Recipes: Eggs in many ways

  • Updated: September 4, 2013 - 3:02 PM

An eggshell’s color is determined by the breed of the chicken.

Photo: TOM WALLACE • twallace@startribune.com,

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Sardinian Hard-Cooked Eggs √

Makes 16 hard-cooked egg halves.

Note: From “The Splendid Table’s How to Eat Supper,” by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, $35).

• 8 hard-cooked eggs (see sidebar at left)

• Olive oil

• 1/4 c. white wine vinegar

• Salt and freshly ground black pepper

• 1 garlic clove, minced

• 3 tbsp. freshly chopped flat-leaf parsley

• 1/2 c. fresh bread crumbs

Directions

Peel eggs under cold running water to remove any small pieces of shell. Cut hard-cooked eggs in half lengthwise. Over medium heat, film a large nonstick skillet lightly with olive oil, then add vinegar. Heat until vinegar is bubbling. Sprinkle pan with salt and pepper and add eggs, cut side down. Cook eggs, turning them gently a few times, until vinegar has evaporated and they are golden. Transfer eggs to a platter, arranging them yolk-side up.

Add garlic, parsley and bread crumbs to the skillet and sauté until bread crumbs are golden, taking care not to burn the garlic. Scrape crumb mixture over eggs and serve.

Nutrition information per egg half:

Calories 63 Fat 4 g Sodium 56 mg Carbohydrates 3 g Saturated fat 1 g Calcium 20 mg

Protein 4 g Cholesterol 93 mg Dietary fiber 0 g

Diabetic exchanges per serving: ½ medium-fat meat, ½ fat.

Grilled Vegetable Egg Foo Young √

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