor. For a quick breakfast over the weekend I scrambled some eggs with breakfast sausage and salsa and served them on a fresh tortilla. It was an easy breakfast that came together in less than 10 minutes and the whole family loved.
American Egg Board
Make it a No-Bake Summer with Affordable, Portable Eggs
June 10, 2011
Summer is here, and it’s time to head outdoors to celebrate the warm weather with friends and family. For effortless summer gatherings, keep entertaining simple and healthy with easy-to-prepare recipes. When planning the menu, look no further than nutritious eggs to keep the family’s energy going all day long. At just 15 cents apiece and as a source of high-quality protein, eggs are a nutritious and affordable option that can be served in a variety of ways.
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