September is National Breakfast Month and what better way to celebrate than with eggs! Not only are eggs GLUTEN FREE, they are versatile, lending themselves to a variety of creative recipes, and they are also a delicious source of protein. When choosing your eggs, it’s important to pick an option that’s good for you, your family, and the hens. A standard you can trust? Certified Humane Free Range.
Pete and Gerry’s Certified Humane Free Range Organic Eggs helps me start my morning off right all month long. Pete and Gerry’s eggs come from small family farms like theirs. These are real farms, not factories that simply use the farm label. All the farmers follow the strictest standards of humane animal treatment, safety, and environmental sustainability. That’s not just good for the hens and our planet – it’s better for us too!
I love eggs. I eat eggs multiple times a week – scrambled, over easy, omelettes, frittatas – you name it and I eat it! I love omelettes but sometimes the classic American way can get boring. Have you ever had a Japanese omelette, also know as tamagoyaki. This rolled egg dish is super easy and fun to make! I have a special TeChef non-stick pan for making this, but if you do not have one, you can use any small pan that you have!
This Japanese style omelette is rolled into a log shaped form composed of thinly cooked layers of egg with only three ingredients – eggs, gluten free tamari and salt!
- 4 eggs
- 1/4 tsp salt
- 1/4 tsp tamarin or gluten free soy sauce
- 1 Tbsp Mirin or 1/4 tsp sugar - optional
- 1 tsp oil
- Mix eggs, salt, soy sauce and Mirin in a bowl.
- Heat a pan at medium high temperature and add oil.
- Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. After the thin egg has set a little, gently roll into a log. Start to roll when the bottom of the egg has set and there is still liquid on top. If you let the egg cook too much, it will not stick as you roll the log. Now you have a log at one end of the pan. Pour some more egg mixture to again cover the bottom of the pan, with the roll of egg at the end. After the new layer has set, roll the log back onto the the cooked thin egg and roll to the other end of the pan.
- Repeat adding egg to the pan and rolling back and forth until the egg is used up.
- Remove from the pan and cool for 3-4 minutes.
- Slice the ends of the log off and then slice the log into 1/2″ pieces. You should see a nice spiral pattern in the cross section of the egg.
What’s your favorite way to eat eggs? No matter what way you prefer, I know you all love a good giveaway! Pete and Gerry’s is offering 2 free product coupons to one lucky reader!! To enter, simply click on the rafflecopter below.
This giveaway ends on September 8, 2016 at 11:59pm. Open to US residents only.
Disclaimer: I received these products free of charge to review for my blog. I was not paid for this review and all my opinions and thoughts are my own.