The Richmond Register

Lifestyles & Community

January 16, 2013

The incredible egg

Table Talk

(Continued)

RICHMOND —

‘Egg in a hole’

Ingredients:

1 slice of whole wheat bread

1 tablespoon of margarine or butter

1 egg

Directions:

Butter both sides of the bread, then cut a hole in the center of the bread with a biscuit cutter or jar lid or whatever you have on hand that would make the proper size hole without cutting the curst.

Place in a hot skillet that has been sprayed with oil. Crack a raw egg and place in center. Also don't forget the bread you cut out. Place that also in skillet to brown on both sides. After the egg has set, flip over on the other side to  cook and brown bread. You may have to practice this dish a couple of times but you will love it once you get it mastered. A local business in Richmond and Berea has this on their menu. They use sour dough bread and this really sets off a good taste.

How does one know when the eggs are done? I found a device at a kitchen store in Lexington that you place in the pan with the eggs. It is the shape of an oval egg and red in color but when the eggs are done, it turns purple. Works every time.

How do you get the peeling off fast? One way is to stop the cooking process as soon as possible with cold water. One friend of mine shakes them in the pan to crack them really well and then removes the shell.

I like to keep them cooked and placed in their shell in a carton in the refrigerator for a snack. It is a good source of protein and such an easy snack to have on hand.

Baked egg custard

(a great way to fix eggs)

Ingredients:

1 cup of milk

1 egg

2 tablespoons of sugar

pinch of salt

gratings of nutmeg

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