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The best omelette hack - INSIDER. Ray Bouknight / Flickr The INSIDER Summary: This hack for making omelettes involves cooking the eggs in a plastic bag instead of a pan.All you have to do is bring a large pot of water to a boil, crack your eggs into a large gallon plastic zip bag, shake them, add the ingredients, and then cook the plastic bag in the boiling water for 12-15 minutes.The result is fluffier eggs that are cooked more evenly throughout.

The best omelette hack - INSIDER

3 Dozen Ways to Turn Hard Boiled Eggs into Dinner. Roger Vergé's Fried Eggs with Wine Vinegar Recipe on Food52. Caramelized Onion, Coconut, and Egg Curry Recipe on Food52. Make Your Scrambled Eggs Creamier—Without Adding a Thing. How To Cook Eggs in an Electric Pressure Cooker — Cooking Lessons from The Kitchn. Sautéed apples, bacon and black pudding with a cheddar-rarebit crouton  How to Make Japanese Soft-Cooked Eggs (Onsen Tamago), No Hot Spring Required. [Photographs: Vicky Wasik] More Breakfast Everything you need to make the most important meal of the day delicious.

How to Make Japanese Soft-Cooked Eggs (Onsen Tamago), No Hot Spring Required

Classic French Herb Omelet. Onsen Tamago (Japanese Soft-Cooked Egg With Soy Broth) Recipe. Chorizo, Sweet Potato and Caramelized Onion Frittata - BigOven. A healthy savory breakfast or brunch with the perfect amount of spice!

Chorizo, Sweet Potato and Caramelized Onion Frittata - BigOven

A Chorizo Sausage Sweet Potato Frittata with perfectly caramelized onions for the perfect amount of sweetness! This impressive but easy frittata is Paleo and Whole30 friendly, and a recipe you’ll turn to again and again to feed your family and friends! Oooh this was good. I can say that because I just had a generous helping of it for dinner, after some for lunch (and a snack…yup) and it was REALLY good. Better than I expected. Ain’t it the best when you play around in the kitchen, make up that you’re pretty sure will work, and then it surprises you by being flipping awesome?

Do you get cooking heartbreak? All the time and effort invested. Nick Stellino - Bread Fritters. Ingredients: 4 eggs 6 tablespoons Italian Bread Crumbs 4 tablespoons grated Parmigiano Reggiano Cheese 4 tablespoons grated Provolone or Romano Cheese 1/4 teaspoon salt 1/4 teaspoon pepper 6 tablespoons olive oil Serves 4 to 6Printable VersionIn a large bowl, mix the eggs, bread crumbs, Parmigiano Reggiano cheese, Provolone, salt and pepper.

Nick Stellino - Bread Fritters

Heat half the oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. When the oil is ready, reduce the heat to medium. Carefully spoon generous tablespoons of the bread mixture (about 6 to 8) into the hot pan. Upside-Down Bacon-Onion Omelet. This is a scrumptious, quick and easy omelet that is made flat in a pan and baked in the oven.

Upside-Down Bacon-Onion Omelet

Julia Child's Simple Trick for Perfect Poached Eggs Every Time — Tips from The Kitchn. We have a trick from Julia Child that will completely change the way you poach eggs.

Julia Child's Simple Trick for Perfect Poached Eggs Every Time — Tips from The Kitchn

And by "change," I mean be prepared to make flawless poached eggs for the rest of your life. How to make the perfect shakshuka. Sometimes, I wonder what we all ate before Yotam Ottolenghi came along.

How to make the perfect shakshuka

Imagine a world without supermarket own-brand tahini, where za’atar was just a Scrabble high-score, and parsley came in decorative sprigs rather than great zesty pawfuls. How terribly dull breakfast must have been before the wonderfully exotic-sounding shakshuka entered our national vocabulary. Indeed, Sarit Packer and Itamar Srulovich, who left the Ottolenghi stable to open up on their own, say their restaurant Honey & Co gets “a surprising number of calls asking if we serve shakshuka”. Though this spicy tomato-and-egg dish has its origins in North Africa, the Israeli duo put its popularity down to the fact that it’s what “most people conjure up when they think of a Middle Eastern breakfast”. The appeal is no mystery – for the three people in Britain who haven’t yet succumbed, the key to this very simple one-pot meal is in the name, which pleasingly, means to mix or shake up, depending on the language concerned. French Omelette With Fines Herbes. 3 Easy Dishes That Helped One Woman Lose 135 Pounds.

If you read the New York Times bestselling memoir It Was Me All Along ($24; amazon.com), then you already know about Andie Mitchell’s inspiring 135-pound weight loss journey.

3 Easy Dishes That Helped One Woman Lose 135 Pounds

Her secret? Balance. Although she eats healthy for the most part, she doesn’t completely deprive herself of the rich treats (cakes, pasta, nachos) she loves. If you’re wondering how Mitchell strikes that balance, you’re in luck. 3 Easy Dishes That Helped One Woman Lose 135 Pounds. Mushroom and manchego omelette Recipe - Spanish. Frank Camorra's mushroom and manchego omelette.

Mushroom and manchego omelette Recipe - Spanish

Photo: Marcel Aucar Ingredients 3 free-range eggs salt and pepper 40ml olive oil 1 large flat mushroom, thickly sliced 1 tsp thyme leaves, picked 1 tsp chives, cut into 1cm pieces 1 tbsp coriander, washed and leaves picked 1 tbsp parsley, washed and leaves picked chunk of manchego cheese Method Beat the eggs in a small bowl, season well and set aside. Video: How to Poach Eggs, the Foolproof Method (Really!) [Video: Jessica Leibowitz] Wouldn't it be great if there was a poached egg method that works every time, and better yet, allows you to poach your eggs in advance, ready to be served at moment's notice?

Video: How to Poach Eggs, the Foolproof Method (Really!)

I've wanted to write about poached eggs for a while. Egg-poaching is a technique that looms large in my legend, as they would for anyone who's had to cook several hundred (or maybe even thousand) of them in various restaurants. See, even after years of practice, my success rate hovered at maybe around 75%. Every time I dropped an egg in the pan, I'd make sure to drop a second, knowing that at least half the time, one of them would break or come out looking like a wispy ghost, its wet white tentacles threatening to spread over your toasted English muffin or shrouding your frisée aux lardons salad. The Food Lab: The Hard Truth About Boiled Eggs. A perfect hard-boiled egg: clear yellow yolk and smooth, tender white, all peeled perfectly.

[Photographs: J. Kenji Lopez-Alt] More Breakfast Everything you need to make the most important meal of the day delicious. Back when I was a lowly line cook at a fancy-pants restaurant in Boston, as the new guy*, it was my job to wake my butt up at the crack of dawn to come in early and prep breakfast whenever one of the Beacon Hill politicians wanted to impress their campaign funders with boozy waffles and perfectly soft-boiled eggs topping their asparagus. *Let's just call it like it is: I was the kitchen bitch.

Food52. Cooking is more fun with friends. Spinach & Potato Frittata. Parmesan Spinach Scramble. How to Brûlée Eggs. Recipe: Picnic frittatas {video} - Rachel Khoo. Picnic frittatas Super easy to make, and (as suggested by the title) perfect for taking along on a picnic! Also a great way to use up leftovers or all your odds and ends in the fridge. This recipe makes approximately 36 mini muffin-sized frittatas Ingredients Basic frittata mix 10 eggs 1/2 tsp of sea salt 1 tsp of dried oregano, thyme, basil, chilli flakes or herb of your choice Black pepper Soft butter or olive oil for greasing the tin 1 mini muffin tin.