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Posts Tagged ‘eggs’

I love eggs.

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I’m not the type of person who eats the same thing everyday, or, for that matter, eat the same thing each week.  I like diversity and I get bored easily. Having said that, I’ve eaten this omelette everyday for the past 7 days, so I figure I’d blog it. I started working from home in January, and I’ve consequently gained 15 lbs. I started watching what I eat 9 days ago, and this omelette fills me up, is fast and easy to make, and is versatile.

Ingredients

1 large egg

3 large egg whites (1/4 cup liquid egg whites)

1/2 tsp salt

2 tsp olive oil

3 cup spinach

 

Directions

1. Mix egg, egg whites and salt in a medium-sized bowl.

2. Heat non-stick pan with oil on high until the oil is hot.

3. Turn heat down to medium and add eggs all at once

4. Spread spinach over the egg mixture. (Yes, put the spinach in a layer over the uncooked eggs.)

5. Fold 1/4th of the eggs gently over the spinach, then fold your omelette again over 1/4. Gently pull the omelette towards the middle of the pan and fold again.  Press out the uncooked eggs. This will give you some extra room for another fold, and squish the spinach so it’s nice and snug between the layers of egg. Fold one or two more times until can’t anymore!

 

PLAIN-ROLLED-OMELETTE-STEP5-8-BUSOG-[2]

This is not my picture. I took it from http://www.busogsarap.com/2011/03/plain-rolled-omelette.html
I forgot to take the folding picture this morning. I’ll post one tomorrow 🙂

The above picture is of a plain omelette. Your folds won’t be as thin. The important step is to get the first fold done,

 

I know this is pretty simple, but when my husband saw me making my omelette he said something like, “folding that omelette takes a bit of skill doesn’t it?” I didn’t realize it, but yeah, it kinda takes some practice. So, I thought I’d post it.

MMM, mmm, good.

 

 

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It never occured to me that someone might not know how to make a  sunny side up egg until my sister and her husband had this “discussion” in my kitchen.

Sister:  “You make your eggs too rubbery.”

Sister husband:  “You use too much oil and deep fry your egg.”

As a disclaimer, I have to say that I understand that sunny side up eggs generally are yellow and are not cooked on top, but I don’t consider this egg “over easy” because I don’t flip it and the cooked layer on top still has some of that gooey goodness of the sunny side up egg.  So, for all of you egg deep friers, and all of you rubbery egg makers, here’s how I make my sunny side up eggs.

Ingredients

An egg 😛

1 tbsp of oil

4 tbsp of water (roughly)

soy sauce to taste (or salt if that’s what floats your boat)

Directions

1.  Get out your non-stick shallow frying pan.

2. Turn up the heat to medium low. I can’t stress enough how important it is to cook your eggs on medium low heat. High heat will make your eggs get that disgusting plastic like, brown edge that’s almost inedible.

3. Add your oil.

4. When the oil is hot, add your egg.  See how the edges are slowly cooking towards the center instead of bubbling like a crazy egg?

5. When the egg has somewhat stabilized add your water.

6. Then quickly covered it up with a lid to steam!  Can you see the steaming? I wish I had a better camera sometimes, or maybe someone who could take the pictures as I’m cooking. It sucks to be constantly picking up the camera at every freaking step. Anyway.

7.  Watch your egg because the top of the yolk will steam white pretty quickly.  Then voila! (I don’t know how to do accents off hand on my keyboard, so I just won’t.) You have a perfectly soft, delicately scrumptious, oozy gooey, sunny side up egg.

I like my eggs with soy sauce. I’ve seen people eat them with ketchup or salt, but I’ve never gotten into it. Nope, soy sauce it is for me, and soy sauce it’ll always be.

NOTE: I broke the steps up like crazy. This isn’t hard or complicated. The entire process takes about 3 minutes including taking the pictures and heating the pan:)

Cheers,

Cheryl

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