Eggs are so versatile!

Eggs really are one of the great ingredients of the cooking work. Cheap, packed with flavour and bursting with nutrients, these wonderful little oval gems are one of the most versatile foods around. Frying an egg - when was the last time you indulged? A cholesterol free oil is a good idea here, as we don't want to do anythign to negate the pleasure - and guilt about frying something negates the pleasure! I love to put my fried egg on toast that has a thin layer of dijon mustard on it. A little pepper makes it a luxurious breakfast! Scrambled - just add a little milk - no ream, it's rich enough. Many people add too much milk and wonder why it's watery - this is why. Again, i love some pepper here and I occasionally indulge in a dash of salt - just a little. Boiled - eaten with toasted soldiers or mashed up in a sandwich! Omlette - this is a true luxury - 2-3 eggs, a hint of butter in the pan, a hint of milk in the mix, salt and pepper are a must here. Cook it until it's just, just cooked and serve immediately. Unlike popular theory a few years ago, we now know that eggs are not high in dangerous cholesterol. They make no differene to the cholesterol in your body. They are high in protein and rich in vitamins, so why not crack an egg open today! My book is now available in print and on kindle! http://www.amazon.co.uk/Stone-Sword-N-Roy/dp/1477466347/ref=sr_1_1_title_1_pap?s=books&ie=UTF8&qid=1339378508&sr=1-1