Archive for February, 2012

This should be easy right? I mean, how hard is it to scramble an egg?

Reasons your scrambled eggs are tough and rubbery: you are cooking them too long at too high a temperature. Eggs are mainly protein and proteins like to be handled gently.

So, how do you make creamy scrambled eggs?

1. Lightly scramble your eggs in a bowl with a fork (whisks incorporate too much air).

2. Heat your NON-STICK (it’s just easier in a non-stick) pan over low to medium-low heat. Got that? Keep the temp relatively LOW.

3. This is optional but you can add some butter to the pan. Like a teaspoon or two. It sorta prevents the eggs from sticking… Let it foam up and then…

4. Put eggs in pan and scramble with your spatula or what have you. Want big curds? Scramble less often. Small curds? Mix it up more often.

5. Want them even more creamy? Yep – add butter, milk or cream to the pan. You could to this in step 1 as well.

6. This is the key – turn the heat off when the eggs are set, but still a little underdone (watery looking). The residual heat will continue the cooking. You can add your seasoning (and cheese!) at this point.

Voila! No more rubber eggs! And when you go out for brunch you will realize the eggs you get at your corner diner or $50 brunch buffet are dang nasty compared to the ones you can make at home.


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Why use shallots?

So often I come across recipes that call for shallots – a tablespoon here, a teaspoon there. And to be honest, for most of my cooking-life, I’ve just substituted red onions. The reason for this is sheer laziness and also the fact that I’m just cheap. Shallots can be pricey!

So anyway…shallots are more or less, a milder onion (google a better definition if you must). There are subs out there where you use a certain ratio of garlic to onion. I kind of say screw it to this idea and just use an onion (didn’t I just say I am lazy?). A long time ago, I heard that when you refrigerate an onion (like when you have a leftover half), it causes the onion to taste milder, hence more like a shallot. I’ve always bought into this idea since I almost always have a leftover onion on hand…whether or not it is really true…

Ok. There are a few applications where you really want to use an actual shallot and substitutes just won’t cut it:

1. In a sauce. Reason? Shallots break down and disintegrate into the sauce. Makes a smoother sauce. Don’t substitute here.

2. In a vinaigrette. Onions are just too overpowering. And the shallot sub is just too strong here too.

Extra tip: shallots are often way cheaper – and larger – at ethnic markets. I have no idea why. But load up when you are there. 🙂

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