Fully formed “chaffle” sandwich, where the bread is replaced with an egg and cheese mixture. Photo by Cole Griffin
Whether scrambled, fried, over easy, hard-boiled, or sunny side up, eggs are a great source of protein and are easy to prepare. However, not every egg preparation is valued equally, and some are more appropriate than others depending on the purpose for which they are being made.
If I am going to eat eggs all by themselves, they have got to be scrambled. Scrambled eggs can be as simple or complex as you want to make them. One could add cheese, bacon, diced green and red peppers, or could even douse them in syrup. Personally, I use heavy whipping cream, salt and pepper.
Just crack the eggs, pour in a small amount of cream (I never measure,) and cook in a skillet at medium heat. My secret to making the best scrambled eggs is to move them off the heat every now and again, so they don’t cook too quickly.
After they have started to solidify, take the skillet off the heat and continue scrambling. Move them back over the heat for a few minutes, then move off again. Continue until the eggs are completely solid, but still slightly wet. This is the easiest way I have found to cook them thoroughly without them ending up too dry.
For quick snacks to have on hand in the fridge, I would recommend hard boiling a dozen eggs at a time. Just bring the water to a boil and drop the eggs in. Let them boil for around twelve minutes, then place immediately in a bowl of ice water. This makes the shells easier to peel off. Then, whenever you want one, just tap on the counter, peel, and enjoy.
For the adventurous egg-eater with the equipment to make them, a new recipe has been brought to my attention: the “chaffle.” The chaffle is essentially a sandwich where the bread is replaced with eggs cooked in a waffle iron. It sounds wild, and it kind of is, but it is a great alternative for those who want to cut some carbs out of their diet.
The mini waffle iron can be purchased on Amazon for around $10. Let the waffle iron preheat while mixing ½ cup of shredded mozzarella, one egg, and ¼ tsp of both onion and garlic powder thoroughly in a bowl. Pour half the egg batter into the iron and cook for four minutes; remove and repeat with the rest of the batter.
Basically anything could be added to this sandwich: roast beef, ham, breakfast sausage, more cheese, maybe even a fried egg for maximum protein. To heat ingredients, cook it like a grilled cheese sandwich in a preheated skillet. Melt butter in the bottom, put in the prepared sandwich, and cook on each side for about two or three minutes. After that, just plate and enjoy.
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