Tag Archives: eggs

What’s for breakfast?

I’m not a morning person but because I work at home, I’m tasked to cook breakfast. Well ok, not just breakfast, but lunch and dinner too. Of all the three meals, I always find breakfast to be the most difficult. Half of our household eats rice and the rest prefer bread. And it doesn’t help either that my family are picky eaters. With lunch and dinner, I have no problem preparing for a meal plan for a week 😉

Eggs are a staple in my breakfast menu. I either do scrambled, or sunny-side up. When I was still in culinary school, we spent one day just cooking eggs. I’ve never had so much egg in my life ’til then. I can’t say that I’ve perfected the craft of cooking perfect scrambled eggs, but I do know a few tricks on making your ordinary scrambled eggs look appetizing.

Typical Scrambled Egg

Ingredients

4 medium eggs
1 medium onion/2 shallots
3 cloves garlic
½ cup milk (Whatever type of milk you’re drinking will do. You could also use evaporated milk.)
Salt and pepper to taste

I usually sauté the onions first since I don’t like the burnt taste of garlic in my food. When the onions begin to turn translucent, add the garlic. Beat the eggs with the milk. I don’t salt my eggs, but if you want, you could. I usually add the salt and pepper when I pour the scrambled eggs on the pan. Slowly mix it to avoid burning and to incorporate everything. A scrambled egg is good when it’s still a little bit runny. It’s not advisable to serve dry scrambled eggs, but my family prefers it a little dry, a little over-cooked.

You may want decorate it with snippets of chives or basil. You could also add in tomatoes and mushrooms to make it extra special. I don’t suggest a throwing in mayo, since that’s too much cholesterol. Maybe once in awhile, I add in parmesan cheese, just to make it luxurious.

Enjoy eating your breakfast!

This post was written by Rita Salonga.

How to whip soft peak egg whites

My friends always tease me that I have the muscles of a construction worker, because I can whip egg whites in a short period of time, without the help of an electronic mixer. I admit, I’m really good at whipping egg whites, but I can’t take full credit on that. I have to thank my special whisk for that.

I don’t use the ordinary whisks because I couldn’t really incorporate much air using it. I’ve tried different whisks, even those with balls inside and until I found the one that best suit me. I got it at SM department store. It’s so cheap I seriously didn’t expect that it’ll be that effective.

I often use cold eggs, meaning fresh out of the refrigerator. I know some of my chef friends though would rather use room-temp eggs. So I suggest you try both, and see what will work for you. I often beat egg whites for our TORTA. My family is obsessed with TORTA, be it wrapped in whipped eggs, tortang talong and or stuffed ampalaya.

You have to separate the egg yolk and the egg whites, make sure there’s no hint of the yolk in your mixture. Then beat continuously for at least 2 minutes. Don’t beat it as if you’re angry at someone. Just make sure it is continuously.

After a few minutes of beating, take some rest, at least a few seconds just so your arm won’t feel like it’s about to give up on you. Then start whipping again. Continue whipping till you are able to flip the bowl without the egg whites falling. If it slides, then just continue beating, but make sure you don’t over beat because it’ll become clumpy or worst you’ll lose all the air you incorporated in it. After flipping the bowl and the whipped egg whites didn’t fall on you, start mixing in the egg yolks.

Don’t be afraid to mix the egg whites with the egg yolk. The more you are afraid of it the more it’ll fail. So, just relax and start whipping. If it fails, then start again. But I assure you, if you’ll use my special whisk, it’ll help you, big time.

This post was written by Rita Salonga.