Eggs

Today I am grateful for eggs.  What a wonderful, fresh, perfectly wrapped, high-protein, delicious little gem of the kitchen.  They are the biggest bang for your buck in versatility.

It seems appropriate to honor eggs so soon after Easter when so many of us are trying to figure out what to do with them.  Sometimes I just boil a few eggs for the week.  If I don’t know what to have for lunch I’ll smear a sandwich thin with a little mayo, slice and egg onto it (one egg fits perfectly), salt & pepper and a ton of lettuce and voila!  A perfect lunch and it doesn’t squeeze out all over the place like egg salad does.

I cheated big time on Easter and bought a dozen hard boiled eggs already cooked and peeled.  It took me five minutes to make deviled eggs which my family inhaled like they had Hoover stamped on their butts.

The nasi goring (Indonesian fried rice) I make is served with an over easy egg on top.  Eggs and rice?  Why not?  Whip them up with milk and cheese, dump in some spices and pour over broccoli and onions, or whatever leftover veggie you’re trying to push, pour in a purchased pie crust and voila. . .quiche.  Almost every one eats quiche, even real men.  Except my husband who is strictly and over easy or 4 minute soft boiled guy.

Scrambled, over easy, sunny side up, poached or whipped into a kitchen-sink omelet, you just can’t beat eggs as a staple.  Gimme a dozen eggs and anything odd assortment of leftovers and I can whip up breakfast. . .or breakfast for dinner. . .and I’m grateful.