Omelette, casserole, fried, scrambled, poached … there are a million ways to cook an egg. Well not a million, in reality there are 100 ways to cook an egg. Fun fact: that is why a traditional chef’s hat has 100 folds around it. Eggs are a versatile and incredible food, packed with protein, in a tiny compact shell. The egg can stand alone in its flavor, or it can take on the flavors of anything of which it is paired. Eggs are a staple in most recipes, yet often under appreciated. Eggs are a new addition to the Rootbound offerings this year, and it has allowed us to explore the numerous ways to enjoy eggs.
I am married to a former catering owner/chef/culinary professor. I have learned a great deal about cooking, and especially cooking with eggs. For a long time, I didn’t know the difference between a quiche, a strata, a frittata, and a casserole. It’s all just eggs, some veggies, some cheese, and a crust, right? I was wrong. The differences are subtle, and here’s a quick breakdown.
Frittata – similar to an omelet, but big enough to serve a family, and there’s no crust. Simply eggs and meat, veggies, and/or cheese inside. Generally baked in the oven.
Strata – is in line with a casserole. It is a baked dish, with bread, eggs, and cheese. The eggs cook up fluffy in this dish. Sometimes you’ll see veggies or meat mixed in as well.
Quiche – is basically, an egg tart, or egg pie. The crust is that of a pie, and the contents is eggs, cheese, veggies, and so forth. Size can vary from that of a personal tart size, to your typical 9″ pie size.
I love any variation of these dishes, because they are universal. You can serve them for breakfast, lunch, or dish. As our CSA pick up day approaches, these dishes come in handy for any vegetables you have left in the fridge or pantry. You can really put anything in a baked egg dish. Stratas, frittatas, and quiches can serve like the kitchen sink of meals. A favorite at our house is sun-dried tomatoes, goat cheese, chives, garlic, and onions. Plus, if you’re a parent with a kid who is in a “I’m not eating that!” phase, these types of entrees can be a great way to get some vegetables in their little bellies.
Eggs can take your meal up a notch too. Add a fried egg to a burger or a homemade pizza, to create a decadent dish. Here are some egg recipes for you to try at home:
Breakfast Casserole – Egg, Sausage, Cheese, & Rosemary
Baked Eggs with Spinach and Mushrooms
Farm fresh eggs, especially from Rootbound Farm, are hands down more delicious than the regular store bought eggs. We have a weekly egg share, and it is a joy each time we crack open an egg. The variety of colors of the shells and yolks, and the size differences are unique and fun. Getting an extra large egg is the most exciting. The overall egg eating experience is only enhanced because I know the eggs came from chickens who are well taken care of, and were most likely laid that day. I highly recommend you add eggs to your weekly pick up, I’m glad we did!
Post written by CSA member Tori
