Eggs Are For All

What food is available everywhere, economical and most often neglected on a healthy diet? Eggs.

Plebeian eggs are loaded with essential vitamins and minerals, packed with protein, and weigh in just under 80 calories. True, the yolks contain cholesterol, but the heart-healthy carotenoids outweigh the downside. Even cardiologists suggest eating eggs every other day for good healthy habits.

I am often asked how to make hard-cooked eggs that are easy to peel and with yolks that are cooked through with non-rubbery whites. This detailed method sounds like extra work, but it’s worth it, especially if you are making deviled eggs. Store the cooked eggs in the refrigerator, uncovered, for up to five days.

For a fast-food breakfast, boil half a dozen eggs early in the week and refrigerate them. For a snack, sometimes throw out half of the yolk and replace it with a cherry tomato or a spoonful of salsa.

Updated Eggs Florentine and 2015 Egg and Tuna Salad are good recipes for a breakfast, brunch, luncheon, or light late supper. Just add a tossed green salad to complete the menu. Bon appétit!

Non-Fail Hard-Cooked Eggs(For 1 to 4 eggs)4 eggs

2 quarts of water

1 teaspoon sea salt

Note: For 5 to 12 eggs, use 3½ quarts of waterTo prepare:Place eggs in a tall saucepan with a lid.

Add cold water and salt.

Set the pan over high heat.

Bring to a boil.

Remove from heat.

Cover pan.

Let sit for 17 minutes.

Fill a large bowl with enough ice water to cover the cooked eggs.

Immediately transfer eggs to the ice water, using a slotted spoon or wire basket, when the time is up.

Chill for 2 minutes.

Set the pan of water back on the heat.

Return to a boil.

Transfer eggs, no more than 6 at a time, to boiling water for 10 seconds.

Return eggs to ice water.

Gently crack the shells in several places.

Leave eggs in the ice water at least 20 minutes.

Peel eggs.

Proceed with your favorite hard-cooked egg recipe.2015 Egg And Tuna Salad(Serves 4)1 can water-packed tuna, well drained and flaked with a fork

Juice of one lemon, to taste

4 hard-cooked eggs, peeled and roughly chopped

Sea salt and freshly ground black pepper, to taste

8 scallions, trimmed and chopped fine

1 medium shallot, minced

2 stalks celery, peeled and chopped fine

Handful of flat-leaf parsley leaves, chopped

For the dressing:

2 teaspoons Dijon mustard

1 teaspoon red wine vinegar

1/2 cup extra virgin olive oil

1/4 teaspoon dry mustard

1/4 teaspoon hot Hungarian paprika

Freshly ground black pepper, to taste

4 large Boston lettuce leaves, or Bibb lettuce leavesTo prepare:Blend mustard and vinegar in a mixing bowl with a wire whisk.

Slowly add oil, until the mixture becomes an emulsion.

Add dry mustard, paprika and pepper.

Transfer to a small pitcher.

Reserve.

Add tuna to the mixing bowl.

Drizzle with lemon juice.

Mix well.

Add chopped eggs and 2 tablespoons of dressing.

Mix.

Add scallions, shallots, celery and parsley.

Lightly toss, until mixed.

Add only enough dressing to hold the salad together.

Taste and adjust the seasonings with salt and pepper, as needed.

Arrange a lettuce leaf on salad plate.

Mound a spoonful of salad in the center and serve.Updated Eggs Florentine(Serves 4)12 ounces fresh baby spinach and baby kale leaves, tough stems removed, washed, well drained and coarsely chopped

Olive oil, for sautéing

2 large shallots, minced

1 large clove garlic, minced

Sea salt and freshly ground black pepper, to taste

Freshly grated nutmeg, to taste

4 eggs

1 teaspoon unsalted butter

2 tablespoons freshly grated Parmesan cheeseTo prepare:Coat the bottom of a skillet with oil.

Place over moderate high heat.

Add shallots.

Sauté, until shallots begin to soften, about 2 minutes.

Add garlic.

Sauté, until aromatic, about 1 minute.

Add spinach and kale, all at once, with a few drops of the water clinging to leaves.

Stir-fry, until wilted.

Add oil, if necessary.

Season with salt, pepper and nutmeg.

Taste and adjust the seasonings.

Transfer greens to a buttered glass or ceramic ovenproof dish that will accommodate the eggs.

Spread greens evenly on the bottom of the dish.

Create four “nests” in the greens.

Bring to room temperature.

Set aside.

Preheat oven to 375ºF.

Drop an egg into each nest when the oven is hot.

Dust the whole affair with Parmesan cheese.

Bake, until the eggs are firm and yet slightly soft when touched with a finger, about 10 minutes.

Remove from oven.

Serve at once.