all your co-workers are bored with their packed
sandwiches, you'll be feasting on eggs for lunch.
much I know: Old dogs can learn new tricks. When a friend
taught my husband to cook eggs ahead of time for weekday
lunches, I realized I needed to learn too. Especially since
eggs prove versatile enough for every meal of the day.
made Sunday afternoons mean terrific weekday breakfasts in
no time or elegant lunches on the go. I especially enjoy
feasting on a filled omelet at my desk while everyone else
scrambles to figure out what to eat for lunch.
treat eggs as a refrigerator basic and nearly always have
them on hand. The trouble with this thinking? We usually
cook old eggs. In fact, most supermarket eggs are already
more than a week old before they arrive at the store. Sure,
they’ll keep a week or more at home, but the flavor
possible, I try to buy eggs from a local farmer. That means
the eggs are just a few days old. Cooked side by side, fresh
eggs versus supermarket eggs taste richer and have brighter
yolks and whiter whites.
secret to all egg cooking is gentleness, even more important
when working in advance. Slightly undercooked poached,
soft-boiled or scrambled eggs will allow for reheating
without overcooking. Same if you fancy a fried egg on your
lunchtime rice bowl — hold back a minute or two to
maintain runny yolks upon reheating. When working in
advance, I prefer to cook eggs in a nonstick skillet filmed
with olive oil rather than butter; the oil reheats better
for my taste.
cream or other dairy to beaten eggs destined for scrambles
or omelets keeps them ultra-moist — helpful when reheating
later. I usually use half-and-half because we stock it in
the fridge. For more luxury, try sour cream, mascarpone or
for a make-and-take omelet can range from simple shreds of
cheese and chopped fresh herbs, to smoked salmon, bits of
tomato and red onion, to thin slices of fully cooked chicken
sausage. I like to cook a few small potatoes in the
microwave and then toss them with olives for a simple but
highly impactful filling.
can be poached ahead too. Our friend cracks them into a
wire-mesh strainer to drain off some of the most watery
white (albumen). Then he slips the egg into simmering water
for 3 minutes to poach gently into very pretty orbs. Remove
the eggs with a slotted spoon and set them into a small
container. Refrigerate poached eggs for up to two days.
Reheat by slipping them into hot water for 1 minute, or
microwave on medium (50 percent power for about 30 seconds).
Serve the poached eggs on a slice of hot toasted whole grain
bread, or set one egg on top of a hot rice and veggie bowl.
eggs just might be the most popular egg to transport in a
lunch or tuck into a small cooler on training day. Julia
Child taught us a foolproof way to cook easy-to-peel eggs
with sunny yolks minus the gray-green ring and nasty smell.
Her method is paraphrased below. To be fashionable and
traditional all at once, we often make pickled eggs. Simply
fill a jar with peeled, hard-cooked eggs and a sprig or two
of fresh herbs (such as bay leaves, thyme and tarragon).
Then add seasoned vinegar to completely cover the eggs. The
eggs will keep several weeks; I store them in the
refrigerator. They make a great snack with beer or salad
OMELETS WITH POTATOES AND OLIVES
2 cups cooked vegetables, such as broccoli florets, diced
asparagus or sauteed bell peppers for the potatoes.
fingerling or other very small potatoes, about 1/2 pound
cup sliced pitted olives, such as Kalamata
cup crumbled, shredded or diced cheese, such as goat cheese,
feta, cheddar or Swiss
cup thinly sliced fresh chives or green onion tops
teaspoon minced fresh or dried thyme
cup half-and-half, heavy (whipping) cream, sour cream,
mascarpone or creme fraiche
or chunky tomato sauce, for serving
potatoes into a medium microwave-safe bowl. Add 2
tablespoons water, and cover with plastic wrap vented at one
corner. Microwave on high (100 percent power) until fork
tender, 5 minutes. Drain and let cool. Slice thinly. Mix
potatoes with olives, cheese, chives and thyme. Season with
1/4 teaspoon salt and pepper to taste.
Break eggs into a large glass measure or pitcher with a pour
spout. Use an immersion blender or whisk to mix eggs. Whisk
in half-and-half, remaining 1/2 teaspoon salt and 1/4
teaspoon pepper until smooth.
Heat a 6-inch nonstick skillet over medium heat. When hot,
lightly film the pan with olive oil. Pour about 1/2 cup of
the egg mixture into the pan. Mixture should set immediately
at edges. Use a large fork to gently lift cooked portions of
eggs toward the center of the pan and to allow the liquid
eggs to be in contact with the hot pan. Tilt skillet to
allow eggs to cover the bottom of the pan. When eggs are
mostly set, put 3 to 4 tablespoons of the potato mixture on
one side of the omelet. Use a flexible rubber spatula to
gently fold omelet in half. Then gently roll the omelet out
onto a plate. Cool.
Repeat with remaining eggs and filling.
Pack each cooled omelet into a container. Pack a little
container of salsa or sauce alongside. Cover and refrigerate
for up to 3 days. To reheat, microwave on high (100 percent
power) until hot, about 1 minute. Serve topped with salsa.
information per serving: 281 calories, 18 g fat, 7 g
saturated fat, 682 mg cholesterol, 11 g carbohydrates, 19 g
protein, 682 mg sodium, 2 g fiber
from Julia Child’s method.
eggs in a large saucepan in a single, uncrowded layer. Add
cold water to cover eggs by 1 1/2 inches. Set over high
heat. Cook, watching closely, until the water comes to a
full boil (large bubbles break on the surface). Set the
timer for 1 minute. After the 1 minute, turn off heat and
set the timer for 14 minutes. Let the eggs stand in the hot
When the timer rings, carefully tip off the hot water and
fill the pan with cold water and several handfuls of ice.
Let stand until the eggs are cold, about 10 minutes. Drain.
Refrigerate the eggs for up to one week in a plastic
container or zippered bag.
cups organic distilled white vinegar in a small saucepan
with 2 slices of fresh ginger, a few slivers of orange zest,
and a few black peppercorns and allspice berries. Simmer
about 5 minutes. Then cool completely. Fill a glass jar with
6 or 8 hard-cooked eggs. Strain the cooled vinegar into the
jar to completely cover the eggs. Close the jar tightly and
refrigerate for a week or two before using the eggs.