Just in case you didn’t know, May is National Egg Month. Sales for this tasty protein tend to suffer after Easter, so the egg industry uses this time to remind consumers about what they’re missing. And there’s even more reason to gobble them up this year, after eggs got the nutritional go-ahead from the new dietary guidelines released back in February.
Filled with tons of minerals, vitamins, and protein, eggs offer up plenty of health benefits. They’re also one of the most versatile ingredients in the store, and a bargain to boot. Show them some love this month and eat deliciously with these 7 recipes that show just how incredible they really are.
1. Perfect Scrambled Eggs
Scrambled eggs are one of the first things many people learn to cook. Unfortunately, most learn how to do it wrong. Give your scramblers the boost they deserve with this basic recipe from The Guardian. You’ll notice there’s just a smidge of butter and crème fraîche, rather than loads of milk or cream. That’s because it’s the cooking process that delivers the velvetiest texture. Adding additional liquid will just make them watery. So arm yourself with a skillet and follow this recipe for one of the most divine breakfasts you’ve ever had.
- 2 large eggs
- Knob of unsalted butter
- Salt, to taste
- 1 teaspoon crème fraîche
Directions: Break eggs into a small, heavy frying pan or saucepan and add butter and a pinch of salt. Place over a medium-high flame, and stir eggs together with a wooden spoon.
Once combined, leave eggs for 10 seconds, then stir again. If setting too quickly, remove from heat to stir, then return to flame. Repeat until they begin to set, then stir continuously until almost cooked. Remove from heat when they’re still a bit wet and stir in the crème fraîche. Serve at once.
2. Spring Vegetable Risotto With Poached Eggs
Poached eggs usually appear atop some sort of Benedict, but there’s no reason to limit them to the brunch table. Introduce them to a spring-inspired supper with Bon Appétit’s mushroom and fava bean risotto. Filled with plenty of veggies, creamy rice, and those perfect eggs, this dish is a complete meal.
If cooking risotto and eggs at the same time sounds like way too much work, don’t worry. This recipe cooks the eggs ahead of time — then, just give them a quick reheat once the rice is cooked. While this recipe is great as is, it can easily be adapted to whatever veggies are in season.
- 2 cups shelled fresh or frozen, thawed fava beans
- Kosher salt
- 1 tablespoon distilled white vinegar
- 6 large eggs
- 8 cups low-sodium chicken broth
- 2 tablespoons unsalted butter, divided
- ¼ pound chantrelle or crimini mushrooms, halved or quartered if large
- 2 tablespoons olive oil
- 2 large leeks, whites and pale green parts only, chopped
- 1 medium fennel bulb, chopped
- 4 garlic gloves, minced
- 2 cups arborio rice
- 1 cup dry white wine
- 1 bunch flat-leaf spinach, trimmed and torn
- 2 tablespoons crème fraîche
- 1½ cups finely grated Pecorino or Parmesan cheese, plus more
- ¼ cup sliced chives, plus more
- Freshly ground black pepper
Directions: If using fresh fava beans, cook in a large saucepan of boiling, salted water for 1 minutes. Drain; transfer to a bowl of ice water, and let cool. Peel beans and transfer to a small bowl.
Bring a large skillet of salted water to a simmer over medium-low heat. Add vinegar. Crack 1 egg into a small dish, then slide into simmering water. Repeat with 2 more eggs. Cook until whites are set, but yolks remain runny, about 3 minutes. Using a slotted spoon, remove eggs and transfer to a bowl of ice water. Repeat with remaining eggs.
Bring broth to a simmer in a large saucepan over medium heat. Reduce heat to low; cover, and keep warm. Meanwhile, melt 1 tablespoon butter in a large, wide, heavy pot over medium heat. Add mushrooms, and cook, stirring often, until tender, about 5 minutes. Using a slotted spoon, transfer mushrooms to bowl with fava beans.
Heat oil and remaining 1 tablespoon of butter in same large pot over medium heat. Add leeks, fennel, and garlic. Cook, stirring often, until vegetables are softened, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add wine and cook, stirring occasionally, until evaporated, about 4 minutes.
Add 1 cup broth. Cook, stirring often, until broth is mostly absorbed. Continue adding broth by cupfuls, allowing it to absorb each time before adding more, stirring often, until rice is tender but still firm, and mixture is creamy, about 20 minutes.
Add spinach and crème fraîche, 1½ cups cheese, ¼ cup chives, and reserved fava beans and mushrooms. Cook, stirring occasionally, until spinach is wilted and cheese melts, about 2 minutes. Season with salt, to taste
Just before risotto is done, reheat poached eggs in a large skillet of simmering water, about 1 minute. Divide risotto among bowls, top with eggs, additional cheese, chives, and pepper. Serve.
3. Egg Salad
Egg salad doesn’t get much attention these days, but it can be just as delicious as it is filling. This classic recipe from Chow gets it right by keeping the ingredient list to a minimum and making perfect hard-boiled eggs. The key is starting the eggs in cold water, then bringing to a full boil. Set a timer for 8 minutes, then transfer the eggs to cold water and let them cool before peeling.
While it might seem like a good opportunity to use fresh eggs, this is one case where older ones will work better. Once peeled, just chop them up and mix with the rest of the ingredients. Pile the salad onto your favorite bread, and dig in. If you really want to go crazy, you could make homemade mayonnaise. But that might be showing off.
- 6 large eggs
- ⅓ cup diced celery
- ⅓ cup mayonnaise
- 2 tablespoons dill pickle relish
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt, plus more
- ¼ teaspoon freshly ground black pepper, plus more
Directions: Place eggs in a medium saucepan in a single layer. Add enough cold water to cover by 1 inch. Bring to a boil over high heat, remove from heat, cover with a lid, and lett eggs sit for 8 minutes.
Using a slotted spoon, transfer eggs to a large bowl of ice water. Gently crack shells against sides of bowl, let eggs sit in water until cooled, about 30 minutes.
When eggs are cook, drain, and wipe out bowl. Peel eggs, rinsing off any bits of shell. Cut in half then add back to large bowl. Using fork, mash eggs into smaller pieces. Add remaining ingredients and stir to combine. Season with additional salt and pepper, to taste. Serve.
4. Denver Omelet
No diner menu is complete without a Denver omelet. Bring the dish to your own kitchen with an easy recipe from Serious Eats. Start by cooking some cubed ham, then add in a mix of peppers, onions, and mushrooms. Remove the mixture and then use the same skillet to cook the eggs, 2 at a time. When the center is just a bit runny, add your toppings, and cook just until the cheese melts. Bonus points if you can do a spatula-free flip.
- 1 tablespoon canola oil
- 8 ounces thick ham, diced
- 1 green bell pepper, stemmed, seeded, and diced
- ½ white onion, diced
- 8 ounces button mushrooms, cleaned, stems removed, diced
- 8 ounces cheddar cheese, grated
- 2 tablespoons butter
- Salt and pepper
- 8 large eggs
Directions: Add oil to a large nonstick skillet over medium-high heat. Add diced ham. Cook, stirring often, until ham is lightly browned, about 2 minutes. Add green pepper, onion, and mushrooms to skillet. Cook, stirring occasionally, until vegetables are tender, but just a bit crisp, about 2 minutes. Season with salt and pepper, to taste. Transfer to a bowl and set aside.
Clean out skillet and set back over flame. Crack 2 eggs into medium bowl and whisk with a fork to combine. Season with salt and pepper. Add ½ tablespoon of butter to skillet and turn heat to medium-high. Once melted, add eggs, let cook for a few seconds. Then, using a heatproof rubber spatula, push cooked eggs towards center of pan and tilt to allow uncooked eggs to run to sides. When middle is just a bit runny, pile one-quarter of ham mixture and one-quarter of cheese on half of the omelet. Carefully fold over. Cook just until cheese melts, flipping halfway through. Transfer to a plate. Repeat with remaining ingredients. Serve.
5. Steak With Bearnaise
Traditionally, Bearnaise sauce requires a lot of whisking and moving to and from the stove to get the temperature just right. Ina Garten’s version, featured on the Food Network, streamlines the process by making the sauce in a blender. Just puree some egg yolks with a reduced wine and vinegar mixture, then stream in some melted butter and a bit of tarragon. Keep it warm while you cook up your steaks, then get ready to indulge. It’s easy and elegant, making it a winning dish for date night.
- ¼ cup white wine vinegar
- ¼ cup dry white wine
- 2 tablespoons minced shallots
- 3 tablespoons chopped fresh tarragon leaves, divided
- Kosher salt
- Freshly ground black pepper
- 3 extra-large egg yolks
- 1 cup unsalted butter, melted
- 6 (1-inch thick) ribeye steaks
- Olive oil
- Coarsely ground black pepper
Directions: Place vinegar, white wine, shallots, 1 tablespoon tarragon leaves, ¼ teaspoon salt, and ¼ teaspoon pepper in a small saucepan. Bring to a boil, then simmer over medium heat for about 5 minutes, until mixture is a few tablespoons. Cool slightly.
Add cooled wine mixture to blender with egg yolks and 1 teaspoon salt. Blend for 30 seconds. With blender running, slowly drizzle in hot butter through opening in lid. Add remaining 2 tablespoons of tarragon leaves, and blend for just a few seconds. Thin sauce with white wine, if needed. Keep at room temperature.
Season steaks liberally with salt and coarse pepper on both sides. Heat a thin layer of olive oil in a large sauté pan over high heat until almost smoking. Sear steaks on each side for 1 minute. Reduce heat to low and cook for 7 to 10 minutes, turning once, until rare in middle. Cook longer if you prefer a more well-done steak. Remove to a plate, cover with aluminum foil and allow to sit for 10 minutes. Serve with sauce on side.
6. Easy Pavlova
When it comes to dinner parties, everyone always stresses over making the perfect dessert. Instead of trying to master some sort of 12-layered monster, this pavlova from Allrecipes.com is nearly as impressive and a lot less work. It’s nothing more than meringue with whipped cream and fruit, but it has tons of texture and manages to be both satisfying and light.
Beat egg whites and sugar until they hold stiff peaks, then mix in some vanilla and lemon juice. Bake the meringue for an hour, then let it cool. Finish off with a heap of whipped cream and plenty of chopped fruit. This recipe calls for kiwi, but anything from berries to pomegranate seeds will work wonderfully.
- 4 large egg whites
- 1¼ cups white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 pint heavy cream
- 6 kiwi, peeled and sliced
Directions: Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper. Draw a 9-inch circle in center of parchment. In a large bowl, beat egg whites until stiff, but not dry. Gradually add in sugar, about 1 tablespoon at a time, beating well after each addition, until all sugar is incorporated and mixture is thick and glossy. Fold in vanilla, lemon juice, and cornstarch.
Spoon mixture into center of parchment circle. Spread mixture toward outside of circle edge, building a slight edge around perimeter. Bake for 1 hour, then cool on a wire rack.
In a small bowl, beat cream until it holds stiff peaks, and set aside. Remove paper from meringue. Place meringue on a flat serving platter. Mound whipped cream in center, spreading towards edges. Top with fruit and serve.
Most people think of tiramisu and cannoli as the quintessential Italian desserts, but zabaglione is one classic that deserves a comeback. This version from Framed Cooks shows just how simple it is to make in your own kitchen. With nothing more than 3 ingredients and a little muscle, you’ll have a lovely custard in no time. This recipe suggests serving with fruit, but it also makes a decadent sauce for some pound cake.
- 4 large egg yolks
- ⅓ cup sugar
- ¼ cup Marsala wine
- Berries or other fruit
Directions: Place yolks, sugar, and wine in a large bowl set over a pot of gently simmering water. Using a handheld electric mixer, beat on high speed until mixture is smooth and slightly thickened, about 5 to 8 minutes. Custard will increase in volume as it cooks.
Cool slightly. Pour over fruit and serve.