I first noticed soft-boiled eggs while watching British period dramas. The heroine and hero, dressed in frilly elaborate clothes, would be served an egg placed on these fancy candlestick holders. I would then lose the thread of the dialogue while I watched them take a small spoon and neatly excavate the egg inside its shell. It all seemed so terribly British – reserved and uncomfortable. Yet for some reason, it looks really impressive when done with a brown egg.

If you have an egg cup set try it out with brown eggs! If not, it doesn’t really matter what color your eggs are since you’ll be peeling the shell off. Read the rest of this entry →

I have a confession to make: I like to go to bookstores and flip through cookbooks, looking at how other folks make their eggs. I’m always  interested in new ways to cook eggs and I enjoy reading about different techniques. In all those books they (not all, but most professionals) say that scrambled eggs should be fluffy. They mix some type of dairy product with the eggs and cook it up. I’ve had these scrambled eggs and while they are ‘fluffy’ they’re not that flavorful and have an after-taste that makes me thirsty.

What I like best about my scrambled eggs is that you can use whatever vegetables you like. This is is where the flavor comes from – fresh veggies. Last summer we discovered kale. One week, the store was out of baby spinach, and so we tried kale and, well, it was delicious. Uncooked, it’s bitter, but saute it for a minute and a mild sweetness comes out. Read the rest of this entry →