Recipes, Secrets, Tricks and Really Cool Tips for Cooks
What makes a good egg? There are so many things to consider, especially when egg carton vocabulary seems to grow by the day. If you’re in an egg-sistential quandary in the grocery aisle, here’s a cheat sheet on how to decipher egg dozens. A great article from Serious Eats on one of my favorite foods.
Click to read article: Extra Large, Cage-Free, and More: How to Shop for Eggs | Serious Eats
For perfect hard boiled eggs, poke a small hole in the large end of each egg with a pin (to prevent cracking), place in a pan and cover the eggs with cold water and add a pinch of salt. Bring the water to a full boil. Remove the pan from the heat and cover and let it sit for 10 minutes. Drain the water and place the eggs in ice water to stop the cooking process…perfect eggs every time!
OK…I personally could care less whether this is high-carb, low-carb or no-carb…all I know is that it tastes (and looks) great, is really simple to prepare and you can just pop a slice in the microwave for a quick breakfast. If you happen to live with someone who cares about carbs (like I do), the best thing about this dish is that you can really enjoy it together (you don’t have to fake it)…it’s that good! If you want an even healthier version, just substitute Eggbeaters for the eggs. And for a great variation, replace the onions with a cup or two of caramelized onions…it really adds a ton of flavor to the quiche.
Please click here for a printable copy of the recipe.
I think this may be my favorite breakfast sandwich. It puts all those fast food breakfast sandwiches to shame and it couldn’t be easier. It consists of one egg over easy, topped with melted extra sharp cheddar cheese and crispy bacon on a soft roll.
One of the secrets to making the sandwich is how to get the cheese melted perfectly without overcooking the egg. The best way to quickly melt the cheese is, as soon as the egg is flipped, lay the cheese on top of the egg and drop a teaspoon of water into the pan next to the egg and immediately cover the pan. The resulting steam will melt the cheese in seconds. This technique also works great for cheeseburgers.
Another really cool tool to have in your kitchen is what’s called a bacon (or steak) press. One of its many uses is to keep bacon flat as it cooks…it’s especially good for the B in BLTs.

