How to Turn These Guys into Perfect Scrambled Eggs

How to Turn These Guys into Perfect Scrambled Eggs

The egg is a perfect food, full of protein and loaded with nutrients. It contains zero sugars, no carbs, and they’re cheap! You can build an entire meal plan around an egg, a super food offering 6 to 8 grams of protein at only 70 calories per yummy oval.

To make perfect scrambled eggs…

Break two eggs into a bowl. Use a fork to break the yolks and stir together with the whites. Beaten eggs will be pale yellow (You don’t want to see any of the yolk or whites). Now, melt a tablespoon of butter in a skillet over low heat. When the butter is melted and foamy, pour in the eggs.

Use a wooden spoon or spatula to gently stir the eggs, creating small curds. This will take a while, about 3 to 5 minutes. You want soft, silky eggs. While you are stirring, you can season with salt and pepper.

If you like your scrambled eggs cooked more well done… just cook them longer! Now that you have perfect scrambled eggs, what can we do with them?

Well, I happen to enjoy creamy French style eggs, garnished with chopped tomatoes and chives. This oldie but goodie recipe was adapted from two recipes in my lifestyle cookbook Gorgeous: The Sum of All Your Glorious Parts.

It’s an incredibly versatile dish. If you don’t have chives, no worries! Use chopped bacon or any veggies you have on hand for a scrumptious veggie scramble. I love to wake up in the morning and say “Bonjour” to this style of eggs because I love the toast part, and creaminess the sour cream and butter lend the taste.

Bon appetite my friends! And don’t forget that in these chaotic times, eggs can be hard boiled, fried, beaten and added as luscious curds in soup, made into soufflés, or added to a malted egg cream dessert. Just save a few for Easter, when we’ll likely still be hunkered down.

Life can still be EGGScellent!

Creamy French-Style Eggs

Garnished with Chopped Tomatoes and Chives

serves 2

20 minute cuisine

 

4 large eggs

2 tablespoons heavy cream

½ teaspoon kosher salt

½ teaspoon coarse black pepper

1 tablespoon butter

1 tablespoon sour cream

2 slices Your choice) bread, toasted

1 medium plum tomato, seeded and diced (about 2 tablespoons)

1 tablespoon chopped fresh chives

Crack the eggs into a bowl and beat them with a fork. You want a pale, frothy mixture. Stir in the cream. Season them with some of the salt and pepper.

Melt the butter in a pan over medium-low heat until melted and frothy. Pour the eggs into the pan and stir. I like a wooden spoon for this. Continue stirring until soft curds form. Transfer the eggs to the toast slices. Garnish with chopped tomato and chives.

Overboard Tip:

For another topper, consider topping these eggs with a bit of caviar, or perhaps some capers. Instead of tomatoes, try peppered strawberries for garnish. Cut the stem from the strawberry and cut it in half. Dip the cut side into course pepper. It’s yummy!

 

 

 

 

 

The Nutcracker “Sweet”: Cherry Nut Crumble Cake

The Nutcracker “Sweet”: Cherry Nut Crumble Cake

You know what’s awesome about Christmas? It’s all those late night chats or early mornings in the kitchen with someone who’s come to visit. Picture it, you’ve got your hands wrapped around a steaming coffee mug (decaf or regular depending on the hour), and the center piece of the conversation is this Cherry Nut Crumble Cake.

The orange zest in the recipe gives it a little refreshing kick; the cherries are a bit ahead of season, but you shouldn’t have any trouble folding them into the batter as frozen berries work just fine here. This recipe hails from my Coffee Mates chapter in Sunday Best – isn’t it a gooey, mouthwatering marvel just before it goes into the oven?

There are so few days to go before the big day arrives. I would love to know what kind of sweet treats you serve in the weeks leading up to, and on the day of Christmas. I’m sure you have a tradition. Delicious pastry happens to be one of mine. See all my annual traditions (but translated into food of course) in my new cookbook, SUNDAY BEST DISHES. Once you add it to your collection, you can sing “my true love gave to me”, the gift of YUMMMEEE….

Cherry Nut-Crumble Cake

MAKES 9 SERVINGS

Filling

1 cup fresh cherries, pitted with stems removed

¾ cup granulated sugar

Zest of 1 medium orange, about 2 teaspoons

Chop the cherries on a board with a sharp knife and place them into a bowl. Stir in the sugar and orange zest.

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Streusel

6 tablespoons butter, melted

¾ cup unbleached all-purpose flour

¾ cup chopped walnuts, about 3 ounces

¼ cup brown sugar

Place the flour, walnuts and brown sugar into the bowl of a food processor. Pulse briefly to combine. Pour in the melted butter and pulse 2 or 3 more times.

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Batter

2 cups unbleached all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups butter, room temperature, 3 sticks

1 cup granulated sugar

4 large eggs

Preheat the oven to 350°. Coat a 9-inch square cake pan with vegetable oil spray.

Whisk together flour, cinnamon, baking powder, baking soda and salt in a bowl. Use an electric mixer to combine the butter and sugar until fluffy. Stir in the eggs. Spread half of the batter into the pan.

Drain excess juice from the cherries and spoon over the top of the batter. Dollop the remaining batter over the top and spread with a spatula to somewhat cover the cherries. This doesn’t have to be perfect! Run a knife through the batter to swirl everything together. Sprinkle the streusel on top. Bake until the coffee cake is golden brown and a tester inserted into the center comes out clean, about 55 to 60 minutes.