Tag archives for eggs

5 Egg-celent Omelette Recipes!

Cooking Instructions:
In a small bowl, whisk eggs. Heat up a nonstick pan over medium-low heat and add butter. Once butter is melted, pour in eggs and stir constantly with a rubber spatula. Once eggs begin to solidify, swirl the pan to fill in any gaps. Run the spatula along the edge of the pan to make sure i doesn’t stick. When eggs have set in an even layer, add toppings of choice. Carefully, by tipping the pan slightly, fold the omelette over on itself.
Enjoy!

Spring Herb & Parmesan Omelette

2 eggs
1 tsp chives, chopped
1 tsp parsley, chopped
1 tsp basil, chopped
2-3 tbsp parmesan cheese, freshly grated
Salt and pepper to taste
Butter

Asparagus & Roasted Red Pepper Omelette

2 eggs
3 asparagus spears, steamed
3 tbsp roasted red pepper, chopped
1 tbsp feta, crumbled
Salt and pepper to taste
Butter

Broccolini Cheddar Omelette

2 eggs
2 broccolini spears, blanched
3 tbsp cheddar cheese
Salt and pepper to taste
Butter

Mushroom & Goat Cheese Omelette

2 eggs
5 mushrooms, sautéed
2 tbsp goat cheese, crumbled
Salt and pepper to taste
Butter

Spinach, Sundried Tomato and Feta Omelette

2 eggs
¼ cup spinach, chopped
2 sundried tomato halves, thinly sliced
2 tbsp feta, crumbled
Butter

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How to make Hollandaise sauce

Hollandaise is a delicious but fickle French sauce that can be pretty intimidating to new cooks.  Here is a recipe as well as some tips and tricks for making foolproof Hollandaise sauce, each and every time!

FOR STEP-BY-STEP VIDEO INSTRUCTIONS CLICK HERE

Hollandaise sauce

Prep Time: 8 minutes

Cook Time: 5 minutes

Total Time: 13 minutes

Yield: About 1 cup

Serving Size: 2 tbsp

Calories per serving: Delicious!

Hollandaise sauce

This rich, tangy sauce is a staple in French cooking and is delicious on eggs Benedict or poured over fresh, steamed vegetables . Once you have the technique mastered, you can add all sorts of amazing flavours to it like fresh herbs, hot sauce or dijon mustard. For step-by-step video instructions CLICK HERE

Ingredients

  • ½ cup unsalted butter, skimmed
  • 3 egg yolks
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tbsp water
  • salt and pepper to taste
  • cayenne pepper to taste

Instructions

  1. In a small saucepan, melt your butter.
  2. Use a spoon to skim excess milk solids from the top of the butter.
  3. Set melted butter aside.
  4. In a small saucepan, bring about one inch of water to a simmer on the stove. Reduce heat to low.
  5. Freshly squeeze half a lemon until you have 1 to 2 tbsp of juice.
  6. In a glass or stainless steel mixing bowl, add lemon juice and water to your egg yolks and whisk until the mixture turns a pale yellow colour, about 30 seconds.
  7. Place your bowl over the simmering water, ensuring that the water does not touch the bottom.
  8. Whisk the egg mixture constantly until it begins to thicken, about two minutes.
  9. Do NOT stop whisking the mixture once it's cover the heat as your egg yolks will scramble.
  10. Once the mixture has begun to thicken and is sticking to your whisk, add the melted butter.
  11. Continue to whisk constantly until your sauce has reached your desired thickness, usually about one minute.
  12. Carefully remove bowl from heat.
  13. Season with salt, pepper and a sprinkle of cayenne.
  14. Enjoy!!
  15. Notes:
  16. If your sauce begins to thicken, whisk in a little warm water until it returns to the right consistency.
  17. Hollandaise sauce does not keep well so it should be served within an hour of making it. Discard any unused portions.
  18. To minimize the risk of food-borne illness, use pasteurized eggs.
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How to poach an egg

I have tried so many different techniques for poaching eggs and this is the ONLY one that turns out perfectly, each and every time!

FOR STEP-BY-STEP VIDEO INSTRUCTIONS CLICK HERE.

  1. Fill a large, deep pot with about three inches of water.
  2. Bring the water to a simmer, with the bubbles just breaking the surface.
  3. Reduce the heat to low.
  4. Place a fine mesh sieve over a bowl.
  5. Crack an egg into the sieve and allow the ‘loose white’ to drain for approximately 30 seconds.
  6. Gently roll the egg of the sieve and into a small bowl or ramekin.
  7. Repeat with all of the eggs, placing each into its own individual bowl.
  8. Gently roll each egg into water, getting as close to the water’s surface as possible.
  9. Cover with a tight-fitting lid and set a timer for five minutes.  NO PEEKING!
  10. After five minutes, use a slotted spoon to remove eggs from pot onto a plate lined with paper towel.
  11. Serve immediately.
  12. To store the eggs for future use, place them directly into an ice bath for ten seconds before draining.  Store them in an airtight container for up to three days.  To reheat them, simply place them back into a pot of boiling water for approximately 30 seconds.

Enjoy!

 

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