Eggs are a ubiquitous breakfast staple, beloved for being cheap, easy to cook, and high in brain-fueling protein. And I’ve found that last selling point to be especially important for parents of school-aged kiddos, like me.
Last year I ran into a bit of an egg problem with my first-grader: My husband had fed her too many scrambled eggs (as our breakfast cook) and she was burnt out. Even worse? She had convinced her 4-year-old brother that scrambled eggs were gross too.
A quick shift in tactic led me to rediscover a classic technique for cooking eggs that changed our breakfast and dinner table for the better (in this case, less complaint-filled and infinitely more tasty). Enter: egg ribbons! Here’s how to make them for your egg-hating 4-year-old (or anyone who needs a high-protein noodle alternative).
Egg Ribbons Are My High-Protein Secret Weapon
You might recognize egg ribbons from fried rice; these thin pancakes of pure egg are often cooked separately to keep them tender and then added to stir-fries at the last minute. Raw scrambled eggs are cooked into a soft single layer, not unlike a crepe, then rolled up and sliced into noodle-like ribbons. Only recently did I consider that these “noodles” of eggs could be served either on their own or as part of a one-bowl meal.
To both my surprise and delight, both of my kids gobbled up Parmesan-dusted egg ribbons at breakfast and then later ate them again tucked in alongside sautéed vegetables as part of dinner — proving that sometimes changing the shape or size of a food can really help our kids enjoy it again.
How to Make Egg Ribbons
Making egg ribbons is about as easy as scrambling eggs, but you can find the play-by-play below. Two eggs will feed one to two people depending on how you serve them. If you need additional servings, repeat the steps rather than doubling amounts; a thin pancake is key. You’ll start by melting a teaspoon of butter in a nonstick skillet over medium-high heat, then proceed with the instructions below.
1. Whisk together two eggs and a pinch of salt until homogeneous.
2. Gently add the eggs to the skillet and shake into an even layer. Cook for 2 minutes or until set.
3. Slip the egg pancake from the pan to a cutting board and cool slightly.
4. Roll the egg up into a tight spiral.
5. Then cut into 1/4-inch-thick pieces with a sharp knife.
Have you ever tried this tactic, with eggs or another ingredient? Let us know in the comments!
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