Categories
Celebrity Grub Hacks Recipes

Chrissy Teigen’s Secret For The Best-Ever Scrambled Eggs

Photo: Shutterstock/Michael Gobo/BFA/REX

Chrissy Teigen is an absolute delight! So many people know and love Teigen for her feisty social media posts, and she’s a hugely successful cookbook author and secret food blogger. While she’s hard at work on her second cookbook, I checked out one of her older recipes from her blog “So Delushious.”

Teigen describes her best-ever scrambled eggs as tasting “cheesy” without needing to add a spec of cheese. A no-cheese recipe with all the cheese flavor?! That’s the kind of kitchen magic I need (along with knowing how to crack an egg one-handed). Here’s what I learned from Teigen…

Take it Slow

Photo: Mandy Naglich

This recipe only requires a few simple ingredients: eggs, heavy cream (half & half works, too), good butter, salt, pepper and lots of time.

Teigen calls the recipe “low and slow eggs” because it can take more than 20 minutes to make this dish. While cooking eggs at a very low temperature (I used the lowest setting on the burner), you have to stir them constantly to get the rich, creamy texture Teigen describes.

This is not a quick morning breakfast, so be prepared to spend 15 to 30 minutes depending on how many eggs you plan to make, and how much love you want to put into carefully scraping the pan. (For a grab-n-go breakfast instead, here’s what you need.)

Butter Makes It Better

Photo: Mandy Naglich

A photo on Teigen’s blog shows a pan filled with foamy melted butter, which gives indulgent flavor to this simple breakfast dish. She recommends using enough butter “to make Paula Deen smile.”

I started out with enough butter to make Chrissy proud and a healthy portion of her secret ingredient, cream. I added about 3 tablespoons of half & half to the four eggs I prepared. I thought it might be too much cream, but once everything was whisked together, the bright yellow color of the eggs showed it’s the perfect amount.

Once I poured the eggs into all that melted butter, it was time to get things moving with a rubber spatula! Teigen describes the motion as “allllll around the pan circular scrape, followed by a push push push of the eggs from the outside toward the center.”

Seriously, Low and Slow

Photo: Mandy Naglich

When cooked carefully, these eggs are not too runny, not crumbly, not dry at all and extra thick and velvety. Teigen’s trick to avoiding rubbery eggs is the extra low heat; she suggests removing the pan from heat all together if you notice the eggs cooking too quickly.

Everyone has their own idea of eggs that are juuuust right. You can cook them a little longer if you don’t like wet eggs, just as long as you keep the heat low, or even turn it off once the eggs are almost done. Be sure to remove your eggs from the pan immediately so they don’t continue to cook. You can serve them with thick-cut bacon like Teigen or use them on a breakfast sandwich. (Here’s our list of the best bacon to buy.)

I left my eggs just wet enough so they spread slightly but weren’t runny. This scramble dazzled on the plate with a glossy sheen that looked as luxurious as it tasted. The outcome was well worth the 18 minutes standing over the burner!

Photo: Mandy Naglich

Teigen learned this technique from a cooking instructor, and it’s her go-to method when making breakfast for her husband, John Legend. Now you can make scrambled eggs like Chrissy Teigen to pass the time until her next cookbook arrives!

Related Links:

50 Secret Recipes for Classic Diner Foods

33 Things Your Fast Food Worker Isn’t Telling You

10 Common Mistakes Everyone Makes When Brewing Coffee 


Article by Mandy Naglich from Taste of Home. View the original article here.

Categories
Hacks Humor Now Trending

You’ve Probably Been Removing Eggs From the Carton Wrong Your Whole Life

You’ve probably never thought about it, but you have your own particular way of removing eggs from the carton, and it’s probably different than many others’.

You can remove them from left to right, right to left, hell, you can even start from the center and make your way to the edges.

Apparently the Twittersphere became conscious of this dilemma, and promptly started a debate of what the correct way to remove eggs is.

A troll by the name of Brian Faughnan posed the question, “Hey OCD folks. Do you empty the egg carton right to left, or left to right?”

With that tweet, Faughnan sparked a heated debate that you probably didn’t even know needed to be debated.

__________

__________

__________

__________

__________

__________

__________

__________

__________


__________

The OCD is real, and who would have thought this conversation would continue on for 400 comments. There are so many different methods, and reading through them all might cause your head to explode, or question your whole morning routine.

This has actually been mathematically addressed before, though, as YouTube channel Mind Your Decisions made a video showing what they believe to be the best methods.

They gave several suggestions, starting with an even distribution at the corners, and making your way toward the middle, and keeping the carton balanced.

It may or may not drive you nuts, but the video’s next method suggests going from left to right.

Their last suggestion will probably piss you off, but it really balances the center of gravity. The video shows kind of a diagonal / staggered approach that keeps the weight distributed evenly.

That might be the most symetrical method, but also the one that could very well destroy your mental well being.

Regardless of how you remove your eggs, just don’t drop them, and make sure you get a good scramble out of it.

Categories
#foodbeast Cravings FOODBEAST Restaurants SPONSORED

Top Chef Amar Santana Has A Luxurious Uni Scrambled Egg Dish You Need In Your Mouth Right Now

Amar Santana is a product of Queens, New York, but has found a new home on the West Coast, as chef and partner of Vaca in Costa Mesa, and Broadway By Amar Santana in Laguna Beach, California.

After finishing as a finalist on Bravo’s well-known culinary elimination show, Top Chef, in 2016, it’s safe to say Santana’s culinary resume is intimidating.

Yet, his humble demeanor paired with his competitive passion for cooking – along with an outside-the-box approach in creating vibrant, imaginative delicacies – is exactly what makes this Southern California chef and his cuisine “Foodbeast Approved.”

Recently, FOODBEAST was able to catch up with Chef Santana at Vaca, a Spanish-style tapas restaurant in Costa Mesa, where he whipped up one of the most elegant items on the menu.

Erizos con huevos, softly translated to “uni scrambled eggs,” consists of a freshly cut sea urchin with a mixture of soft scrambled eggs, served with toast and housemade miso butter.

If you’ve never had sea urchin before, don’t let this enigma deter you. The Erizos con huevos is creamy and full of umami, and manages to be the shining star despite a Vaca menu consumed with meaty options like Jamon de Iberico and pork belly.

Vaca is located in Costa Mesa – also known as ‘City of the Arts’ – a bustling neighborhood on the Newport Beach border full of good food and culture. If you hadn’t heard of this spot previously, it’s for certain Amar Santana and Vaca should be on your radar in 2018.

To learn more about the Costa Mesa food scene, visit travelcostamesa.com/eatcation. Don’t forget to tag your photos with #eatcation!

Photos by Pete Pham


Created in partnership with Travel Costa Mesa

Categories
Recipes

10 Easy Ways to Add Some Flair to Your Scrambled Eggs

eggsND3000/SHUTTERSTOCK

The alarm goes off and I hit the snooze. Then I hit the snooze again. And again. Needless to say, I’m not a morning person. Good thing you can make eggs an interesting meal any time of day. I’m not here to settle the debate about whether scrambled eggs should be beaten with milk, cream, or water—or nothing at all, per Anthony Bourdain—or whether you should add salt and pepper before or after cooking. I just know they’re the perfect vehicle for dressing up with herbs, spices and an infinite variety of unexpected mix-ins. All it takes is a little ingenuity and your favorite ingredients.

Eat Your Veggies

scrambled-eggsD AND J FOODSTYLING/SHUTTERSTOCK

“Cook scrambled eggs in a skillet, add green asparagus and artichoke, then season with a little salt and a lot of black pepper.” —Jeanine V., Belgium

Looking for an easy way to get that extra serving of veggies into your day? Scrambled eggs to the rescue. With Jeanine’s suggestion or tasty recipes such as Asparagus Zucchini Frittata or Garden Fresh Omelet, even picky eaters will be asking for second helpings.

Quinoa Power

scrambled-eggsDANI VINCEK/SHUTTERSTOCK

“Scramble the eggs, then stir in sautéed mushrooms, onions, spinach, chickpeas, and quinoa.” —Linda B., Van Buren, ARNutrient-rich quinoa makes this an extra-healthy twist. Sauté the veggies separately while you’re cooking the quinoa, then stir everything into the eggs just before they set. Here’s how to cook quinoa.

Spice ’em Up

WasabiKUNGVERYLUCKY/SHUTTERSTOCK

“Pickled ginger, soy sauce and wasabi are my go-to egg toppings.” —Angela S., Cape Coral, FLI would never have thought of adding this combination to eggs, but it may just be the zip I need to get going in the morning. One whiff of wasabi and I’d be wide awake. This recipe for Curry Scramble is also on my to-try list of morning energy boosters.

Crystal-Clear Mornings

chili-powderANDREY-STAROSTIN/SHUTTERSTOCK

“I season the eggs with spicy chili powder, garlic salt and black pepper. Then I heat canola oil, toss in the eggs, and add scallions, tomato and bell pepper. Add Crystal hot sauce once plated.” —Kam P., San Francisco, CA

Or, instead of chili powder, you could use leftover chili: Cook the eggs and top them with last night’s homemade chili, a dollop of sour cream and hot sauce. (Also sounds like a good hangover cure.)

Don’t forget about adding fresh or dried herbs such as rosemary, basil, thyme and sage to scrambled eggs. And experiment with seasonings like Old Bay or garam masala for a unique flavor twist.

Cheese, Please

cheeseSEA WAVE/SHUTTERSTOCK

“I add a heaping tablespoon of cottage cheese per egg, beat the mixture to blend it, add grated cheese and pour it all into a buttered skillet to cook until done.” —Sandra M., Lubbock, TXCheddar, Swiss, Colby—I don’t think there’s a cheese out there that doesn’t pair well with eggs. For a little zip, try pepper jack. For a mild and creamy taste, add Havarti. Or stir in a Mexican cheese blend and a can of chopped green chilis. Here’s what your cheese of choice says about you.

Cheese ‘n’ Chives

cheese-chivesILDI PAPP/SHUTERSTOCK

“My favorite way to dress up scrambled eggs is to add cream cheese and some chopped chives. I always take them off the heat while a little ‘wet’ and never overstir them.” —Susan H., Naruna, TXSusan brings up an important point. Whatever you mix with the eggs, remove them from the heat before they’re completely set. They’ll continue to cook from the heat of the pan and even onto the plate (known as carryover cooking), so unless you like your eggs the consistency of a rubber band, it’s better to undercook than overcook.

Where’s The Meat?

eggBUTSAYA/SHUTTERSTOCK

“Scramble two eggs with onion, a splash of milk, ham, mushrooms, garlic salt and pepper. Then fry a third egg over easy and put it on top.” —Nick V., St. Louis, MOThis combo has breakfast for dinner written all over it. The pairing of ham and eggs makes this dish a protein powerhouse. And it’s right in line with the “egg on top” food trend—I just hadn’t considered putting an egg on top of an egg.

For more hearty egg dishes with meat, try Scrambled Eggs with ChorizoSausage, Egg and Cheddar Farmer’s Breakfast or Quick Corned Beef Hash. And don’t even get me started on bacon. (If you love bacon too, check out Taste of Home’s best bacon recipes.)

Simple & Sweet

honeySHOWCAKE/SHUTTERSTOCK

“I can’t eat scrambled eggs without maple syrup on top!” —Bonnie K., Laval, QuebecI must admit that I have a sweet tooth, so syrup and eggs sounds like an irresistible combination. Especially if there’s a waffle and some bacon involved.

Eggs To Go

coffeeCLAIRE PLUMRIDGE/SHUTTERSTOCK

“I put two eggs in a mug, add a splash of milk, salt and pepper, then scramble with a fork and microwave in 30-second increments until they’re no longer gooey. Stir in a bit of cheese and you’ve got breakfast-to-go on the way to work!” —Kristyn M, Bakersfield, CAThis might just be my new solution for eating a real breakfast during the week. Or I could make Scrambled Egg Muffins on the weekend, stash them in the freezer, and grab one on the way out the door.

Easy Breakfast Burrito

burritoFARBLED/SHUTTERSTOCK

“Turn scrambled eggs into an egg burrito—a whole wheat tortilla, eggs, black beans, salsa, taco cheese, cilantro and a few dashes of hot sauce.” —LeeAnn B., Valparaiso, INBreakfast on the go takes on spicy south-of-the-border flavor when you wrap eggs in a tortilla with some salsa. Or try Cheesy Egg Breakfast Pitas or Easy Spinach Egg Sandwich for more hand-held options.

Whether you make scrambled eggs for breakfast, a special weekend brunch or fast dinner food, you’ll never run out of ways to jazz them up.


Article by Dana Meredith from Taste of Home

Categories
Now Trending Video

Matt Stonie Attempts to Eat 50 Scrambled Eggs In Under 6 Minutes

Even the most hardcore scrambled egg lover can admit that eating between 2-to-5 is more than enough, but competitive eater Matt Stonie is more hardcore than the average person, so he attempted to eat 50.

Stonie literally put every single one of the 50 eggs in a giant bowl, whisked them all at once, and poured them into two different cooking pans. He even sprinkled in some cheese for good measure.

Using a baking sheet as a plate, Stonie went to work on his protein-packed challenge, as his buddy unofficially challenged him to finish in under five minutes and 50 seconds, which just seemed like an arbitrary guesstimate.

It took him 6 minutes and 16 seconds to get every last bite in, but he actually did eat the whole damn thing.

Next time you’re in your kitchen, eating your scrambled egg breakfast and taking your sweet time, remember that this beast took down 20 times more than you, and did it faster.

Categories
Celebrity Grub Recipes

This Is How Your Favorite Chefs Make Scrambled Eggs

Even with food as simple as scrambled eggs, chefs always have their own special methods to cooking.

You might think you know how to cook a mean scrambled eggs, but between some of your favorite chefs such as Gordon Ramsay and Bobby Flay, you’ll learn that there’s so many ways to get that egg just right.

While every one of these chefs takes a different journey, the destination is always perfect, so take a look at all the methods, and see which works best for your scrambled masterpiece:

__________

Gordon Ramsay

Gordon Ramsay came out on Jimmy Kimmel back in 2004 and showed how he makes his scrambled eggs. One of his secrets involved adding butter during the egg whisking process. He also suggests moving the pan and spatula at the same time. He has also been known to take the pan on and off the heat a few times, like shown in this alternate video.

Of course, Ramsay got a little theatrical toward the end of the Jimmy Kimmel segment, but that’s just Gordon being Gordon.

__________

Melissa d’Arabian

Some chefs like putting milk in their scrambled eggs, but if you still want to add some creaminess without the lactose, Chef Melissa uses lactose-free milk, and it still works. We also learn from this video that butter has very low lactose levels, so it’s still generally OK to use, even if you’re intolerant. That totally depends on the person, though.

__________

Jamie Oliver

Jamie Oliver’s a ‘G’ so he actually has three different ways of making scrambled eggs. In this video he teaches us how to make scrambled eggs the English way, French way, and American way.

For the English eggs, he stirs it every 5 seconds, but he cooks at a medium heat, leaving curds and moisture in the final product.

For the French version, he cooks the eggs over boiling water. The slow cooking process actually takes about six minutes, so you’ll need some patience for the French method. These eggs come out so creamy, they actually look like grits.

The American-style eggs aren’t quite as complex, but you still have to slowly cook them, gently brushing the egg.

__________

Bobby Flay

This video isn’t very long, as Bobby probably assumes you know your way around a scrambled egg, but he does provide one key tip. Bobby doesn’t like to add salt until the very end of the cooking process, because salt can interfere with the classic curds you want in your scrambled eggs.

__________

Rachael Ray

It seems that Rachael’s audience members fall apart when it comes to making eggs, thankfully, she was there to school everyone on the cooking process. She teaches how to make fried eggs, but at the 3:30 mark, she digs into the scrambled goodness. Her key tip is to not just add butter, but to add FROZEN butter to the egg in order to enhance the flavor. She even adds hot sauce before whisking, because, hell yeah!

__________

Emeril Lagasse

Emeril really gets specific with his instructions, which is pretty awesome. He says the longer you whisk, the better, because you want to “incorporate as much air as possible.” He also says to let the eggs settle in the pan before you start stirring. To really make your scrambled egg experience special, he then says its best to serve them on a hot plate.

__________

Michael Symon

The Chew host didn’t have a demonstration in this video, but explained his idea of the perfect scrambled egg. Symon believes that scrambled eggs are meant to be “…creamy, fatty and delicious.” Symon also said he waits until the eggs are almost done cooking to add butter and creme fresh so it slows down the cooking and gives them extra creaminess.

__________

Martha Stewart

Martha Stewart believes that if you make the eggs right, you don’t have to add milk or water. Another decent tip is to not use a pan that’s too big. She also doesn’t salt them until after they’re plated, which is interesting, compared to the rest of the other chefs’ advice.

__________

Curtis Stone

Curtis Stone seems to believe in Michael Symon’s method of making the eggs as creamy and fatty as possible. Stone not only loads his scrambled eggs with cream milk, but he also puts mayonnaise to make it zesty. Interesting method, Chef Stone.

__________

Anthony Bourdain

Anthony Bourdain pays close attention to the egg itself, to the point that he makes sure he cracks the egg on a flat surface and throws them in the mixing bowl right away. He always uses fresh eggs, and makes sure he doesn’t over-beat them, waiting to the point where there’s white and yellow “ripples” throughout. The biggest key to him is getting them into the pan immediately after the whisking process, because they get a grayish tint if you let the beat eggs sit.

Categories
Cravings

This Inverted Breakfast Burger Has A Deep-fried SCRAMBLED EGG BUN

Scrambled-Egg-Burger

We’re living in a breakfast foods Renaissance and I couldn’t be happier. Take DudeFoods, for example. The genius creator of the Bacon Weave Taco has created another masterpiece out of breakfast foods. This time, it’s a Deep Fried Scrambled Egg Bun Burger.

First he took some scrambled eggs and shredded cheese and froze them into a springform pans to hold the shape in place. The buns are then coated in flour and egg wash and covered in panko breadcrumbs. They’re then thrown into the deep fryer for a few minutes and removed.

Once the buns are cooked, the burger is ready to be assembled. Nick stacked his with a ground beef patty, cheddar cheese, bacon and another egg.

I’m gonna need him to ship me one of these.

Check out DudeFoods for the complete recipe and more crazy recipes.

A video posted by foodbeast (@foodbeast) on

 

 

Categories
Food Trucks

Kogi BBQ Truck Reveals a Smoked Salmon Lox Burrito

Kogi BBQ truck continues their new menu offerings, this week announcing a Smoked Salmon Lox Burrito as a featured item on their truck for the immediate future. The burrito, highlighted by smoked salmon lox, is rounded out with cream, soft scrambled eggs, onions, and chili salsa.

The burrito is priced out at $7.00, and is currently available on any of the brand’s 5 roaming trucks. The schedule is always on their website.

What y’all think? Lox on a burrito?