Today Theodore had a dippy egg “flower”, Ezekiel bread for dipping, homemade shoe string fries, mushroom and eggplant, and strawberries. I can’t tell you the last time I made dippy eggs. For some reason my husband got us an over-abundance of eggs at the grocery store so it has been an “eggy” week. I’ve been on Instagram a lot lately and have been seeing a lot of #nomnompaleo posts featuring beautiful dippy eggs! Although this one isn’t quite as beautiful as hers, it was perfect in real life. Even though I haven’t made dippy eggs in a long time, I still have a few tricks up my sleeve!
The Perfect Egg
When I was younger the only part of the dippy egg I would eat was the middle. I always thought I didn’t like the taste of the whites that way, but the reason I didn’t like them was because they weren’t seasoned!! You MUST season your eggs! I love a lot of cracked black pepper on mine as well as a pinch of kosher salt. I season the kid’s eggs a pinch too because let’s face it… egg whites are bland!
The second step to the perfect dippy egg is cooking it low and slow. Do not be afraid to let your pan heat up for a few minutes on low before you even start, and do not be afraid of butter! If you don’t use butter I would recommend olive oil as that gives a nice taste as well. I highly recommend taking your time on the heat up. Keep your burner on low, crack your egg into your pan, and let it do its thing. When I see it starting to get white around the edges I take my spatula and push it together a bit, as I don’t like it to be all over the place. When it is entirely white on the bottom take your time, flip it, and turn your burner down. This is when I put my burner on warm (I have electric) because the pan is already hot. I give it just a minute or two on the other side and it is done! After I took it out of the pan I placed the cutter around the center and got my lovely flower. Of course I scarfed down the edges of the whites! 🙂
The shoestring fries were left overs from yesterday but they were still delicious today. I sent them in my 1st grader’s lunchbox, and Theodore got the rest. All I did for these was peel 6-7 potatoes (I used red because that is what we had), drizzled them with olive oil, and tossed them with 1/4 tsp onion salt, 1/4 tsp garlic powder, threw in a pinch of kosher salt, and cracked a generous amount of black pepper on top. I baked them at 350 degrees until I saw them getting golden around the edges. I’m telling you, these tasted JUST LIKE the seasoning on the frozen fries you get at the grocery store, but without the GMO oils and other additives they like to throw in those products.
On a side note we are taking a trip this weekend so sticking with our unprocessed routine might be a challenge. I’ll be sure to update that on Monday! TGIF!!