Remember to have a grown-up help you with
this project. If you are two young to use the stove you
can do this project with a parent. You be the "designer" and
let the grown-up to the actual stove top cooking.
For
a super easy cheesy scramble, start with a carton of "Egg Beaters"
or another egg substitute. In mixing bowl combine
1/2 cup of egg substitute and 1/4 cup milk. Add a shake or two
of salt and pepper. Mix in a sprinkle of shredded cheese
(or more!). Pour mixture into a non-stick frying pan and
cook over medium heat until eggs are thick and relatively firm.
To make a fancy scramble, see the suggested
ingredient list for omelets below. Then just sprinkle some of
these in with your scramble, and mix well. Then cook.
CAUTION:We do not recommend allowing children under
12 years old to cook on the stove top. Kids should NEVER
use the stove without the permission and supervision of a grown-up.
Remember to have a grown-up help you with
this project.
For
each omelet you'll need 2 eggs (3 if they are small).
But to make your omelet much easier -- and much healthier --
trying using a small carton of egg substitute. Made only
from the egg white, it's low fat and has no cholesterol.
You'll need salt and pepper plus filling
ingredients: cheese lightly cooked vegetables, chopped
avocado, etc. This is a great way to use up leftover meats and
vegetables. They are already cooked and only need to be cut up
into small pieces. Remember that the younger kids in your
family will probably want a plain omelet with cheese.
Possible ingredient combinations:
cooked black beans, green onions,
chopped tomato & avocado, jack
cheese, garlic
You'll also need a small mixing bowl, an
egg beater or wire whip, a pancake turner or spatula, a non-stick
frying pan, and a bit of spray on cooking oil. If you have a
gas stove (open flame), remember to spray your pan before turning on
the stove burner to prevent fire hazard.
First, if using real eggs, crack an egg and
carefully separate the halves over your mixing bowl, catching the
insides. Check for and remove any shell fragments.
Repeat for each egg. If using Egg Beaters or a similar
egg substitute, simply pour about 1/2 to 3/4 cup of from the carton
into the bowl.
And a shake or two of salt and pepper.
Now using your wire whip to beat the eggs until well mixed and a bit
frothy.
Heat non-stick pan over medium heat.
Pour in egg mixture. Cover pan and let omelet cook
partially. Then add filling. When egg appears almost
cooked, use spatula to fold one side of omelet over, enclosing
filling. Remove omelet carefully to a plate.
Tip: for a fluffier omelet,
combine 4 egg yolks with 1/2 cup milk and 1 teaspoon of baking
powder. Meanwhile, whip the egg whites in a mixing bowl with
mixer set on high speed. Allow whites to become thick and
fluffy (similar to whipped cream). Gently mix the whites
into the rest of the mixture. Cook as described above.
CAUTION:We do not recommend allowing children under
12 years old to cook on the stove top. Kids should NEVER
use the stove without the permission and supervision of a grown-up.
Remember to have a grown-up help you with
this project. Allow eggs to cool before trying to
peel.
Place desired number of eggs in a small pan or
pot. Don't use too big of a pot or your eggs will jiggle
around while cooking and crack! Keep them nice and snugly
packed. Next, add just enough water to cover the eggs.
Place pot on the stove and bring to a boil
over high heat. As soon as water begins to boil, reduce
heat to low. Simmer on low heat for 10 to 15 minutes.
(For soft boiled eggs, cook for only about 3 or 4 minutes.)
Use your kitchen timer for best results.
Next you must drain the eggs.
Place a strainer or colander in the sink. Carefully
remove pot from stove (use pot holder if necessary) and carry to
sink. Slowly pour water over colander to drain eggs.
Watch out for steam! If any eggs fall, the colander will catch
it. Now you can refill the pot with cold water.
Allow eggs to sit several minutes and cool. Another change of
cold water may be needed.
When eggs are comfortably cooled, you can peel
them! Crack the egg lightly against a hard bowl to start a
good sized crack. Then pry shell away from egg.
Rinse each egg under running water to get all the pieces of shell
off.
Hint: if you also rinse the
egg while you're peeling it, the membrane under the shell won't be
so stick, and the shell will come loose more easily.
Also, super fresh eggs are harder to peel than eggs that have been
in the refrigerator longer!
CAUTION:We do not recommend allowing children under
12 years old to cook on the stove top. Kids should NEVER use
the stove without the permission and supervision of a grown-up.
Always remember that handling just-boiled eggs or being splashed
with hot water can cause severe burns.
A delicious treat to serve at parties or
Easter. We include two version below, simple and zesty.
Follow the instructions above for how to boil an egg.
Simple Version
You'll need:
12 hard-boiled eggs
1/4 mayonnaise
2-3 tablespoons pickle relish (dill or sweet)
salt and pepper to taste
Slice eggs open lengthwise and gently remove
egg yolks (yellow part). Set egg whites aside. Mix
egg yolks with other ingredients and stir well. Add salt and
pepper according to taste. Spoon the filling into the egg
white. Serve.
Zesty Version
You'll need:
12 hard-boiled eggs
1/4 Dijon or spicy brown mustard
4-5tablespoons mayonnaise
1 teaspoon vinegar
1/4 teaspoon Tabasco
3 tablespoons minced fresh parsley leaves
1 tablespoon drained bottled capers
salt and pepper to taste
Slice eggs open lengthwise and gently remove
egg yolks (yellow part). Set egg whites aside. Mix
egg yolks with other ingredients and stir well. Add salt and
pepper according to taste. Spoon the filling into the egg
white. Serve.
