On your mark, get set, separate! Follow these easy steps to successfully separate the egg yolk from the egg white.
Separate Eggs
Have a Better Breakfast with Eggs
Breakfast is often the meal of the day that you eat in a rush, on-the-go, or not at all. And when we we think of breakfast foods, we usually think of donuts, pancakes, pastries, and coffee, all filled with sugar. But breakfast doesn’t have to start out sugar-filled.
Eggs, and other foods, can be added to your morning routine for a power-filled breakfast. For more information, take a look at what the Egg Nutrition Center has put together.
Breakfast Burritos
A little advance preparation makes for a quick, healthy breakfast for busy families. Our breakfast egg burritos can be made in advance for a quick healthy breakfast. Try making several servings in advance this weekend so you are ready for next week!
Ingredients
- 1 tablespoon canola oil
- 1/2 red bell pepper finely chopped
- 1/2 green bell pepper finely chopped
- 1/2 purple onion finely chopped
- 2 cups liquid egg whites
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cayenne
- 1 15-ounce can low sodium black beans drained and rinsed
- 8 8-inch whole-wheat tortillas
- 1/2 cup cheddar cheese shredded
Servings: people
Units:
Instructions
- Heat oil in a non-stick or well seasoned skillet over medium heat.
- Add onion and bell peppers and cook for 6-7 minutes or until desired tenderness reached.
- Mix cayenne pepper and garlic powder with egg whites and add to skillet. Continue cooking on medium heat, stirring occasionally to promote even cooking and prevent sticking.
- When egg whites are set but still soft and moist, remove from heat. Transfer to a clean dish and allow to cool for 10-15 minutes before assembling burritos.
- Place each tortilla on a piece of plastic wrap.
- Add black beans to egg mixture and mix well. Divide egg mixture and cheese evenly among tortillas.
- Roll burritos, then wrap each in plastic wrap and place in freezer**.
- Once frozen, transfer burritos to a freezer bag or other container suitable for long-term freezer storage. For best quality, use within 3 months.
- When ready to eat, remove plastic wrap and loosely wrap in paper towel. Microwave on high for 2 to 2½ minutes, or until internal temperature reaches 165° F.
Recipe Notes
* For a spicier burrito, substitute chopped chile peppers (e.g. jalapeno, Serrano) for some of the bell pepper.
**If burritos will be consumed within 3 days, they may be stored in refrigerator instead of freezer. Reduce re-heating time accordingly.
How to Freeze Eggs for Later Use
Freezing is a great way to preserve excess eggs and reduce the amount of food we waste. Here is a safe, quality tested way to do it from the National Center for Home Food Preservation:
Preparation – Select fresh eggs and break each separately into a clean saucer. Examine each for freshness and remove any pieces of shell before mixing with other eggs.
WHOLE EGGS — Thoroughly mix yolks and whites. Do not whip in air. To prevent graininess of the yolks, add 1-½ tablespoons sugar, 1-½ tablespoons corn syrup OR ½ teaspoon salt per cup whole eggs, depending on intended use. Strain through a sieve or colander to improve uniformity. Package, allowing ½-inch headspace. Seal and freeze.
Another method of freezing a whole-egg mixture is to use ice trays. Measure 3 tablespoons of egg mixture into each compartment of an ice tray. Freeze until solid. Remove frozen cubes, and package in moisture-vapor resistant containers. Seal and freeze. Three tablespoons of the egg mixture (one cube) equal one whole egg.
EGG YOLKS — Separate eggs. Stir yolks gently. To prevent graininess, add 1-½ tablespoons sugar, 1-½ tablespoons corn syrup OR ½ teaspoon salt per cup of egg yolks, depending on intended use. Strain through a sieve. Package, allowing ½-inch headspace. Seal and freeze. One tablespoon of the yolk mixture equals one egg yolk.
EGG WHITES — Gently mix whites; do not whip. Strain through a sieve. No sugar or salt is needed. Package, leaving ½-inch headspace. Seal and freeze. Two tablespoons of the egg-white mixture equal one egg white.
No matter which method of freezing you use, be sure to date the container with the date you made them.
Breakfast Power Bowls
Beef up your breakfast with this grab and go option! Bonus: it packs a protein punch to keep you full until lunch!
Ingredients
- 1 lb lean beef roast
- 1 cup salsa verde
- 1 cup low-sodium beef broth
- 2 russett potatoes
- 1 tsp olive oil
- 1 tsp pepper
- 3 eggs
Servings:
Units:
Instructions
- Place the lean beef roast, the salsa verde, and low sodium beef broth in a slow cooker. Cook on low for 6 hours.
- Wash, dry, and chop 2 russett potatoes. Coat with 1 tsp of olive oil and 1 tsp of pepper. Roast for 20 to 30 minutes on 400 degrees F or until cooked.
- Scramble 3 eggs, and shred the beef.
- Evenly distribute the potatoes, eggs, and the beef between 6 storage containers. Store in the fridge for up to 6 days.
Recipe Notes
