Everyday Food: Think inside the shell

Posted Tuesday, Jun. 03, 2014  comments  Print Reprints
A

Eggs with rice and soy dressing

Serves 4

• 1 1/2 cups long-grain white rice

• 2 tablespoons soy sauce

• 2 teaspoons fresh lemon juice

• 1/2 teaspoon toasted sesame oil

• 1/4 teaspoon red-pepper flakes (optional)

• 4 medium-cooked eggs, quartered

• 2 scallions (light-green parts only), thinly sliced

Cook rice according to package directions. In a small bowl, stir together soy sauce, lemon juice, sesame oil and red-pepper flakes (optional). To serve, divide rice among four plates or bowls and top each with 1 quartered egg. Drizzle with soy dressing and sprinkle with scallions.

Nutritional information per serving: 344 calories, 6 grams fat (2 grams saturated fat), 12 grams protein, 57 grams carbohydrates, 1 gram fiber, 16 percent of calories from fat.

Green salad with crumbled eggs

Serves 4

• 4 hard-cooked eggs, whites and yolks separated

• 2 tablespoons capers, rinsed, drained and chopped

• 1 tablespoon chopped fresh parsley

• 1 head red-leaf lettuce, torn into 2-inch pieces

• 1/4 cup thinly sliced radishes

• Coarse salt and ground pepper

• Red-wine vinaigrette

With your fingers, press eggs through a sieve into a bowl. Mix in capers and parsley. Place lettuce and radishes in a serving bowl. Sprinkle with egg mixture and season with salt and pepper. Serve with red-wine vinaigrette.

Nutritional information per serving: 257 calories, 24 grams fat (4 grams saturated fat), 7 grams protein, 3 grams carbohydrates, 1 gram fiber, 84 percent of calories from fat.

Quick ideas for soft-boiled eggs

• Serve with bacon slices and toast soldiers for dipping.

• Spoon onto steamed asparagus and season with salt and pepper.

• Gently peel the whole egg by tapping around the middle to remove the shell, then mash onto toast with diced avocado.

• Spoon into a bowl of grits or oatmeal.

• Serve the whole peeled egg on a chicory and frisée salad with vinaigrette.

Have more to add? News tip? Tell us

Here are three ways to cook perfect eggs.

Hard-cooked eggs: Place large eggs in a single layer in a medium pot and cover with cold water by 1 inch. Bring to a boil over high heat, cover and immediately remove from heat. Let sit 12 minutes. With a slotted spoon, transfer eggs to a bowl of ice water to stop the cooking and help prevent the yolk from discoloring. Let cool completely, about 5 minutes. (To store, refrigerate unpeeled eggs, up to 1 week.)

Medium-cooked eggs: Place large eggs in a single layer in a medium pot and cover with cold water by 1 inch. Bring to a boil over high heat, cover and immediately remove from heat. Let sit 8 minutes. With a slotted spoon, transfer eggs to a bowl of ice water to stop the cooking and help prevent the yolk from discoloring. Let cool completely, about 5 minutes. Serve immediately.

Soft-cooked eggs: Bring a medium pot filled halfway with water to a boil over high heat. With a slotted spoon, gently lower large eggs into water. Cover pot and immediately remove from heat. Let sit 5 minutes. Drain and serve immediately.

To serve, crack off the wider end with a knife, remove the top and eat with a spoon.

Everyday Food magazine offers quick, healthy solutions for everyday meals from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to everydayfood@marthastewart.com.

Looking for comments?

We welcome your comments on this story, but please be civil. Do not use profanity, hate speech, threats, personal abuse or any device to draw undue attention. Our policy requires those wishing to post here to use their real identity.

Our commenting policy | Facebook commenting FAQ | Why Facebook?