Eggs have beaten a bum rap. For decades, we were warned of their toll on cholesterol counts and heart health. Then, last year, the USDA finally gave eggs the credit they deserve by lowering the cholesterol count of one egg by 14 percent to 185 milligrams (the USDA recommends daily cholesterol intake not exceed 300 milligrams). And because eggs, a more affordable protein source than meat, have zero carbs, no sugar and are packed with vitamins, minerals and all nine essential amino acids, they’re easily the most economical way to get a nutritious fix any time of day. For a creative way to serve this powerhouse protein, be sure to check out our delicious souffle recipe below!
Grandma Beach’s Chile Soufflé
Serves 4 to 6
2 cups whole milk
½ cups all-purpose flour
1 large can (7 oz.) plus 1 small can (4 oz.) Ortega
fire-roasted, mild green chiles, diced and drained
1 cup sharp cheddar cheese, grated
Preheat oven to 325°. Beat eggs, milk and flour together until well blended. Add chiles and cheese and combine. Pour into rectangular 9″ x 12″ glass baking dish.
Bake for one hour or until edges are light brown.
Serve as a side dish with steak or hamburgers or as main dish with a side salad.
*For a kick, substitute 4 oz. hot green chiles.
Our publisher, Lisa Rule, submitted this family favorite.
How do you like ’em?
Naysayers will insist you leave poached eggs to the eggsperts but with a little trick from Julia Child, you’ll be poaching like a pro. Before poaching, use a pin to poke a hole through the eggshell and drop the entire egg (shell and all) in boiling water for 10 seconds. Then follow the normal poaching process.
For an easy-peel hard-boiled egg, dunk your eggs in an ice bath for three minutes after boiling. And follow these boiling times to ensure perfectly boiled eggs: 4 minutes for runny, 6 minutes for soft-boiled, 10 minutes for hard-boiled.
Skip the eggstras. Despite your go-to recipe, adding milk, cream or water just makes eggs soggy. When cooked at a low heat with a little bit of butter, your eggs will come out fluffy as a cloud.
Don’t crack your eggs directly on the side of the pan. Use a hard, flat surface and you’ll have less chance of the shell splintering. Plus, your egg won’t splatter into the pan.
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