Anonymous wrote:Gordon Ramsey's scrambled eggs. They're the best.

https://www.youtube.com/watch?v=PUP7U5vTMM0

Helluvalotta work. Good, but to me, not good enough for all the extra time and work.

Giada's asparagus-fontina fritatta.

PP here. I use the Joy of Cooking quiche recipe but you can just look online for a generic recipe

Quiche! Can make in advance, can add whatever you want (cheese, ham, broccoli, mushrooms, whatever they'll eat). Use the premade pie crust from the refrigerated section of the grocery store and it's super-easy.

Gordon Ramsey's scrambled eggs. They're the best.

https://www.youtube.com/watch?v=PUP7U5vTMM0

Spanish tortilla (recommended above) is delicious- and especially easy if you have leftover steamed or baked potatoes in the fridge.

Kids are often big fans of the old standard egg in a nest: http://spoonful.com/recipes/egg-nest

I like to do a scramble (rather than an omelet) because its easier but has more involved with it then plain scrambled eggs. It's basically scrambled eggs with goodies inside. I cook onions and peppers, then add the beaten eggs and milk. Then cheese and ham.

Pretty much any variation works.

To keep scrambled eggs from being too dry don't cook in too hot of a pan and don't overcook them.

Anonymous wrote:http://smittenkitchen.com/blog/2010/04/shakshuka/

You could tone down the spices if you think they wouldn't like it, or use a marinara sauce.

That looks heavenly. If you're in a rush, you could do what I do which is just use a jar of salsa, and either poach or bake the eggs, serve with brown rice and some grated cheese on top.

I agree that egg heavy fried rice is a great choice. I put frozen mixed veggies and sub out shaved cauliflower for a portion of the rice so that I feel like it's a whole meal.

For my scrambled eggs, which my kids love, I put in about a tablespoon of milk per egg, a dash of salt and pepper and then a whisk the egg until it gets frothy with some bubbles on top. The extra air that you are beating into the egg will make them fluffier. Put a pat of butter in the pan and heat. When you turn the heat on, start whisking the egg again and keep whisking until the butter is melted and immediately pour the eggs into the pan. A 10-12" skillet works best. I used to use the small egg pans, but while they are good for fried eggs, they aren't good for scrambled eggs because they make the eggs too thick. As soon as you see some of the eggs start to cook, push the cooked egg to the middle letting the runny eggs spread out to the edges. Every 10 seconds or so, repeat and keep pushing the cooked eggs to the middle until no more runny eggs run around to the edges. It should look bunched up. Then flip the whole thing over and cook briefly to make sure to get any last liquid egg cooked. If you want cheesy eggs, shred a good melting cheese (we like sharp cheddar) and once you get most of the eggs solid in the middle but still have a little egg running out to the edges, sprinkle the cheese over the pile in the middle and mix with the semi-solid eggs in the middle. It will start to soften while the last bit of egg cooks at the edges and will mix with the eggs. It will finish melting/cooking when you flip but won't overcook the cheese. It sounds a lot more complex than it really is, but the tip is that you want to get air into the eggs and keep the eggs moving once they start to cook. No air and letting the eggs sit on the heat is what makes them rubbery.

Other uses for eggs:
Good in Amish baked oatmeal
Cinnamon French toast
Mini quiche - bacon and cheese works well for kids, but you can also hide a little bit of veggies if you need (chopped greens like spinach work well)
Fried rice

Another source for egg ideas: http://www.incredibleegg.org/recipes

http://www.foodnetwork.com/recipes/alton-brown/frittata-recipe/index.html

http://spanishfood.about.com/od/tapas/r/tortilla.htm

http://smittenkitchen.com/blog/2010/04/shakshuka/

You could tone down the spices if you think they wouldn't like it, or use a marinara sauce.

The trick to scrambled eggs is to not have the pan too hot and always be doing a gentle stir. I let a pat of butter melt in the pan, beat two eggs with a fork with a dash of salt and dash of milk, put in the pan. Use a silicone spatula to start stirring after the eggs have set for a minute of so.

My kids are vegetarian but are ok with eggs. They are getting tired of my scrambled eggs (which isn't even that good... why are they always so rubbery and not the melt in your mouth kind I get at the diner?) Anywho, any other suggestions on good egg recipes?