Egg White and Avocado Salad

From marthastewart.com

Egg White and Avocado Salad

6 hard-boiled eggs, whites only, chopped into 1/2-inch pieces*
1 rib celery, cut into 1/4-inch pieces
1 avocado, cut into 1/2-inch pieces
1 Granny Smith apple, cut into 1/4-inch pieces
2 tablespoons light mayonnaise
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Butter lettuce, for serving - we put it in a tortilla instead

Place all ingredients except lettuce (or tortilla) in a large bowl; gently toss until well combined. Serve wrapped in lettuce leaves or (warmed tortilla).

Serves 4


*if you save one of the egg yolks you can use it in this recipe

Egg Foo Yung

from The New Legal Sea Foods Cookbook by Roger Berkowitz and Jane Doerfer. We made this with leftover trout. The fresh pineapple is really key to an amazing taste.

Egg Foo Yung

Omelet:
4 large eggs
1 tsp dry sherry
1 cup cooked fish or shrimp, coarsely chopped
1 cup fresh bean sprouts
1/3 cup celery, chopped
1/3 cup scallions, white part only, chopped
grapeseed or peanut oil
salt

Sauce:
½ cup chicken broth
½-1 tsp ketchup
2 tsp light soy sauce
¼ tsp fish sauce (optional)
¼ tsp dry sherry
quarter-sized piece of fresh ginger
1 Tbs cornstarch
½ cup fresh pineapple, chopped
1 Tbs scallions, sliced diagonally

Beat the eggs in a large nonreactive bowl. Mix in the sherry, fish, bean sprouts, celery, and scallions. Let sit while you prepare the sauce.

In a nonreactive saucepan, mix together the chicken broth, ketchup, soy sauce, fish sauce, sherry, and ginger. Place over medium heat, and cook for 5 minutes. Meanwhile, mix the cornstarch with 1 Tbs water. Lower the heat, remove the ginger, and stir in the cornstarch. Cook, stirring constantly, until thickened, about 30 seconds to 1 minute. Remove from heat.

Place about 3 Tbs of oil into a large skillet, preferable nonstick. Heat it until hot. Add salt to taste to the egg mixture, then pour it into the hot oil. Let cook for 2 minutes, or until the bottom is slightly browned, but the top is still slightly runny. Cut the omelet into 4 quarters, then turn each section over. Let the other sides set. Top with pineapple chunks and serve with sauce.

Serves 4

Spanish Potato and Chorizo Tortilla

from Starting with Ingredients by Aliza Green.

Spanish Potato and Chorizo Tortilla
Note: A Spanish tortilla is a cooked egg dish, similar to a flat omelet.

2 lbs gold or all purpose potatoes (peel or unpeeled)
2 Tbs olive oil
kosher salt and pepper, to taste
1 tsp sweet paprika*
1 tsp pimenton*
1 lb Spanish chorizo sausage (or hot Italian sausages)
½ cup chopped Italian parsley
8 eggs, lightly beaten

Preheat the oven to 400°. Cut potatoes into ½-inch thick slices. Toss with olive oil, salt, pepper, paprika, and pimenton.

Roast for 30 minutes. At the same time, prick the chorizo and roast in the oven until browned. Remove the potatoes and sausage from the oven. Drain off any fat, and slice the chorizo. Combine potatoes, chorizo, and parsley with the eggs.

Pour mixture into a lightly oiled cast-iron skillet or a shallow 8- to 9-inch oiled casserole dish. Place on the top shelf of the oven and bake until the eggs are set, about 15 minutes. Cool slightly, cut into wedges, and serve.

*We just used regular paprika.