I love eggs, but I’ve always found peeling hard-boiled eggs to be a pain. No matter how I try it it’s always a messy operation. This video shows you how to peel a hard-boiled egg quickly and easily, as well as a few other tricks that might save you time:
One of the things I love about Los Angeles is the food.
Eggsadilla for breakfast? Why not?
It’s definitely not something you’re going to find on the menu in any Irish restaurant!
It’s essentially an omelette but it’s a Tex-Mex version .. served with sour cream and hot sauce
And the tortillas were fresh 🙂
I find that if I’ve had a “proper” breakfast of some kind that things just work better over all.
But ordinarily I wouldn’t go to the trouble of making myself an omelette first thing in the morning. I tend to leave omelettes for when I’m staying in hotels and someone else is doing all the hard work 🙂
Over the last couple of weeks I’ve changed that.
Sure, I’m not going to cook an omelette every single day, but there’s no reason why I can’t make one from time to time. It only takes a few minutes .. assuming you have the right ingredients to hand
Omelettes are a wonderful option for breakfast, lunch or even dinner!
- 2 eggs
- 1 tbsp Mixed herbs
- Filling depends on what you like
Beat the eggs with the herbs
Oil (or spray) a small to medium sized frying pan
Heat the pan
Pour the egg mixture in and let it cook. Tilt the pan to let the uncooked mixture spread to cover the pan as much as possible. Use a spatula to move it gently so it doesn't stick.
When the egg is cooked enough for your taste serve!
A filling for an omelette can be as simple as a couple of mushrooms and a bit of onion or it could involve a whole load of other ingredients. It’s really up to you.
Personally I like using a bit of fresh red or green pepper and some onion and tomatoe with a bit of mushroom.
Serving the end result with a bit of brown toast and a nice big mug of coffee gives my morning a nice “kick”. It also means I’m not quite as hungry at lunchtime!
When I was growing up in County Clare my grandparents used to keep hens. Not chickens. Hens.
I’m not sure how many hens they had, but we always had fresh eggs which we knew were 100% natural and would probably have qualified as “organic”. Back then, in the 1970’s, the concept of “organic” food hadn’t made it as far as Ireland, or if it had, it definitely hadn’t made it as far as West Clare.
Unfortunately these days I have to go to a shop like everyone else to get eggs, and of course things have moved on quite a bit. Nowadays all the eggs have “best before” dates stamped on their shells and the packets are covered with nutritional information.
But the eggs still taste great – as long as you avoid the really cheap ones.
As I mentioned previously, I like to make scrambled eggs to start my day when I can. Usually that means weekends only. This weekend, however, is a long weekend here in Ireland, as it’s Easter. I may not be indulging in chocolate covered goodies, but I will be having eggs for breakfast every morning of the three day weekend.
There’s all sorts of good things in eggs, apart from their wonderful taste. Eggs are one of the few foods that contain vitamin D, but they also are a good source of protein.
They’ve also got vitamin B, iron and a bunch of other good things.
Of course if you eat a lot of eggs it can have a negative impact, with some studies pointing to eggs as being bad for cholesterol levels. However, like most things, if you eat them in moderation it won’t do you any harm!