Time to get crackin' with eggs

  • Article by: MEREDITH DEEDS , Special to the Star Tribune
  • Updated: November 23, 2011 - 3:17 PM

Eggs are a cook's best friend. They're ready and willing to be poached, scrambled or whipped into any one of a million possible dishes.

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Pasta Frittata makes for a quick supper.

Photo: Meredith Deeds, Special to the Star Tribune

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Eggs are a cook's best friend. They're ready and willing to be poached, scrambled or whipped into any one of a million possible dishes, just to help us get breakfast, lunch or dinner on the table as quickly and inexpensively as possible.

I've turned to the good egg for supper countless times over the years and have made an interesting observation. For some reason, kids seem to get excited at the prospect of eating eggs for dinner. Somehow having breakfast for dinner makes them feel like they're getting away with something, like breaking the dinner rules. The fact is, though, that recent studies show eggs are actually pretty good for us. They're a great source of protein, as well as being relatively low in calories (one large egg is only 76 calories).

Even though there is a lot to love about eggs, what I love most about them is that they are readily available and versatile. I always have a carton on hand in the refrigerator and they seem to make the perfect vehicle for almost any other ingredient or technique. They can be dressed up with spaghetti and cheese or any number of other leftovers hanging out in your refrigerator, and turned into a tasty frittata, which seems fancy, but is so very easy. Or they can be simply scrambled and served with fruit and toast.

However you choose to prepare them, they're almost always quick to cook, making them the ultimate go-to weeknight dinner.

Meredith Deeds of Edina is the author of "Everyday to Entertaining" and "The Big Book of Appetizers." Reach her at meredith@meredithdeeds.com. Follow her on Twitter @meredithdeeds.

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