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Top Comments: How Do You Like Your Eggs? Edition [1]

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Date: 2023-04-10  

I love Omelets for breakfast, and this was a mushroom and cheddar delight!

Until just a year or two ago, Casa Brillig was all about the eggs in the week before Easter. We hard-boiled and decorated two dozen and once that was done, Mr. Brillig and I (with some assistance from K2) would eat them for days! We haven’t done so the past few years but that doesn’t mean we don’t go through a lot of eggs regularly!

I’ve always liked eggs as either breakfast or dinner. My mother adored an over-easy egg on toast, where she’d pierce the yolk and it would run all over the toast. My dad loved them over corned beef hash before heading off to his second shift job. Me, I love them hard-boiled, scrambled, as omelettes, over hard… you’re seeing the trend, yes? I refuse to eat them if the yolk isn’t hard, so much so that I won’t even add the cheese to an omelet until it’s all the way cooked because if the cheese melts before then, how will I know if the yolk is cooked??!

Ever since being diagnosed with type 2 diabetes in January 2016, eggs have been a regular breakfast staple. They’re filling and even with veggies are a lowcarb meal. My favorite preparation is as follows:

Crack two eggs (or three if it’s going to be a long time before I eat again) into a small bowl, add a splash of water, and whisk until well mixed. Heat a small cast-iron skillet with a small amount of butter or bacon fat until warm, and then add the eggs. let cook until the edges are set and the top is beginning to cook through, then carefully flip the eggs Add chopped leftover veggies (my favorites are green peppers, mushrooms, tomatoes, broccoli or a combination thereof) and cheese (cheddar, swiss, or feta are my usuals) and fold over. Cook carefully until the cheese is melting, move to your plate, and devour.

I always call dibs on the hardboiled eggs traditionally served in the Ethiopian national chicken dish doro wot recently learned how to make deviled eggs, because I always enjoy them when they’re served and had NO idea they’re so easy. There are many recipes online, and my own take on them is to sprinkle them with the Ethiopian spice mix berbere (the signature flavor of doro wot) instead of the usual paprika.

So… do YOU like eggs? If so, how?

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