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Scramble with style

• To make scrambled eggs, you’ll need a fork to beat the eggs until it is smooth, a non-stick skillet to prevent the eggs from sticking and allow even cooking, and a spatula to gently stir the scrambled eggs.
• Let’s get started by cracking eggs into a bowl. To create the fluffiest scrambled eggs,  add a splash of milk or cream, and whisk until well mixed.
• Next, heat a non-stick skillet over medium-low heat and add a bit of butter or oil.
• Pour the egg mixture into the skillet and stir gently with a spatula as they cook, until they’re softly set but still slightly runny. Season with salt and pepper. Voilà, you’ve got a velvety, dreamy plate of scrambled goodness! 

Try our scrambled egg recipe: Breakfast Turkey Scramble and Veggie Scramble

Fry Eggs Like a Pro: 

• To make fried eggs, you’ll need a non-stick skillet to provide a smooth surface for easy flipping and prevent sticking. Use a spatula for flipping and removing the eggs from the pan.
• Achieve that perfect fried egg by heating a non-stick skillet over medium heat and add a small amount of butter or oil.
• Crack an egg into the skillet and cook until the egg white is set and the edges are crispy, but the yolk is still runny for sunny-side-up. Gently flip it over and cook it for another minute or two for over-easy/over-hard, depending on how runny/hard you like your eggs.

Try our fried egg recipe: Fried Egg with Apple Sausage Hash

Beautifully Boiled Eggs: 

• Soft or hard, boiled eggs are a breakfast staple. Unlike the non-stick skillet that you use for scrambled or fried eggs, you’ll need a boiling pot that is deep enough to submerge the eggs. You’ll definitely want a timer to keep track of the cook time to make sure you get the desired level of doneness for the yolk. Last but not least, save a bowl of ice water to rapidly cook the boiled eggs to make them easier to peel.
• Place eggs in a single layer in a pot and cover with water.
• Bring the water to a boil, then reduce the heat to a gentle simmer.
• For soft-boiled eggs, cook for about 4-6 minutes, and for hard-boiled eggs, cook for about 9-12 minutes, depending on desired yolk consistency.
• Immediately transfer boiled eggs to ice water to stop cooking and make them easier to peel.

Try our boiled egg recipe: Tuna Stuffed Deviled Eggs

Egg Baking Brilliance:

• Baked Eggs are perfect for a fuss-free brunch or even a delightful dinner. And the best part is that you can set it and forget by using an oven safe dish or even an muffin pan.
• Preheat the oven to around 400°F.
• Grease a ramekin or oven-safe dish with butter or oil.
• Crack eggs into a mixing bowl and whisk them until the egg whites and yolk are fully combined.
• Then, pour the egg mixture into the oven safe dish and optionally adding some seasoning or toppings like cheese, spinach, vegetables, or ham.
• Bake for about 10-15 minutes, or until the whites are set but the yolk is still runny.

Try our baked egg recipe: Baked Asparagus and Tomato Egg Frittata

Omelette Adventures:

• Whisk eggs in a bowl until well combined, then season with salt and pepper.
• Heat a 6 or 8-inch non-stick skillet over medium heat and add butter or oil. 
• Pour the egg mixture into the skillet, making sure it fully coats the bottom of the pan, and let it cook without stirring.
• Once the edges are set, start adding your favorite fillings such as cheese, chopped vegetables, or meats on one half of the omelette.
• Carefully fold the other half of the omelette over the fillings and cook for a bit longer until the cheese melts.
• Then sprinkle it with herbs or a dash of sriracha or your choice of hot sauce for added flavor.

Try our omelette recipe for: Easy Cheese Omelette 

Hello my foodie friends, let’s dive into the world of slicing, dicing, and chopping and let’s master some basic knife skills. When it comes to conquering your kitchen, it all starts with safety and efficiency of basic knife skills. Here are some essential knife skills to focus on as a beginner.

Best Knives for Meal Prep

Using the right knife during meal prep is going to be a total game-changer. You’re less likely to encounter unexpected slips and cuts, making your kitchen experience much more enjoyable and accident-free.

First up, we have the Chef’s Knife which should be your go-to for all things chopping, dicing, and slicing. Think of it as the jack-of-all-trades, ready to transform those veggies into picture-perfect cubes, slice through succulent meats like a breeze, and oh-so-gracefully mince herbs into aromatic confetti. The blade is around 8 to 10 inches long which is the perfect balance between power and precision. With its sturdy blade and rocking motion, you’ll conquer the kitchen like a culinary ninja, making prep work feel like a joyous dance.

Now, let’s talk about the dashing Paring Knife. The blade is usually around 3 to 4 inches long and is all about finesse and precision. This should be saved for more of those delicate tasks. This sleek blade is all about the finer things in life—peeling apples, coring tomatoes, and tackling intricate tasks like a seasoned pro. Its smaller size and nimble maneuverability make it a true companion for those small yet crucial jobs.

But why separate the two? It’s all about efficiency and safety, my foodie friends! Using a chef’s knife for delicate peeling might be like using a sledgehammer for a thumbtack—it’s just not the right tool for the job. On the flip side, attempting to dice an onion with a paring knife could turn into a finger-tango, and that’s not the kind of moves we’re aiming for in the kitchen!

Tips for Basic Knife Skills:

Now that you know what knives to use, here are some basic knife skills.

• Hand Position and Grip: Hold the knife with a firm but not overly tight grip. Place your index finger and thumb on either side of the blade, while wrapping your other three fingers around the handle.
• The Claw Technique: Curl your fingertips under and use your knuckles as a guide to hold the ingredient you’re cutting. This helps protect your fingers while ensuring precise cuts.
• Guiding Hand: The hand holding the ingredient should guide the knife, moving it back as you cut. Your fingertips should be tucked in to prevent accidental cuts.

Basic Knife Cuts:

• Slice: Use a gentle back-and-forth motion while moving the knife forward to create thin, even slices. Examples include cutting bell peppers and red onions for sizzling fajita toppings.
• Dice: Cut the ingredient into small cubes of equal size. Start by making slices, then stack them and cut them into strips, and finally turn the strips and dice them. Dicing onions, celery, and carrots work well for soups so that they cook faster and soften really easily during the cooking process.
• Chop: Use a rocking motion to cut larger ingredients into smaller pieces. Keep the tip of the knife on the cutting board and pivot the blade up and down. You may try this method for chopping broccoli into florets for stir-fry dishes or cabbage for coleslaws.
• Mincing: For fine chopping, use a rocking motion with the tip of the knife, moving it back and forth over the ingredient. This technique is great for chopping garlic or herbs

Tips for Knife Safety

• Safe Cutting Surfaces: Always use a stable cutting board made of wood, plastic, or bamboo. Avoid glass or hard surfaces that can damage your knife’s edge. Using a wet paper towel underneath the cutting board will also help keep the cutting board from slipping around the surface.
• Knife Storage: Store knives in a knife block, magnetic strip, or knife sheaths to protect both the blade and your hands.
• Honing and Sharpening: Regularly use a honing rod to realign the edge of your knife, keeping it sharp. Sharpen your knives occasionally using a sharpening stone or a professional sharpener.

So remember, practice makes perfect, so start with the basics and soon enough you’ll be conquering that kitchen with confidence. 

Try practicing your knife skills with these recipes:

• Breakfast Potatoes with Taco Meat
• Chicken Fajita Lettuce Wraps
• Primavera Stuffed Chicken Breasts