Rise Up x3! Sweet Braided Easter Bread

bread, baking, easter

Braided Easter Bread

As Easter approaches, many of us ponder our faith. And, since this year Passover and Easter coincide, more of us are taking time to think about what it all means.

I went to a super Catholic university somewhere in the middle. Like a school where students were encouraged to attend any one of the 26, yes 26, masses held between Saturday at 4:30pm and Sunday at 6pm. A university where the Old Testament was studied as a history and taught (at the time) by the sole interpreter of the Dead Sea Scrolls. A school where a gentleman caller might ask you on a date to mass – this was a big deal.

Back then, the student body was pretty homogenous – I think it was something in the neighborhood of 90+% Christian and of that over 80% Catholic. Being surrounded by mostly Catholics and beer, oh and nickel purple passions, led to some more than riveting late night philosophical discussions and revelations about Jesus.

One such late night post purple passions or quarter beers we engaged in the most philosophical of all discussions about God and Jesus. So many questions. We all wondered was Jesus really the son of God? Did he really rise from the dead?

After much discussion, my very wise roommate summed it up perfectly for all of us. She said: I don’t know if Jesus was the son of God or rose from the dead. All I know is that Jesus was a really good guy who said a lot of really good things that lasted a really long time.

Makes sense.

One thing that I am certain will rise – and rise three times – is this sweet, braided Easter bread.

Tiny Apartment Tips:

  1. Clean as you go and reuse your prep bowls – you can temperate your eggs in the same measuring up that you used to measure your flour
  2. Active Yeast and Instant Yeast can be used interchangeably – I know because I Googled it
  3. Set aside enough time as while Jesus took three days to rise, this bread requires 90 minutes to rise and then 45 minutes to rise again

Sweet Braided Easter Bread (serves a whole bunch of people of any faith)

Ingredients:

  • 2/3 Cups Whole Milk – since I don’t drink milk, I keep little Stop and Shop single serve milks on hand – they last forever in your pantry until opened, and then a few days in your fridge
  • 5 TBSPs of Sugar – I use Domino Sugar – always have, always will
  • 1 3/4 TSPs of active dry yeast…but I couldn’t find that – so used Instant Yeast. Also – 1 3/4 TSPs is LESS than 1 packet…so, yes, you have to measure it out
  • 2 Large Eggs at room temperature – you must temperate your eggs
  • 2 1/3 C of Flour– now, the recipe actually called for 2 3/4 Cups…but I screwed up and used less – it was all fine – there was math, but an Easter Miracle made everything OK
  • 1 TSP Kosher Salt – because we welcome all religions – The Morton Salt is good and less expensive than those designer Kosher brands…
  • 1/2 C = 1 Stick unsalted butter softened and sliced…I only had salted butter so I just used less Kosher Salt
  • Some melted butter
that's all you need for an Easter miracle

that’s all you need for an Easter miracle – I didn’t even realize that the Yeast package was using my photo of perfectly braided bread

1. In a small sauce pan, gently heat the milk over a low flame to 115 degrees – this happened super quick – so watch it. I used a candy thermometer, but any thermometer will do

Gently heated to 115 degrees -I used my candy thermometer to check

Gently heated to 115 degrees -I used my candy thermometer to check

2. Pour the heated milk into a 2 Cup measuring cup and stir in 1 TBSP of sugar and add the yeast – check out my awesome tiny Le Creuset rubber prep bowl! Whisk it all together.

baking bread recipe easter

Adding Instant Yeast (use like Active Yeast) from little rubber Le Creuset prep bowl

3. Add the eggs one at a time and whisk together

Make sure your eggs are at room temp!

Make sure your eggs are at room temp!

4. Once combined – set aside and wait for the first rise – the yeast will activate and make the mixture all foamy – this takes about 5 – 7 minutes

Rise #1 - foam forms

Rise #1 – foam forms

5. In the mean time – combine the flour, remaining 4 TBSPs of sugar and salt in the bowl of your KitchenAid stand mixer with the bread attachment. This was the debut for my bread attachment!

I've never used the bread attachment before. Love my KitchenAid!

I’ve never used the bread attachment before. Love my KitchenAid!

6. Pour in the foamy once risen mixture and begin to mix over medium speed

Wet into dry - always

Wet into dry – always

7. Slowly – one pat at a time – add in the butter

I love these Land O' Lakes 1/2 sticks. Butter must be softened and sliced.

I love these Land O’ Lakes 1/2 sticks. Butter must be softened and sliced.

8. Jack up the mixer to medium/high and let the kneading begin – knead on med/high for 5 minutes or until the dough is soft and smooth!

Silky Smooth! Sticky, but silky smooth

Silky Smooth! Sticky, but silky smooth

9. Transfer the dough into a bowl brushed with melted butter.

Love my little brush

Love my little brush

10. Brush the top of the dough with even more butter, cover and set aside for the second rise – about 90 minutes in a warmish place – Dough should double in size – makes me wonder – did Jesus get bigger?

patience, bread recipe, easter

Rise #2 – brushed with butter and covered. Now, wait for it….

11. After the miracle second rise has occurred – Put some flour in a tiny bowl and dip your hands in! The dough is sticky- so flouring your hands will help.

12. Divide the dough into three equal parts. Form each into a long loggish shape and set on a cookie sheet, lined with parchment paper and lightly floured. Now, since I didn’t use enough flour from the get go – I was more generous with the flour here.

Ready to braid

Ready to braid

13. Pinch one end of each log together and braid away!

Braided and Ready for rise #3

Braided and Ready for rise #3

14. Cover the beautifully braided dough with Saran Wrap and set aside for the third and final rise – Wait 45 minutes

Risen and Ready to bake

Risen, butter brushed and Ready to Bake

15. Preheat the oven to 375 degrees

16. Remove the Saran Wrap from the bread and brush it with butter before placing in the oven

17. Bake for 20 – 25 minutes or until the internal temperature of the loaf is 190 degrees.

18. Slice and Eat!

bread, baking, easter

Braided Easter Bread

This tasty bread takes some time but is well worth it. And, while I’m no artist – I think the braiding is impressive. I mean it’s no miracle – but, this Easter weekend it did rise three times.

I’m still not sure what I believe (sorry Mom). But, when I question what it all means I always revert to the wise albeit boozy words I heard so long ago – No matter how you slice it, Jesus was a really good guy, who said a lot of really good things that lasted a really long time. Much longer than this sweet Easter bread will last, indeed.

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Don’t Deflate – Inflate the Taste – Spinach-Ricotta Stuffed Chicken Breast

Perfectly stuffed and inflated chicken breast

Perfectly stuffed and inflated chicken breast

People have been talking a lot about deflated things lately. The deflated Patriots balls proved for some good fodder on Twitter with #TomBradyHasSaggyBalls and #DeflateGate ruling online.

And things have been inflated too. This past week’s ‘epic’ ‘historic’  ‘monster’ snow storm is a great example of an inflated forecast – for NYC anyway.

But my most amazing recent encounter with inflation came from ConEd. Today I received my e-bill from the Electric Company – not the ’70’s singing kind. Now, I do look at these emails, but what happened today made me think of all the people who never do. See, today’s invoice was for $288.56 for electric charges since December 22 and not 12/22/12, 12/22/14. To put this in perspective, last month’s bill was $58.27 AND I’ve been away much of this billing period. I called – pressed a lot of buttons – and finally got an agent – Tony. Tony explained that because of the ‘storm’ the meters weren’t read and ConEd just estimates the wattage used….uhmmmm, based on what? Me running a neon sign company out of my apartment? After I went and read my own meter (now I know where that is) – the massive inflation error was corrected and my bill deflated down to $52.21.

Lesson here? Sometimes things are erroneously deflated and sometimes things are erroneously inflated.

One thing that you should not deflate but should inflate the taste of is chicken breast. Just pump it up with Ricotta Cheese and Spinach.

Ricotta-Spinach Stuffed Chicken Breasts (serves 2 – more if your breasts are inflated….)

Tiny Apartment Tips:

  1. You’re going to dirty a bowl, a plate, a fry pan and a baking dish – so clean as you go
  2. Don’t get over zealous with the flour – you just need enough to lightly coat the breasts – any more and flour will end up all over your counter(s) and floor
  3. Chicken goes on sale – but, please, I beg you, do not buy a store brand unless that store is Fairway, Trader Joe’s or WholeFoods. I recently had an unfortunate bad chicken incident when I stopped and shopped somewhere I won’t name.

Ingredients:

  • 2 Medium Sized Boneless, Skinless Chicken Breast

    On Sale!

    On Sale! – But a good brand, so AOK

  • 1 10oz Package of Chopped Frozen Spinach
  • 1/2 Cup of Whole Milk Ricotta Cheese – I like the Polly-O brand
  • 2 Slices of Prosciutto – thinly sliced – don’t go crazy, just buy the Boars Head
  • Flour
  • Olive Oil – you know the drill, really good extra virgin olive oil
  • Butter
  • Salt / Pepper – or Dad Salt – message me for where to find it

Preheat the oven to 350 degrees

1. Defrost the spinach – just take it from the package, put it in a microwave safe dish/bowl and zap it for 6-7 minutes

spinach, chopped, frozen, chicken, dinner

BirdsEye spinach – always a good deal

2. Drain the spinach – I wrap it in a clean kitchen towel and wring it out. Just be careful as the spinach is hot (duh) and will burn your hands

3. Once the spinach is wholly cooled – take about 1/2 of it and mix it with the 1/2 cup of Ricotta Cheese – set aside. You can use all the spinach with more ricotta (like I did) and then save the rest of the mixture for a great Spinach Maria side.

spinach, ricotta, stuffed chicken recipe

I made all the spinach and more ricotta –   enough stuffing for 6 breasts Or to make a spinach maria side

4. Butterfly the chicken breasts – this is a little tricky if you’ve never done it. Best advice is to place one hand on top of the breast, slice slowly into the flesh and continue to move your knife down the center and open the breast until it’s a perfect butterfly shape

Put one hand on top of the chicken to hold it steady while slicing

Put one hand on top of the chicken to hold it steady while slicing – and cut that fat off the end

5. Place the breasts one at a time on a large piece of plastic wrap on top of a cutting board

butterfly chicken breast

Perfectly butterflied breast – needs pounding!

6. Place a second piece of plastic wrap on top of the butterflied breast

7. Pound the chicken breast to about 1/4 inch thick – You’re not trying to kill the chicken, it’s already dead – Best method is to come down on the chicken with your mallet and then move the mallet to the outside of the breast. Be careful not to rip the breast open – though really no worries if this happens

8. Salt and Pepper or DadSalt the inside of the pounded breasts

DadSalt is a mix of flavinators and testifiers - a venture to raise funds for EBResearch.org. Contact me for details.

DadSalt is a mix of flavinators and testifiers – a venture to raise funds for EBResearch.org. Contact me for details.

9. On one side of the butterflied and pounded breast, place a heaping tablespoon plus a little more of the ricotta-spinach mixture and use your fingers to press it into an even layer. Leave a little space on the edges – don’t overstuff.

stuffed chicken, spinach ricotta dinner

That’s about the right amount of stuffing – maybe a little too much…

10. Fold the un-spinach/ricotta half of the breast over the spinach-ricotta half and gently press the edges together

stuffed chicken breast, dinner

See, there’s a hole in mine – not to worry. It’ll be hidden by the prosciutto

11. Dredge the stuffed, sealed breasts in flour just to coat

12. Take one slice of the prosciutto and lay it on top of the dredged, stuffed chicken breast

stuffed chicken breast recipe

Dredged and covered – note the hole is now just our secret

13. Heat about 2 TBSP of Olive Oil and 1 TSP of butter in a large pan over medium/high heat

14. Prepare a 9×9 or 8×8 or whatever sized baking dish will fit the breasts with cooking spray – set aside

15. Once the oil, butter is melted and sizzling hot, place the chicken breasts prosciutto side down on the hot pan

stuffed chicken breast dinner

Yes, the prosciutto will adhere all on its own to the chicken. Trust me.

16. Brown the chicken until the prosciutto is browned and crisped and adhered to the chicken – about 4 minutes

17. Flip the chicken and brown the alternate side – about another 4 minutes

stuffed chicken breast, prosciutto, dinner

This is what the prosciutto should look like – perfectly browned and adhered to the chicken.

18. Remove the breasts from the pan and place in the prepared baking dish.

19. Place the baking dish into the oven for :20 minutes – until cooked through and chicken meat is completely white

20. Remove and serve

stuffed chicken breast recipe

Perfect. Just Perfect.

Chicken breast stuffed with spinach

And the surprise inside!

Some things are meant to be deflated – huge egos, beach balls at the end of the day, giant Santas after christmas is over. And, some are meant to be inflated – not my ConEd bill, mind you – but rather a chicken dinner sumptuously inflated with spinach and ricotta cheese.

Patience and Perseverance: Broccoli Pie ’70s Style

The ladies of a certain generation are very protective of their old family recipes and refuse to share their secrets even among their closest friends. If, heavens, a woman finds herself forced to reveal the recipe, she might…I’m saying might…accidentally, like totally by accident…leave out one crucial ingredient rendering the replication far inferior to the original.

Such ingredient omission could result in conversations like “Louise, I made your pecan bars last week and they just weren’t as good…’ To which Louise might just smile and say ‘bless your heart’. (see Southern lady’s translation of this sentiment)

I had been begging a friend’s mother for her Zucchini casserole recipe for exactly three years. Every time I saw her I asked again and she always found a way around giving it to me.

Denial of its existence:       ‘I’m not even sure I have it written down.’

No way to send it:  ‘Oh, I don’t have email.’

Fear of being replaced:    ‘I don’t want the casserole showing up at dinner parties all over town.’

But, I was persistent and about six months ago, she sat me down, went into a triple locked vault and simply said: ‘Do you have a pen?’

Listening intently…I took copious notes and asked only one question: ‘do you think adding toasted bread crumbs to the top would be good?’ Horrified, insulted and thinking about ripping the recipe out of my hands, she shook her head disapprovingly and said firmly, ‘NO.’

When it came time to make the casserole, (and please don’t tell) I did make a few changes: I subbed out zucchini for broccoli and divided the recipe by 4 – ‘Louise’ (that’s an alias, she who has no access to the internet or this blog prefers not to be named) makes a giant batch, divides in to several 9-inch bread pans before cooking and freezes – then she pulls out a pan, thaws and bakes off as needed.

Tiny Apartment Tips:

  1. Bisquick ExpiryThis recipe was translated from one that made enough Zucchini casserole for an army – there was math – but it worked out. Don’t be afraid to do some dividing in order to cook for fewer than 57 people
  2. Write expiry dates on the side of packages that face out in the cabinet – that way each time you look in there, you’ll know how many more days you have left to use your Bisquick – I had until today (no fear, I baked this over the weekend)
  3. Don’t keep your 8×8 Le Creuset baking dish on the very top shelf of your cabinets – the fact that mine was up there kept me from using it for a very long time. Thank goodness for my Gracious Home step ladder

Broccoli Pie (serves 4)

Ingredients:

  • bisquick recipes

    70’s mix

    2 Cups Broccoli Florets

  • 1/2 Large Onion
  • 2 Large Eggs
  • 1/4 Cup Vegetable Oil
  • 1/2 Cup Bisquick Baking Mix
  • 1/4 Cup Grated or Shredded Parmesan Cheese
  • 1 Teaspoon Italian Seasoning
  • Pepper – if you want

Preheat Oven to 425 degrees

1. Mise en place – always miss en place – cheese, eggs, vegetable oil, Bisquick mix, onion half, Italian Seasoning

mise en place anne burrell vegetarian

All important Mise En Place

2. Chop the stems off of your broccoli and rough chop – then wash

broccoli vegetarian dinner side dish recipe

Lots of Broccoli – fresh from Fairway Market NYC

3. Pretend you’re going to make vegetable stock and keep the broccoli stems in the freezer until you admit that you’re not going to ever make vegetable stock and then throw them out.

broccoli stems vegetarian pie side dish

Be honest, you’re not going to make veggie stock

4. Roast the broccoli – this adds a great, browned, smoky flavor to the casserole. Spread the broccoli in a single layer on a lined cookie sheet. Toss with ‘really good’ olive oil and salt. Roast for 15 mins, tossing them around a bit about halfway through.

roasted broccoli dinner side dish vegetarian

Brown food is good food – roasted broccoli

5. Turn oven down to 350 degrees

6. Allow the broccoli to cool for about :10 mins then toss it into your Cuisinart

7. Chop the onion into chunks and toss into the Cuisinart with the broccoli

side dish recipe vegetarian casserole

Thank you Cuisinart

8. Pulse until the broccoli and onions are well minced, but still have a tiny bit of chunkiness to them

9. If you’re using shredded parmesan (not grated) – add to the Cuisinart and pulse a few more seconds

broccoli casserole recipe vegetarian

Slight chunks AOK

10. In a separate bowl combine the 2 eggs, Bisquick, Vegetable oil, Italian Seasoning and pepper if you like that kind of thing. You already salted the roasted broccoli, so no need to add more. (Also if you’re using grated parmesan, add it now)

recipe side dish vegetarian broccoli

Bisquick-y mix

11. Add the broccoli, cheese, onion mince to the Bisquick mix and stir to combine

broccoli casserole recipe

Add the broc onion cheese mix

12. It should look like this – just make sure you get all of the dry bisquick-y stuff well combined with the veggies and eggs

vegetarian casserole broccoli recipe

Well mixed

13. Spray an 8×8 Le Creuset dish with Pam or other nonstick cooking spray. Can you use other than Le Creuset? No, no you can not.

14. Spread the mixture into the baking dish evenly – should be about 1 inch thick

vegetarian casserole dinner broccoli

Spread into modern Corningware = Le Creuset

15. Bake at 350 – did you remember to turn down the oven? – for :35 mins or until lovingly browned

broccoli pie casserole recipe

Perfectly browned edges

16. Slice into wedges and serve

vegetarian side dish recipe broccoli

Sumptuous Slice

The Broccoli Pie nee Zucchini casserole recipe was worth waiting, begging and ultimately fighting for. It’s a ’70s throwback to the time when most vegetables were over boiled or minced and most side dishes included Bisquick.

To those of you who are courting women of a certain generation for a secret family recipe, let me say just this – patience and perseverance pay off. And, if this dish starts popping up at dinner parties all over town – please don’t tell ‘Louise’ about this blog.

Snow! Snow! We Can Eat Again! – French Toast

french toast breakfast recipe french bread

Perfectly Browned

I have to tell you, I kinda love a good snow storm. OK, I don’t really have to go anywhere today – so, maybe it’s easier for me. I still get that ‘maybe school will be canceled tomorrow’ excited feeling the night before. I even slept with my shades up last night so that I could see the white stuff falling when I woke. True.

During one snow event when we were little, as the heavy snow came down, my sister proclaimed: ‘SNOW! SNOW! We can eat again!!!’ (You, my follower(s) may now really think we were starved as children…no – maybe just food obsessed)

cinnamon sugar shakers snow

Filled with yummy goodness – ours was yellow and plastic – but served us well.

What my sister was talking about was the cinnamon-sugar-snow-bowls my mother would let us make with fresh snow.

We’d take a bowl out to the backyard, scoop up some snow, cover it with a tasty mix of cinnamon and sugar from a bear-shaped shaker and down it while watching the snow fall.

Yum. Pretty sure parents wouldn’t let kids do that anymore – what with the acid rain, pollution and potential dog pee, peanut allergies, Lyme disease etc.

I don’t know what it is about a good storm that makes me what to eat more. It sometimes even drives me to bake – see chocolate chip cookies. Maybe it’s the comfort of knowing that all of the potential weight gain will be well concealed by the eskimo-like attire I’ll be forced to wear if I venture out…maybe.

Last night I made Pot Roast – a truly hearty meal in preparation of the storm.

This morning it was French Toast (serves 2).

Tiny Apartment Tips:

  1. You can use slightly staled bread – you know you have some in your microwave or even freezer
  2. There’s no substitute for real maple syrup and there’s no excuse for serving cold syrup

Ingredients:

  • vanilla french toast snow

    The Good Stuff

    2 Eggs

  • 2 TBSP whole milk/cream – ok, I only had 2%, but the fattier the milk, the better
  • 8 slices of left over french baguette or 3-4 slices of bread – whatever you have. I had left over from the Baguette I bought yesterday at Fairway – best bread.
  • 1/2 TSP of  Good Vanilla – I just got the Nielsen-Massey Madagascar stuff at Williams-Sonoma during a post-holiday sale
  • Butter
  • Real Maple Syrup

Directions:

1. In a bowl, crack the eggs and whisk together with the milk and vanilla

2. Slice about 7-8 slices of last night’s baguette and dump them in the eggy mix – I soaked the first 5…then the rest for batch 2.

french toast recipe breakfast

French Toast Soak

3. Let them soak for a bit – especially if you went the baguette route. Flip ’em over and soak ’em until they’re soft but not overly soggy

4. Heat a skillet on medium and throw some butter in there – it’s snowing, you can use all the butter you want, it won’t count. Plus the butter adds flavor and will help brown your breakfast.

5. Put the eggy soaked breads in the skillet. Be patient.  Wait to flip until there’s a lovely brownness on one side – you can sneak a peek to check for brownness.

french toast breakfast browned

This is the right amount of brownness

6. While waiting – heat your syrup – just nuke it for :20 seconds or so. I mean, what’s the sense of serving a warm breakfast if you’re going to ruin it with cold syrup. Seriously!

7. Flip the deliciousness and cook the second side until equally brown

8. Serve with warm syrup and butter

Every time it snows I can hear my sister’s voice – maybe she’s giving me permission to eat all I want until the storm passes. Maybe she’s just reminding me of how delicious life was with a bowl of cinnamon-sugar-snow. Either way, I’m heeding her message – Snow! Snow! We Can Eat Again!

Making X: Don’t ASAP Your Scrambled Eggs

scrambled eggs gordon ramsay CDB William Steig

Perfectly Scrambled – Not abbreviated

We were all abbreviating things long before we starting LOL-ing or telling each other that we’d BRB.

Please, verbal and written abbreviations go back to Before Christ – BC to be exact. I mean you don’t think Julius Ceasar was all ‘hey Mark A, wanna head down to the 4-M? Heard Lady C will be there?’

In the AD years – FYI – we started using abbreviations like ASAP, PDQ and tons more well before anyone had a cell phone.

CDB book kids William Steig

Best Book Ever

Growing up, my professor brother (please address him as Doctor James, but don’t ask him to write a prescription) found, loved and shared a book by William Steig called C D B!…as in See The Bee.

The book is written in phonetically fabulous single letters or 2-letter combinations. Each letter or short letter combo becomes a word when read correctly – kids, this is like when you write ‘Gr8’ instead of ‘Great’. Get it?

This approach is way toats more difficult than just using the first letter of a word to signify that word. Steig’s approach requires the reader to use sounds and maybe even the ol’ noggin to determine what the writer is saying.

William Steig C D B scrambled eggs

This Hen Has 5 Eggs

Because of our family obsession with C D B, we often spoke Steig shorthand at home. Like if we wanted eggs for breakfast, we might ask our mother ‘F U N-E X?’ to which she might reply (if we were lucky) ‘S, V F X’.

I’ve been making myself scrambled eggs for years. I have a method. I have a taste and consistency that I love and a cheese that I had determined to be the ideal cheese for scrambled eggs…I could scramble those puppies up in no time flat.

Some egg-making – though – just shouldn’t be abbreviated. And, if you ask Gordon Ramsay, there’s really only one RIGHT way to make perfect Scrambled Eggs. And, it takes a little extra time.

Perfect Scrambled Eggs (not X) (serves 1 – test kitchen just me today)

Tiny Apartment Tips:

  1. Don’t worry about the fact that you only have a 1.5q sauce pot – it’s the perfect thing for perfect scrambled eggs
  2. Let the pot cool before soaking it to clean – soaking a hot pot is bad. Just is.
  3. Add whatever testifiers and flavinators you want – but don’t stir anything in – not even salt, pepper etc until the eggs are almost completely done

Ingredients:

  • 2 Large Eggs – you can buy organic if you must, but you know that cost like 2X non-organic ones
  • 1 Pat of Butter – just like a TBSP
  • Shredded Cheddar Cheese (I used to use Port Salut….but, for these eggs, a harder, sharper cheese is really better)

Directions:

1. In a small sauce pan on the stove, crack the two eggs and throw in the butter

perfect scrambled eggs gordon ramsay

Do Not Scramble B4 Putting In To Pot

2. Turn burner heat up to Medium and begin stirring the eggs and butter in small stirring circles (if you have a Power Burner…Med/Low is A OK)

scrambled eggs Gordon Ramsay perfect

G Ramsay Describes Technique as similar to making Risotto

3. The butter will melt and the eggs will come together as you continue to stir

scrambled eggs breakfast vegetarian

C, it’s working….

4. Once the eggs begin to scramble – I O W begin to form eggy scrambly pieces – remove the pot from the heat…but keep stirring

perfect scramble eggs vegetarian breakfast

D trick is the stirring – Scrambling Away – Gently – Remove from Heat

5. As the pot loses heat, return it to the burner, still at about medium and continue to stir

6. Keep on active burner just long enough to reheat the pot…then remove it ASAP! Keep Stirring

scramble breakfast all -clad pot

B patient – Scrambling Away! Sorta Shocking How Well This Works

7. Repeat steps 5 and 6 until the eggs reach the desired consistency. Normally, I prefer a drier scrambled egg…but with this technique, a more creamy, grits-like consistency works better

NOTE: Gordon Ramsay stirs in some creme fraiche and some chives…but you really don’t need the creme fraiche and chives just make it a very expensive scrambled egg dish – unless you have some on hand.

8. Serve topped with some lovely grated sharp cheddar cheese

perfect eggs

Just perfect

There are great occasions for abbreviations. Like texting your BFF.  There’s also the times you just need to speak in code – my roommate from college, PKO used abbreviated, acronym-speak well before the first text was sent. Never did figure out what she was saying…

But, BTW, when you want the perfect scrambled eggs. you need to take your time and not try to make them ASAP.