While sous vide egg bites have taken the breakfast world by storm in recent years, bagel chain Einstein Bros. has taken the concept a step further and made entire bagels out of the eggs.
Their new “Eggels” are marketed as a gluten-free alternative to bagels, and are prepared the same way as a sous vide egg bite you might find in a grocery store or Starbucks. The big difference is obviously the size and shape of the fluffy eggs.
Einstein Bros. is releasing their Eggels in two different flavors: a Three Meat and Cheese Eggel with bacon, turkey sausage and ham, and a Veggie Egg White variety loaded with bell peppers, onions, tomatoes, portobello mushrooms, and spinach.
It’ll be intriguing to see how well the egg bagels hold together, considering how light sous vide eggs can be when cooked. I’m also tempted to split one in half and schmear it in cream cheese, just like a regular bagel, to see how that turns out.
You can now find these Eggels at Einstein Bros. locations nationwide, excluding those in airports, universities, and hotels.
My early morning bagel runs have become something I’ve missed terribly since the “Stay At Home” mandate was issued over here in California. Sure, someone more masterful in the kitchen can probably make their own bagels to spread with cream cheese, but let’s not kid ourselves that I’d be one of those individuals. Give me a shop bagel caked in garlic and onion any day of the week.
For those missing their bagel fix, Bruegger’s Bagels is offering a Hot & Ready Brunch Box that will essentially feed an entire family of 6-8 — or a dude like myself who just misses his morning routine for at least a couple meals.
The box includes 6 fresh baked bagels, a tube of cream cheese, 1 Farmhouse Egg Sandwich, 2 Egg, Peppered Bacon & Cheddar Sandwiches, 4 Blueberry Muffins, and 4 Twice Baked Hash Browns.
Yes. That’ll do nicely.
For anyone interested in getting their hands on this delightful Brunch Box, you can find it at any participating Bruegger’s Bagels location for $29.99. If you’re noting looking to leave the house, home delivery is available through DoorDash.
Scotch Egg meets spicy spaghetti and meatballs in this wild take on a pasta classic.
This version of the midweek pasta meal, created in conjunction with the Incredible Egg, adds a British twist to the tomato sauced staple. These stuffed meatballs are similar to Scotch Eggs, an iconic food from across the pond that takes a soft-boiled Egg and wraps it in ground meat. Deep-fried to a perfect golden brown, the Eggs are cooked to just the right temperature to ensure that the yolks are still runny.
Overall, it’s an elevated take on the classic college pasta dish, perfect for the back-to-school student looking to get creative in the kitchen. Whipping up the spaghetti takes little to no time at all, and the stuffed meatballs are easy to make ahead of time. Prep the meatballs until the point where they need to go into the deep fryer, then cook them as your spaghetti cooks for a simple but oozy meal in minutes.
The combination of spicy tomato sauce, runny Egg yolks, and meatballs makes for a hearty yet tasty meal that will help push you through the rest of your work or school week.
For those looking for the full recipe, you can find it below:
Ingredients For the meatballs 5 Eggs
4 oz pork sausage 4 oz ground beef, over 30% fat content 1 Egg (for meat mixture) 1 tablespoon of fresh chopped parsley 1 teaspoon garlic powder 1 teaspoon brown mustard 1 ½ teaspoon salt ½ teaspoon of black pepper
1 24-ounce jar Arrabiata sauce
1 box spaghetti
Servings: 2-3 (there may be extra sauce/pasta – this serving size is based on the number of meatballs per plate)
Step 1 In a medium saucepan, heat Arrabiata sauce.
Step 2 Bring a large pot of water to boil, adding a good amount of salt and a dash of olive oil. Cook spaghetti to package instructions. Set aside. Step 3 Start by placing Eggs in a pot of heavily salted water, and bring to a boil over high heat. As soon as water starts to boil, cover the pot and remove from heat. Allow Eggs to rest for 4 minutes in the hot water, and then carefully transfer to a bowl of ice water. Let cool for about 5 minutes. Carefully peel the Eggs when cooled. Step 4 In a large bowl, combine the sausage, ground beef 1 whole Egg, garlic powder, parsley, and mustard. Combine until fully incorporated. Divide the meat mixture into 5 portions. Flatten meat mixture with hands and fold evenly covering the Egg completely. Step 5
Place frying oil in a large soup pot and bring to 350 degrees. Once at the right temperature, drop in the meatballs. Deep fry until golden brown and delicious.
Assemble the pasta, sauce, and meatballs. Cut open the meatballs and watch the Egg yolks ooze out!
Grilled cheese sandwiches are one of THE quintessential comfort foods. That combination of crusty bread and warm cheeses produces soothing happiness with every single bite. You almost think it can’t get any better: the keyword there being “almost.”
This Super Seafood Melt, created in conjunction with the Incredible Egg, pushes the envelope on the classic after-school sandwich. Whether you’re heading back to school now or feeling a bit nostalgic of your college days, this is an elevated twist on the college staple that takes it to a whole new level.
Succulent lobster and a perfectly fried Egg add even more luxuriousness to the sandwich of your childhood. It’s a simple enough sandwich that you can easily make it between work or study breaks, but it still delivers big on flavor, texture, and nostalgia.
If lobster’s hard to track down, it’s no big deal. Feel free to add any other seafood in, like scallops or crispy soft-shell crabs, to get a similar effect.
Regardless of what seafood goes inside, the combination of flavors, oozy Egg, and gooey cheese creates a heartwarming mouthful that’s a tasty nod to the meal that got you through your daily school struggles, past or present.
If you’re down to make this Seafood Super Melt for yourself, peep the recipe below.
1 whole lobster (can also use seared scallops or other cooked seafood of choice!) 1 bag extra thick Sourdough “Texas cut” bread ½ cup mayonnaise ¼ tablespoon fresh tarragon, chopped ¼ tablespoon fresh chives, chopped ½ tablespoon whole grain mustard ½ tablespoon lemon juice (fresh squeezed) Fresh Buffalo Mozzarella sliced ½” thick 2 tablespoons canned roasted green chilies, small dice Salt, to taste ¼ teaspoon black pepper 2 tablespoons butter 2 Eggs
Servings: 2 sandwiches
Step 1 Cut mozzarella and set aside.
Bring a large pot to boil. Once boiling, place lobster in pot and cook until done, approximately 7 minutes per pound. Chop cooked lobster into chunks ¾ inch in size approximately.
Step 3 In small saucepan, melt butter and fold in lemon juice, tarragon, salt and pepper to taste. Place into mixing bowl.
Step 4 Coat one side of the bread with mayonnaise and sear coated side down in same saucepan with butter on med/high heat.
Place remaining mayonnaise into separate mixing bowl and fold in chopped chives, salt, pepper, whole grain mustard and green chilies.
Step 6 Slather the inside of both sides of bread with mayo mix, pile lobster on, top off with mozzarella slices. Place in 375 degree oven and melt cheese, pull out cut and let the gooiness drip all over.
Cook a sunny-side up Egg to top the sandwich. In a small frying pan, crack one Egg in slowly to ensure the yolk doesn’t break. Cook on a low heat for 4-5 minutes, until the white fully sets but you can still get a runny yolk.
Place the sunny-side up Egg on top of the melted cheese and lobster. Enjoy!
Culinary school can be expensive, but it’s still arguably one of the best places to learn the respectable craft of cooking from some of the best instructors the world has to offer. Unless you have an undying passion for cooking, you probably won’t want to invest an insane amount of cash and years of studying.
Alternatively, you can scour the Internet culinary pro-tips, or just invent your own cooking robot to make your meals for you.
For those home cooks looking for quick tips to improve their personal culinary skills, Bright Side created a YouTube video that highlights some cooking tricks that chefs only reveal in culinary school. Their tips and nuggets of advice range from cooking the perfect egg to making sure your pie crusts stay nice and moist.
Below are 15 tips and secrets that’ll make your kitchen experience so much better. While these factoids are a bit cursory, and your cooking talents will probably be more nourished coming from a real life instructor, you won’t have to break your wallet in culinary school to learn these particular tips.
You can also check out the video above for more details and whimsical cooking animations.
Culinary School Tips
The Perfect Steak
Don’t cook a steak that comes straight from the fridge. Allow it to get to room temperature first, because letting it sit for an hour or two allows the steak cook evenly.
To avoid dry meat, put it in a brine (three cups of water, a quarter cup of salt, and a quarter cup of sugar). Let the meat brine about one hour for two pounds of meat. Before cooking, pat the meat dry to get that nice crisp.
To enhance the flavor of some herbs and spices, toast them on a skillet for a little while. Then take a mortar and pestle to grind the spices.
The Perfect Dough
If you’re making your own dough, make sure to take the butter and eggs out the night before to let them get to room temperature. If you’re using yeast, store the dough in a warm place until it becomes puffy — resulting in an airier pastry.
To get the perfect crust on fish from a grill, spread some mayonnaise over your meat with a pastry brush.
Cooking Steak Without Using Oil
Once the skillet is hot, introduce the steak from the side so that the fat renders. Then, you’re able to cook your meat in beef fat rather than using excess oil.
Creamy Mashed Potatoes
Before whipping up boiled potatoes, dry them on a skillet so the excess water evaporates (careful not to fry the potatoes). The result is creamy, fluffy mashed potatoes.
Before cooking vegetable cream soup, fry the veggies first to caramelize the vegetables and enhance the flavor. You can then introduce water or broth.
Adding two tablespoons of sour cream to whatever pancake mix you make keeps the batter from cracking while you cook it and results in fluffy pancakes.
Seasoning with Sugar
Adding a small amount of sugar to dishes with tomatoes (pickled, fresh, or paste) will reduce the amount of natural sourness. Just make sure to not be too heavy on the sugar.
The Perfect Fried Egg
To get that picture perfect egg, heat a frying pan and add some butter over minimum heat. Make sure the butter melts, but doesn’t sizzle and then add the egg.
Clear Chicken Broth
If you want that pristine soup broth that you can see straight through, cook the chicken on low heat without a cover for a minimum of three hours. Make sure it doesn’t boil and remove the suds constantly. After the first hour and a half, you can add the vegetables to the broth.
Putting a bowl of water, or ice cubes in the oven under your crust prevents your dough from drying out too quickly. The steam keeps the exterior of the dough moist.
Over a pan of medium heat, add cooking oil and butter. Add the onions and fry them with salt. Using salt reduces the onion smell, cooks the onions faster, and starts the caramelization process.
If you’re scared of using too much garlic, you can add garlic juice to your plate to avoid having garlic breath. It should flavor the meal without leaving a lasting impression on your breath.
It’s never good to hear that a food is being recalled, but it’s scarier when it’s such a common food, such as eggs.
The FDA reported that over 206 million eggs from Rose Acre Farms in Seymore, Ind. were recalled after being linked to 22 cases of Salmonella.
Nine states were affected by the voluntary recall, as Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia and West Virginia had eggs at risk of being contaminated.
From the 22 cases, six people have been hospitalized, but thankfully there have been no reported deaths.
The brands that use these eggs are Coburn Farms, Country Daybreak, Food Lion, Glenview, Great Value, Nelms, and Sunshine Farms, so if you have any of them in your fridge, you should probably return them.
Rose Acre Farms produces 2.3 million eggs a day, according to the New York Times, that means about three months worth of egg production had to be returned.
If you live in these states, and feel there’s a chance you may have been affected, be sure to watch for salmonella symptoms such as abdomen and muscle pain, chills, dehydration, fatigue, fever, headaches, diarrhea, bloody stool, or even loss of appetite.
As animal cruelty issues have come to light, the food industry has responded by creating marketable terms that make their products sound more humane. “Free range eggs” is just one example of these terms, and while it sounds good for advertising, it may not be all it’s cracked up to be.
PETA recently went undercover at Nellie’s Free Range Eggs, named the top free-range egg brand by Forbes, to show what it means for your eggs to be “free range.” Nellie’s supplies their eggs to Costco, Whole Foods, Walmart, and other major grocers. PETA did not state which Nellie’s-owned farm was filmed as part of their project.
What’s shown here doesn’t fit the consumer image of “free range” too well. You’d probably think these hens have the ability to roam across acres of land, with plenty of space and indoor shelter as needed. Nellie’s restricted space and living conditions is clearly not that.
It may come as a shock, though, that from a legal standpoint, Nellie’s is following the letter of the law. Here’s the USDA’s definition of “free range eggs.”
For those eggs, we verify they are produced by hens that are not only housed in a way that allows for unlimited access to food and water and provides the freedom to roam within the area like cage-free hens but also gives the hens continuous access to the outdoors during their laying cycle.
Based on PETA’s footage, all of the above exist, even if the “access” to the outdoors is closed for most of the day and during the winter. The small hatches shown in the footage was described as merely “‘window-dressing'” by Dr. Holly Cheever, DVM, to PETA. She explained that the hatches allow the farm to be described as “‘cage-free’ and ‘free-range’ without any substantial improvement in the quality of the hens’ lives.”
The USDA’s definition isn’t even the most stringent that Nellie’s should be following. As a Certified Humane® egg producer, they also need to meet that organization’s definition for free range, which is as follows:
HFAC’s Certified Humane® “Free Range” requirement is 2 sq. ft. per bird. The hens must be outdoors, weather permitting (in some areas of the country, seasonal), and when they are outdoors they must be outdoors for at least 6 hours per day. All other standards must be met.
Nellie’s seems to fall a little bit short of the requirement here, with PETA reporting that the hens only had 1.2 square feet per bird. Former USDA veterinary inspector Dr. Lester Friedlander, BA, DVM, said in a statement that “1.2 square feet is to [sic] small for the chickens to roam freely.” However, hens had access to the outdoors (with the seasonal exception of winter) and access was given for about six hours per day. Thus, the farm fit within most requirements for the Certified Humane® tag, despite what consumers may think about the crowded interior and poorly treated chickens.
PETA’s undercover vid shows that “free range” isn’t the hen utopia we all think it is. If you’ve been paying a little extra for that label, what’s shown here may make you reconsider that choice.