With Easter approaching, I’m focused on eggs, actually. The past year of cooking both gluten-free and low histamine has meant eating more eggs. Why? Because they’re fast, easy and always in the refrigerator when I need something quick and haven’t planned ahead.
I like eggs fried, boiled, baked, and deviled, on top, mixed in, and as a primary or secondary protein. Eggs are one of the most versatile items my system can tolerate.
As a general rule, we don’t eat eggs we’ve dyed for Easter. We inevitably leave them out in the sun too long and crack the exterior of too many. But boiled eggs can add protein to a surprising number of meals.
Keep boiled eggs in mind when you:
Serve a salad. Adding egg or egg salad to your toppings will make the salad more filling and increase protein.
Have a sandwich. Sandwiches aren’t limited to egg salad. Slices of boiled egg complement many sandwiches – think ham and egg or BLTE. Or serve half an egg instead of chips as your side.
Make curry. Top spinach curry with boiled eggs or prepare egg curry.
Pack a snack. Eggs are a great airplane snack for those who are gluten-free. You can also throw them in the ice chest when you’re going to the park or beach.
Beyond boiled, add eggs when you:
Bake a potato. Baked potatoes are another quick gluten-free, low histamine meal. Adding an over-easy egg to the top is a delicious way to enhance this simple meal.
Serve asparagus. One of my favorite ways to eat asparagus is lightly steamed, then topped with an over easy egg and shaved Parmesan.
Have leftover vegetables. Frittatas are an excellent way to use up the last serving of multiple vegetables.
Want a burrito. Eggs are delicious with salsa and avocado in an almond or cassava tortilla. Add black beans and cilantro, lime rice for even more substance.
Make bowls. Top your bowl quinoa, rice, or bean bowls with eggs.
Serve soup. Drizzle some egg into your chicken soup egg drop style or poach an egg in your broth.
Make desserts. Souffles, custard, and meringues rely on eggs.
A more familiar role for eggs may be the one they play in the background of meatloaf, casseroles and baked goods. Obviously, the uses for eggs are wide and varied.
When you stock up for Easter, consider buying a few more eggs than usual to use as regular protein in your diet. While I’m focused on eggs, I’m considering herbs, fresh cheeses, and other seasonings I can add to keep them interesting.
While I ponder, I don’t mind getting my hands dirty dying eggs for the grandkids to hunt. I’ll be having fun! Hope you are too.