Versatile eggs are chef’s best friend

Whether you’re faced with unexpected company or have lots of time to plan a meal, as long as you have reliable eggs in the fridge you have the makings of a wholesome meal.What other food gives us so many nutrients in such a little package?

The egg is the only one of two natural food sources that contain vitamin D. And convenience? Cook it right in its shell or just crack the shell, and you’re ready to go. And versatility? Some pros say that each pleat in a chef’s hat, the toque, represents a different way to cook eggs.

Today I give you two dishes, one hot and one cold. The frittata is usually served hot, but can be eaten at room temperature. Cut in small pieces, it’s a good hors d’oeuvre. The cold dish is a Greek-style salad with hard-cooked eggs.We’ve said this many times over the years, but let me refresh your memory. We don’t call eggs hard- or soft-boiled anymore because they should not be boiled. Rather, they should be cooked gently. This gives you eggs that are easier to peel and yolks that won’t have that not-too-pretty green halo, which while unattractive is perfectly harmless.

To hard cook eggs, place them in a single layer with tap water to cover them by at least 1 inch. Cover and bring quickly to a boil. Remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water 15 minutes for large eggs, 12 minutes for medium and 18 minutes for extra large. Immediately pour off hot water and run cold water over the eggs, or put them in ice water to cool completely.To remove shell: Crackle by tapping gently all over. Roll egg between hands to loosen shell. Peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.

AZTEC FRITTATA

1 can (11 oz.) mexicali corn OR

1 1/3 cups kernel corn

Cooking spray

1 can (15 oz.) kidney beans, rinsed and drained

1/2 cup chopped sweet red and/or green bell pepper

6 eggs

Clove garlic, minced

1 to 2 teaspoons hot pepper sauce

Salsa or taco sauce, optional

Drain corn, reserving liquid. If necessary add water to make 1/3 cup. Evenly coat 10-inch omelet pan or skillet with ovenproof handle (wrap completely with aluminum foil) with spray. Add drained corn, beans and bell pepper. Cover and cook over medium heat until peppers are soft, 5 to 7 minutes.

In medium bowl, beat together eggs, reserved corn liquid, garlic powder and hot pepper sauce until blended. Pour over vegetables.

Cover and cook over medium heat until eggs are almost set, 8 to 10 minutes. Broil about 6 inches from heat until eggs are completely set and lightly browned, 1 to 2 minutes. Cut into wedges and serve from pan, or slide from pan or invert onto serving platter. Dollop with salsa, if desired.

Serves 4 to 6.

ATHENS EGG SALAD

1/2 cup plain yogurt

1/2 teaspoon salt

1/4 teaspoon oregano leaves, crushed

6 hard-cooked eggs, chopped

18 cherry tomatoes, quartered

1/2 cup (2 oz.) crumbled feta cheese

1/4 cup sliced drained pitted ripe olives

1/4 cup chopped green onions with tops

4 pita breads, halved

Anchovy fillets, optional

Blend together yogurt, salt and oregano. Stir in eggs, tomatoes, feta, olives and onions. Cover and refrigerate to blend flavors. Fill each pita pocket with about 1/2 cup of egg salad. Garnish with anchovy fillets, if desired.