Over easy, or as my French friend, Miss Champagne, says, “easy over”, is my husband’s favourite way to have eggs for breakfast, so as newlyweds, I’ve been making them quite a lot lately. Eggs over easy are eggs that are fried, flipped once and cooked very briefly on that side, hence the “easy,” as opposed to hard/well and the elusive medium, so that the yolks are still mostly runny. As a sunny-side-up girl, I don’t see why you would ever want to flip your egg, but when I do, I like my yolks broken.
Cooking
Emergency Cooking Substitutions
The number one reason I need to keep a list of emergency substitutions handy in my kitchen is one part forgetfulness, just because I thought about buying an ingredient doesn’t mean I actually went out and got it, but try telling that to my memory, and one part too much cooking confidence, I’m a master of ingredient inventory, I don’t need to check, I don’t need to read the recipe before I start! Unfortunately, these personality flaws, coupled with a plethora of food allergies, cause me to frequently be left in a pinch when I’m in the middle of preparing a recipe. Although sticking to the original recipe will give you the best results, you can’t always put things on hold while you run out and procure the missing ingredient, for these sticky situations, I have compiled a comprehensive list of the most common, most agreed-upon, emergency cooking substitutions. Continue reading
Eggs Everyway: How to Make Hard Boiled Eggs
One of my favourite foods to eat and cook is also the first food I learned to cook that didn’t come in a box with instructions printed on the side, that food is the egg. Hard boiling your eggs is one of the easiest ways to prepare them and is a skill that every woman, who takes pride in her cooking, should master. It may not be the most exciting form an egg can take but it does have several delicious destinations including egg salad sandwiches, devilled eggs or my mom’s specialty, pickled eggs. Continue reading
How to Properly Cook Sausage
There are many ways to cook sausage. Even in sausage homelands like Italy and Germany, there is no proper way to cook a sausage, as the best method will differ depending on the dish it is being prepared for. My English mother-in-law – and her son – swears by a cooking method the family calls “steaming”, although it’s actually closer to poaching. Not only do they cook the best sausages I’ve ever had, but I didn’t like sausage before they made it for me. Continue reading