Editors from Bon Appetit can't teach you anything about cooking eggs

Chopped fresh herbs and Aleppo pepper are two way to elevate an egg-white omelet, which you can stuff with grated cheese, smoked wild salmon, Mexican-style salsa, pesto or a dried thyme mixture called za'atar -- or all of them at once.

By VICTOR E. SASSON
EDITOR

I didn't learn anything from a Leonard Lopate Show podcast on cooking eggs with two editors from Bon Appetit magazine.

The WNYC-FM segment sounded like it was aimed at people who have never prepared their own breakfast, and still scramble eggs.

Why ruin organic brown eggs -- like the ones I buy at Costco Wholesale in Teterboro (2 dozen for $6.99) --by scrambling them?

In the Aug. 5 segment, the magazine editors, Christina Chaey and Rick Martinez, didn't even mention egg-white omelets or frittatas. 

I prepare eggs almost every morning, and often pair them with such bread substitutes as organic quinoa or organic whole-wheat pasta.

A big breakfast usually allows me to skip lunch or get by on a snack bar, and helps me to control my weight.

Forget butter

I use olive oil, the only fat that's both good for your heart and non-GMO, and I favor a blend of pure and extra-virgin olive oils from Costco.

We use that same blend for frying whole fish and antibiotic-free chicken.

I use non-stick pans, and medium heat for both omelets and eggs sunny side up. I've found that even with a non-stick pan, eggs will stick at higher heat.

For a stuffed omelet, I pour a little olive oil and then liquid egg whites to cover the bottom of a 10-inch pan, and when the eggs turn white and set, add smoked salmon, pesto, za'atar or other ingredients.

I then use a thin spatula to fold the omelet in half, and accent it with fresh herbs or ground red pepper.

See: How to make a sweet-potato frittata

I usually enjoy a pair of organic brown eggs, sunny side up, once a week and prepare egg-white omelets the rest of the time. Here, I accented the eggs with chopped fresh basil and mint from my garden, and served them over leftover organic quinoa with organic tomatoes and beans, and whole garlic cloves prepared in an electric cooker.

Store-bought Korean-style stewed tofu, top, and homemade shredded cabbage are just two of the side dishes you can serve with a stuffed egg-white omelet.

A stuffed-egg white omelet with sauteed fresh spinach and a store-bought sushi roll with cooked shrimp.

Two organic eggs served over organic whole-wheat pasta in a red sauce with canned sardines and anchovies -- left over from our dinner the night before.