Chef Favorites: Cooked eggs-actly how they like them
Here’s the good news about eggs: They provide an inexpensive source of protein and three B vitamins essential for good health. They also are rich in selenium, vitamin D, zinc, iron, and copper.
They have a dark side as well. According to some health experts, the saturated fat and cholesterol in eggs contributes to heart disease, the No. 1 killer of both men and women.
Recent studies, however, show little relationship between a diet that contains eggs and an increased risk of cardiovascular disease.
Confused? Don’t be. As with all good things, moderation is advised in the consumption of eggs. Ever versatile, eggs are good any time of the day. Here are a few favorite recipes from local chefs.
Olivia Duran of Oli’s Kitchen in Marble Falls
Tortilla Española (Spanish egg and potato omelet)
- 8 large eggs
- kosher salt and pepper to taste
- 1½ Yukon Gold potatoes, peeled, halved, and thinly sliced crosswise
- ½ onion thinly sliced
- 1 roasted red pepper drained and cut into strips
- 1 fresh serrano pepper (chopped)
- 6 ounces Spanish serrano ham, chopped
- 1 cup extra-virgin olive oil
- 2 tablespoons chopped fresh Italian parsley
In a 10-inch nonstick skillet, heat olive oil over medium-low heat. Add potatoes and cook, stirring occasionally, until potatoes are meltingly tender, 15-20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in onions and gently cook until soft and golden brown. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking
Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, serrano pepper, and serrano ham. Gently fold in cooked potatoes.
Heat the skillet with the reserved oil over low heat. Pour in the egg mixture and gently cook until the sides have started to set and the bottom has turned golden brown, 8-10 minutes. Loosen it with a spatula if needed, and then carefully slide it onto a large plate.
Turn the skillet upside down onto the uncooked side of the tortilla. Turn the skillet right-side-up and remove the plate so the uncooked side of the “tortilla” omelet is now on the bottom. Return the skillet to the stove, and continue cooking until the omelet has set in the center, about 4 minutes.
Slide the tortilla omelet onto a serving plate and cool to room temperature. Cut into wedges and sprinkle with fresh parsley to serve.
Janet Wilson of Tea Thyme in Marble Falls
Omelets are also Janet Wilson’s favorite way to cook eggs.
“I like the omelet style so I can put whatever I want in there,” she said. “It’s an easy way to get everything you want in one meal. It’s a blank sheet of paper. The sky’s the limit.”
No recipe needed. Whip up however many eggs you want. Wilson’s favorite additions include any combination of spinach, tomatoes, and jalapeños. She prefers hers with a side of bacon and toast.
As for how to cook, she steams her omelets easy to medium. Lay down a medium-high temperature on the stovetop. Add a “tad bit” of coconut oil before pouring in the egg mixture. Then, add a little bit of water and let the mixture steam.
“It really looks good on avocado toast,” she said. “It’s a really pretty egg.”
Rafael Garcia of Rafa’s Kitchen Catering of Marble Falls
Chef Rafa loves huevos rancheros. He fries his eggs on a corn tortilla in a skillet. Then, he blasts it with hot oil until the top cooks to a perfect sunnyside up.
“I smother it with a rustic charred tomato/jalapeño salsa,” he said. “I love traditional huevos rancheros. My grandma made them for me when I was little. It brings me so many good memories!”
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