Gluten-Free Cooking: Eggs

Published March 24, 2020

Got a gluten-free kitchen? Eggs are good item to keep on hand to limit trips to the store. Not only are they a good source of protein, vitamins & minerals. Raw eggs can last 3-5 weeks in the fridge if left in the shell. We’ve got recipes, tips and ideas for preparing eggs the gluten-free way!

Prepare Eggs the Gluten-Free Way

Hard boiled.

Keep a batch on hand for nutritious snacking. It will last for a week in the fridge.

If there are hard boiled eggs left when it’s about time to use them up, try deviled eggs or egg-salad sandwiches.

Breakfast for dinner.

Omelet or scrambled eggs. Add cheese and/or vegetables.

Mexican style.

You could add salsa to scrambled eggs.

Add a gluten-free tortilla on the side or make a burrito (add beans if desired). Can omit cilantro.

Try something new.

Toast with peanut butter and a fried egg on top.

Tips for Making Eggs Last

In an effort to conserve eggs for egg-focused dishes, try using a flax egg in recipes that call for eggs for binding. Combine 1 TBSP flaxseed meal and 2.5 TBSP water in a bowl. Stir and then let rest for 5 mins to thicken. Add to recipes in place of one egg. Great for baking things like pancakes, quick breads, muffins, cookies, brownies etc.

Did you know you can freeze eggs? Crack them individually into ice cube trays or muffin tins (depending on size). You can leave as is, scramble before freezing, or separate yolk from white (much easier to do before freezing than post-thawing). Once completely frozen, pop them out and into a ziplock bag and store in your freezer for up to a year. Defrost them at room temperature and use however you normally would!

Bonus Recipe: The Spanish Tortilla

Eggs paired with another good staple: potatoes. Simple to make, great leftover and works for any meal of the day.

The Spanish Tortilla or “Tortilla Española” is one of the most common foods of Spain. It is not to be confused with the Mexican tortilla; other than the fact that a “tortilla” is one of the most commonly eaten foods in each of these Spanish-speaking countries, the two have virtually nothing in common.

The Spanish tortilla can be described as a thick, sturdy potato omelet. The short list of ingredients keeps it simple; in addition to eggs and potatoes, onion and olive oil complete the list and the flavors meld deliciously. It’s tasty either warm or cold, making it ideal for picnics, potlucks and leftovers. It works for brunch, lunch or dinner. And since eggs and potatoes are easy to keep on hand and are standard items in many home cooks’ “pantries,” it’s something you can always make for dinner if you just haven’t had the chance to plan or grocery shop.

Ingredients

1 medium onion
2 pounds thin skinned yellow potatoes
9 large eggs
3/4 c. olive oil
1 tsp kosher salt
pepper to taste

Instructions

• Finely chop onion and set aside.
• Potatoes are fine unpeeled, or peel if prefer. Cut each in half lengthwise. Place flat side on cutting board and cut into slices approximately 1/8 inch thick.
• While prepping onion and potato, start to heat olive oil in a large non-stick skillet, on low.
• When done prepping above ingredients, turn heat to medium/medium-high and add onions. Cook 3-5 minutes, stirring, until translucent.
• Add potatoes to skillet and mix (a heat-proof spatula works well). Cover the pan, stirring every few minutes, until potatoes are tender (approx. 10-15 min).
• Meanwhile mix eggs with fork in large mixing bowl.
• When potatoes are tender, scoop potato-onion mixture into a strainer to drain the oil, and save the oil. Let the potato-onion mixture cool for about 5 minutes.
• Add 1/4 c. of the saved oil back to the skillet, on medium/medium-high heat.
• Add potato-onion mixture to the eggs and stir just to mix. Add salt and pepper. Add immediately to skillet. Spread mixture with spatula. Cover.
• Cook tortilla about 10 – 15 minutes, until edges are firm and center seems firm enough to flip (the top part of the center will not yet be firm).
• Place a large plate on top of the skillet and flip the skillet to transfer the tortilla onto the plate. Then slide the tortilla back into the skillet “top” side down. Cook for approximately 5 more minutes, until firm.
• Remove from heat and let rest a couple of minutes in skillet. Run a spatula around the edges and slide onto a serving plate.
• Best warm or at room temperature (not hot). Good cold too.
• Season with salt and pepper to taste.

This was, Let’s Get Cooking: Eggs. Interested in learning more? Check out Let’s Get Cooking: Beans next!