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Celiac.com 03/04/2025 - Tamago sushi, or “egg sushi,” is a beloved staple in Japanese cuisine, often enjoyed as a satisfying finish to a sushi meal. Its name, “tamago,” simply means egg, and it refers to a sweet, layered omelet that is both tender and slightly caramelized. Traditionally served atop vinegared sushi rice and secured with a thin strip of nori (seaweed), tamago sushi offers a unique combination of sweetness, umami, and fluffy texture. Historically, tamago has been a test of skill for sushi chefs, as achieving the perfect balance of flavors and consistency requires precision and practice. For gluten-free diners, adapting tamago sushi involves careful attention to ingredients, particularly in the soy sauce used in the glaze. By substituting gluten-free soy sauce or tamari, this recipe ensures the dish remains true to its authentic flavors while being accessible to everyone. Whether you’re recreating a sushi bar experience at home or simply looking for a unique way to enjoy eggs, this gluten-free tamago sushi recipe is a must-try. Gluten-Free Tamago Sushi Recipe Ingredients (Makes 8-10 pieces): For the Tamago (Sweet Omelet): 4 large eggs 1 tablespoon gluten-free tamari or soy sauce 1 tablespoon mirin (sweet rice wine) 1 tablespoon sugar 1/4 teaspoon salt For the Sushi Rice: 2 cups cooked sushi rice 2 tablespoons rice vinegar 1 tablespoon sugar 1/2 teaspoon salt Additional Ingredients: 1 sheet nori (seaweed), cut into thin strips Gluten-free soy sauce or tamari for brushing Instructions: Prepare the Sushi Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. While the rice is still warm, gently fold the vinegar mixture into the rice with a spatula. Cover with a damp cloth and set aside to cool. Make the Tamago: In a medium bowl, whisk eggs with tamari, mirin, sugar, and salt until well combined. Heat a rectangular tamagoyaki pan or a small nonstick skillet over medium-low heat. Lightly oil the pan. Pour a thin layer of egg mixture into the pan and let it set partially. Roll the set egg to one side using a spatula or chopsticks. Add another thin layer of egg mixture to the pan, lifting the rolled egg to allow the liquid to flow underneath. Once set, roll the egg again, incorporating the new layer. Repeat the process until all the egg mixture is used, forming a thick, layered omelet. Transfer to a cutting board and let cool before slicing into even rectangular pieces. Assemble the Tamago Sushi: Wet your hands with water and shape small portions of sushi rice into compact rectangles. Place a slice of tamago on top of each rice rectangle. Secure the tamago to the rice by wrapping a strip of nori around the middle. Brush with Soy Sauce: Lightly brush the tamago with gluten-free soy sauce or tamari for added flavor and shine. Serve and Enjoy: Arrange the tamago sushi on a platter and serve with pickled ginger, wasabi, and gluten-free soy sauce for dipping. Tips for Success: Use a Tamagoyaki Pan: A rectangular pan makes it easier to achieve the classic layered shape, but a small round skillet works too. Egg Texture: Cook the egg on low heat to prevent browning and keep the texture tender. Nori Adhesion: Slightly dampen the ends of the nori strips to help them stick when wrapping. This gluten-free tamago sushi recipe brings the joy of Japanese cuisine to your table with a sweet and savory twist. It’s perfect as a main feature in a gluten-free sushi night or as a standalone snack. Celebrate the art of sushi with this flavorful and allergy-friendly dish!

Celiac.com 09/30/2023 - Trying to improve the diet and quality of baked goods is something gluten-free bakers and consumers alike have been striving for years to achieve. With their high fat and protein content combined with many vitamins and minerals, duck eggs have helped to improve the gluten-free diet. So, what makes a duck egg more superior for gluten-free baking than a chicken egg? To discover the reason, let’s dive into duck egg nutrition to learn why. Protein and Fat The twelve grams of protein partnered with the eighteen grams of fat found in a single duck egg produces light, fluffy, moist baked goods that rise better and are more likely to hold their shape. If made with duck eggs, gluten-free baked goods have a consistency and taste similar to wheat-based baked goods. Duck eggs also make superb custards and curds, producing a more creamy and delicious consistency. Duck eggs are so superior in taste that many bakers and chefs only use them in their cuisine. Vitamins and Minerals Individuals following a gluten-free diet lack many beneficial vitamins and minerals that the human body needs to function. The reason for these deficiencies is the lack of wheat in the gluten-free diet. Wheat-based all-purpose flour has many essential vitamins and minerals that gluten-free flour lacks, including vitamins B9 and B12, and D, calcium, iron, magnesium, and zinc. While supplements can and should be taken to balance deficiencies, our bodies often respond best to receiving vitamins and minerals from our food. Eggs have long been known as “the perfect food,” as each egg contains all the nutrients the human body needs to survive, lacking only Vitamin C. So, it makes sense that eggs are an excellent choice to help our bodies replenish the vitamins and minerals we need. Duck eggs contain high amounts of calcium, copper, iron, manganese, magnesium, selenium, and zinc. They are an excellent source of vitamins B1, B2, B3, B5, B6, B7, B9, B12, and vitamin D. Whenever possible, it is best to include both duck and chicken eggs into your gluten-free menu to ensure a well-balanced diet. View a complete list of the nutrients found in duck versus chicken eggs. How To Use Duck Eggs Duck eggs are often used to replace chicken eggs in any recipe. You can even make scrambled duck eggs for breakfast, although some individuals find the stronger taste of a duck egg to lack appeal when eaten plain. Whether or not you like the taste of a deviled duck egg, using duck eggs in baking will not give baked goods an egg taste (except for cheesecake). Duck eggs are excellent for brownies, cakes, cookies, cupcakes, custards, meringues, muffins, and even gluten-free pancakes and bread. Duck eggs are considerably larger than chicken eggs, often requiring fewer eggs per recipe. As a general rule of thumb, use two duck eggs for every three large chicken eggs called for in a recipe. Allergy Friendly Duck eggs are more allergy-friendly than chicken eggs due to the different proteins found in duck versus chicken eggs. Most often, individuals allergic to chicken eggs can safely consume duck eggs and vice versa. However, this is not foolproof, and some individuals may have an allergic reaction to eggs of any species. ALWAYS check with your doctor or health care provider before making any dietary changes, especially if you have an egg allergen. Where to Purchase You probably have noticed that it’s much more common to find chicken eggs at your local supermarket than duck eggs. However, duck eggs are slowly becoming more popular due to the growing number of individuals suffering from egg allergies. The healthiest option is purchasing duck eggs from a local farm that sells free-range or pastured duck eggs. However, if you cannot gain access to farm fresh eggs, there are a few other options. Look for duck eggs at your local Whole Foods Market, farmers market, or health food store. You can also purchase duck eggs online from Metzer’s Farms or https://www.duckeggs.com. In conclusion, duck eggs make a superb addition to gluten-free baked goods and dishes. From cookies to bread and everything in between, duck eggs will turn your gluten-free baked goods sunny-side up!

Celiac.com 04/22/2021 - This version of Dutch Eggs is basically an eggs Benedict served over salmon, instead of English Muffins. One of my favorite ways to enjoy springtime asparagus is broiled with soft-boiled eggs on top. This recipe features broiled asparagus alongside the eggs and salmon. Top it off with some tangy Hollandaise, and you're ready for your first spring brunch home run. The recipe below makes four servings. Ingredients: 4 slices quality fresh salmon (about 4 ounces each) 1 pound asparagus, tough ends trimmed 2 tablespoons olive oil kosher salt and black pepper 8 large eggs ¼ cup Parmesan (1 ounce) Directions: Heat broiler. And start boiling water in a saucepan large enough to hold the 8 eggs and leave an inch at the top. Add salt and pepper to the salmon filets, and set aside. Place asparagus on a baking sheet. Drizzle with the oil and season with ½ teaspoon each salt and pepper. Leave enough room for the salmon fillets, or make sure you have another pan ready for the broiler. Broil the asparagus, tossing once, until tender, 4 to 8 minutes total. Use a timer. At the 4 minute mark, add the salmon to the broiling pan. The salmon will be done when fat starts to seep from the seams. Don't overcook it. Meanwhile, carefully lower the eggs into boiling water water. Reduce heat and gently simmer for 6 minutes. Use your timer. When egg time is up, remove egg pan from heat, and let cool water run into the pan for a few minutes. When eggs are cool to the touch, peel under running water. On plates, divide the asparagus among the salmon, sprinkle on the Parmesan, and top with the eggs. Drizzle with Hollandaise sauce, as desired. Serve immediately. Nothing completes Dutch Eggs like a delicious creamy, lemony Hollandaise sauce. Gluten-Free Hollandaise Sauce Ingredients: 3 egg yolks 2 tablespoons fresh lemon juice, more as desired 4 tablespoons unsalted butter, chilled ¾ cup unsalted butter, melted 1 teaspoon ground white pepper salt to taste Directions: Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice. Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste. Drizzle over eggs, and asparagus for a tasty brunch.

Celiac.com 12/07/2020 - There's nothing better than to treat yourself with a warm, comforting meal when winter is settling in. No matter what you're craving, you can make your comfort food healthier with a simple ingredient swap. Eggland's Best eggs are your one-stop for the micronutrients and antioxidants essentials to the celiac diet. An EB egg has 6x the Vitamin D and more than double the Omega-3s compared to ordinary eggs—all without sacrificing taste. Corned beef hash and eggs is an American breakfast classic, sort of the downscale cousin to eggs Benedict, but equally well-loved by its legions of fans. So loved is corned beef and hash, in fact, that the dish has earned its own national day of celebration. That's right, the 27th every September is National Corned Beef Hash Day in America. Though corned beef is heavily associated with the Irish, especially during St. Patrick's Day, corned beef, and corned beef hash, are not traditional Irish dishes. Rather, they became associated with Irish immigrants in America, mainly as a replacement for more expensive back bacon. Corned beef hash really gained traction during WWII, when fresh meat was rationed in the U.S., and shelf stable preserved meats fell into common use, both on the home front, and as rations for hungry troops. Corned beef hash and eggs can be made from scratch, or from canned corned beef. This classic recipe uses sliced corned beef from the butcher, and can be made in a single skillet on the range top. It's a snap to make, and is plenty satisfying. It's also super versatile, and can be made with diced onions and peppers, or any other vegetables, as desired. So grab some EB eggs, corned beef, and potatoes, and get cooking! Gluten-Free Corned Beef Hash and Eggs Preparation Time: 15 Minutes Cooking Time: 25 Minutes Makes 4 Servings Ingredients: 4 large Eggland's Best Organic eggs 1 lb. peeled & cubed Russet potatoes 2½ cups diced cooked corned beef ¾ cup medium chopped yellow onion ¼ cup light olive oil 1½ tablespoons finely minced fresh Italian parsley Salt and pepper to taste Directions: Heat a large sized skillet on your stove top using the medium heat setting. Add a couple of tablespoons of oil and the diced corned beef. Using a spatula, stir the beef regularly for ~3-5 minutes. Drain the water and oil and put the beef aside on a plate. Add a couple of tablespoons of oil to the skillet, and the diced onions. Using a spatula, stir the onions regularly and cook them for about 3 minutes, or until the the onions are tender. Add the cubed potatoes and the rest of the oil. Using a spatula, stir the mixture regularly and cook everything for ~7-10 minutes, or until the potatoes are nearly cooked through (test them with a fork). Add the cooked, cubed corned beef and use a spatula to stir the mixture well, so that it's mixed evenly. Make 4 small wells in the corned beef and hash. Break one Eggland's Best egg into each well, then cover the skillet and let stand for 3-5 minutes, or until the eggs reach "sunny side up" doneness. Garnish with chopped parsley. Dish onto warm plates and serve. Nutritional Information Servings 4 Serving Size 1 Calories 400 Fat 27.5g Saturated Fat 7.6g Cholesterol 235mg Sodium 770mg Carbohydrates 20.4g Dietary Fiber 3.3g Protein 19g

Celiac.com 02/26/2021 - Researchers estimate that 32 million Americans have food allergies, including nearly six million children under age 18. About 40 percent of children with food allergies are sensitive to more than one food. In the U.S., more than 170 foods have been reported to cause allergic reactions. However, new evidence confirms that nearly every allergic reaction to food is caused by one of just eight foods. The food group known by the United States Department of Agriculture as the "Big Eight," includes wheat, peanuts, milk, eggs, tree nuts, fish, crustacean shellfish and soy. These foods account for 90 percent of food allergies in the U.S. Food Allergies on the Rise The Centers for Disease Control & Prevention reports that the number of children with food allergies rose by 50 percent between 1997 and 2011. Even though many people suffer from serious, potentially life-threatening food allergies, most people with food allergies suffer only mild reactions to the offending food. Those people may benefit from efforts to grow and cultivate low allergen versions of many of these foods. Some of the Big Eight foods, such as "[w]heat and peanuts are...major sources of proteins to many, especially those living in resource-deprived conditions, [so]...Finding affordable ways to make wheat and peanuts available for all is very important," says Sachin Rustgi, a member of the Crop Science Society of America, who studies ways to breed less allergenic varieties of the Big Eight foods. Currently No Cure for Food Allergy There is currently no cure for food allergy. Food allergy therapies are under study in clinical trials, but none has been approved yet for general use. Here are the Big Eight major food allergens and some things researchers are working on: Wheat Celiac disease affects more than three million Americans. Researchers are currently using CRISPR gene editing to create wheat varieties that are less allergenic than present strains. "Disrupting the gluten genes in wheat could yield wheat with significantly lower levels of gluten," says Rustgi. Tree nuts Nearly four million Americans suffer from tree nut allergy. Between 1997 and 2008, the prevalence of peanut or tree nut allergy appears to have more than tripled in U.S. children. Peanuts Peanut allergies affect more than six million Americans. In one approach to the problem, researchers are currently testing numerous peanut varieties to find strains that are naturally less allergenic than others. They then hope to use these strains to reduce the allergic sensitivity in people who suffer from peanut allergies. Milk More than six 6.1 million Americans suffer from dairy allergy. Fish Nearly 2.6 million Americans suffer from fish allergy. Crustacean shellfish More than eight million Americans suffer from Crustacean shellfish allergy. Soy Soy allergy affects nearly two million Americans. Egg More than two and a half million Americans suffer from egg allergy. Sesame Sesame is not considered one of the Big Eight major food allergens, but more than a half a million Americans have an allergy to sesame, and it is a growing concern. Researchers are currently trying three different approaches to reducing allergens levels in some, and eventually, all, of those foods. Breeding to Lower Allergens Researchers have been trying to breed varieties of wheat with lower gluten content. The challenge, in part, lies in the complicated nature of gluten genetics. The information needed to make gluten is embedded in the DNA in wheat cells. Gene Editing Offers Promise CRISPR technology allows scientists to make very precise changes to a cell's DNA. Wheat has numerous offending proteins, making gene editing more challenging. Recent improvements in CRISPR technology allow researchers to target many genes at once. By using CRISPR, researchers can change genes so the body's cells no longer 'read' them, and stop making allergenic proteins. Targeting the 'Master Regulator' Another approach includes understanding how gluten production is regulated in wheat cells. As it turns out, in gluten genes, a single protein acts as a 'master regulator.' Targeting a single gene is much easier than trying to disrupt the several gluten genes, so targeting the master regulator could produce low-gluten wheat strains. If researchers can figure out ways to reduce the levels of allergens in these eight foods, they can conceivably make them safe to consume for large numbers of people with food allergies. Read more at News-medical.net

Celiac.com 05/30/2020 - A savory marriage of cheese, herbs, eggs, and fresh asparagus, this tasty frittata offers a perfect way to celebrate the flavors of spring, and is sure to be a standout at your next brunch or fancy breakfast. If you're really looking to turn heads, hit it with a bit of fresh Hollandaise sauce. Ingredients: 2 tablespoons unsalted butter ½ cup sliced shallots 1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths 6 large eggs ¾ cup ricotta cheese (or, as I prefer, cottage cheese) ½ teaspoon salt 1 tablespoon fresh chives, minced ¼ teaspoon dried tarragon 1 cup shredded Gruyere or Swiss cheese ¼ cups parsley, finely chopped Grated parmesan or Pecorino Romano, as garnish Directions: In a bowl, lightly beat the eggs, then stir in ricotta cheese, salt, chives and tarragon. Heat butter into a 10-inch oven-proof frying pan over medium heat. Add shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes. Add asparagus and cook for an additional 3 minutes. Turn on the oven broiler. Add the egg mixture into the pan with vegetables, and cook about 4 to 5 minutes until almost set, but still runny on top. Sprinkle Gruyere cheese over the eggs and place under the broiler until cheese is melted and browned, and the center is set, about 3 to 4 minutes. Turn off the broiler. Carefully remove pan from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges. Be sure to stow hot pan in a safe place. Top frittata edges with parsley and grated parmesan or Romano.

Celiac.com 02/16/2017 - One of my favorite ways to do eggs Benedict without the bread is to serve it atop hash browns. It's gluten-free, and always a hit. Combine that with this easy trick for hollandaise and you're in business. Ingredients: 2 large potatoes, shredded, rinsed and dried 1 tablespoon vegetable oil 2 tablespoon cider vinegar 1 egg 3 egg yolks 2 tablespoons lemon juice ½ cup butter, plus 1 tablespoon, melted 2 slices ham or Canadian bacon chives, minced for garnish Fresh ground black pepper kosher salt pinch of paprika Directions: Cut potatoes into hash browns. Rinse, dry, and form into small pancakes. Heat oil in frying pan to medium heat, and cook until crispy and set aside in a warm oven. Bring large pot of water to boil and add vinegar. Reduce heat so water is at gentle simmer. Crack egg into small bowl and carefully pour it into simmering water. Poach egg for 3 minutes and remove with slotted spoon. Melt butter for hollandaise. Make hollandaise by adding 3 egg yolks and lemon juice to blender. Pulse to combine. Set blender to low and add lemon juices, then slowly blend in the freshly melted butter. Continue to blend until sauce turns thick and foamy. Add pinch of cayenne and season with salt and pepper. If sauce is too thick, add warm water 1 teaspoon at a time to thin it out. Fry back bacon on medium high heat for 2 to 3 minutes per side until just brown. Place hash browns on a plate. Place bacon on hash browns, then top with poached egg, and drizzle with hollandaise. Garnish with salt, pepper, a pinch of paprika, and chopped chives, and serve.

Celiac.com 11/22/2019 - Our son, Howard, was diagnosed with multiple, life-threatening food allergies, meaning he is allergic to almost everything but cocoa. He also reacts to airborne and contact allergens so he cannot touch play dough, ice cream, gluten, meats, peanuts, shellfish, eggs and milk. The most common question I am asked is: “Then what do you feed him?” Howard is fed foods that are rated class 3 and below, which includes rice, potatoes, beans, quinoa, and vacuum-packed tilapia fish. He must be pre-medicated daily with Xyzal for hives and rash, and Qvar inhalant to protect his lungs, all of which is much better than having a feeding tube. Since Howard is also allergic to cats, dogs, and cockroaches, his allergies restrict social encounters to places where these allergens are less likely to be present. Therefore, I used to take him to the Cortlandt Town Center, where he was given special attention by Mr. Willie who works at Walmart. He gave Howard smiley face stickers and Howard could also interact with other kids shopping with their parents. Jimmy, from the Mohegan Lake Post Office, used to let Howard play with his pigs. Mrs. Lan from Rite Aid, just spoiled him with all sorts of gifts. Although Howard was happiest during those times, he would sometimes say, “Mommy, I am sad. I want to go to school and meet friends that are not cousins.” So I tried to find him a daycare. We were rejected at every one I found because they said it would be difficult for them to monitor Howie. It saddened me each time he was rejected. One day, as I was standing in line at TD Bank in Jefferson Valley, I saw a man wearing a Mohegan Lake Fire Department T-Shirt and I asked him about a recent incident in our community. Meanwhile, Howie was clowning around with Frank, an employee of TD Bank, who asked if I had found a school for Howard yet. The fireman, Mr. Tommy Russo, asked if I had tried Tom Thumb because the fire department could respond to them in 5 minutes. He also mentioned that his wife works there and that Mrs. Brody would never turn a kid away. I drove straight from the bank to Tom Thumb and met Mrs. Brody and told her that my son wanted to go to school but no one wanted him because of his allergies. She said, “We have two kids with allergies and we have the Mohegan Lake Fire Department next door so we will be happy to take him.” She told me to inform the staff that he would be attending pre-school at Tom Thumb and to make sure we got an Action Plan from his pediatrician and allergist. After leaving Tom Thumb I went to the Mohegan Lake Fire Department and spoke to the Chief who let Howie sit and have his picture taken in the fire truck. He told me that “He’s in good hands.” Howard is now the happiest child in the world. Tom Thumb is ordering gluten free Play Dough for the entire school. They are even changing the finger paint to protect any children who might have unrecognized allergies. I would like to thank: Dr. Rodd Stein of Yorktown Pediatrics and Dr. Robert Goldman of Hudson Valley Asthma and Allergy Associates for saving our son’s life; Doctors Cox and Novak from Mt. Sinai Kravis Children’s Hospital; Dr Parvez and Lenn from Maria Fareri Childrens Hospital; Dr. Li and Dr. Hom from Westchester Medical; Mrs. Roberta Gershner, the nutritionist who is part of Howie’s team; The staff at Mrs. Green’s in Yorktown Heights; Susan Zajicek, Ingrid Smith, and Karen Miller of Three Dogs Gluten-Free Bakery who will take on the challenge of making the first birthday cake that Howard can eat. Thanks to you all. We love you.

Celiac.com 04/28/2018 - Looking for a tasty, memorable, gluten-free dish to star in your next breakfast or brunch production? This Spanish-style egg and potato omelette is just the thing. A simple blend of eggs, onions and potatoes is coaxed into a delicious, memorable entreé. For the eggs and potatoes: 1 pound Yukon Gold or other yellow potatoes 9 large eggs ¾ cup extra-virgin olive oil 1 medium yellow onion Coarse sea salt Freshly ground black pepper For the herbed mayonnaise: Handful of fresh dill. Or any blend of any herbs you like, including mint, basil and thyme ⅓ cup mayonnaise ½ lemon For the eggs and potatoes: Heat the oil in a 9-inch cast-iron or ovenproof skillet, over medium heat. Rinse and cut the potatoes into ¼-inch rounds, placing them flat in the skillet as you work. Peel the onion and cut into thin slices, adding them to the pan. Cook for about 10 minutes, stirring occasionally so the potatoes brown on both sides and don’t stick to the pan. Strain oil through a heatproof colander into a heatproof bowl. Position an oven rack 6 inches from the heated broiler element. Put aside at least 1 tablespoon of the onion-flavored oil; you can save the rest to use again later. Whisk the eggs in a large bowl, then season generously with salt and pepper. Add the drained potato-onion mixture and stir to coat. Coat the empty skillet with reserved oil and heat to medium high. Pour in the egg-potato mixture. Reduce the heat to medium-low; cook for about 5 minutes, until the edges are just set. Transfer to the oven and broil about 3 minutes, or until puffy and golden brown. Prepare the herbed mayo by mincing the dill or other herbs, and place in medium bowl, along with the mayo. Squeeze in the juice from the ½ lemon, stirring until well mixed. Use a thin spatula to loosen around the edges of the eggs and then under them. Slide cooked eggs and potatoes out of the pan and onto a cutting board. Sprinkle with a dash of salt, and allow to rest a few minutes. Cut into 6 equal wedges, and serve warm or at room temperature, with dollops of the dill mayonnaise.

Celiac.com 03/03/2018 - Want to score major points with your beloved? This loving, gluten-free twist on Toad in a Hole will have you thanking your handsome prince all over again. All you need is a heart-shaped cut-out to make your gluten-free dieter feel the love of this classic breakfast favorite. Ingredients: 2 large eggs 2 slices gluten-free white sandwich bread 4 teaspoons mayonnaise 1 tablespoon butter salt pepper Finely chopped fresh parsley, dill, or chives Directions: Spread mayonnaise on both sides of 2 slices white sandwich bread. With medium heart-shaped cookie cutter, cut centers from bread. In 12-inch skillet, melt butter on medium. Add bread (and centers) to skillet. Cook 5 minutes or until golden brown, and then turn the bread over. To each heart-shaped hole, add 1 large egg; sprinkle eggs with pinch of salt and pepper. Reduce heat to medium-low. Cook 5 to 7 minutes, or until whites are set. Sprinkle with finely chopped parsley or chives, as desired.