Tags: Bain-marie, cook, Cyttaria espinosae, Egg, Egg bhurji, Home, Parmigiano-Reggiano, Philippines, Scrambled Egg, Turkey
Scrambled eggs is a dish made from whites and yolks of eggs (usually chicken eggs).
Eggs are poured into a hot greased pan and coagulate almost immediately. The heat is turned down to low and the eggs are constantly stirred as they cook. The pan and the stirring implement, if kept in constant motion, create small and soft curds of egg.
Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese or cream may be folded in over low heat, just until incorporated. The eggs should be slightly undercooked when removed from heat, since the eggs will continue to set. If this technique is followed, the eggs should be moist in texture with a creamy consistency. If any liquid is seeping from the eggs, this is a sign of undercooking or adding under cooked high-moisture vegetables.
In another “Escoffier” method a double boiler or au Bain Marie is used as the heating source, which does not need adjustment as the direct heating method would. The eggs are directly placed in the cooker and whisked during the heating and not before. Cooking by this method prevents the eggs from browning while being cooked and gives creamy scrambled eggs. This method was used in the “old classical kitchen” and guarantees the eggs are always cooked perfectly, but it is somewhat more time-consuming than the regular method, taking up to 40 minutes to ensure perfect quality.
Scrambled eggs may also be made in a stove by placing the ingredients in a metal bowl and alternately cooking and stirring until the desired consistency is achieved, with the whites, and yellow scrambled together.
It is also possible to make scrambled eggs in a microwave oven, by cooking the eggs for short bursts, stopping regularly to stir. This allows rapid preparation, but care is required to avoid overcooking and the resulting texture may be inferior to a more traditional preparation method.
Scrambled eggs can be made easily sous vide, which gives a much smoother texture more similar to custard and requires only occasionally mixing during cooking.
Another technique for cooking creamy scrambled eggs is to pipe steam into eggs with butter via a steam wand (as found on an espresso machine).
Classical haute cuisine preparation calls for serving scrambled eggs in a deep silver dish. They can also be presented in small croustades made from hollowed-out brioche or tartlets. When eaten for breakfast, scrambled eggs often accompany toast, bacon, smoked salmon, hash browns, pancakes, ham or sausages. Popular condiments served with scrambled eggs include ketchup, hot sauce, and Worcestershire sauce.
Variations of scrambled egg dishes
* scrambled eggs à l’arlésienne – with zucchini (courgette) pulp and a concentrated garlic-flavored tomato fondue served in hollowed-out courgettes and sprinkled with Parmesan cheese.
* scrambled eggs à l’américaine – with pan-fried smoked bacon, garnished with slices of broiled bacon and small grilled tomato halves.
* egg bhurji – Indian variant of scrambled eggs. Additions include onions, green chili, chopped ginger, turmeric powder and chopped tomatoes. Sprinkled with chopped green coriander and eaten with roti. Another variant of egg bhurji is the Parsi akuri.
* Soy scrambled eggs – mixed with soy sauce and often eaten with congee.
* scrambled eggs with sucuk or pastırma; sucuklu yumurta and pastırmalı yumurta respectively – Scrambled eggs are mixed with Turkish beef sausages, or dried cured beef. It is cooked in a sahan with butter or olive oil. Some tomato can be added. In Turkey and Egypt it is eaten regularly for breakfast.
* scrambled eggs with digüeñes – a variation from Chilean cuisine in which the eggs are fried together with the native fungus Cyttaria espinosae.
* migas – a Tex-Mex dish (not to be confused with the Iberian dish of the same name) consisting of scrambled eggs augmented with strips of corn tortilla, to which vegetables and meat may be added.
* Stir-fried tomato and scrambled eggs – a very common main course in China. It is quickly and easily prepared, and so is a favourite among teens and university students. This is also eaten in the Philippines.
* Onions and scrambled eggs – another variant of scrambled eggs eaten in the Philippines. The onions are either fried first then the egg mixture is poured over them to cook, or the onions are mixed with the egg mixture and then poured over the pan.
Tags: cook, Egg, Flavor, Freezing, Meringue, Onion, Salad, Sauce
The Best Ways to Freeze Food Tips:
* On the other hand, use more onion than you would otherwise, because freezing tends to cause onion to lose its flavor. Herbs and salt also tend to diminish in flavor, so it’s best to add them after freezing, when you’re reheating the dish.
* Avoid freezing sauces. Egg-based sauces and those high in fat tend to separate when reheated, and cheese – or milk based sauces are prone to curdling. Don’t try to freeze mayonnaise, salad dressing, or jam. Most gravies will thicken considerably when frozen, but they can be thinned when reheated.
* Artificial sweeteners do not freeze well, so don’t substitute them for sugar.
* Don’t freeze any bakery item with a cream filling because it become soggy. Custard and meringue pies, don’t freeze well. The custard tends to separate and the meringue becomes tough.
* Cool already-cooked foods in the refrigerator before freezing. Cooling them quickly prevents bacterial growth.
Tags: Atkins diet, Bran, Cheddar cheese, Egg, Flax, Joesph Pita Bread, Joesph's Pita Btread, Pita, Scrambled Egg
As I had said in an earlier post I’ve been using Joseph’s Flax, Oat Bran, and Whole Wheat Pita Bread ever since I came across it in the Walmart Bakery. At only 50 Calories and 4 Net Carbs you can’t beat it.
For breakfast a Scrambled Egg and Cheese Wrap. Scrambled 1 Egg, seasoned with Sea Salt, Ground Black Pepper, a few shakes of Frank’s Red Hot Sauce, and a sprinkle of Sargento Reduced Fat Shredded Cheddar Cheese. Just put the Scrambled Egg in the Pita Bread and top with a light sprinkle of the Sargento Shredded Cheddar, one quick, easy and healthy way to start the morning.
Then for a lunch option, once again using the Pita Bread I just added some thin slices of Kroger Brand Private Selection Oven Roasted Rosemary Ham. This has become my favorite packaged Ham incredible taste and it’s 70 calories and 1 carb per serving. You can add a slice of Sargento Ultra Thin Swiss Cheese, only 40 calories per slice, or season it up a little with French’s Mustard or Kraft Light Mayo. No matter the topping it makes one good Ham Wrap! I’m beginning too think everything’s better in a Wrap! Did you notice the orange Taco Holders? A very useful and inexpensive kitchen item to have, especially if you eat a lot of Tacos or Wraps
Joseph’s Flax, Oat Bran, and Whole Wheat Pita Bread
Flax Variety Pack Now enjoy some of Joseph’s most popular products together in one package! The Flax Variety Pack allows you to enjoy three packages of our Flax Pita Bread, Mini Flax Pita Bread, and Flax Lavash.
Serving Size 1 pita (28.3g)
Amount Per Serving
Calories from Fat 10 Calories 50
Tags: Breakfast sausage, Crushed red pepper, Egg, Garlic Powder, Meat, Onion Powder, Sausage, Wild Idea Buffalo
Had Buffalo Breakfast Sausage For the first time for Breakfast this morning, and loved it as i do all Buffalo cuts of meat. I ordered it from Wild Idea Buffalo along with 3 Buffalo Steaks. It fried up perfect and was seasoned just right! With a hint of Sage and Maple along with Organic Spices:[Allspice, Brown Cane Sugar, Crushed Red Pepper, Garlic Powder, Onion Powder, Sage] Salt, Water. With all that it had to be good! Along with the Sausage I had one Egg, Sunnyside Up, and Aunt Millie’s Whole Grain Bread that was toasted and spread with I Can’t Believe It’s Not Butter. I also had a fresh brewed Bigelow Decaf Green Tea. Good way to start the day!
Wild Idea Buffalo Breakfast Sausage
Our prairie bison mixed with hints of sage and maple makes this a healthy breakfast meat alternative. Serve it up with sunny-side eggs and pancakes or use in stuffing and sauces. One pound package of ground breakfast sausage, not in links. 1 lb. package.
Ingredients: Buffalo, Organic Spices:[Allspice, Brown Cane Sugar, Crushed Red Pepper, Garlic Powder, Onion Powder, Sage] Salt, Water
Tags: bacon, Black pepper, Breakfast sandwich, Egg, Green tea, Muffin, Turkey, Turkey Bacon
Got up around 6:15 this morning. Rolled outside and it was a gorgeous morning! Brought the papers in and made a healthy and delicious breakfast sandwich to start the day. I toasted a Healthy Life Whole Grain English Muffin, scrambled 1 Egg seasoning with Sea Salt and Ground Black Pepper, 2 slices of Turkey bacon, and a slice of Sargento Ultra Thin Swiss Cheese. I fried 2 slices of Turkey Bacon, when i fry bacon I always have to fry an extra piece to munch on. I find it impossible to fry Bacon and not snack on a slice so always fry an extra! The Sandwich, Green Tea, and the morning paper, I’m ready!
Tags: Barbecue, Big Green Egg, Charcoal, Ed Fisher, Egg, Monterrey, Tucker Georgia, United States
The Big Green Egg is commonly referred to as a kamado barbecue because of the origins of the basic design that lie in southern Japan.
The word “mushikamado” means “steam cooker” (from “mushi” meaning “to steam”, and “kamado” meaning “cooker, oven, or kiln”) The mushikamado was a device designed to steam rice and used by Japanese families for ceremonial occasions and took the shape of a round clay pot with a removable domed clay lid. It was also distinctive in that it featured a top damper and bottom draft door. The mushikamado first came to the attention of the Americans after World War II when US Air Force servicemen would bring them back from Japan in empty transport planes. It wasn’t until the late 1960s that manufacturing started in the Americas. The Big Green Egg Company was founded in 1974 by Ed Fisher and is based in Tucker, Georgia in the USA. Production of the Big Green Egg takes place in Monterrey, Mexico by the company Daltile.
The shape of the Egg reflects ancient technology in that it is designed to contain the heat with only a small vent at the top to create a draft to keep the fire going. Today’s Egg is manufactured from high fiber ceramics developed for the space shuttle program specifically designed to reflect heat and this allows temperatures of up to 650 degrees Celsius (1200 Fahrenheit) to be reached. The external surface has a high gloss ceramic glaze applied to provide crack and weather resistance.
The Big Green Egg is a charcoal barbecue – the manufacturers recommend lump wood charcoal because alternatives such as charcoal briquettes contain many additives that can contaminate the flavour of the food. The sealed design of the grill results in a slow burn that uses small amounts of charcoal compared to a regular grill, and lump wood charcoal also creates little ash.
Big Green Eggs can be used for smoking or grilling and with the addition of accessories one can also bake bread or cook a pizza.
Big Green Egg (BGE) barbecues have quite an enthusiastic following of amateur chefs and the collective name given these enthusiasts is “Eggheads”. The founder of the company attributes a large portion of the company’s success to the enthusiasm of the product’s owners.
Every October there is a global gathering of Eggheads called “Eggtoberfest” held at the company’s headquarters in Tucker, GA. The 2008 Eggtoberfest drew over 1500 attendees from all 50 states plus other countries. During Eggtoberfest over 200 Big Green Eggs are used to cook various recipes with lots of samples, and interaction from the group. In addition to the Eggtoberfest, numerous other Big Green Egg Festivals occur throughout the US and the world. These Festivals are called “EggFests”.
Tags: Calorie, Cooking, Egg, Egg Beater, Egg Beaters Florentine, Florence, Home, Spinach
Egg Beaters Florentine
Made with All Natural egg whites, Egg Beaters® Florentine has the vitamins and minerals you want from a shell egg, plus spinach, tomato, mozzarella cheese, and a subtle mix of Italian herbs for a satisfying breakfast.
Fast Facts About Egg Beaters Florentine
Filled with real spinach, tomato, and mozzarella cheese
*Only 30 calories per serving
*0.5 g fat
*≤ 5 mg cholesterol
Now Available In:
15-oz carton with resealable pour spout (refrigerated)
Egg Beaters Florentine Nutrition:
3 tbsp.: 30 calories, 0.5g fat, 150mg sodium, 2g carbs, <1g fiber, 0g sugars, 4g protein — PointsPlus® value 1*