In the Kitchen with Sigona’s featuring Pastured Eggs
Nutrition science tells us that darker colored foods, such as blueberries or kale, will have more nutrients. Kale vs iceberg lettuce…factory-raised egg yolks vs. pastured…the brilliant and dark colors of these foods just infer more nutrients. “The pastured egg yolks have a more “high vibe” than others and their richness is incomparable,” said Laura Stec, executive chef for Pescadero Foods, which brings us Wattle & Comb pastured eggs.
What may seem as common sense to some, can be intimidating to others. How do you get a perfectly boiled egg? What if you want a soft boil instead of hard? Here are a few tips from Food Network Magazine.
“A hard-boiled pastured egg is creamy…it’s just an amazing creamy experience. When cracked, the yolk stands up and it’s poufy; others lay flat. You’ll be surprised by the richness if you do a taste comparison, and you’ll never want for another egg,” said Laura Stec, executive chef for Pescadero Foods, which brings us Wattle & Comb pastured eggs.
- Soft-Boiled Eggs: Bring a pot of water to a boil over high heat. Reduce the heat to low, then add eggs and cook 4-5 minutes. Drain, cool in ice water and peel.
- Medium-Boiled Eggs: Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook for 7-8 minutes. Drain, cool in ice water and peel.
- Hard Boiled Eggs: Place eggs in a pot and cover with cold water by 1 inch. Bring to a simmer over medium-high heat, then cover, remove from heat and set aside 8-10 minutes. Drain, cool in ice water and peel.
Flavor packed, creamy, comforting…who doesn’t love a good carbonara? If you’re watching your waistline, this may not be for you, but if you’re looking to splurge on a hearty and fabulously satisfying Italian dish, this is what you should make.
- 1 pound pasta, such as spaghetti or rigatoni
- 1/4 cup Sigona’s Fresh Press extra virgin olive oil
- 2-4 oz. pound pancetta (or 6 slices of bacon), chopped
- 1 tsp. red pepper flakes
- 5 to 6 cloves garlic, chopped
- 1/2 cup dry white wine
- 3 eggs
- Freshly grated Parmigiano-Reggiano cheese
- Handful of finely chopped fresh flat-leaf parsley, for garnish
- Salt & freshly ground black pepper, to taste
Directions: Cook the pasta to al dente according to package directions. Drain, reserving the cooking water, and set aside.
Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta, about 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more, scraping the bottom of the pan.
In a separate bowl, beat eggs, then add a 1/2 cup of the reserved pasta cooking water (this helps temper the eggs to keep them from scrambling when added to the pasta).
Add the drained pasta skillet and toss to coat. Pour the egg mixture over the pasta and toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, a generous amount of pepper and a bit salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated cheese.
Sunny-side-up Sandwiches Topped with Creamy Ricotta & Arugula
- 4 slices bread (try whole wheat or pumpernickel)
- 2 cups arugula
- 1 TBL Sigona’s Fresh Press extra virgin olive oil, divided
- Juice of half a medium lemon (about 2 tsp)
- 4 (pastured) eggs
- 3/4 cup Ricotta
- 1/4 cup Fresh grated Parmigiano-Reggiano
- 1 sprig fresh thyme, chopped
- Salt & pepper, to taste
Directions: Brush both sides of the bread with butter, olive oil or cooking spray. Toast under the broiler or in a toaster, if you wish, until both sides are lightly browned, about 2 mins a side.
In a small bowl, combine arugula, 2 tsp. olive oil and lemon juice. Season with salt & pepper and stir to mix.
In a large skilled, heat 1 tsp. olive oil over medium heat. Crack eggs into the pan and cook about 2 mins. Cover with a lid or foil and cook until the whites are set, about 2 mins more. Remove from heat. Do not flip egg.
In a small bowl, combine ricotta, parmigiano-reggiano and thyme. Season with salt and stir to combine. Spread mix over one side of the toasted bread. Add a layer of the arugula mix to each slice and carefully top with an egg. Sprinkle with salt & pepper to taste.
Spicy Chard Soup with Hard Boiled Eggs
Chard is so good right now, I’m having it 3-4 times a week. It really does make a great accompaniment to eggs, which makes this soup fantastic. If you have extra chard, chard and eggs also make for a great breakfast scramble with toast, too. Recipe adapted from Food Network Magazine.
- 2 bunches Swiss chard (about 2 lbs.)
- 1 tsp. caraway seeds
- 1 tsp. cumin seeds
- 3 TBL Sigona’s Fresh Press extra virgin olive oil, plus more for drizzling
- 1 white onion, finely chopped
- 2 TBL tomato paste
- 2 tsp. (or more) red pepper flakes
- 4-5 cloves garlic, minced
- 1 lemon, halved
- Salt, to taste
- 1/4 cup plain Greek yogurt
- 4 hard boiled (pastured) eggs, peeled & quartered
- 2 cups pica chips, coarsely crushed (We carry Stacy’s pita chips, which are great)
Directions: Cut the chard stems into ½ inch pieces and the leaves into 1 inch pieces; keep separate. Toast the caraway and cumin seeds in a skillet over medium heat for 1-2 mins. Cool, then grind in a spice grinder, a cleaned out coffee bean grinder, or transfer to a resealable plastic bag and crush with a heavy skillet.
Heat olive oil in a large pot over medium heat. Add the chard stems and onion and cook until softened, about 5-6 mins. Clear a space in the pan, then add in the tomato paste, red pepper flakes, garlic and ground spices. Cook 2 minutes, then stir into the vegetables. Add the chard leaves, chicken broth and 1 cup water, bring to a rapid simmer and cook until chard is tender, about 10 minutes. Squeeze in the juice from 1/2 the lemon and season with salt.
Mix yogurt, juice from other lemon half and a pinch of salt together in a small bowl. Divide the soup among soup bowls. Add in the eggs, pita chips and a dollop of the yogurt mix. Drizzle with olive oil and serve.
Chard and Saffron Omelettes
Chard is so fantastic right now, I’m eating it about 3-4 times a week. Chard and eggs to beautifully together for breakfast dishes, and omelettes are simple, healthy and delicious. Serves 4. Adapted from Plenty.
- ½ lb. (1 med) Yukon Gold potato, cut and diced (1/2 inch)
- 1 cup water
- Pinch saffron threads
- 3/4 lb. Swiss chard (stalks and leaves) shredded
- Salt and pepper
- 2 TBL fresh-squeezed lemon juice
- 1 garlic clove, crushed
- 5-6 eggs
- 1/4 cup milk
- 2/3 cup chopped herbs (tarragon, dill, parsley)
- Vegetable oil
- 1/2 cup crème fraiche, cold
Directions: put potatoes, water and saffron in a large pan, bring to a boil. Simmer for 4 minutes, then add chard, salt & pepper. Continue cooking, covered, for 10-15 mins, or until potato is soft. Drain out any excess liquid. Remove from heat and add lemon juice and garlic. Leave to cool.
Whisk together eggs, milk, herbs, salt & pepper. Pour 1 tsp. oil into a hot 9-inch nonstick frying pan, then use 1/4 egg mixture to make a thin round omelette. Transfer to paper towels. Make three more omelettes. Leave to cool down.
Divide cold crème fraiche among the omelettes, spreading it over one half of each. Adjust seasoning, if needed, in chard mixture, then spread generously over the crème fraiche. Fold each omelette over in half, then fold again to get a fan shape. Arrange on a serving dish and serve.
**If serving later, place in the fridge. Reheat in an ovenproof dish at 325F for 5-8 mins. Serve hot.