Guidelines to solar system into a shell: poached, fried, scrambled eggs

When I think about eggs, the first detail that strikes my mind is not size anymore, but numbers: on each egg produced in Europe, UK included of course, you should notice the egg origin and his pedigree, that is to say how genuine this egg is. Here I am providing a key of understanding, so to decode this huge egg-world. Nonetheless there are also other parameters that can be taken into account, as this Canadian site clearly shows:

http://eggs.ab.ca/about-eggs/quality-grades

I am more interested in enlightening the scale of four numbers from 0 to 3, which states what kind of egg you are about to buy and eat:

0 organic
1 free range
2 barn
3 caged

For more informations visit:

http://www.lioneggfarms.co.uk/information/egg-codes/

Although it may sound a bit snobbish, I won't discuss here the label 2 and 3, because I think that every person is able to see that keeping an animal inside a barn or a cage is cruel and irrespecutful, even if the egg will cost far less than an organic one: perhaps the quality of the egg itself suffers less than what we may think [http://www.time.com/time/health/article/0,8599,2002334,00.html] BUT the life-quality of the animals kept free is, in my view, highly preferable. 

In this picture I am showing in a progression of images

how different appear the environment of the animals kept 

in captivity.

This instead is an interesting "Organic" blogger: 

http://www.myessentia.com/blog/blog/tag/organic-chicken/

The essential difference between Organic and Free range is that "the conditions in which certified organic eggs are laid are verified by third parties, which reduces the likelihood of fraudulent labelling" [http://suite101.com/article/egg-labels-free-range-organic-and-omega3-a186883]. 

Now let's provide three appealing serving suggestions to stimulate the tasty side of life as well: 

Poached egg in lyonnaise salad

Fried egg with chili, sided by cherry tomatoes 

and a good slice of bread

How to start with scrambled eggs:

a night sprinkle of black pepper, 

the scent of chives, 

the velveting effect of butter.

Before serving add a spoon of crême fraiche,

or a drop of milk (lighter version),

and season with a pinch of salt (tip: putting the salt too early

makes the egg become more watery)

Serve with a 1/3 brown wheat loaf, 

and a mixed salad:

reddish, carrot, iceberg, lettuce gem, Parmigiano flakes

dressing: sesame oil 

Have a look to Gordon Ramsey tricks and suggestions:

Mr Ramsey suggests scrambled eggs as a perfect breakfast, yet I like very much to have eggs in the evening, as a perfect light dinner, because eggs are practically carbs-free.

Portobello mushrooms: less than 2£ dinner x 2

One week ago I felt very lazy, so lazy that I didn't want to cook, but at the same time my laziness was so rooted that I didn't even take into account the idea of buying some ready made dish: ready made dishes are often an insult to common sense, since they cost a lot, they tend to be unhealthy (especially for the too liberal use of seasonings) and they trick you on the idea that you are saving time. In truth, the time spent cooking is a time that re-borns, because it gives you back something, which is health, expertise and natural taste. So many things in our modern life are too sweet or too salty, but they lack of a definite taste: taste is the culinary response to style. Taste is a long exercise against stereotypes and industrial flavours, a quest for the best, an appreciation of the processes hidden behind a final dish. What is the the solution? That of producing the lowest effort possible, yet twinned with the most delicious inspiration.

Protobello mushroom, Tesco Finest*, guess what?

Only 1 £

Its lamellae were almost vibrant, velvety soft

I deprived the mushrooms of his stem, and i washed it gently:

a volcano crater.

The mushroom pierces over the white rim into the bowl

Lardless breadcrumbs, black pepper, 

Parmigiano, extra virgin olive oil,

freshly chopped parsley.

The careful use of the mind is the first step: do not wish to prepare recipes with ingredients you are missing, be creative, but accurate and attentive, do not change too many parameters at once. Produce, instead, something with what you have: quality ingredients are respectful of your person, simple moves are coping your being tired, a wise preparation will release a lot of time and dirt a few dish-wears: the result of this filling was actually unexpected. I recently tried it also with some Irish mushrooms and some Organic mushrooms and the scenographic effect is brilliantly respected!

Work it out with a fork as you would do with cous-cous

Stuff the mushroom

Detail of the raw breadcrumbs blended together

to the other basic ingredients. 

Position the mushroom on an aluminum foil

Cook in the oven for 20 mins at 210 °C

Eat almost soon without burning your tongue!

It is crunchy but also succulent, indescribable.

A great counterargument would be: could I have only a mushroom for supper? Of course not, but in those twenty minutes, instead of laying with idle intentions on the sofa you can prepare a Bruschetta, ora some or a fried egg, and you will be eating an excellent dinner, even before realizing it:

This bread is another Tesco novelty, made with 

dried tomatoes and onions (a very light aftertaste):

it releases its best fragrance if warmed up for

1 minute inside the toaster, and an entire 

Mediterranean loaf is 1,40 £

(and it is suitable for home freezing)