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Quick Treatments: Perishable Eggs
Level 1
Egg-sicles
- a Marlene Samuels creation -
Ever buy eggs on sale and then realize after a week of steadily eating eggs: what was I possibly thinking?
Egg-sicles preserve the freshness of eggs in the freezer so you can enjoy eggs when you are least equipped to – for example, when you’ve run out of fresh eggs in the carton or you want shake-n-pour eggs to use in a strata or for baking cookies or cakes. Not to mention, egg-sicles are also a great way to use up all those negligible quantities of foods you have in the fridge. They're very similar to the “omelet eggs” you can buy premixed in the refrigerator section of your grocery store. Basically, you crack open no less than four eggs into sealable glass jelly jars (minus the shells). Leave at least an inch of space between the eggs and the top of the jar (because eggs tend to expand when they freeze). Add any herbs and seasonings. Then screw the lid on tightly and give your eggs a good shaking to “scramble them.” Give each jar a date and place in the freezer. When you're ready to use your egg-sicles, defrost at room temperature for about six or seven hours.
Variation #1: Lemon Pepper & Feta Scrambled Eggs
Serves 2
Before freezing: Add 1 tsp. dried crumbled basil, dill or oregano and 1/2 tsp. lemon pepper to 4 eggs. Shake and freeze.
After thawing:
½ Tbsp. olive oil
4 defrosted egg-sicles
2 Tbsp. water
1 Tbsp. milk (or half and half to make it richer and creamier)
2 Tbsp. crumbled feta cheese*
Salt and pepper to taste
4 defrosted egg-sicles
2 Tbsp. water
1 Tbsp. milk (or half and half to make it richer and creamier)
2 Tbsp. crumbled feta cheese*
Salt and pepper to taste
* Feta cheese came from one of those deli containers of feta immersed in olive oil
With lid on tight, give your defrosted eggs a good shaking in the jar.
In a hot skillet coated with olive oil, pouring defrosted egg mixture into the pan. Add all ingredients and stir to blend.
As eggs solidify, add cheese and make scrambled eggs as usual.
Cooking tip: Drag spatula from the outer edges of the pan towards the center to create gentle “folds.” Repeat until eggs solidify and have a consistent color.
Variation #2: Dill & Mustard Scrambled Eggs
Serves 2
Before freezing: Add 1 tsp. dried crumbled dill to 4 eggs. Shake and freeze.
After thawing:
½ Tbsp. olive oil
4 defrosted egg-sicles
1 Tbsp. yogurt
½ tsp. Dijon mustard
Salt and pepper to taste
4 defrosted egg-sicles
1 Tbsp. yogurt
½ tsp. Dijon mustard
Salt and pepper to taste
With lid on tight, give your defrosted eggs a good shaking in the jar.
In a hot skillet coated with olive oil, pour eggs into the pan. Add all ingredients and stir to blend.
Make scrambled eggs as usual.
Variation #3: Sausage & Veggie Scrambled Eggs
Serves 2
Before freezing: Add 1 tsp. dried crumbled dill to 4 eggs. Shake and freeze.
After thawing:
½ Tbsp. olive oil
4 defrosted egg-sicles
2 Tbsp. leftover cooked sausage, sliced or crumbled; salami, chopped; or bacon, crumbled
2 Tbsp. negligible quantities vegetables, chopped
Salt and pepper to taste
4 defrosted egg-sicles
2 Tbsp. leftover cooked sausage, sliced or crumbled; salami, chopped; or bacon, crumbled
2 Tbsp. negligible quantities vegetables, chopped
Salt and pepper to taste
With lid on tight, give your defrosted eggs a good shaking in the jar.
In a hot skillet coated with olive oil, pour eggs into the pan. Add sausage and vegetables for 1 minute until warmed through. Add any remaining seasoning and stir to blend.
Make scrambled eggs as usual.
