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Make Perfect Scrambled Eggs Every Time

YumSugar — Fri, 10 Oct 2008 03:00:00 -0700

Did you know that today is World Egg Day? Eggs are one of the world's most versatile ingredients, as they play a key role in everything from frittatas to soufflés. They're also delicious when eaten on their own, and I love them in every preparation - over-medium, poached, and soft-boiled. One of my favorite dishes, however, has to be scrambled eggs. When overcooked, they can taste terrible - burnt, rubbery, dense, and nauseatingly rich. When prepared perfectly, though, they're a piece of heaven, creamy and fluffy, light and rich, all at the same time. How's one to ensure properly scrambled eggs every time? Get my best advice when you read more.

Use fresh, organic farm eggs whenever possible. They are yellower, creamier, and scramble fluffier than a generic supermarket egg.
Allow eggs to warm up to room temperature before cooking.
Don't crack eggs on the edge of a bowl; you're more likely to get little pieces of eggshell in your scrambled eggs. Instead, opt for a hard surface like a wooden tabletop.
Coat your skillet with oil or butter to help prevent the eggs from sticking to the skillet.
Add a bit of fat, such as butter or milk, to your beaten eggs to add creaminess.
Once the eggs are in the skillet, cook them on low heat, stirring continuously.
If you find the pan is overheating, turn down the heat slightly and stir a few drops of cold milk into the eggs.
Remove the eggs from heat when they've solidified but still have a glossy sheen.

What are your tips to making perfectly scrambled eggs?

Scrambled Eggs Two Ways - Beginner & Expert

partysugar — Tue, 23 Oct 2007 15:30:37 -0700

Scrambled eggs are one of the world's simplest recipes. Once you've mastered the technique of cooking plain scrambled eggs, the possibilities of flavor combinations are endless. For best results, don't over-beat the eggs, and cook in a heavy nonstick or well-seasoned pan to prevent sticking. Be sure to use the correct size pan, since cooking too few eggs in an oversized pan will result in burning. To see a recipe for basic scrambled eggs and another for scrambled eggs with Canadian bacon and chives, read more

Beginner Scrambled Eggs
From Australian Egg Corporation

4 eggs
1 tablespoon milk (If you like softer scrambled eggs, increase the milk)
Salt and pepper
1 tablespoon of butter

Break four eggs into a bowl and add a pinch of salt (and white or black pepper to taste) and 1 tablespoon of milk. Beat lightly with a fork.
Heat a small saucepan with a heavy base or a small non-stick pan, add butter, and melt on medium heat.
Pour in the eggs and reduce heat slightly. Using a flat spoon or fork, keep the egg moving and turning in the pan so nothing has contact with the hot surface for more than a few seconds.
When it begins to firm but is still slightly runny, remove from the heat. The residual heat in the pan will cook the eggs through.

Serves 2.

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Expert Scrambled Eggs
From Gourmet magazine

7 tablespoons unsalted butter
6 slices multigrain bread
9 large eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
6 oz sliced Canadian bacon, chopped
6 tablespoons sour cream
2 tablespoons chopped fresh chives

Put oven rack in middle position and preheat oven to 450°F.
Melt 6 tablespoons butter, then brush onto both sides of bread. Using a 2 1/2-inch round cookie cutter or rim of a glass, cut out 1 round from center of each bread slice. Arrange bread slices (and cutout rounds) on a large baking sheet and toast in oven, without turning over, until golden, about 8 minutes. Transfer each toast (with round) to a plate.
While bread toasts, lightly whisk together eggs, salt, and pepper in a bowl.
Cook bacon in remaining tablespoon butter in a 12-inch nonstick skillet over moderately high heat, stirring occasionally, until lightly browned, 1 to 2 minutes.
Add eggs and cook, undisturbed, until they begin to set around edge, about 1 minute, then cook, stirring occasionally with a spatula, until just set, about 1 minute more.
Divide among toast holes and top with sour cream and chives.

Serves 6.

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Come Party With Me: Camping Trip - Menu (Part 1)

partysugar — Tue, 21 Aug 2007 10:12:37 -0700

When planning a camping trip, select a menu before you leave the house and get as much as you can done in advance. For a weekend getaway, you should prep Friday & Saturday dinners and Saturday & Sunday breakfasts and lunches. For Friday afternoon's arrival at the campground, have a cooler of store bought snacks ready. Creamy cheeses, chips and dips, and sliced salami will tide guests over while setting up the tent. For the main course reheat already made corn chowder over the campfire. A green salad with fresh fruit pairs nicely with the chowder. Don't forget the fixings to s'mores, the classic campground dessert. The following morning for breakfast, scramble a big batch of herbed cream cheese eggs, serve bacon, toast, and sausage as hearty sides. For these tasty recipes, read more

Corn Chowder
From The Bon Appetit Cookbook by Barbara Fairchild
Image Source

6 ears fresh yellow corn (or about 4 1/2 cups frozen corn kernels, thawed)
4 cups low-salt chicken broth
3 cups whipping cream
2 tablespoons olive oil
7 bacon slices, cut crosswise into 1/4-inch-wide strips
1 1/2 cups finely chopped onions
1 1/2 cups finely chopped leeks, white and pale green parts only, (about 2 leeks)
3/4 cup finely chopped celery
1 teaspoon fennel seeds
1/4 pound white-skinned potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons (1/4 stick) butter
6 ounces fresh chanterelle mushrooms, thickly sliced
2 tablespoons dry Sherry
1 teaspoon fresh thyme leaves
1 pound fresh crabmeat, picked over
2 tablespoons chopped fresh parsley

Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth and cream in heavy, large saucepan. Simmer 5 minutes. Remove from heat.
Heat oil in large, heavy pot over medium-high heat. Add bacon and saute until crisp, about 8 minutes. Transfer bacon to paper towels to drain.
Pour off all but 3 tablespoons bacon drippings and add onion, leeks, celery and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes.
Discard cobs from cream mixture, and strain cream mixture into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels.
Simmer chowder until potatoes are tender, about 5 minutes longer. (Can be prepared to this point 1 day ahead. Cover and chill bacon. Cool soup slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.)
Melt butter in large, heavy skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
Saute crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon and parsley among bowls. Ladle chowder over and serve.

Serves 8.

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Fruit Salad with Arugula
From Food & Wine magazine

1 cup whole blanched almonds (5 1/2 ounces)
1 tablespoon plus 1/2 teaspoon almond oil (optional)
Kosher salt
4 large nectarines (2 pounds), 3 sliced 1/4 inch thick and 1 coarsely chopped
1 small shallot, minced
3 tablespoons sherry vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 pint blackberries or Persian mulberries
4 bunches of arugula (1 1/4 pounds), large stems discarded

Preheat the oven to 375°.
In a small pie plate, toast the almonds for 8 minutes, until fragrant. Toss with 1/2 teaspoon of the almond oil and sprinkle with salt.
In a mini processor, puree the chopped nectarine. Transfer the puree to a small bowl and add the shallot, vinegar and 1/2 teaspoon of salt. Let stand for 5 minutes, then whisk in the olive oil and the remaining 1 tablespoon of almond oil. Season with salt and pepper.
Put the sliced nectarines and the blackberries in a medium bowl. Drizzle on one-third of the vinaigrette and season with salt and pepper.
In a large shallow bowl, season the arugula with salt and pepper and toss gently with the remaining vinaigrette.
Gently toss in the dressed fruit. Garnish with the almonds and serve immediately.

Serves 10.

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Cream Cheese Scrambled Eggs
Southern Living magazine

8 large eggs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter
1 (3-ounce) package cream cheese, cut into cubes
1/3 cup chopped fresh basil (optional)
Garnish: fresh basil sprigs

Whisk together first 4 ingredients.
Melt butter in a large nonstick skillet over medium heat; add egg mixture, and cook, without stirring, until eggs begin to set on bottom. Sprinkle cream cheese cubes evenly over egg mixture; draw a spatula across bottom of skillet to form large curds.
Cook until eggs are thickened but still moist. (Do not stir constantly.) Remove from heat. Stir in chopped basil before serving, if desired, and garnish, if desired.

Serves 4 to 6.

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Yummy Links: From German Beer to Pabst Blue Ribbon

partysugar — Fri, 18 Sep 2009 06:50:51 -0700

What you should know about German beer. - Chow
On Chez Pim's cookbook: What really is a foodie? - Eat Me Daily
Meet the revuelto, Spain's answer to scrambled eggs, but with more veggies and less eggs.- The Atlantic
The movie Julie & Julia doesn't translate well with the French.- The New York Times
There's nothing more simply delicious than spaghetti alla carbonara. - Serious Eats
Soul Food Farm recently experienced a crippling fire. Here's how you can help. - Eater SF
Reusable produce bags get rid of the need for plastic. - The Epi-Log
More and more hipsters are drinking PBR. - Grub Street

Source: Flickr User soylentgreen23

The Basics: Vanilla Ice Cream

partysugar — Mon, 14 Sep 2009 07:50:37 -0700

There's nothing like fresh-churned homemade ice cream. It's cool, but melts in your mouth, creamy and smooth, and when compared to a grocery store variety, has a richer, cleaner, more pure taste. To make ice cream you need an ice cream maker and a little skill, but most of all, it requires patience. Many recipes are egg-based, and one of the steps involves tempering a ribbon-like egg yolk and sugar mixture with warm milk. If you aren't patient, the eggs will scramble. Patience also comes in handy while you're waiting for the ice cream to freeze! When mastering the basic procedure, start with vanilla ice cream. It's a flavor that can be enjoyed in every season, is loved by all, and pairs with a variety of desserts. Once you know how to make vanilla, it's easy to experiment with more complex flavors - you can stir in strawberry puree, or chunks of chocolate, or small pieces of Oreo cookies. To learn how it's done, keep reading.

Fast & Easy Dinner: Poached Eggs With Baked Feta

partysugar — Thu, 20 Aug 2009 07:50:26 -0700

As a little girl, I used to love it when my mom declared that we were having "breakfast for dinner." This meal usually involved pancakes, bacon, and scrambled eggs. Nowadays when I enjoy breakfast for dinner, the menu is a little more sophisticated and always includes poached eggs. The next time I am craving eggs for dinner, I'll be making this vegetarian recipe. With its slab of broiled feta cheese and dusting of spicy ancho chili powder, it's a masterpiece of simple, elegant cooking. Briny olives, crispy focaccia, and fresh sage finish off the dish while providing a Mediterranean feel to the meal. To serve with a glass of chilled fruity Rosé, get the recipe and read more.

Poached Eggs With Baked Feta
From Food & Wine

Ingredients

Six 3-inch squares of rosemary focaccia, halved horizontally
2 tablespoons extra-virgin olive oil, plus more for brushing
10 ounces feta cheese, cut into 6 slabs
Aleppo pepper or ancho chile powder, for sprinkling
6 large eggs
Salt
18 pitted kalamata olives
1 tablespoon chopped sage

Directions

Preheat the broiler and position a rack 6 inches from the heat. Bring a large deep skillet of water to a simmer. Brush the focaccia with olive oil and broil until lightly toasted.
Put a slab of feta into each of 6 individual gratin dishes. Drizzle each slab with 1 teaspoon of the oil. Sprinkle lightly with Aleppo pepper and broil for 2 to 3 minutes, until lightly browned and sizzling.
Meanwhile, crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yolks are still runny, about 4 minutes.
Using a slotted spoon, transfer the eggs to the gratin dishes and season with salt. Sprinkle with Aleppo pepper, the olives and sage. Serve with the focaccia.

Serves 6.

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What's Cooking at Slashfood

YumSugar — Thu, 11 Jun 2009 04:30:00 -0700

We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:

Gordon Ramsay apologizes for calling an Australian TV host a pig.
Take advantage of the barbecue and make a memorable Summer drink, smoked lemonade.
For added flavor - and health benefits - toss turmeric into your favorite dishes.
The best way to enjoy morels is to serve them simply in a scramble with eggs, spring onions, and asparagus.
Slashfood talks to the host of Bravo's new Top Chef Masters, Kelly Choi.
Make an Italian-inspired turkey burger that's short on the grease, but not on moisture.

Source

Can You Name That Egg Dish?

partysugar — Thu, 09 Apr 2009 03:30:45 -0700

If you think about it, eggs are truly an extraordinary ingredient. From poached to boiled to baked to scrambled, they can be prepared in countless ways.

In honor of Easter and to celebrate the incredible edible egg, I've put together a quiz that tests your knowledge of common egg dishes. I'll list the ingredients and you tell me the name of the dish.

Source

Take the quiz

Taste Test: Philadelphia's New Cream Cheese Flavors

partysugar — Mon, 27 Apr 2009 11:45:07 -0700

Recently I got my hands on Philadelphia Cream Cheese's new flavors: sundried tomato and basil, and spinach and artichoke. Cream cheese on crackers has always been one of my secret single-girl snack foods, so I was delighted to sample the savory spreads. To find out what I thought of them, read more.

The cream cheese comes in the standard 8-ounce circular tub packaging. They're both smooth, creamy, and ideal for snacking. Selecting the correct cracker is key; a seasoned or seeded cracker will overpower the flavor of the spreads.

Sun-dried Tomato and Basil: With tiny flecks of sundried tomatoes and a pale orange color, this spread is slightly sweet. The taste of basil comes after the sundried tomato, while the regular flavor of cream cheese is apparent. This would be great for making a savory cheesecake.

Spinach and Artichoke: This spread has actual small chunks of spinach and artichoke with a strong flavor of artichoke. It's salty but not overly so. The classic flavor of cream cheese is missing, but it doesn't matter, because it tastes like a classic spinach artichoke dip.

Overall, Yum and I greatly enjoyed these cream cheese flavors. While we could not decide on a favorite, the spinach-artichoke was finished before the sundried tomato. I always have cream cheese on hand, so I may add one of these flavors to the rotation. I imagine they would be delicious in dishes like scrambled eggs, mashed potatoes, or cheesy dip.

Has anyone else tried these cream cheeses? What did you think of them?

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Breakfast Strata Two Ways - Beginner and Expert

YumSugar — Wed, 04 Mar 2009 03:30:45 -0800

As much as I enjoy hosting dinner parties, I also love having friends over for a casual, relaxed breakfast.

There's no better way to welcome close ones into your home than with the savory, cheesy smell of an oven-baked strata. This layered dish of bread, eggs, cheese, meat, and vegetables is not only crave-worthy, comforting breakfast food at its best, but, as a casserole, it's also a great timesaver - forget making custom batches of scrambled eggs!

If you're accommodating meat eaters as well as vegetarians, try making the slightly more elaborate expert recipe, which caters to both. To see the recipes, read more.

Beginner Breakfast Strata
From Bon Appétit

Ingredients

9 1-inch-thick slices French bread (each about 3x5 inches)
5 large eggs
1 teaspoon Dijon mustard
1 teaspoon dried basil
1/2 teaspoon salt
1 1/2 cups half and half
2 cups (packed) grated sharp cheddar cheese (about 8 ounces)
1/2 green bell pepper, cut into 2 x 1/4-inch strips
15 cherry tomatoes, halved
6 ounces smoked sausage (such as kielbasa), cut into 1/2-inch cubes
2 tablespoons minced onion
Chopped fresh parsley

Directions

Butter 13 x 9 x 2-inch glass baking dish. Fit 8 bread slices in prepared dish. Cut remaining bread slice into 1-inch cubes; fit cubes into any empty spaces. Whisk eggs, mustard, basil and salt in medium bowl to blend; whisk in half and half. Ladle custard over bread. Cover; chill at least 2 hours or overnight.
Preheat oven to 350°F. Sprinkle mixture in dish with black pepper. Top with half of cheese, then bell pepper, tomatoes, sausage, onion and remaining cheese. Cover loosely with foil. Bake 20 minutes. Remove foil. Bake until strata is set and springy to touch, about 20 minutes longer. Cool 5 minutes. Sprinkle with parsley. Serve warm.

Makes 6 servings.

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Expert Breakfast Strata
From Gourmet

Ingredients

1 (10-ounce) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 pound)
2 cups coarsely grated Gruyere (about 6 ounces)
1 cup finely grated Parmigiano-Reggiano (about 2 ounces)
1 cup cooked breakfast sausage, ham, or shredded meat (optional)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

Directions

Preheat oven to 350°F. Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
In a large bowl, toss together the bread cubes, spinach mixture, 1 3/4 cups of the Gruyere, and 3/4 cup of the Parmigiano. Transfer 1/2 of the bread mixture to another bowl and toss with sausage.
Line a 9 by 13-inch baking dish with several pieces of foil, to form 2 enclosed sides, building a "dam" of foil down the center crosswise. Butter the foil. Put the "vegetarian" mixture in 1 side, and the "meat-eaters" mixture in the other.
Whisk together milk, eggs, mustard, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over each side. Sprinkle with the remaining 1/4 cup Gruyere, and 1/4 cup Parmigiano. Let the strata sit at room temperature for 30 minutes.
Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Serves 6 to 8.

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