Tag Archives: eggs

Hard-Boiled Tip + Devilish Eggs

creamyherbeggsEaster bonnets. Baby boys in bowties. Hunting for eggs. Spring inspired dishes… and Deviled Eggs! These are a few of my favorite things this bright time of year.

With the bunny eager to hide your eggs, let’s start with a hard-boiled tip!

It is a rare person who hasn’t felt the frustration of peeling eggs and the whites refusal to separate. The typical result being a torn up hard-boiled egg. There are endless claims on the interwebs with ways to skirt this problem –trust me I have tried so many– but, I keep going back to two things that have been consistent for me:

1. Old Eggs = Smooth Peeling.
Of course, how does one find an old egg? My strategy is to buy eggs a week or two before Easter, then I label them “Easter Only!” and keep them in the back of the fridge. If you are purchasing from a grocery most likely your eggs are already a couple weeks old, but honestly older is better. (Feel free to get your google on with the regulations on eggs and sell-by dates, it is a fascinating eye opener.) But, I digress… because how do you really know if the eggs will hard boil and peel properly? Next step… test them!

mangochutneyeggs2. Will you please stand up if you are ready to be hard-boiled?
The best way to know if an egg plans to peel smoothly is with an easy float test. Fill your pot with water and the potential eggs, if your eggs start to stand up, they are a tad old and likely to peel perfectly.
If the eggs float– bye, bye! Ick.
If they drop to the bottom heavy and tired, you have fresh eggs. They can still be cooked hard but they may not be smooth to peel. However, the freshies are ideal for hollandaise. 😉

If you have some magical way to get a fresh egg to peel well regardless of its shelf life please comment below! I have certainly had luck with some of the ‘internet claims to peeling fame’ but too often I can always circle back to it was simply an older egg. wasabideviledeggs

Now… let’s flavor them up! While I am happy with most standard variations of Deviled Eggs, I get rather excited to mix them up. After dipping + dying, hiding + hunting, cracking + peeling, cut open your hard-boiled eggs and get creative. Here are a few of my favorite combinations:
Wasabi-Avocado (in the picture above!) 
Creamy Goat Cheese + Herb
Mango Chutney

How do you creatively make your eggs devilish!?

Tortilla Egg Wraps for a quick morning

Tortilla Egg WrapPut away your knife & cutting board, pull out a pair of scissors. Grab a small jar with a lid, instead of a bowl & whisk. You need just a few more tools: a spatula, your favorite skillet, and all of the ingredients. Now, set the timer and see how quickly you can whip up this snappy little breakfast from start to finish.

With two tiny ones at home, breakfast is not only mandatory but it is full of challenges and opinions being chanted at me as I try to balance everything on my morning to do list. More and more I require my breakfasts to not need a lot of time, brainpower or my attention. We have our favorites that wax and wan throughout the month: yogurt & granola, eggs & toast, pancakes or waffles with fruit and there are plenty of variations throughout this list.

I started making this tortilla wrap when we lived in Tucson and were shamelessly blessed with the BEST TORTILLAS EVER. This speedy little dish comes together faster than fast. Although, you have no time to multitask. With a bit of focus, just minutes later, the wrap is complete and easy to tuck in a napkin to take on the go.

My other favorite part of this dish is how I can cut it up into little rounds and serve them appetizer style as we all take turns dashing in and out of the kitchen or dining room. When I need an easy, take it on the go breakfast and pronto, this always comes up.

There are a few tricks to make this recipe work. First, soft whole grain tortillas are a very, good idea. Try making these egg wraps for the first time without distractions. Basically, it is a one egg omelette with some goodies and a tortilla smashed on top. Then shimmy the whole hot thing on to a plate and start snipping greens for the next one (if you have a mini crowd as I do). Once the tortilla and filling is cool enough, quickly roll it up and slice (a serrated knife is a good idea for this task!) in small rounds or keep it in tact and just wrap it in a napkin and hand it to whomever is flying out the door.

I have made it countless times, and surprisingly, I have not of done a lot of variations so far. That being said, I am sure finely diced sweet peppers, mushrooms, or shreds of carrots could work well, but I usually just grab a fistful of easy to sauté greens and whatever melt-able cheese is handy in my fridge. And voila- all three macronutrients are tucked into this one on the go dish.

Let me know if you are planning to try this! You can do it! A speedy breakfast is just a few minutes away.

Tortilla Egg Wrap
Serves just one: multiple the ingredients as needed, but always make one at a time for personal sanity.

3 big leaves (kale, collards, spinach, chard, arugula, whatever is green and sauté-able)
1 green onion
1 tablespoon butter or coconut oil
1 pinch of salt & pepper
1/4 cup shredded cheese (monterey jack, cheddar, mozzarella, gouda, etc)
1 whole wheat tortilla

Wash and dry the greens and green onions. Place an 8-9 inch skillet over medium heat. Stack up the leaves and use kitchen shears or scissors to thinly slice into the skillet. Use the scissors for the green onions as well, discarding the hairy tips. Toss periodically as the vegetables start to cook.

Add the butter to the veggies. Place the egg in a bowl or jar with the pinch of salt. Whisk or shake the jar until it is beaten up. Pour the eggs over the veggies. Lift the pan and tilt around until the egg is thinly and evenly distributed.

Sprinkle the cheese across the top. Shake the pan and lift the edges of the eggs up. As soon as it is loosened, place the tortilla on top.

Carefully, place a plate across the skillet with your hand on top. Lift the pan and plate together. Then flip the egg and tortilla onto the plate. Slide the tortilla back into the skillet to warm briefly for just another few seconds.

Slide back on to the plate. Roll up and cut into 2-3 inch slices to be shared or just enjoy the whole wrap yourself.

Let me know below if you made it, are planning to make it or you have any questions!

Cook seasonally. Eat consciously. Live well,

Chef Lilly

For dedicated meat eaters a common concern about reducing meat consumption is the lack of protein. In truth, when eating a well balanced diet with plenty of vegetables you will receive an adequate amount of protein. But, for those of us who are used to adding chopped chicken to salads for an extra boost or consider a sandwich pointless without the meat, you will most likely need some tips for resupplying your non-meat proteins.

Nuts & Seeds
Grab a handful for a quick snack and protein boost. Sprinkle on salads or cooked vegetables. During the low-fat craze, nuts got a bad reputation, but in truth they are little nutrition power houses containing not only protein, but fiber, folate, Vitamins E & B-2, essential fatty acids and more. Soaking nuts is a method that is becoming more popular as a way to sprout them and increase their nutritional content. While we all have our favorite nuts or seeds, keep your diet interesting and diverse by mixing up your options.

Nut & Seed Butters
Spread nut or seed butters on crackers, bread or veggie sticks such as celery and carrots for a snack. Mix into soups for more flavor, texture and protein. Whisk into sauces for stir fries, such as Thai Peanut Sauces. Try new flavors such as almond, cashew or my latest favorite, sunflower butter. Subscribers to Lilly’s Table can try the Thai Almond Broccoli, too.

Canned beans are easy to mix into spreads, dips, soups and main dishes. If you are interested in soaking and cooking your own from scratch, here is a nice bean guide to help you along. Cooking your own is a great way to save a few bucks, control the sodium content and leftovers freeze beautifully for a quick meal on another day.

Often you will see beans & rice paired together in various international cuisine. The combination of beans and brown rice actually provides a complete protein. Pile the vegetables high and you have a delightful vegetarian dish that can evolve with the season’’s produce. If you want just a single fast cooking grain, quinoa offers the highest amount of protein, it is easy to prepare quickly and tastes great tossed in salads or topped with vegetables.

Tofu & Tempeh
Soy has had its fair share of controversy over the years, but it still remains a good protein option. Seek out non-gmo Tofu and Tempeh. Your favorite marinades work well to flavor them. Edamame or non-processed soy beans are also an excellent choice.

Dairy & Eggs
Find the best quality, sustainable options for your egg and dairy sources. We raise our own chickens and are a bit obsessed with the golden-orange yolks they produce. If you can find grass-fed dairy, wonderful, but if not we prefer organic dairy in our homes for the taste and the overall environmental benefits. Of course, this is only for the ovo-lacto vegetarians. As you can see vegans still have plenty of good protein options.

Avoid Soy Products
As a vegetarian for almost 10 years, I indulged in the occasional Tofu Dog, but for the most part I limited the soy products in my diet because they were a bit pricy and they just seemed wrong in some way. Keep in mind soy products are a processed food with often long lists of crazy ingredients. Stick to GMO-free tofu or tempeh and liven them up with your favorite flavors.

What are your favorite vegetarian proteins? Can you help us expand this list or share why you prefer one over the other?

Cook seasonally. Eat consciously. Live well,

Chef Lilly