Eggs with rice and soy dressing
• 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
• 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.
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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 email@example.com.
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