Egg Recipe During Pregnancy
Egg Recipe During Pregnancy
Egg Recipe During Pregnancy
Eating healthy and balanced when you’re expecting can be difficult: You have insane food cravings as well as an also crazier routine. However consuming right is necessary for your expanding child, so take a look at these nourishing, dietitian-approved dishes.
Oatmeal Cottage Cheese Pancakes
Oatmeal Cottage Cheese Pancakes
Serves: 15 small pancakes
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Ingredients
2 medium eggs
1/2 cup quick cook oatmeal
1/2 cup cottage cheese
1 teaspoon baking powder
1 tablespoon oil (use a neutral oil such as sunflower, canola, or rice bran oil)
1 pinch salt
Directions
Add all the ingredients into a blender and blend until smooth. Alternatively, add everything into a bowl and use an immersion blender and blend until smooth. If you do not have a blender you can mix it by hand, however, the pancakes will not be smooth.
Lightly coat a large non-stick skillet or griddle with a bit of oil, then heat over medium to medium-high heat. Working in batches, spoon about 2 tablespoons of pancake batter onto the pan for each pancake. Gently and lightly use the back of the spoon to guide the pancake batter so it spreads out into a 3-inch diameter round. Make sure to leave room between pancakes so you can easily flip the pancakes.
Cook on one side, until the top begins to look set with some bubbles, and the bottom is golden brown, about 2-3 minutes. Flip the pancakes, and cook until golden brown on the bottom, about 2 more minutes.
Transfer to plates, top with desired toppings, and serve.
Tuna Omelette
Tuna Omelette
Serves: 2 omelets
Prep:5 mins
Cook:8 mins
Total:13 mins
Ingredients
1/2 medium red bell pepper – top removed, deseeded, and diced
1/2 medium green bell pepper – top removed, deseeded, and diced
oil – for cooking
1/2 5-ounce can tuna in spring water – drained
2 tablespoons cream cheese
6 large eggs
Directions
Add a bit of oil in a small frying pan and sauté the red and green bell peppers on medium heat until they start to soften about 3 minutes. Remove from heat.
In a medium bowl, mix the bell peppers, tuna, and cream cheese. Set aside.
In a separate medium bowl, beat the eggs together.
Heat a bit of oil in an 8-inch (20-cm) nonstick frying pan over medium-high heat until hot. Gently swirl the oil around so it coats the pan. Pour in half the eggs. Wait about 30 seconds, until the eggs on the bottom of the pan start to set. Using a spatula, gently and very lightly disturb the cooked egg, creating small gaps where you can see the pan, for an uncooked egg to flow into. Do this about 4 times in various areas of the omelet, then allow the eggs to cook until you have a thin layer of liquid egg on top, about 30 seconds.
Spoon on half the tuna mixture on half the egg. Gently lift one edge of the egg and fold it across and over, so you create a semi-circle. Gently hold the omelet closed with the spatula until the edges of the omelet cook together and seals it shut. You may push the omelet against the edge of the pan so the edges cook together.
Cook for another minute or so. Flip the entire omelet over to cook for another minute.
Gently transfer the finished omelet to a plate and garnish with chives, sea salt, and pepper. Serve immediately.
Healthy Apple Pancakes
Healthy Apple Pancakes
Serves: 12 pancakes
Prep:5 mins
Cook:15 mins
Total:20 mins
Ingredients
1 cup whole wheat flour (wholemeal, or use spelled)
1/2 cup oats
2 tablespoons quinoa flour
3 teaspoon baking powder
1 teaspoon cinnamon
2 large eggs
1 cup milk
2 tablespoons maple syrup
1 medium apple (you will need 100g grated apple)
1/2 cup raisins (very loosely packed)
Directions
In a large bowl, mix the dry ingredients.
In a medium bowl, beat the eggs, milk, and maple syrup together using a hand beater.
Make a well in the dry ingredients and pour in the wet ingredients. Beat together until a batter forms. Using a fork, stir in the apples and raisins.
Heat a griddle or non-stick frying pan on medium to medium-high heat. Add in a bit of oil. Spoon on about 1/4 cup of the batter for each pancake. Using the back of the spoon, gently help the batter lightly spread into a circle.
Cook until the sides of the pancake are starting to look dry, and there are bubbles on the surface, about 2 minutes. The bottom of the pancake should also be golden-brown at the same time. If the bottom is browning too fast, turn down the heat. Gently flip the pancake and cook on the other side until the bottom is golden brown.
Serve with maple syrup.
Savory Oatmeal With Bone Broth
Savory Oatmeal With Bone Broth
Serves: 1 large bowl or 2 smaller bowls
Prep: 2 mins
Cook: 10 mins
Total: 12 mins
Ingredients
2 cups high-quality bone broth
3/4 cups rolled oats (also called jumbo rolled oats, old fashioned oats)
1-2 eggs
1 handful spinach – washed
1 handful shiitake mushrooms – sliced into thin strips
2 scallions – thinly sliced
Japanese mixed chili pepper powder (Shichimi Togarashi) (for topping)
Directions
In a small saucepan on high heat, bring the broth to a boil. Add in the oats and turn down the heat. Simmer for 5 minutes, stirring occasionally.
In the meantime, add a teaspoon of oil in a small frypan and cook the shiitake mushrooms until softened. Set aside.
Add the spinach in the oatmeal and stir until wilted. Make a slight well in the middle of the oatmeal with a wooden spoon, and crack an egg (or two) in the well. Cover the saucepan and simmer for another 5-7 minutes, depending on how cooked like your egg.
Serve the oatmeal into a bowl and top with the shiitake mushrooms, scallions, and a dash of Japanese mixed chili pepper powder.
Chinese Steamed Egg
Chinese Steamed Egg
Serves: 2 bowls
Prep:5 mins
Cook:12 mins
Total:17 mins
Ingredients
4 medium eggs
1 1/4 – 1 3/4 cups water, vegetable, or chicken stock (approximately, as it will depend on the volume of your eggs) – lightly warmed
1 pinch salt (optional)
For Topping
chives – finely chopped
sesame oil
soy sauce
hot chili oil
Directions
Determine How Much Stock Or Water You Need
First, you need to determine how much water or stock you will need. As eggs differ in size, the amount will depend on the volume of the eggs that you use for this recipe. I can give you a guide, but if you want perfect Chinese Steamed Eggs, it’s best if you measured your eggs.
In a medium bowl, lightly beat the eggs together with a fork. Measure out and take note of the volume of the eggs (cups or milliliters). If you have a 2-cup measuring cup, you can beat the eggs directly into the cup to get a measurement. My four eggs totaled 200 milliliters (just under 1 cup).
The amount of water or stock you will want is between 1 1/2 to 2 times the volume of the eggs. So if you have 200 milliliters of egg, you could use between 300 – 400 milliliters of water, depending on your preference. 300 milliliters of water or stock will give you a firmer texture than if you were to use 400 milliliters.
For reference, in the photos, I used 300 milliliters of water.
Make The Chinese Steamed Eggs
Slowly mix the water in with the eggs. Mix in salt if using.
Carefully pour the eggs through a fine-mesh strainer and evenly divide it into two bowls. The strainer will catch any larger pieces of the egg, as well as break apart much of the bubbles or foam that may have formed. If you have the time, allow the egg to sit for a few minutes so any remaining bubbles on the surface pop.
Cover the eggs with aluminum foil. This is to prevent any water droplets from the steamer from falling directly onto the eggs, making the surface of the steamed eggs rough.
Gently place the bowls onto a prepared steamer. Steam over low heat until the eggs are set, about 10-14 minutes, depending on the shape and depth of your bowls. For reference, in the photos, the eggs were steamed for 12 minutes.
Carefully remove from steamer and garnish with desired toppings. Serve warm.
Scrambled Egg and Sausage Tacos with Avocado and Scallion
Scrambled Egg and Sausage Tacos with Avocado and Scallion
YIELD: Serves 4
ACTIVE TIME:20 minutes
TOTAL TIME:20 minutes
Ingredients
1 teaspoon vegetable oil
12 ounces bulk breakfast sausage
1/2 red onion, finely diced (about 1/2 cup)
2 avocados, cubed
4 scallions sliced
1 tablespoon juice from 1 lime
Kosher salt and freshly ground black pepper
1 tablespoon butter
12 eggs, beaten
12 corn tortillas, warmed.
Lime wedges, cilantro, and hot sauce to serve
Directions
Heat vegetable oil in a large nonstick skillet over medium-high heat. When shimmering, add sausage and red onion and cook, breaking up with a wooden spoon, until sausage is cooked through and onions are soft about 5 minutes. Remove from pan with a slotted spoon and reserve. Wipeout skillet with a paper towel.
In a bowl combine avocado and lime juice. Season to taste with salt and pepper.
In cleaned skillet heat butter over medium-low heat until the butter has melted, then add beaten eggs and cook, stirring frequently, until just beginning to hold together and custard-like. Fold in reserved sausage and onions and remove from heat. Season to taste with salt and pepper and immediately transfer to a bowl.
Divide scrambled eggs evenly between tortillas, top with avocado and scallions, and serve immediately passing chopped cilantro, sliced lime, and hot sauce if desired.
Scrambled Eggs with Herbed Croutons
Scrambled Eggs with Herbed Croutons
Total Time: 25 Min
Yield Serves: 4
Ingredients
4 slices of multigrain bread (about 5 ounces), crusts removed and bread cut into 1/2-inch cubes
1/4 cup extra-virgin olive oil
2 garlic cloves, lightly smashed
2 thyme sprigs
One 2-inch rosemary sprig
Salt and freshly ground pepper
1 tablespoon unsalted butter
10 large eggs, beaten
2 tablespoons snipped chives
Directions
In a medium bowl, toss the bread cubes with olive oil, garlic, and herb sprigs. Transfer to a large nonstick skillet and cook over moderate heat, stirring, until the bread is crisp and browned and the herbs are frizzled about 10 minutes. Transfer the croutons to a plate and discard the garlic. Finely chop the herbs and add them to the croutons; season with salt and pepper.
Wipe out the skillet and melt the butter in it. Season the eggs with salt and pepper and add them to the skillet. Cook over moderate heat, stirring gently with a rubber spatula until the eggs are partially set, about 2 minutes. Add the croutons and chives and gently fold them in, cooking the eggs to soft curds, about 1 minute longer. Transfer the eggs to plates and serve right away.
Curried-Egg Tea Sandwiches
Curried-Egg Tea Sandwiches
Active Time: 20 MIN
Total Time: 1 HR
Yield Serves: Makes 20 tea sandwiches
Ingredients
1 dozen large eggs, at room temperature
1/2 teaspoon finely grated orange zest (optional)
1 tablespoon freshly squeezed orange juice
1 teaspoon Madras curry powder
1/4 teaspoon dry mustard
1/2 cup mayonnaise
Salt and freshly ground pepper
20 slices of packaged white sandwich bread
Directions
Step 1
Put the eggs in a large saucepan of cold water and bring to a vigorous boil. Cover, remove from the heat, and let stand for 10 minutes. Drain the eggs and cool under running water, shaking the pan to lightly crack the shells. Transfer the eggs to a bowl of ice water and let stand until completely cold, about 15 minutes.
Step 2
Peel the eggs and pat dry. Finely chop the eggs and transfer to a large bowl. Add the orange zest and juice along with the curry, dry mustard, and mayonnaise. Season with salt and pepper and mash with a fork.
Step 3
Arrange 10 slices of bread on a work surface and divide the egg salad among them, spreading it to the edges. Top with the remaining bread and trim off the crusts. Cut each sandwich in half. Transfer to a platter and serve.
Sherried Mushrooms with Fried Eggs on Toast
Sherried Mushrooms with Fried Eggs on Toast
Total Time: 35 Mins.
YieldServes: 4
Ingredients
2 tablespoons extra-virgin olive oil, plus more for brushing
3/4 pound mixed mushrooms, such as button and cremini, sliced 1/4 inch thick
Salt and freshly ground pepper
1/2 small onion, thinly sliced
1/4 cup dry sherry, such as Oloroso
Four 1/2-inch-thick slices of rustic white bread
2 tablespoons unsalted butter
4 large eggs
2 tablespoons coarsely chopped flat-leaf parsley
Directions
Step 1
Preheat the oven to 400°. In a large skillet, heat the 2 tablespoons of oil until shimmering. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until softened, 4 minutes. Add the onion, cover, and cook, stirring occasionally, until the onion is softened and the mushrooms are browned, 3 minutes longer. Add the sherry and cook until almost evaporated 1 minute. Season with salt and pepper. Remove from the heat, cover, and set aside.
Step 2
Arrange the bread slices on a large rimmed baking sheet and brush with olive oil. Bake for about 6 minutes, until toasted. Transfer the toasts to plates.
Step 3
In a large, nonstick skillet, melt the butter over moderate heat. Crack the eggs one at a time into a ramekin and then slip into the skillet. Cook the eggs, sunny-side up, until the whites are firm and the yolks runny, about 5 minutes.
Step 4
Spoon the mushroom mixture onto the toasts and top with the fried eggs. Garnish with the parsley and serve.
Green Beans with Eggs, Chiles and Cilantro
Green Beans with Eggs, Chiles and Cilantro
Total Time: 30 MIN
Yield Serves: 8
Ingredients
1 pound green beans, cut into 2-inch pieces
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 small onion, finely chopped
5 large eggs, lightly beaten
Salt and freshly ground pepper
1 cup chopped cilantro, plus small sprigs for garnish
2 tablespoons chopped walnuts
1 garlic clove, minced
1 small jalapeño, seeded and minced
1 small red chile, seeded and minced 1/2 teaspoon dill seeds
Directions
Step 1
In a large saucepan of boiling salted water, cook the green beans until tender, 6 minutes. Drain and let cool. Transfer to a bowl.
Step 2
In a large nonstick skillet, melt the butter in the oil. Add the onion and cook over moderate heat, stirring, until softened, about 6 minutes. Add the eggs and season with salt and pepper. Cook over moderate heat, stirring until the eggs are scrambled, about 3 minutes. Add the eggs to the beans.
Step 3
Stir in the chopped cilantro, walnuts, garlic, jalapeño, red chile, and dill seeds. Season with salt and pepper. Garnish with cilantro sprigs just before serving.
Omelet Souffle
Omelet Souffle
Total Time: 15 Mins.
Yield Serves: Makes One 8-inch Omelet
Ingredients
3 large eggs, separated
Pinch of sea salt
1 1/2 tablespoons unsalted butter
1/2 cup shredded Gruyère cheese
Directions
Step 1
Preheat the broiler and position a rack in the center of the oven. In a large bowl, using a whisk or a handheld electric mixer beat the egg whites until soft peaks form.
Step 2
In a small bowl, whisk the egg yolks with the salt and one-fourth of the beaten egg whites. Fold the yolk mixture into the remaining beaten whites until no streaks remain.
Step 3
In an 8-inch ovenproof skillet, melt the butter. Scrape the omelet mixture into the skillet and shake gently to evenly distribute the eggs. Sprinkle the cheese all over and transfer the skillet to the oven. Broil the omelet for about 3 minutes, until lightly browned and very puffy. Carefully slide the omelet onto a plate, folding it in half. Serve right away.
Grilled Asparagus Salad with Fried Eggs
Grilled Asparagus Salad with Fried Eggs
Total Time: 30 MIN
Yield: Serves: 6
Ingredients
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
1 pound medium asparagus, trimmed
2 tablespoons unsalted butter
6 large eggs
6 cups baby arugula
3/4 cup freshly shaved Parmigiano-Reggiano cheese (about 2 1/2 ounces)
Directions
Step 1
In a small bowl, whisk 3 tablespoons of the olive oil with the lemon juice and mustard. Season with salt and pepper.
Step 2
Light a grill or preheat a grill pan. In a large bowl, toss the asparagus with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the asparagus over high heat until tender and charred in spots, about 5 minutes; keep warm.
Step 3
Meanwhile, in a large nonstick skillet, melt the butter over moderate heat. Working in batches if necessary, cook the eggs sunny-side up until the whites are firm and the yolks runny, about 5 minutes. Season with salt and pepper.
Step 4
In a bowl, toss the arugula with the lemon vinaigrette and transfer the salad to plates. Top with the asparagus, fried eggs, and cheese shavings and serve at once.
Hummus Deviled Eggs
Hummus Deviled Eggs
Total Time: 45 Mins
Yield
Serves: 8
Ingredients
8 large eggs
1/2 cup Easy Hummus with Tahini
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
Salt and cayenne pepper
Toasted sesame seeds, for garnish
Directions
Step 1
In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat, and let stand for 12 minutes.
Step 2
Drain the eggs and gently shake the pan to crack the shells. Fill the pan with cold water and shake gently. Add ice cubes and let the eggs stand until chilled.
Step 3
Drain and peel the eggs; pat dry. Cut the eggs in half lengthwise. Carefully scoop the yolks into a bowl. Add the hummus, mayonnaise, and lemon juice and finely mash with a fork. Season the filling with salt and cayenne. Pipe or spoon the filling into the egg white halves. Garnish with sesame seeds and serve.
Eggs are functional and also a great resource of healthy protein that gives amino acids you as well as your infant requirement. They include greater than a lot of nutrients, consisting of choline, which is excellent for the infant’s mental growth.