Get My Dr Oz-Approved Egg Recipes
Today I got to swing by Dr Oz again to chat about one of my all-time favorite subjects - eggs! Anyone who follows me on Instagram knows most of my mornings are reliably egg-filled, so I never want to say a bad word about them. So it was a joy to get to share a bit of information on egg yolk health, substitutes and recipes with Oz. You can watch the first segment below by clicking the photo, but if you caught the next one and wanted to try some of the recipes I featured then you are in luck - full recipes are below.
Olive Oil Baked Eggs
1/4 cup olive oil
1 tablespoon chopped basil
2 teaspoons sunflower seeds
Dash of salt
Preheat oven to 350 degrees. In a cast iron skillet that comfortably fits four eggs (or another shallow skillet if you don’t have cast iron), pour the olive oil in. Then crack the four eggs on top. Sprinkle the basil, sunflower seeds and salt on top. Place in the oven for 10 to 15 minutes, depending on how done you like your yolk. Remove and serve
Balsamic Deviled Eggs
3 tablespoons mayonnaise
1 teaspoon balsamic vinegar plus additional
1/2 teaspoon Dijon mustard
1/4 teaspoon of garlic powder
1/4 teaspoon salt
Bring a pot of water to a boil. Set aside ice water in a large bowl, deep enough to submerge the 6 eggs.
When the water is boiling, boil the eggs (preferably slightly older eggs so they are easier to peel) for 10 to 12 minutes depending on size: extra-large eggs need closer to 12 minutes, and medium to large eggs only take 10. They should be just hardboiled, ideally with the very center of the yolk still a bit soft.
When they are done, submerge them in the ice water bath. Alternatively, you can run cold water over them for 5 minutes.
Peel the eggs and cut them in half, removing the yolks from the whites. Lightly smash the yolks with a fork and then add the yogurt (or mayo if you prefer), vinegar, mustard, garlic powder and salt to the bowl. Mix all ingredients well - you can add more yogurt as needed to get the correct texture. Add to a piping bag (or a zip-top bag with a small hole cut in the corner to resemble a piping bag) and pipe the yolk into the centers of the whites. Drizzle with balsamic vinegar (or top with chopped basil or parsley for color).
Red Wine Poached Eggs
2 cups red wine, preferably something light and fruity like Pinot noir
Dash of salt
Grated Parmesan cheese to taste
Parsley to garnish
Crack each egg into a cup to ensure the egg doesn’t break or have any shell.
Place wine in a low saucepan and bring to a boil. Reduce the heat to a simmer. Swirl the wine so it is moving and then carefully slip eggs in. Cover and cook for 5 minutes until eggs are set.
With a slotted spoon remove the eggs (a bit of the wine should come with it) and place in a bowl. Sprinkle cheese and parsley on top with a dash of salt.