A Million Ways to Enjoy Eggs

Eggs are easily available everywhere and the ways you can cook eggs and use them in food is simply quite amazing!

You can boil them, fry them, sizzle them, steam them, or you can chop them up for salads, mix them in dressings, whip them up in cakes or you can even eat them raw!

Here are some fun recipes to try out.


INGREDIENTS
Butter
2 to 4 EGGS
Salt and pepper
Step 1
For Over-Easy or Over-Hard Eggs: HEAT 2 tsp. butter in nonstick skillet over medium-high heat until hot.
Step 2
BREAK eggs and SLIP into pan, 1 at a time. IMMEDIATELY reduce heat to low.
Step 3
COOK SLOWLY until whites are completely set and yolks begin to thicken but are not hard. SLIDE turner under each egg and carefully FLIP it over in pan. COOK second side to desired doneness. SPRINKLE with salt and pepper. SERVE immediately.

INGREDIENTS
Eggs
Step 1
PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling.
Step 2
REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
Step 3
DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.

INGREDIENTS
4 EGGS
cup milk
Salt and pepper
2 tsp. butter
Step 1
BEAT eggs, milk, salt and pepper in bowl until blended.
Step 2
HEAT butter in large nonstick skillet over medium heat until hot. POUR IN egg mixture.
Step 3
As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from heat. SERVE immediately.

INGREDIENTS
EGGS
2 Tbsp. water
1/8 tsp. salt
Dash pepper
1 tsp. butter
1/3 to 1/2 cup filling, such as shredded cheese, finely chopped ham, baby spinach
Step 1
BEAT eggs, water, salt and pepper in small bowl until blended.
Step 2
HEAT butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges.
Step 3
GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
Step 4
When top surface of eggs is thickened and no visible liquid egg remains, PLACE filling on one side of the omelet. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately.

INGREDIENTS
2 EGGS
2 Tbsp. milk
2 Tbsp. shredded Cheddar cheese
Salt and pepper
Step 1
COAT 12-oz. microwave-safe coffee mug with cooking spray. ADD eggs and milk; beat until blended.
Step 2
MICROWAVE on HIGH 45 seconds; stir. MICROWAVE until eggs are almost set, 30 to 45 seconds longer.
Step 3
TOP with cheese; season with salt and pepper.

INGREDIENTS
2 slices white OR whole wheat bread
2 tsp. olive oil
2 EGGS
Salt and pepper
Step 1
CUT OUT center of each bread slice, using a 2-1/2 to 3-inch heart, round or other shape cutter; reserve cut-outs. COAT large nonstick skillet lightly with oil.
Step 2
TOAST bread slices and cut-outs on one side in skillet over medium-low heat until golden, about 5 minutes. TURN bread pieces over.
Step 3
BREAK AND SLIP an egg into center of each bread slice. COVER pan and COOK SLOWLY until whites are completely set and yolks begin to thicken but are not hard, 5 to 6 minutes. SEASON eggs with salt and pepper. SERVE immediately.

INGREDIENTS
2 EGGS
2 Tbsp. water
1 tsp. butter
Shredded Mexican cheese blend
Chunky salsa
Step 1
BEAT eggs and water in small bowl until blended.
Step 2
MICROWAVE butter in 9-inch glass pie plate on HIGH until melted, about 30 seconds. TILT plate to coat bottom evenly.
POUR egg mixture into hot pie plate. COVER TIGHTLY with plastic wrap, leaving a small vent. MICROWAVE on HIGH 1-3/4 to 2 minutes. Do not stir.
Step 3
When top is thickened and no visible liquid egg remains, SEASON with salt and pepper, if desired. PLACE half of the cheese on one half of the omelet. FOLD omelet in half with turner; sprinkle with remaining cheese. MICROWAVE on HIGH 10 seconds or until cheese melts. SERVE with salsa.

INGREDIENTS
6 HARD-BOILED EGGS, sliced
1/4 cup mayonnaise
2 tsp. fresh lemon juice
1 Tbsp. minced onion
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup finely chopped celery
Lettuce leaves
Step 1
RESERVE 4 center egg slices for garnish, if desired. CHOP remaining eggs.
Step 2
MIX mayonnaise, lemon juice, onion, salt and pepper in medium bowl. ADD chopped eggs and celery; mix well. REFRIGERATE, covered, to blend flavors.
Step 3
SERVE on lettuce leaves; garnish with reserved egg slices.

INGREDIENTS
1 cup milk
1/2 cup water
2 EGGS
1 EGG YOLK
1 Tbsp. sugar
1/4 tsp. salt
1 cup all-purpose flour
1/4 cup (1/2 stick) butter, melted
Melted butter for brushing pan
Step 1
WHISK milk, water, eggs, egg yolk, sugar and salt in medium bowl just until combined. WHISK in flour until smooth. Gently WHISK in 1/4 cup melted butter.
Step 2
BRUSH 10-inch nonstick skillet lightly with melted butter; heat over medium-high heat until hot. LIFT skillet from heat and quickly POUR IN 1/3 cup crêpe batter, tilting and swirling pan to cover bottom evenly. RETURN pan to heat. COOK until bottom is light brown, about 60 seconds.
Step 3
Carefully TURN crêpe over in pan. COOK second side until light brown, about 30 seconds. REPEAT to cook remaining batter, stacking crêpes on a plate with a piece of waxed paper between them.

INGREDIENTS
4 EGGS, beaten
1/3 cup pizza sauce
2 English muffins, split, toasted
1/2 cup shredded Italian cheese blend (2 oz.)
Dried oregano leaves

Step 1
HEAT oven to 450°F. COAT large nonstick skillet with cooking spray; heat over medium heat until hot.
Step 2
POUR IN eggs. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from heat.
Step 3
SPREAD pizza sauce evenly on muffin halves; place on baking sheet. TOP with eggs and cheese, dividing evenly.
Step 4
BAKE in 450°F oven until cheese is melted, about 5 minutes. SPRINKLE with oregano.

INGREDIENTS
6 EGGS
1/2 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1 cup shredded Cheddar cheese (4 oz.)
3/4 cup chopped zucchini
1/4 cup chopped red bell pepper
2 Tbsp. chopped red onion
Step 1
HEAT oven to 350°F. BEAT eggs, milk, salt and pepper in medium bowl until blended. ADD cheese, zucchini, bell pepper and onion; mix well. SPOON evenly into 12 greased muffin cups, about 1/4 cup each.
Step 2
BAKE in 350°F oven until just set, 20 to 22 minutes. COOL on rack 5 minutes. REMOVE from cups; serve warm.

INGREDIENTS
2 cups uncooked fine egg noodles (4 oz.), cooked, drained
1 Tbsp. water
1 cup chopped green bell pepper
3 Tbsp. chopped onion
1 cup chopped cooked ham (4 oz.)
6 EGGS
1 cup milk
2 tsp. prepared mustard

Step 1
HEAT oven to 375°F. PRESS noodles evenly on bottom and sides of greased 9-inch pie plate.
Step 2
HEAT water in large nonstick skillet over medium-high heat until hot. ADD bell pepper and onion; cook and stir until water has evaporated and vegetables are crisp-tender, 3 to 4 minutes. ADD ham; mix well. SPOON into noodle crust.
Step 3
BEAT eggs, milk and mustard in medium bowl until blended. Carefully POUR over ham mixture.
Step 4
BAKE in center of 375°F oven until center is puffed and knife inserted near center comes out clean, 30 to 40 minutes. LET STAND 5 minutes. CUT into wedges.