Gordon Ramsay's Scrambled Eggs on toast

Good Morning Earthlings. Guess what time it is? 

It's breakfast time of course. The best meal of the day! 

I finally made a scrambled egg that I’m happy with. After countless times of cooking eggs different ways and testing out recipes, I finally found the method of cooking that works for me. It is none other than Gordon Ramsay’s on and off the stove method. His method of cooking is pretty much like Heston just that the latter does it over a bain marie and Gordon does it directly over the stove.

I was a little lazy to do the bain marie method so I just went with the stove method.

This method of cooking involves cooking the eggs on and off stove several times. This ensures that the eggs do not get overcooked at any point in time. You can also decide on how”liquid” your eggs look. Not sure if that’’s the correct term to describe eggs haha coz it pretty much sounds like it is uncooked. But you know what I mean. That shiny, velvety texture seen in Gordon’s eggs that speaks to you from your screen. You can almost taste it and imagine how the eggs would take on a melt in your mouth texture. Period. Sorry, I get all excited whenever I talk about eggs coz I simply can’t live without them ;)

You have to constantly stir the eggs to make sure it doesn’t get overcooked . When you think it has reached your desired texture, remove from heat and add the cream. This is to prevent the egg from constantly cooking. Now’s the time to season and taste the eggs. Garnish with chives  and serve yummy on toast.

Ingredients

2 eggs

1 tbsp cream

knob of butter

salt

pepper

chives

Method

1) Crack eggs (Whole eggs) into a pan together with a knob of butter ( about 1-2 tsp) and cook over low heat, stirring constantly for a good 5-8 minutes. 

2) Once the eggs start to set a little, take pan off the stove and stir 

3) Bring pan back to stove and stir until creamy/ desired consistency

4) Remove pan from heat and stir in cream

5) Season with salt and pepper ( to taste)

6) Garnish with chives 

7) Serve hot on toast and enjoy!! 

Avocado Scrambled Eggs Toast

My fav sandwich ingredient has got to be Avocados. It has this creamy texture that goes really well with sandwich and not to say eggs. 

It is packed with healthy fats that can actually lower the bad cholesterol in your body. It is also low in sugar and high in fiber. Just what your body will need on a day to day basis. 

Of course that's talk on avocados being high in calories due to the high "healthy fat" content making up a fair bit of the whole fruit but if taken in moderation, the benefits do outweigh the cons. Plus it is said to help lower the risk of cancer and other diseases. 

Recipe

Ingredients: 

- half an avocado

-2 eggs

-2 slices of bread

Steps:

1) Slice the avocado into thin strips. Season with a little salt and pepper

2) Beat 2 eggs with a dash of salt and pepper in a bowl and heat n a pan

3) Toast 2 slices of bread till crusty brown

4) Top bread with slices of avocado and your scrambled eggs and voila! 

A homemade dish whipped up in a few minutes is definitely worth making rather than unhealthy take outs! :) 

Brioche with Truffle Scrambled Eggs and Vine Tomatoes

Brioche is a rich French pastry made with additional eggs and butter thus giving it that nice fluffy texture. You can have it together with poached eggs, smoked salmon, roast beef, ham etc the list goes on or simply indulge in a sweeter version with maple syrup and fresh fruits. I personally prefer to have it plain so I can pull-apart that fluffy interior and allow the bread to melt in my mouth. Bliss!

Whenever I’m feeling lazy, I tend to take the quick way out by making eggs. It’s the simplest yet most versatile thing to whip up. It also makes for a satisfying meal. I added in a dash of truffle oil to my scramble eggs and that I have to say brought the meal to another level. Forget about truffle fries, when I can have it in my eggs. It’s a healthy alternative too!

Cherry tomatoes on the vines as garnish for sides make it more balanced meal. Bon appétit!

Recipe makes enough for one serving

2 eggs
1/4 cup milk
1 tbsp butter
salt and pepper to taste
a dash of truffle oil

1) Heat a nonstick pan with butter until melted
2) Put the eggs in a bowl with milk, truffle oil, salt and pepper and whisk
3) Pour into pan and let cook for a few seconds and then stir gently until the uncook parts are cooked
4) Pour into plate and serve hot. Garnish with more pepper if desired :)

Brunches and Lazy Afternoons

Eggs Oh Eggs! What will I do without you. Gotta say that Singapore offers a pretty great selection of restaurants that offer Brunch/ all day breakfast to satisfy my all time cravings. Eggs Benny with Hollandaise sauce done right, Smoked salmon, sauteed mushrooms, Asparagus, Eggs florentine, Brioche, Pancakes and french toast. Seriously!? Could anything be more tempting than that. Answer is no ( Maybe chocolates.. ). Anyway I'm pretty fortunate that there's a group of crazy brunch lovers who are more than happy to indulge in this eggeciting food hunt for the best eggs benedict around town. 

Wild Honey   (@ Scotts Square and Mandarin Gallery) 

Been there a couple of times the past few weeks for dinner. So happy they serve all day breakfast! It's not one of the best I've tried but it definitely passes the average eggs benny. Beautiful poached eggs with runny filling. Only disappointment was the brioche was slightly burnt and service pretty slow. But then I couldn't blame them as it gets pretty crowded during the weekends.  

European Breakfast: Poached eggs. Sauteed mushrooms, Italian Prosciutto, and hollandaise sauce on home made Brioche.  ( If smoked salmon was added to it, this will be my all time favorite egg benny combi)

Aussie Breakfast: Rib eye Steak with onions, mushrooms, fried egg and potatoes. Definitely a meaty dish. You could choose between a 120g steak or 240g steak. Wasnt that impressed by the steak but I give many thumbs up for the fresh tomatoes on the vine! 

Mexican Breakfast: Burrito with scrambled eggs, breakfast potatoes, black beans, chunky vegetable salsa, guacamole and sour cream. When the plate arrived at the table. My first comment was O-M-G. The serving or shall I say the scrambled eggs was overly generous. Overall, it was pretty decent. Can't go wrong with guacamole. haha 

 Santa Fe: Tortilla with sharp cheddar, zesty tomatoes, jalepeno, sour cream, corn, avocado and diced tomatoes. This dish was vegetarian. The salsa and jalepeno added a good kick to the dish but then again- WHERE'S THE MEAT!!. We need meat haha

Norwegian: Avocado, Grilled Asparagus, smoked salmons with poached eggs and hollandaise sauce on top of Brioche. Salmons+Runny Eggs = anytime. 

Skyve Elementary Bistro & Bar  (10 Winstedt Road, Blk E, #01-17)

We went there for a lazy afternoon tea. Skyve is well known for their Sous Vide technique of making their eggs benny and is located just next to ACS (junior) at Newton. No prize for guessing what I had- the sous vide eggs benedict. When the plate arrive, I was pretty amused by how wobbly the eggs were. We even took a video of how it wobbled uncontrollably and had a good laugh. 

This was the first time even I ate an eggs benedict with a spoon. Let's just say that the eggs were similar to those you can get at ya kun or any local coffee stall. Their hollandaise sauce was however amazing. Not too rich and it has that tangy taste to it that leaves me craving for more. But hmm Eggs + spoon = big nono for me. 

Till then Fellows. This is only the beginning :)

Poached Eggs

I'm a sucker for eggs. They are the best thing on earth that's why I heart brunch the most. But most importantly the eggs have to be runny. 

Eating brunch everyday at a restaurant is too expensive. Imagine paying 15-30 bucks a day just for breakfast.   I would actually but managed to convince myself that it's an added luxury that shouldn't be excessively indulged in. 

But anyway that doesnt stop someone from making their own version of brunch at home. 

As shown below: I've tried 2 new methods of poaching them compared to the messier version where I just dumped them into simmering water. 

Method 1: Use a metal ring placed in a pan of simmering water. Crack and egg in it and cook for 2min. I prefer this method over the next one because it's easier to gauge the correct consistency of the yolk. 

Method 2: Place a microwavable film in a bowl and oil the insides. Drop and egg into it and tie the film. Drop the entire film into a saucepan of simmering water and cook 2-3 min. This is a less messy way to cook the egg but I couldnt tell when the yolk was just ready. But anyway, it managed to turn out the way I like so yepp!

YAY 

Pan Seared Scallops

The week before Chinese New Year while we were out shopping at the supermart, we chanced upon a box of Hokkaido Scallops. They were HUGE and little on the expensive side but mummy bought them with the intention of cooking them for reunion. Scallops = juicy and yummy. I was pretty excited to try the air flown scallops with broccoli that day but they were more than a disappointment to many. It was hard and rubbery. Sort of reminded me of the small dried chinese scallops that were used to make soup stock! Dad said maybe it was the quality of the scallops but ain't Japan seafood suppose to be fresh? It was probably overcooked so I asked mummy how she cooked them.

First she steamed them and then fried them together with the Broccoli. The funny part was when she told me she fried them EVEN longer just to make sure they were cooked thoroughly. 

The internet is a great tool to explore the world of culinary magic. With so many videos, forums and comments by fellow food lovers, it is not hard to master one or two techniques. I've visited a million and one sites on scallops not just to learn the perfect way to cook them but also to admire and drool over those awefully mouthwatering pics. One thing I know for sure, it's NEVER ok to cook them for too long. So how do you get those fine burnt crispy top of the scallops. One of them is searing the scallops till they brown. 2 min on each side. The rest is making sure the pan is hot enough for searing and ensuring that the scallops are DRY before placing them into the pan =]]

I seared a couple of the remaining uncooked scallops. Had to thaw them in the refrigerator and at RT for a couple of min. only to find them in a puddle of water. Drying them on kitchen paper though helped to remove some of the water but it was still on the wetter side. I reckon that frozen ones do give out alot of moisture. Will probably try out with fresh scallops next time and let you guys know the outcome ;)

haha eggs are a very important part of my diet. One of the staples in my life. This time it's cooked with asparagus, lottss of onions, prawns and cheese.

Lastly on the menu : prawns and asparagus with flamin hot sambal blachan sauce.

The End.

Bon appetit

Omu Rice

Bored of the usual fried rice on a plate? So am I. Just use whatever fried rice or ingredients you have left and fry them with ketchup,spoon  them onto the thin omelette and wrap like a popiah!!