A couple of agents in my office, Larry & Cassie, have chickens and are nice enough to share their abundance of eggs. Eggs are an amazing source of protein and are versatile in their uses. They can be used any meal of the day and even make a great snack. Here are a few ways I use eggs in my home.
Shakshouka
Loosely translated to “all mixed up” in Arabic, shakshouka features poached eggs in a spicy tomato and bell pepper sauce seasoned with cumin, paprika, and cayenne.
Tortilla Española
You’d be hard-pressed to find many traditional restaurants or cafés in Spain without this frittata-like dish on the tapas It comes together in a skillet by cooking eggs mixed with potatoes (and sometimes onions) fried in olive oil and seasoned with salt. It’s often served in a wedge with a side of salad greens.
Scotch Egg
A staple in England, this egg consists of sausage meat wrapped around a peeled boiled egg, which is then coated in breadcrumbs and fried.
Tamagoyaki
Translating literally to “grilled egg,” this custard-like omelet popular in Japan is made by repeatedly pouring thin layers of egg mixture in a square pan and rolling them over each other into a log shape. It is then sliced into pieces, and either served for breakfast, incorporated in a bento box, or used as a sushi filling. Unlike traditional omelets, tamagoyaki is sweetened with a couple tablespoons of sugar and seasoned with soy sauce.
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