Italian Baked Eggs

Although Italy is best known for their amazing pizza and pasta, they can still hold their own when it comes to eggs – This baked eggs recipes brings together a whole bunch of dynamic and flavoursome ingredients that is simple to make but guaranteed to impress. Combining nutmeg, pine nuts, crème fraiche with other fresh ingredients this is one baked egg recipe you’ll come back to again and again.

Italian baked eggs

Ready to have a go? Great! Here’s what you need to do…

What you need (serves 4)

  • 30ml / 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 350g / 12oz spinach leaves, washed
  • 1 (15g) pack basil leaves, chopped
  • 2.5ml / 1/2 tsp nutmeg
  • 4 large Lion Quality eggs
  • 60ml / 4 tbsp half fat crème fraiche
  • 25g / 1oz grated Parmesan cheese
  • 25g / 1oz pine nuts
  • salt and pepper

 

Two steps to baked egg heaven!

  1. Preheat the oven to 190°C/Fan 170°C/375°F/Gas Mark 5. Heat the oil in a large pan, add the onion and cook over a medium heat for 5 mins or until golden.
  2. Add the garlic, then stir in the spinach.
  3. Cover the pan and cook for 3 mins, shaking the pan occasionally until the leaves are wilted. Transfer to a sieve, then squeeze out the excess liquid.
  4. Return to the pan, add the basil, nutmeg and season to taste with salt and pepper.
  5. Divide the spinach between four small ovenproof dishes, and make a well in the centre of the mixture.
  6. Carefully crack an egg into each dish. Spoon over crème fraiche, scatter over the cheese, and pine nuts then bake for 10-15mins or until the eggs are set.

All done! If this has whetted your appetite for baked egg recipes, you’re in luck – we have a whole bunch!  Have a go at this Spanish baked eggs recipe or these baked-rice stuffed peppers or just visit our baked eggs section and see what else is out there.

Huevos Rancheros Recipe

 

Mexico is a colourful place with many world-famous food specialities. One of the most popular breakfast dishes is called Heuvos Rancheros, and is typically served as a large-mid-morning snack for large families.

It’s a really interesting dish that combines a lot of ingredients for a really hearty and nutritious meal that is packed with protein thanks to the eggs, cheese and avocados, meaning it’ll keep you full and happy all the way through to lunchtime.

Sounds good right? Well, here’s how you can make your own:

 

What you need (serves 6)

  • 6 small round pitta breads
  • 6 large Lion Quality eggs
  • oil for frying
  • 100g / 4oz grated cheese
  • 2 ripe avocados, peeled, stoned and cut into slices,
  • dipped in a little lemon juice

 

To make the sauce:

  • 397g can tomatoes, drained and chopped
  • 1 onion, peeled and finely chopped
  • 30ml / 2 tbsp vegetable oil
  • 10ml / 2 tsp chilli sauce (season to taste)
  • salt and pepper

 

Got em! Now what?

  1. To make the sauce, fry the onion in the oil until soft, then add the tomatoes,
  2. Chilli and salt to taste. Simmer until fairly thick.
  3. Warm the pitta bread under the grill.
  4. Fry the eggs gently.
  5. Place one egg on each pitta bread, spoon round some sauce and garnish with
  6. Slices of avocado and grated cheese.
  7. Serve hot with tortilla chips.

 

And there you have it; Heuvos Rancheros.  Muy Beuno! Stay tuned for some more world recipes coming soon! If you liked this, then you should try your hand at this Spanish Omelette with Sausages, or Dean Edward’s brilliant Chili Cheese and Jalapeno Omelette.

Eggs and personalities! Which are you?

 

What do your eggs say about you? The British Egg Council quizzed more than 1000 adults across the UK on their personalities and how they like their eggs with some interesting results!

So how do you like your eggs, and what does it say about you? Let’s take a look: 

 

Boiled 

According to the research, more women than men eat boiled eggs and are either working or upper class. They can come from anywhere in the UK, but drastically fewer come from South East England. If you’re a fan of boiled eggs, you may be less careful than other people, meaning you are a little more impulsive than most and often miss small details in things and can be disorganised! Better make sure you don’t over-boil your eggs!

 

Fried  

If you’re a fan of frying your egg, you are more likely to be a younger male and hailing from Scotland. Fried egg-eaters are likely to have older siblings and are more frequently found among the skilled working classes. They are also more creative, curious and open to new experiences with great imaginations. Interestingly, Fried-egg-eaters are also more likely to be able to recall their dreams!

 

Poached 

Those who like poached eggs are more likely to have two children and one older sibling. They aren’t as localised as other egg-eaters and can be found all over the UK, although they are more likely to be women.  People of the poached-persuasion are typically more extraverted, outgoing and sociable, with decorative, colourful clothing and a preference for upbeat and lively music.

 

Omelettes 

Omelettes are a middle class favourite and are especially liked in Sheffield, Newcastle and Liverpool. Omelette fans tend to be well disciplined, organised and reliable – just as well since folding an omelette takes some care! Their homes are more likely to be tidy and they are less likely to get divorced.

 

Scrambled 

You might think that scramblers would be more chaotic and disorganised, but are in fact more likely to be more guarded and less open with their feelings. Scrambling eggs is especially popular amongst those between 20-39 years old and scramblers are more likely to enjoy success in work and own their own home.

 

Can vegetarians eat eggs?

An age-old question (although not as old as the whole chicken and egg conundrum) is whether or not vegetarians can eat eggs. Well, as it happens there are a number of different types of vegetarian, depending on individual beliefs and preferences.

If you’re vegetarian or are planning to change your diet towards one without meat, chances are that you have thought about how they might fit into your meal plans. So can vegetarians eat eggs? Well, the short answer is yes!

Unless they are vegan (meaning they don’t eat dairy products, eggs, or any other products which are derived from animals), some vegetarians do eat eggs and belong to a group known as lacto-ovo-vegetarians which according to the Vegetarian Society is the most common type of meatless diet.

 

 

Filling the gaps

Vegetarians have a whole lot to benefit from eating eggs. As they do not eat meat, there is a gap that they have to fill to ensure they get enough protein in their diet which is essential to for the growth and repair of cells in the body. Eggs are one of the best ways for vegetarians to get their protein when compared to vegetarian alternatives such as soya and tofu.

On average, a medium-sized egg contains just over 6 grams of high quality protein – perfect for adding to salads and other vegetarian-friendly meals. Eggs are also great for those going to the gym, as they are packed with protein and low in calories!

As well as protein, eggs contain a whole bunch of other great nutrition which can support a healthy diet and lifestyle. With a number of essential vitamins, minerals and essential fats, vegetarians can get a good deal of nutrition by including eggs.  In particular, eggs are a good source of Vitamins B2 and B12 and Vitamin D, which can be difficult for vegetarians to obtain from non-meat sources.

 

It’s time to get cooking

Of course, if you’re planning to introduce eggs into your vegetarian diet, you’ll need some delicious recipes to follow. Well, we have you covered there – at eggrecipes we want everyone to enjoy everything that eggs can bring, so go ahead and try out some of our delicious vegetarian egg recipes.

 

 

Recipe Highlight – Super Healthy Dishes!

It’s no secret that we love eggs; it’s not just because they are super tasty, but they are also one of the most nutritious foods out there. Crammed full of high quality proteins, vitamins and minerals yet with fewer than 70 calories in a medium egg, you’ll be hard-pressed to find a food that delivers so much in such a small package.

Of course, it’s all about how you prepare them – healthy meals are made from healthy ingredients, so we thought we would highlight some of our favourite healthy egg recipes and show you just how nutritious they can be!

Scrambled Eggs on Muffins

Let’s start with a simple classic – scrambled eggs on wholegrain muffins! This gives you the added benefit of wholegrain goodness and is really easy to make as well! Add a salad on the side and a few chopped chives, and you’ll have a delicious, healthy snack in no time. See the recipe here

Scrambled eggs on toasted wholemeal muffins

Sweet Potato Spanish Tortilla

Looking for a lunch or main meal? Have a go at this sweet potato Spanish tortilla. Packed with high quality complex carbohydrates from the sweet potato and protein from the eggs, this dish is perfect for recovery after exercise, or simply as a healthy main meal. See the recipe here

 Sweet potato Spanish tortilla

Fruit Scotch Pancakes

Who said desserts can’t be good for you? If you have a sweet tooth but are trying to stay healthy, we have the perfect recipe for you. Combining the vitamins and fibre from fruit with the protein from eggs, these fruit scotch pancakes are absolutely delicious and really easy to make! See the recipe here

Fruit Scotch pancakes

Well there you have it – these are just three ideas to get you started. Check out our extra healthy recipes!

Who invented the omelette?

 

Ok, so it’s not a question that may keep you up at night but it’s always fun to explore the origins of our favourite foods. Where did they come from, and who’s bright idea was it? Well, we love omelettes here at Egg Recipes so we thought we would see if we can find out who invented the omelette, and why. Was it an accident or was it inspiration?

So let’s start with the name itself – maybe there’s a clue there. Omelette is a French word, and was first officially used in a French cooking publication, Cuisine Bourgeoisie in the late 17th century although the word ‘alumete’ was used as early as the 14th century. Of course, this is just a name, so odds are that the dish had already been around for a while before finding itself in French cookbooks.

 

 

Was it a global discovery?

It seems that omelettes have surfaced at some point in every culture in the world. The Romans were known to use eggs and dairy to create dishes, the Persians had their own omelette variation, and so did the ancient Japanese. It seems that different people at different points all discovered that pouring eggs into a heated pan, along with other ingredients was a great way to eat!

 

Napoleon’s legend

Perhaps the omelette’s most famous historic moment (or at least myth) was that Napoleon Bonaparte and his army were travelling through a small town, where a local innkeeper served him an omelette. Napoleon was so impressed that he ordered that all the eggs in the town to be gathered to create one huge omelette for his army the next day. Whether or not this actually happened, it did mark the beginning of an annual festival in the town of Bessieres, France where every year a giant omelette is made for all the townspeople to enjoy.

 

Unclaimed credit!

Tracing back the origins of food is never an easy task, especially with something as universal as omelettes. Evidence of its variations can be found in all kinds of ancient cooking books, and every country has their own variations. It seems that no one actually knows where the omelette was first invented, or by whom. It could have been a master chef, soldier or housewife; whoever it was certainly had no idea how popular it would turn out to be!

 

So, there’s a bit of background for you. Feeling hungry for an omelette? Well, lucky for you we have a whole bunch of amazing omelette recipes for you to try. Get out there and make history!

Low carb recipe ideas: Pizza Omelette and Pastry-less Quiche!

 

Ah, pizza and quiche – we all love them both but it’s also no secret that they aren’t the healthiest things out there. Amongst other things (especially if they are shop-bought), they contain a high number of refined carbohydrates in the pizza base and the pastry around the quiche. Well, what if we told you that it was still possible to eat these foods, but without as many carbs? It’s true! Atomic Kitten member and MasterChef winner, Liz McClarnon has put together a few tasty ideas to get you started…

 

Pizza Omelette

Swap out the bready base of your pizza plans with some British Lion Eggs. Replacing the carb-heavy base with eggs not only reduces the carb-count but actually increases its nutritional value with essential protein and all the other things that make eggs so brilliant. This one’s a real winner with the kids, giving them the pizza that they love but brilliant nutrition too. Follow the video guide below to get started and then experiment with your own creations.

 

Forget The Pastry Quiche

Who doesn’t love a good quiche? There’s just something so satisfying about them and using eggs in place of the pastry can transform it from guilty pleasure to a guilt-free meal. The following recipe is really easy to follow, is super-quick and puts quiche back on the menu! As above, once you’ve mastered Liz’s recipe, why not try your own favourites.

 

So there are just a couple of ideas for low-carb foods that everyone loves. Want some more ideas? Well, you’re in luck as it just so happens that we have a whole section dedicated to low-calorie egg recipes – Hooray! Have a look and discover a whole bunch of new possibilities.

Four fun things to do with eggs this Easter weekend

 

It’s that time of year once again, where eggs reign supreme and spring is in full swing. We love Easter here at Egg Recipes so we thought we would give you some tips on what you can do to make your bank holiday week even better. Other than making delicious and nutritious meals, there are some fun things you can do with eggs, so we thought we would lay down ideas for you to try out:

 

Bounce them

Yep, that’s right – you can bounce eggs. Don’t worry, April Fools is over so this isn’t a trick that’ll result in a messy floor.  Get your egg, put it in a cup and cover completely with vinegar before leaving for 3 or so days. After this, the shell will have dissolved, and after some drying/draining your egg will be ready to bounce. Drop from just a few inches to start with, and work your way up to see how high you can drop it from. Whoever’s egg survives the highest drop wins!

Play with your food

This is the one time when it’s ok to play with your food, so make the most of the chance! Toast soldiers are a classic, so soft boil your egg, cut up your toast into rectangles and get them ready for a serious dipping! Want to try something more ambitious? Try out this fun Bagel Snake, these delicious animal cookies or whip up some adorable bee cupcakes.

 

 

Paint them

No Easter is complete without some painted eggs! This is a chance to let your creativity out and gives the humble egg a chance to shine as well. Hard boil them for ten minutes to make sure they don’t crack or pop when you get started, and get to work. You can use just about anything that doesn’t need you to press too hard, so feel free to grab markers, felt tips or even paint brushes. Make them colourful, draw faces, put on some stickers and eggspress yourself.

Plant seeds

That’s right; you can actually plant seeds in eggs and grow them there before moving them onto their permanent home in the garden or pot. The seeds will grow because of the nutrition still inside the shell, and look pretty adorable too! Make a tiny crack at the top to drain out the yolk, and break away the edges until you have a cup shape, give it a rinse, and add a small amount of sand at the bottom before covering with some paper towel.

Add some moist soil, and make a little hole inside. Drop the seed in and cover with a little more soil before putting the egg back into its carton, but lined with aluminium. Find a sunny spot and leave it there!

Well, there you have it – just a few ideas on what you can do with eggs this Easter! We wish you a fantastic bank holiday weekend with lots of sunshine!

 

Recipe Highlight – Dean Edward’s Cheat’s Kedregree

 

Here’s a really simple but very tasty recipe you can prepare in less than half an hour – this is Dean Edward’s Cheat’s Kedgeree. Traditionally, Kedgerees are thought to have originated in India, but after crossing the ocean by way of returning British colonialists, it became a popular breakfast dish in Europe. Since then, it has become a handy meal for any time of day and is perfect for using up leftovers in a nutritious and tasty way.

 

 

This dish contains a great combinations of flavours that work beautifully together including garlic, ginger, mustard, turmeric, chillis and more. With both fish and eggs, this dish is a real nutritional powerhouse and after you’ve mastered Dean’s recipe, experiment with some other ingredients that take your fancy and create your own ideal dish.

For full methodology and ingredients, visit the recipe page.

7 Common Mistakes When Cooking Scrambled Eggs

 

Are your scrambled eggs not up to scratch? Not to worry, you’re probably making the same mistakes as everybody else. There are plenty of tips out there on how to cook perfect scrambled eggs, but we thought it would be helpful to look at some of the things to avoid if you want to get light and fluffy the first time round.

 

Don’t whisk too long before cooking – don’t leave too much time between whisking your eggs and adding them to the pan whilst you get other things ready. By whisking them immediately before cooking you can trap more air which makes the scramble fluffy and light.

Avoid overcooking – the key to this is turning off the heat just before you think the eggs are cooked, i.e. when they look wet but not runny. The leftover heat will continue to cook the eggs to perfection for that extra minute. If you wait they are fully cooked before preparing to serve, the eggs will continue to cook and may end up dry.

 

Out with the old, in with the new – the age of the egg can make a big difference. Eggs have porous shells, letting air in and out, losing moisture and absorbing odours every day they spend in your fridge. The fresher the egg, the better the scramble!

 

High heat – what’s your rush? Eggs only take a few minutes to cook anyway; low heat works best to reduce the risk of browning and overcooking. It also gives you more control over the overall consistency and reduces the risk of burning them.

Stir to scramble – you’ll want to stir often for fluffy creamy eggs, this allows the egg curds to break down further making them smaller and softer. We recommend you stir with a wooden spoon rather than a fork for maximum fluffiness.

Season at the end – don’t season your egg too early. Salt can break down the egg making it watery, so wait until they are done before adding your seasoning.

So there you are! No longer will you puzzle over your soggy scrambles, and instead you’ll enjoy light and fluffy dishes every time you fancy it. Once you’ve managed to perfect your craft, how about cooking with the pros and trying out Dean Edward’s Masala Scrambled Eggs or Paul Merret’s Salmon Scrambled Eggs.