Those Eggcellent Eggs

I like eggs. I like them a lot because they're not only nutritious, they're one of the most versatile foods I know. Imagine all that potential in an innocent-looking white oblongish sphere. And they're fast-cooking to boot! Quick lunch to prep for my kids when I'm pressed for time or immersed in online software testing.


As itself, you can just give it the old crack and drop on some oil or butter in the pan and you've got a sunny-side up or twirl it around with a fork, add a dash of salt and you've got simple scrambled egg. Serve it between slices of bread, on or between pancakes. You can have it with java rice or plain steamed rice.


If you want it fancy, all you have to do is whisk it, spread it out in a pan, put some leftover cooked veggies or meat from your last dinner or lunch on one side then fold over the other side and voila! you've got classic omelet. For a fluffier version, first separate the egg yolk from the white. Whisk up the white to a stiff froth, plop the yolk back and fold until well blended. Pour into greased, heated pan, gently put in pre-cooked veggies or leftover dinner, fold over and cooked till golden. This omelet melts in your mouth.

For even fancier stuff, sauté slices of sausage, veggies and herbs. Slowly pour beaten eggs in and around the sauté and slow-fry over low fire until the eggs set. Tadaah! Frittata! 


Eggs are what I call "helping foods". They complement other dishes. I beat a couple of them and add to sautéed pork and snap beans then dash in some soy sauce or seasoning. Or wrap them around roasted or boiled eggplants that have been peeled--what we call Tortang Talong. The best "help" they do is converting that instant ramen into a nutritious instant egg-drop soup. Yup, just cook those noodles according to package instructions and drop in the egg when about done. 


Like I said, the possibilities are endless. Yes sir, eggs are indeed one of God's wonder foods.