You know what they say about eggs... one of the hardest proteins to cook.
Why? Depending on the preparation, an egg can overcook within seconds... becoming chewy, rubbery, or chunky.
Fret not... the more you cook, the better you will become.
#experience #passion #joyofcooking
I have always been a huge proponent of egg white omelettes- loaded with healthy and colorful veggies, spices and herbs: high in protein, low in fat and rich in vitamins/minerals.
I try to eat as many raw fruits and vegetables - however, cooking some foods is essential in order to create more palatable flavors. For example, this morning I began by sautéing green onions, shallots, red bell peppers in almond oil, with a drizzle of lemon juice, sprinkle of cayenne pepper, smoked sea salt and dried oregano. The ingredients cooked quickly, then I removed them from the sauté pan. I simply wiped the same sauté pan with a paper towel (leaving a little of the oil to prevent the eggs from sticking). I poured in three egg whites on a medium heat, then wait for about 1 minute... I could see the bottom of the pan begin to turn white as the egg whites began to coagulate and cook. At that point, I stuck the sauté pan in the oven with the broiler on.
Why into the oven, under the broiler?
The bottom of the broiler already began to cook - hence the white bottom. Now, heat radiating from the broiler will cook the top of the omelette... this only takes a few minutes to fully cook. As soon as the omelette turns from translucent into white, remove from the oven and carefully slide onto a plate. In the center of the omelette, add the cooked veggie combination, as well as as many fresh, raw veggies as possible: tomatoes, asparagus, avocados, cucumbers, carrots, etc. Gently fold the omelette like a sandwich and enjoy with freshly toasted bread (gluten-free or whole wheat!)
"Remember, people will judge you by your actions, not your intentions. You may have a heart of gold - but so does a hard-boiled egg." - Author Unknown
Love y'all dearly!!
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