Quick Tip: Fluffy scrambled eggs

Have you ever made scrambled eggs that turn out chewy and dry?

When I first made scrambled eggs on my own I couldn’t figure out what the problem was – until I went over to my mom’s and had hers.
“How do you make these so fluffy?!” I’m sure I was a little bit frustrated.

Until she told me the trick: a little milk beaten in with the eggs. Now I never make them without milk.

Eggs also need to be seasoned.  I leave out the black pepper because I’m not a big fan of it in EVERYTHING – but some form of salt is necessary. My preferred method is parmesan cheese.  I use it to season a lot of things; abd I heard Alton Brown say that parmesan IS, in fact, a seasoning, so I’m sticking with it 😉

Start with the parmesan at the bottom of the bowl (otherwise it just lays on top and isn’t properly incorporated), crack your eggs into it, then add a splash of milk. I use 1 or 2%. Skim is too watery and anything heavier detracts from the flavor of your eggs.

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My morning egg mixture: parmesan cheese, 2 whole eggs, 1 egg white, and a splash or two of milk

I always use a fork to beat the eggs unless I’m making a double or triple batch… then use a whisk!

Next time you make eggs, try them this way. They add great flavor and a light texture to omelettes or veggie scrambles!

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Veggie scramble with spinach, onions, yellow pepper, grape tomatoes, and baby Bella mushrooms. And cheese. Lots of cheese 😉

Semi-Chilaquiles – Second Meal Brunch (Chicken tacos)

This is a Second Meal using leftovers from Chicken tacos It Was inspired by a traditional Mexican dish, chilaquiles. While I didn’t have all the traditional ingredients, I decided to do what I do, and make my own version with my OHI. .

After I made chicken tacos in the crock pot, I had a bunch of meat leftover and was trying to think of another, different way to use it. I was having a late breakfast – kind of a brunch – that day, so I came up with this. It was really really good, lots of protein (so it’s filling), and not too bad for you either since the chicken taco meat is all homemade using no preservatives.

So here’s what I did!

First reheat some of that chicken – until it’s warm, but not steaming hot.
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Next add a little shredded cheddar cheese and one slice of Provolone.
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Before you put the cheese on, move the meat over... you need to leave room for another ingredient!


Heat for another minute or so in the microwave (or I suppose you could do it in a pan or on a griddle also) until cheese is melted.
Now add some homemade guacamole to your plate (which you also have leftover from your taco meal!).
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Meanwhile, cook two overeasy eggs. When they’re finished place them atop the cheese and chicken taco meat.
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And that’s it! Now eat and enjoy!
I’m telling you… it’s really good!

Happy cooking!

Eggs Florentine

As you read in my last post, I’ve been eating over-easy eggs and whole wheat toast for awhile now. Mostly because it’s fast, easy, and I don’t have to think about it much.

But the past few days I’ve just craved something new – something healthier and different from the usual. I haven’t been making the best food choices lately, so I want to incorporate more fruits and veggies back into my meals.

First, I tried eggs on a nest – a spinach nest that is.

Today though I think I found a winner. I’m calling it Eggs Florentine, but it’s really just eggs with spinach and burst cherry tomatoes. It’s also really simple and quick.

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What to do:
First spray the pan with non-stick cooking spray (I use Pam Olive Oil). Sprinkle a little salt in the pan.
Grab a generous handful of spinach and add to the pan. Leave it alone for about 30 seconds, and then stir it and flip it so everything is cooking evenly. You don’t want it SUPER wilted, just cooked nicely. Slide it out of the pan onto your plate. I like putting it in a circle around the outside of the plate. It looks nice, and will serve our purpose better.
Put the cherry tomatoes in the pan. I used 6 total, but you can use as many or as little as you like. Let them warm up for several seconds, and then roll them around in the pan so they don’t burn in any one spot. You want to cook them until they are sizzling and steaming. You’ll be able to tell when they’re good and cooked inside because the outer skin will start to peel away and look wrinkled. Once they started to steam, I pulled the pan off the burner and continued to roll them around until they stopped steaming. Then I put them around the plate so they looked pretty 😉

Now to cook the eggs! You can refer to this post for tips on making excellent overeasy eggs! Put the eggs in the middle of your spinach and tomatoes and enjoy!

You get sweet from the tomatoes, bitter from the spinach, salt from the eggs (which are also seasoned from cooking in the same pan as the veggies), and creamy umami from the egg yolk.  And you don’t have to feel guilty about eating it either, since we didn’t use fatty butter, only used a couple pinches of salt, and eggs are lean protein and no longer shown to increase cholesterol.

Plus, I guarantee you’ll feel better about starting your day when you’ve got some good veggies into you!

Quick Tip: How to make Perfect Over-easy Eggs

Pretty much every morning, I have overeasy eggs with whole wheat toast. Now, breakfast food is my favorite, but I haven’t had as much time or energy to make more extravagant things lately. So, eggs and toast it is.

I’ve made it so many times that I’ve got it down to a pretty reliable method. I thought I’d share with you.

Note: my stove is electric, so if you have gas you will probably have to adjust a bit.

Prep! First, I take out my small pan and heat it over low-medium heat. It’s just perfect for 2 eggs (or crepes, or an omelet). It’s about the size of a small tortilla.
I spray non-stick spray on the pan, being sure to get halfway up the sides also.

Then, I sprinkle salt. Yes, BEFORE I put the eggs in. Salt sticks better to raw eggs, and it will flavor the egg without leaving an annoying crunch when you’re eating. It’s like the egg absorbs the salt… a happy egg & salt marriage!

Crack! Then I crack the eggs into my pan, one on each side. Some people say you should never crack it on the side of the bowl or pan, but crack it on the counter. That works too. There’s less a chance of puncturing the yolk when you crack on a flat surface. Some people also say you should crack into a bowl first, then pour into your pan. The biggest reason is so you don’t get eggshells in your dish. For baking, I definitely understand this. I don’t want eggshells getting into my batter and having to start over or try to pick them out. But in this case, we’re only making 2 eggs, and only for ourselves. If I happen to get a tiny eggshell or two (which doesn’t happen much anymore), I can usually pick them out right away with no problem.  If you’re concerned about the shells though, definitely crack into a bowl first.
*Careful when you’re pouring from the bowl into the pan. If you are not gentle or slow enough, you can crack the yolk. 

Cooking… Now wait until the eggs are no longer transparent. After they are no longer clear, but before they are completely white, I sprinkle another bit of salt. Before you flip them, they should be white with a little bit of a clear layer still on top.

Next, I use the spatula to separate both eggs – I basically just draw a line down the middle of the pan in between the two yolks.
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Flip! Gently slide the spatula underneath one egg, starting in the middle of the pan and pushing towards the edge. If it’s cooked enough, it should be easy.  As you slide the spatula underneath, tilt the pan down TOWARDS your spatula-yielding hand.
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Keeping the pan tilted, flip the egg horizontally and gently place it back in the pan. Turn the pan so you can start from the middle again comfortably. Repeat with the other egg, tilting using the same method as before.

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Tips for the flip:
*If it’s sticking in parts, or beginning to pull apart, it’s not ready yet – leave it alone!
*The closer your egg is to the pan when you flip it, the less distance it has to travel and the less likely the yolk is to break.
*Turn and lift the pan to your comfort – whatever makes it easier for you to maneuver those eggs!

Finish. At this point I actually turn off the heat and just let the pan sit on the hot burner for about 2 minutes. The residual heat will finish cooking the egg. This helps avoid overcooking, turning the bottom rubbery, or hardening the yolk. *Here’s where you might need to adjust if you have a gas stove -you still want heat on the pan, but only a very little. You can try turning off the heat, but the hot pan might not be sufficient to finish it all the way. I’d recommend leaving the heat for the first 30-45 seconds, and then turning it off to finish. After those few minutes, remove from the pan and plate!

Veggie Omelet (First Meal)

By now you know I am big on buying grocery items that I can utilize in more than one way. Here’s how you can use some of the same veggies in a few different meals.

We’ll start with breakfast! The hubs has been getting serious about losing weight, so he’s actually agreed to more veggie intake and decreasing carbs. Today I made him a veggie omelet. Super easy!

Here’s what you do:
1. Sprinkle some parmesan cheese into the bottom of a bowl.
2. Crack 3 whole eggs into said bowl (see this article for info on why eggs do not raise your cholesterol)
3. Add a splash or two of milk (we use 2% here)
4. Mix with a whisk, fork, or my personal favorite when I’m in a hurry, the whisk attachment on your hand mixer.
5. Meanwhile chop, dice, or pull out of the fridge your pre-prepped veggies of choice. I like onion, pepper, tomato, and spinach.
6. Heat a large skillet over medium heat, add a little pat of butter, and cook the veggies till softened. Remove from heat.
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7. Heat a small skillet over medium heat and coat with non-stick cooking spray. **You can use a large skillet here, but I like the small omelet size ones as they are easier to flip.**
8. Pour egg mixture into small skillet. Leave alone for about 2-3 minutes so bottom can start to set. Then swirl the mixture around the pan. You are basically enlarging the omelet by cooking more egg around the outside.
9. NOW. I don’t know if this is what professional omelet makers do, but it works for me. What I do is once it’s started to set a little, using my spatula I will pull the egg away from the side of the pan and into the middle, tilting the pan simultaneously so that the runny, uncooked portion of egg flows onto the exposed skillet and starts to cook. I do this 4 times around the pan. Visualize an imaginary square, and you are pulling up each side once. Then I will continue to tilt the pan while still leaving it close to the source of heat, to make sure most of the runny egg is now stable. (I should’ve taken more pictures! I hope this is making sense.)
10. Once the egg is at a jello-type consistency but no longer runny (it jiggles but doesn’t run all over when you tilt the pan), it’s time to flip. Be sure to use your spatula all the way around to be sure there are no parts sticking. Then put the spatula underneath, tilt your pan a bit, and flip!
11. Reduce heat to low. Spoon in your veggies and sprinkle a little cheese if desired. I like Triple Cheddar.
12. Fold one half over the other and cook for about a minute more.
13. Slide out of the pan onto a plate and enjoy! 🙂