One of America’s Favorites – Scrambled Eggs

September 9, 2013 at 8:59 AM | Posted in breakfast, diabetes friendly, Egg Beaters, Eggs, One of America's Favorites | 1 Comment
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Scrambled eggs with fingerling potatoes and bacon

Scrambled eggs with fingerling potatoes and bacon

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).

 

 

Scrambled eggs with bacon

Scrambled eggs with bacon

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[citation needed]. 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.

It’s a Wrap!

July 27, 2013 at 11:14 AM | Posted in cooking, Joseph's Pita Bread | Leave a comment
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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 Wraps 002Walmart 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

 

Wraps 005

 

 
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.

 

Nutrition Facts
Serving Size 1 pita (28.3g)

Amount Per Serving
Calories from Fat 10 Calories 50

% Daily Values*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 7g 2%
Dietary Fiber 3g 12%
Sugars 0g
Protein 5g

 

 

http://www.josephsbakery.com/p-10289-Flax-Variety-Pack-Flax-Pita-Bread-Mini-Flax-Pita-Bread-Flax-Lavash

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