Eggs. I love ‘em. I love ‘em! I love the protein. I love the shape. I love the shells. And I love how easy they are to cook. If you’re not on team eggs, I don’t know what to tell you, except that you’re missing out on one of nature’s most efficiently packaged nutritional shots. Eggs are a source of “complete protein,” which means they supply all amino acids humans need, and they deliver loads of vitamins and minerals: vitamins A, B2, B9, B6, B12, iron, calcium, phosphorus and potassium. Depending on how they’re prepared, they can even hook you up with Coenzyme Q10! I know the world’s gone cuckoo for kale and quinoa, but eggs will always be the superfood of my heart. Even better, there are so many things you can do with them. Without further ado, here are three of my favorite easy egg recipes with a twist. These meals are so simple, they don’t even need real recipes. Eggcellent. Poach It & Put It On Something Sounds fancy, huh? I won’t argue, but it’s actually so easy to poach an egg. It’s also a great way to cut down on fat, because you’re cooking the egg in water instead of butter or oil. I love the soft texture of poached eggs and how luxurious they feel to eat, even if you just have them in a bowl with a sprinkle of salt. Image: Flickr Bring a pot of water to a boil, then reduce it to a simmer. Crack an egg into a small bowl, bring the bowl to the pot of water, and gently slide the egg from bowl to pot. It will sink and start to turn white almost immediately. Add as many eggs as you want, keeping space between them. Then cover the pan, turn off the heat, and let the eggs cook for about four minutes. Congratulations. You have poached some eggs! What can you do with a poached egg? I think the question is “What can’t you do with a poached egg?” But the best place to start, in my opinion, is put it on something. Put it on spinach — raw, steamed, or sauteed. Put it on an English muffin. Put it on toast. Whatever your foundation of choice, the last thing to do is to sprinkle some salt and pepper on there and enjoy the soft, gooey goodness. You can get fancy, if you want. Add a slice of ham and some hollandaise sauce and you’ve got yourself Eggs Benedict! Crack It Into Sauce Like all of my personal favorite recipes, this one works well for the lazy and/or poor. I came up with it during my days as a globetrotting ragamuffin, but it turns out I wasn’t the first. Eggs simmered in tomato sauce is the foundation of Shakshouka, a traditional Israeli dish. It’s also ridiculously simple and delicious. Image: Flickr Start with your favorite tomato sauce. I recommend making sauce from scratch, but hey, I don’t know your life. Whatever the formula, warm the sauce in a skillet or shallow saucepan on medium-high until it’s all hot and bubbly. Then reduce the heat to low, carve a couple of wells into the sauce with the back of the spoon, and crack an egg into each well. Cover the pan and let it simmer for about 5 to 8 minutes, or until the eggs are cooked to your satisfaction. Finally, scoop the eggs out with a load of sauce and dump it on whatever you like. A pile of pasta is an obvious choice, but a hunk of bread is even better. When I’m cutting back on carbs, I like to spoon my saucy eggs over sauteed spinach or shredded cabbage, which is much more satisfying than it sounds. New Ways to Scramble Scrambled eggs are so cheap, quick and hard to mess up, they’re practically begging for you to experiment. Every egg enthusiast has her own perfectly calibrated scrambled egg method, but you can start as sloppy as you like. Image: Creative Commons Heat up an oiled frying pan, crack a few eggs into a bowl, whip them up with a fork, pour them in the pan, and push them around with a spatula. When the eggs have firmed up, remove them from heat. That’s really it. Once you’ve embraced the glory of the scramble, you’ll learn exactly how hard to beat them and when to remove the pan from heat. But until then, you can pull off a decent plate of scrambled eggs without knowing what you’re doing at all. The best thing about scrambled eggs is that you can spruce them up with whatever you like. What kinds of spices do you have in the kitchen? Try them in your eggs! Black pepper is great, but why not kick it up with a little cayenne? I like to toss a little garlic salt in sometimes. Don’t forget veggies and scraps, either. Check the fridge. Do you have three sad mushrooms and a wilted bunch of scallions in the crisper? Slice them up and throw them in the pan before the eggs. Leftover Chinese noodles? Get ‘em in there. Put on your mad scientist lab coat and before long you’ll have a signature scramble to your name. And don’t worry if you’ve got more non-egg ingredients than eggs. Drizzle your raw, beaten eggs over a sizzling pan of meat or veggies and you’ll end up with delicate threads of softly-cooked egg that adds a kick of protein to your dish. This technique is used in lots of simmered and sauteed Asian dishes, like egg drop soup and Oyakodon. Which of these three easy egg recipes are you going to try first? Tell us in the comment section below. Main photo credit: Shakshuka by Calliopejen Start a Conversation Cancel a Conversation Connect with Enter your WordPress.com blog URL http://.wordpress.com Proceed Your email address will not be published.CommentName* Email* Website Notify me of follow-up comments by email. Notify me of new posts by email.