Last month, we launched a fresh food series: one ingredient, three ways. Our initial post highlighted three chickpea recipes, and this week, we’re focusing on eggs. I must commend our experts — if you asked for my ideal method of using eggs, it would take five weeks and a therapist to figure it out. Crispy fried edges? Jammy in a green salad? Nestled into a straightforward egg sandwich? Tucked into a veggie-filled omelet? All delightful.
This week, our food friends — Melina Hammer, Olivia Noceda, and Caro Chambers — are sharing three A+ egg recipes for us to experiment with (and inevitably adore). Here they are…
Melina Hammer, author and writer of Stories from Catbird Cottage
“Custardy eggs have remained a constant in my kitchen: they’re a fast protein source and adapt to many dishes. Additionally, they can be prepared in advance, chilled in the fridge, and peeled when ready to eat. This ‘luxurious’ dish appears as though you’ve spent considerable time in the kitchen — but that’s not the case. Condiments like mustard, pickles, and hummus form the base, and all that’s needed is adding the eggs! It’s a fantastic go-to meal for hectic days.”
Luxurious Eggs For Time-Pressed Days
Serves 2
2 eggs (older eggs peel easier)
1 8-oz container store-bought hummus
4 cornichons, sliced into thin coins
1 tbsp whole-grain mustard
2 tbsp extra virgin olive oil
Freshly ground black pepper
1/3 cup any of the following (or a combination): parsley, dill, baby arugula or spinach
Crusty bread, for sopping up
In a small saucepan, add enough water to cover eggs by 1/2 an inch. (But don’t place the eggs in yet — if you use them to measure water, remove them before heating.) Bring water to a boil and gently place the eggs, directly from the fridge. Return water to a rolling boil for 1 minute (to set the whites), then lower to a simmer, cooking them for 5 more minutes. While eggs boil, fill a bowl with cold water and ice. Transfer eggs to ice bath, submerging until cool to the touch, then peel and set aside. All steps — except peeling — can be done three days in advance.
In a small bowl, mix grain mustard, cornichons, and olive oil. Season liberally with freshly ground pepper and stir to loosely blend the oil. If using parsley and/or dill, coarsely chop leaves and fronds. For arugula and spinach, chop them more finely.
To serve, spread hummus on the bottom of two shallow bowls. Halve each egg and nestle them into the hummus. Spoon mustard-cornichon mixture on top, scattering fresh herbs and greens. Finish with another pepper grind, serving with crusty bread. Enjoy!
Olivia Noceda, writer of the newsletter On The Rocks
“Being six months pregnant, I’ve really gotten into breakfast snacking plates. They’re nourishing, beautiful, and you can modify the elements to prevent boredom. I typically add softly scrambled eggs — soft-scramble remains my preferred method (I’ve shared my technique below), as it’s simple yet flavorful. Here’s one of my current breakfast-plate combinations.”
Loaded Breakfast Snacking Plate
Serves 1
3 eggs, softly scrambled
2 chicken sausages, browned in a skillet
2 sourdough bread slices, topped with French butter and a sprinkle of salt
Scoop of cottage cheese
Side of fruit (your choice!)
Soft-Scramble Technique:
Crack eggs into a bowl and whisk with a milk splash until fully combined. Heat a stainless steel or aluminum pan over medium-high heat until very hot. Add light cooking spray (I prefer olive oil spray). To test readiness, flick a few water drops onto the surface. If water beads up and dances across the pan, it’s hot enough.
Pour eggs in. With a wooden spoon, gently push eggs from pan edges toward the center, continuously swirling and folding as they cook. After about 1 minute, turn off heat. Continue stirring as residual heat finishes cooking eggs. Remove from pan when slightly glossy, just shy of desired “doneness.” They will continue cooking for another minute or so on the plate.
Add to breakfast plate and enjoy!
Caroline Chambers, author and writer of What to Cook When You Don’t Feel Like Cooking (new cookbook launches in August!)
“This is my mom’s egg salad — non-negotiable grated egg. It’s always how she made it, and it’s the sole way I make it now. I usually prepare a batch weekly during summer when it’s too hot to consider using the stove. It instantly takes me back to being a kid in her kitchen, watching as she picked fresh garden herbs.”
My Mom’s Egg Salad
Serves 2-4 (double for 4 very hungry individuals)
8 hard-boiled eggs, peeled
3 tbsp finely minced chives
2 tbsp finely minced fresh dill
3 tbsp mayonnaise
2 tsp whole grain (or any) mustard
Zest and juice of 1 lemon
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
To serve: soft bread, butter lettuce leaves, Ritz crackers, or your preferred egg salad vessel!
Grate boiled eggs using the largest hole on a box grater. In a large bowl, combine grated eggs with other ingredients. Add more salt and pepper to taste. THAT’S IT!! Serve on a sandwich, with crackers, in lettuce cups, or however you prefer. Store in an airtight container in the fridge for up to four days.
A huge thank you to Melina, Olivia, and Caro for these GLORIOUS egg recipes! Friends, I’d love to hear your own go-to egg dishes. Any favorites to recommend?
P.S. More egg recipes, featuring five better scramble methods, and 10 dinners with an egg atop.
(All photos taken by the authors.)
