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Off to Market Recap: Egg Cups

partysugar — Mon, 06 Apr 2009 06:50:06 -0700

Easter is around the corner and I've got eggs on the brain. With its runny yolk and just cooked white, a soft boiled egg is one of my favorite breakfasts. However, I rarely treat myself to them because I don't own any egg cups. Every time I make a soft boiled egg, I eat it out of a shot glass! Since I'm 27 and a half, it's time I grow up and get some egg cups. I asked you to help me by heading off to market in search of egg-cellent egg cups.

You bookmarked the cups in the Yum Market on TeamSugar with the keyword tag, Egg Cups. Originally I wanted bold, colored, or printed cups, but I've decided the simple elegance of these plain white egg cups is refreshing. I prefer white servingware because it makes the dish pop and is better for food photography. Thanks to bengalspice for saving these delightful egg cups. Browse the entire collection, by clicking to the right below.

Geeksugar has put together an article that explains how to bookmark on TeamSugar. Check it out for more details!

Off to Market: Egg Cups

partysugar — Mon, 30 Mar 2009 06:50:51 -0700

Easter is around the corner and I've got eggs on the brain. With its runny yolk and just cooked white, a soft boiled egg is one of my favorite breakfasts. However, I rarely treat myself to them because I don't own any egg cups. Every time I make a soft boiled egg, I eat it out of a shot glass! Since I'm 27 and a half, it's time I grow up and get some egg cups. Can you help me find them? Look for fun egg cups that are dishwasher safe.

Bookmark the cups you discover in the Yum Market on TeamSugar with the keyword tag, Egg Cups. Happy hunting! Geeksugar has put together an article that explains how to bookmark on TeamSugar. Check it out for more details! Not sure where to start looking? Be inspired by some of my favorite online stores when you read more.

Bed Bath & Beyond
CB2
Cooking.com
Crate & Barrel
Ikea
Linens and Things
NapaStyle
Pier 1
Plum Party
Pottery Barn
Sur La Table
Target
Restoration Hardware
Williams Sonoma
Wishing Fish
World Market

10 Unique Egg Cups

YumSugar — Tue, 04 Mar 2008 13:01:31 -0800

I didn't grow up eating soft-boiled eggs, so I never knew what an egg cup was. It's used to keep your egg from falling over, so you can scoop out the gooey insides. Pretty useful if you ask me. Normally they're little white cups with a small stand; however, sometimes they can get really creative. I've rounded up 10 unique egg cups, from soldiers to elves, I've found some weird things. To check them out, click the "Start Slideshow" button below!

View Slideshow ›

What Should You Do on a Cold Rainy Day?

OnSugar Blog — Fri, 13 Nov 2009 10:50:43 -0800

Here are highlights from the OnSugar blog Cakes Icecreams Tarts And.

That's right, you should bake brownies! 'Cause I'm sure you've already got all the ingredients at home, yeah? Chocolate chips, cocoa powder, plain flour, eggs, butter . . . Okay, now you're ready to go into the kitchen! Anyway, It has been raining since morning and, you know, one gets lazy when it rains. I decided to postpone my study plans till tonight, and to stop being envious of all the bakers who'd been baking recently when I had buried myself among my books, I BAKED!

To see her decadent brownie recipe, read more

Taste Test: Häagen-Dazs Tart Natural Frozen Yogurt

YumSugar — Thu, 15 Oct 2009 14:13:35 -0700

I'm one of the masses who's taken great advantage of the ballooning tart frozen yogurt trend. I make a pit stop at downstairs darling SoGreen at least once a week. But when Häagen-Dazs sent me its latest tart natural frozen yogurt flavor, I wanted to see if swapping it out for SoGreen was a possibility. Could it be the new replacement for my expensive frozen yogurt habit? The answer, after the jump.

Savory Sight: Quiche With Potato Crust

YumSugar — Tue, 31 Mar 2009 15:00:16 -0700

Suffice it to say we've been obsessed with everything eggs, as evidenced by everything from breakfast tarts to our search for stylish Easter egg cups. The eggcellent endeavor has yet to end: I flipped for this eggy, cheesy vegetable quiche that staff member Garrick made over the weekend. I love quiche to begin with - but it's the baked-til-crisp potato hash crust that I've completely fallen for. To see how the quiche got its unique crust, read more.

For the filling, Garrick included mild-flavored enoki mushrooms.

The quiche also included a mixture of parmesan, Emeril's Essence seasoning, leeks, and mushrooms.

Made-from-scratch potato crust was molded into a deep pie dish and baked. A potato ricer helped to extract unnecessary moisture from russet potatoes.

The crisp and golden leek and mushroom quiche.

Fabio: "Unfortunately, You're Going to See My Face a Lot"

partysugar — Fri, 20 Feb 2009 03:30:59 -0800

It's down to the wire on Top Chef with only three contestants remaining. Fabio was the first of the Euros to pack up his knives and leave the competition. Yesterday, I had the chance to speak with him over the phone. To find out what he had to say about Stefan, his experience, and Padma's Italian, read more.

On Stefan: He is extremely confident. The difference between me and him is I am a people person, very personable. He doesn't care. He's very straightforward. He's not a cocky guy. He's a great guy, great person, and he is confident. if you want to translate confidence into cockiness, fine with me. If I wasn't confident, I wouldn't be here. It's not a bad thing to be confident, especially in this kind of economy. I could hang out with him all day; sometimes he's at the restaurant, we go party together.

On his elimination: I wasn't upset. I'm a very happy person. I see that I have 13 people behind me and three in front of me, and I get motivated. Life is too short to complain. My dad and my grandfather used to tell me, "If you have a problem, and you know there's a solution, then stop bitching about it." If you know there's no solution, then why bitch about it? There's no solution. When you're the chef you're always in the spotlight.

On Bravo's portrayal of him: Whatever you see is the way that I am. I'm a nice person. Listen, if you see somebody on TV that said "f**k this, f**k that, d*ck here, d*ck there," it doesn't matter how they cut you and paste you - you said those things. They cannot put things in your mouth. That's what you said, that's what you've done. I've been very happy with what I said. If I did misbehave, I apologize for that. That's the way I am, the way I talk, the way I act, the way I cook.

On the judges: Who am I to judge them? With Colicchio, I can agree to disagree. He has done things that I would love to be doing in the next 10 years. I honestly respect his opinion. It's up to you if you are smart enough to take it. Padma was speaking Italian to me. She was modeling for this Italian agency and she was working for this very famous talk show in Italy, so I was actually looking at Padma way before she was looking at my food.

She has a great palate, she's smoking hot, she understands a lot about food. I respect her. She's a very nice person, very personable. We had a good time together. She's very fun.

On the guest judges he disagreed with: I had a big argument with Martha Stewart. My polenta, she said that it was gray, but she didn't even taste it. She dipped her fork in it, she didn't even take a full bite. The other judge was a French guy, Jean-Christophe Novelli. He told me that my cream was not cooked enough and that the egg white was coagulated. I told him there was no egg white in it. I'm saying, there is no egg white in the cream - how's that sound for you? But he's French! Italy, France, they have a history. In food, and wine. Last year there was the World Cup, soccer; I understand. I'm just kidding. You know, I think he's a great chef. It's an opinion. You cannot agree with everything. It's your ass there, you gotta defend yourself a little bit.

On what's next: I will do more TV, I can promise you that. I have a food line coming out. I have an offer for a TV show. What I said is that I am getting a lot of offers. I am getting asked to license my image to food companies. I have a deal with Ducati motorbikes. I am dealing with a TV company, yes - I got a lot of requests; they offered me a job here and there. But don't forget that I am a chef. Everything that I will ever do . . . my first business is food. Unfortunately, you're going to see my face a lot. I am not allowed to talk about it. We will see. Watch what happens. But stay tuned.

Source

Have You Ever Poached An Egg?

YumSugar — Fri, 06 Apr 2007 08:51:37 -0700

It's no secret, I love eggs. I've perfected my fried egg and my hard and soft boiled, but I'm still working on my poached egg. I've read all the tips (and there are a lot of them, a bunch of conflicting points of view as well) and can make a pretty decent egg, even if it does look ragged. Last night I thought I'd give poaching another try (so much healthier than fried eggs) and have a poached egg on top of cut up toast, sliced tomatoes and parmesan cheese. Here's how I went about doing it:

Fill a skillet nearly full of water (at least one inch so to cover the egg completely.
Add a pinch (approximately 1 tsp) of salt and about 1 tbsp of white vinegar (this is to help prevent the "feathered" edges).
Heat on hight until water is boiling. Meanwhile crack egg into a small cup (like a handled cup measure).
When water is boiled, lower the lip of the cup into the water and slide eggs into boiling water. Remove from heat and cover for 4 minutes. I personally like it when the yolk is super runny, so I stop when the yolk is not completely milked over (about 3 minutes).
Gently remove from pan with a slotted spoon.

This time it came out okay. I could always trim the ragged edges off (which is recommended by many cookbooks), however it was just dinner for me, so there was no need.

Have you ever made poached eggs? What are your tips? Tell us below!

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Off to Market Recap: Egg Accessories

partysugar — Mon, 24 Mar 2008 12:13:31 -0700

As the Easter season is usually associated with eggs, I asked you to help me round up a bunch of egg-cessories. To fully appreciate eggs in all their glory, it's nice to have some tools: poacher, slicer, molds, cups, etc. You headed off to market in search of all these things. You saved your discoveries in the Yum Market on TeamSugar using the keyword tag, Egg Accessories.

Who knew egg-cessories could be so cute? I totally want to get a set of these egg-fry rings. They make perfectly round fried eggs for pretty presentation. You could get creative and make other circular dishes as well. Both gruaig_rua and aimeeb bookmarked the handy device. For a complete look at all of the egg accessories, browse below.

Check out geeksugar's guide for more on bookmarking.

Off to Market: Egg Accessories

partysugar — Mon, 17 Mar 2008 11:13:51 -0700

I'm not really sure why Easter is associated with eggs, but eggs - in all their delicious forms - are consumed in excess around this time of year. To fully appreciate eggs in all their glory it's nice to have some egg accessories: poacher, slicer, molds, cups, etc. Let's head off to market in search of all things egg. Save your finds in the Yum Market on TeamSugar with the keyword tag, Egg Accessories. Happy Hunting!

Check out geeksugar's guide for more on bookmarking.

To help you get started, here is a list of my favorite online stores. read more.

Bed Bath & Beyond
CB2
Cooking.com
Crate & Barrel
Ikea
Linens and Things
NapaStyle
Pier 1
Plum Party
Pottery Barn
Sur La Table
Target
Restoration Hardware
Williams Sonoma
Wishing Fish
World Market