Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Posts Tagged ‘scrambled eggs’

Eggplant Omelette

Posted by terrepruitt on April 22, 2019

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCDA couple of weeks ago one of my friends posted a picture of something on Facebook. He might have actually posted a link to a video, but I try not to click on links on Facebook because I just end up down a black hole. But the name of what was in the link was included in the post – Tortang Talong – so I Googled it. All I found originally was videos of how to make the dish but they were not in English. I eventually found one in English. I watched it, but didn’t make note of the recipe because it seemed pretty easy. Tortang Talong is Filipino Eggplant Omelette. I love eggplant and so I was very excited to try this. When I looked at the videos they showed thin eggplants not the globe ones. But they were also shorter than the ones I see at the store. I figured I could just cut it to make it shorter after I roasted it.

Well, after I roasted it, it didn’t seem like a good idea to cut it. One of the eggplant exploded out of its skin – which is ok because the skin gets peeled off. I decided to use the entire eggplant. I had originally decided to just try this “omelette” without anything added to it, but then I started thinking of it as an omelette and decided to add mushrooms. Then, while cooking the mushrooms and eggplant I decided to add cheese.

Since I was adding topping, it made me wonder how the toppings would be incorporated into the omelette, I looked up one recipe that said to pour some egg on top. Well, my two eggs in the pan didn’t really allow for “pouring” on top so I used an additional egg. So I ended up using THREE eggs per eggplant.

So while this was good, it just tasted like eggs and mushrooms to me. I didn’t even get any of the eggplant flavor. I think I want to try it next time with fewer eggs and perhaps NO TOPPINGS.

The on English video I had seen topped it with meat. When I mentioned that to my friend on Facebook he said he usually didn’t use anything except a lot of garlic!

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCDTortang Talong – My Attempt

1 lb of mushrooms
1/2 of an onion
1 tablespoon olive oil
garlic salt

two eggplant (not the globe ones)
six eggs
4 tablespoons of coconut oil
2 tablespoons butter

1/2 cup of cheese

Turn oven on to 450°F. Line a baking sheet with parchment paper and put the eggplant on the pan. Pierce the skin of each one (perhaps that will keep them from exploding). Put the pan with the eggplant on it in the oven. Let the eggplant bake for about 25 minutes. Then take them out and turn them over and let them bake for another 25 minutes.

While the eggplant is roasting, chop the onion. Clean and slice the mushrooms. Heat up the olive oil in a pan, then cook the onions. Add the mushrooms to the pan and cook the mushrooms, adding garlic salt as you cook the mushrooms. Once the mushrooms are cooked remove them from the pan.

Mix two of the eggs in a dish large enough to hold the entire eggplant (it needs to be long and wide) adding garlic salt to your liking.

Once the eggplant is fully roasted peel the skin off of each one. Leave the stem attached. Then place one in the dish with the mixed eggs. Use a fork to mash the eggplant. Sprinkle 1/4 cup of cheese on the eggplant, then add 1/2 of the cooked mushrooms. Spoon the raw eggs on top of the eggplant coating the toppings. In another dish mix one egg and pour it over the eggplant and toppings.

Heat 2 tablespoons of coconut oil and 1 tablespoon of butter. Once it is hot slide the eggplant with toppings into the pan and cook. When one side is done, flip the eggplant over and cook the other side.

Repeat the process for the other eggplant.

Once cooked it is ready to eat!

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You can use any topping you’d like. As I mentioned the video I watched had ground beef and I think peppers. I saw some recipes have seafood. My friend just like garlic.

I want to try this again but with fewer eggs to see if the flavor of the eggplant will come through. Perhaps I will use fewer eggs for mine, but not my hubby. He is not as a big of fan of eggplant as I am.

Have you ever tried Tortang Talong?  What do you add to it?  What is your method?

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Savory French Toast Sandwich

Posted by terrepruitt on January 30, 2019

One day I was making something to eat. I was debating about having French Toast or scrambled eggs. I usually put milk into my egg for French Toast and I usually put milk and garlic salt or season salt in my scrambled eggs. I had decided on French Toast, but perhaps I wasn’t really firm in my decision and clearly I was not focusing on the task at hand because I stirred up the eggs and seasoned them with season salt then put the bread in it. As I was flipping the bread to coat the other side I realized my error. Sigh. So I decided to make a grilled sandwich with the egg coated bread. It was delicious.

I cooked the oddly seasoned French Toast like I would regular French Toast. I always have a bit of egg left over after making two pieces of French Toast. One egg is never enough to coat two pieces of bread and two eggs is always too much. I cooked up the rest of the egg mixture and pan fried some lunch meat for the sandwich.

It was such a yummy accident, I think I have had it a couple of times since.  Here is my “recipe”.  (I say “recipe” because there are no measurements or exact cooking times.  It’s more of an idea than a recipe.)

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butter
2 eggs
season salt
milk
two pieces of bread
slice of cheese
lunch meat
onions

Put some butter in a pan and turn on the heat. Scramble the two eggs adding the season salt and a splash of milk. Dip the bread in the egg mixture. (Here is where you decide if you like a lot of egg on your bread or not. I usually just dip the bread quick.) When the pan is good and hot add the egg coated bread to the pan and proceed to cook as you would French Toast. I like my French Toast browned.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCDIf you have room in the same pan as the bread you can cook any remaining egg you may have, along with the lunch meat. Or you can use another pan to cook the remaining egg and the lunch meat.

At one point you might want to put the cheese on the bread so it can start to melt . . . again . . . it all depends on whether you want melted cheese.

Once the toast is cooked to your liking, the extra egg is cooked, and the lunch meat is browned you can assemble the sandwich. I added some raw onions on my sandwich.

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This was so good I am finding my mouth water as I am typing this up.  I can see myself having this again in the next couple of days!

 

Probably not a new thing to some – savory French Toast – but it was a complete and delicious accident to me!  What do you think?

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Hard “Boiled” Baked Eggs

Posted by terrepruitt on August 15, 2016

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitI love eggs.  But I only like scrambled eggs.  I don’t like them any other way.  NO OTHER WAY.  Not fried, not hard boiled, not soft boiled, not poached, nothing!  My hubby likes them different ways.  He even likes hard boiled eggs.  He is famous for his deviled eggs.  One reason he is famous for his deviled eggs is that he has been working to perfect them.  Ya know . . . he has worked to find a way to make them come out really well.  A while back I had heard about people baking the eggs INSTEAD of boiling them.  For years I kept saying, “I’m gonna try that.”  I had a friend, my chef friend I often mention on my blog, who did an experiment on hard “boiled” eggs.  I forgot exactly all that she did, but baking them was included in the test.  She concluded that baking them didn’t make them easier to peel.  This encouraged me to put off trying the baking method.  Then one day my husband came home with a new idea, he was going to bake his eggs.  <sigh>  Then, HE never did.  But he, like me, kept saying he was going to.  One day I just threw some eggs in the oven.  I used a muffin tin . . . but you might know from Muffin Tin Eggs post that I don’t have a TIN, I have the silicone kind.  It worked.  My husband liked them.  And that is all it took.  Sometimes it just takes someone . . . even if it is not you . . . to take the first step.  After I made them in the oven and they came out well and my husband liked them, he decided to try it.  But his method is a little different.  I asked him to take pictures for me so that I could post about it on my blog for you.  So here is my husband’s method for making hard “boiled” eggs.

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Hard “Boiled” Baked Eggs:

As many eggs as you want (that is the beauty of this method, you can do as many as will fit on a towel in your oven)
a dish towel
a bowl big enough to hold ice, water, and ALL the eggs
ice
water
timer

If you are making hard boiled eggs for deviled eggs you might want to turn the eggs on their sides for at least 24 hours.  This helps center the yolk so you will have a nicely centered cavity to fill.

Preheat the oven to 325°.  Wet the dish towel, ring it out.  Then spread the towel out over the oven rack.  Place your eggs on the oven rack.  Allow for space between the eggs.  Then bake them for 30 minutes.  When the timer goes off, open the oven door and leave the eggs in there for 5 minutes.

Fill the bowl with ice and water.

You will notice the egg shells have spots on them.  I have not researched this and I don’t know why that happens, but don’t fear my husband said that you can’t really see them on the outside of the egg.  He said you have to actually look for the spots to even notice them.  He calls them “heat freckles”.

After the five minutes with the door open, VERY CAREFULLY gather up the corners and edges of the towel (using oven mitts if necessary) holding the eggs.  Then wet the towel and eggs.  Then rinse each egg and put it in the bowl filled with ice and water.  Let the eggs sit for 30 minutes.

Then dry off the eggs and store them.  Or eat them.  Or make them into deviled eggs.

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My husband took pictures of every step.  He wanted to show you how nicely these eggs peel.  He has had better results, as in easy to peel and quick to peel, with this method than his boiling method.  The results are better as are the number of easy to peel eggs.  Sometimes there is a difficult one or two, but for the most part they peel easy.

I believe he originally saw the wet towel method from Alton Brown.  But, as I said, my husband has been working to perfect the deviled egg and he has found that this method of making hard boiled eggs is the easiest because you can easily cook more than a dozen at a time.  And they peel really well.

Do you have preferred method to make hard boiled eggs?  Any tricks or tips?

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Muffin Tin Eggs

Posted by terrepruitt on July 25, 2016

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitI am sure you have seen these eggs baked in muffin tins on the internet, too, just like the Caprese Bites.  And just like that yummy appetizer I thought I could do this without looking at a recipe.  I mean, it seems so easy.  It is.  I am sure you can do it, too.  But sometimes it is nice to have tips and advise.  Experience from those who have come before.  I thought I would need an egg per muffin cup, but I did not.  I ended up making eight mini muffins and four regular sized muffins with 6 eggs.  So this really isn’t a recipe with actual amounts of things because that is up to you.  But it is an idea of things and some tips.

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Muffin Tin Eggs

6 eggs
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salt
pepper
other seasonings
cheese  (1/2 cup-ish, grated)
broccoli  (1 cup-ish)

Preheat the oven to 375° F.

Clean the broccoli and rough cut it into bite sized pieces. Grate some cheese.

Crack your eggs into a bowl big enough for you to mix them and add a little milk.  Mix up the eggs and milk.  Add the salt and pepper to taste.  Any seasonings you would like.  I used garlic powder (of course).

If you are using metal muffin tins then you probably want to spray them with some cooking spray or put some oil or butter on them.  Whatever you would normally for muffins.  I used the silicon kind and they don’t need spray.

Place a few pieces of broccoli into each muffin cup.  Then add the grated cheese into the tin.  Then pour the eggs on top.  Only fill it about half way.

Place the muffin “tin” in the oven and let it cook for about 12 minutes.  Check the eggs.  Cook them to your liking.  Some people like “wet” eggs and others like them dry.  So you get to decide.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitNot having cooked the broccoli beforehand will allow it to stay somewhat firm.  But if you like softer broccoli you cook it beforehand.

As I said I made two different sized muffin tin eggs.  I imagine this would make at least eight regular sized muffins or twelve to sixteen mini ones.

These are like scrambled eggs except you don’t have to do all the work every morning.  You can make them on Sunday evening and then have a quick breakfast everyday all week.  They are also like scrambled eggs in that you can put whatever you want in them.  Whatever you would eat in a scramble put it in the tin.  Somethings you might want to or need to cook before putting them in the tin.  Meat would need to be cooked prior to putting in the tin for baking with the eggs.  And we all like our veggies done differently so you might even want to cook some before putting it in the tin to bake.

I want to use mushrooms next time.  I would cook them before putting them in the muffins.  What would you put in yours?

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Smashed Banana Eggs

Posted by terrepruitt on July 18, 2013

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYoI first saw this recipe via a post on Facebook.  A Nia friend had shared it from a group on Facebook.  Neither my friend nor the person on the group had made them.  I was not planning on posting about them.  I know I say that all the time, but this recipe looked so quick and easy I didn’t really think there would be much to say about it.  But I found that I needed to make some adjustments to the recipe in order for it to work for me.  The directions in the post just baffled me because they instructed to cook the “pancake” for 20 to 30 seconds.  As mine were cooking and I was standing there diligently waiting to flip then, I wondered what type of stove the person had.  I wondered what type of pan.  I wondered if they liked raw eggs.  The food in my pan was no where near cooked much less in a state that could be flipped at 20 to 30 seconds.  Because I often think I will not post about something, but then I end up wanting to, I did actually take pictures from the beginning.  But then near the end of the cooking process I was more convinced I would NOT post so I didn’t get any good shots.  But as my hubby was eating them I decided to share.  I don’t want to call these pancakes because they are not “cakey” at all.  To me when I hear banana pancakes I picture pancakes with bananas in them.  So I am calling them Smashed Banana Eggs, because that is exactly what they are.

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYoSmashed Banana Eggs

Ingredients:

1 banana
2 eggs
salt
butter/oil

Smash the banana in a bowl.  Smash it so much that it is soupy.  Then add the eggs.  Mix it all up like a scramble, including the tiniest sprinkle of salt.  Heat the butter or oil in the pan.  When it is hot pour the smashed banana and eggs into the pan forming small circles.  Wait until the circle can be moved around the pan.  When you are able to slide it then you can flip it.*  Flip and cook on that side.  When you think it is ready.  Serve it with your choice of topping.

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo*So for me, I just let them cook until they looked like they would survive being flipped and guess what?  That didn’t always do it.  Some of them broke apart.  But that is ok.

I like mine browned.  I cooked them for a long time.  I kept flipping them back and forth.  As I have mentioned many times before the great thing about a recipe and cooking is you get to decide how to do it.  A recipe is a guide but you know how you like your eggs and/or pancakes cooked so you decide how long to do it.  With me, since some of the circle didn’t survive the flip intact, I had little pieces that which I could taste so while I was cooking I was able to decide how cooked I wanted them.

As with all of my experiments with food I am a little nervous getting my husband to try it.  So I asked if he wanted to try something new.  He said ok but asked what it was.  At the time I didn’t have my new name figured out so I just said it was kind of like a pancake but not really.  So then he asked WHAT was in it and I said eggs and bananas that is all.

He was eating his while mine were still cooking.  And he was saying that he had them before.  He said his aunt in Hawaii made them for him.  Sounds right to me.  He really liked them.  I think he likes them because they are tasty, but I also think that they are something from his childhood so that makes them even yummier.

I just served them to him with butter.  But I was trying to figure out another way, so on one of mine I sprinkled some cinnamon.  That was really good too.  As I mentioned in the “recipe” serve them with whatever you want.

I am going to say that they are a bit rubbery, but that could be because I cooked them so long.  I don’t mind rubbery, I just mention it because I want you to understand these are not pancakes.  They are not bready.  They are eggs with smashed bananas in them.  I will be making them again.  They were really good.

Just so you know, the recipe above ended up making about 4 thin 5 inch “circles”.

Thanks to Jason for posting the idea on his Facebook page.  My hubby is happy to have a taste from his childhood.

(October 6, 2013 . . . . I posted some things I have learned about making these at My Perfect Smashed Banana Eggs)

So what will you top your Smashed Banana Eggs with?

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