I Like My Eggs Scrambled, Not Murdered Please

Scrambled eggs and poached eggs are my DCM’s two favourite ways of having his eggs done for breakfast. I was having one of those mornings where I was feeling a little bleary and hadn’t made breakfast plans. But I had to feed my man. So scrambled eggs it was.

I am extremely fussy when it comes to scrambled eggs. Then again, I am extremely fussy when it comes to all food… I like my scrambled eggs creamy, velvety and buttery and not cooked all the way through. There may be those of you who do but I think if you like your eggs well-done, have an omelette. It’s a sin against scrambled eggs to murder them by overcooking.

I’ve found the best way to cook scrambled eggs so it’s creamy and velvety, yet not mushy and runny. The only thing as bad as overcooked scrambled eggs is undercooked scrambled eggs.

I only use good butter (no oil) and you have to be very careful as you scramble the eggs to make sure they do not overcook. I do not beat the eggs first as that toughens the proteins. This means you do not get that soft, creamy, almost ricotta type texture. When scrambling in the pan, be gently but quick. Also do not salt and pepper your eggs until you serve them. Adding salt draws moisture from raw food. Adding cold full fat milk at the very end slows down the cooking process to ensure eggs do not overcook and creates the velvety effect I love. It takes practise but once you get the hang of it, making perfect scrambled eggs is very easy. See recipe below.

Also the best way of cooking bacon is really to just pop it on some baking paper and throw them into the oven (200 degree Celsius, centre rack), Even crisping, there’s no flipping involved and all the fat is rendered without any splattering. When your bacon is almost done, throw in some bread for a bit of a toast.

And then voilà! Breakfast is served! In bed or otherwise.

 

I’m generous with my bacon. In fact half of my golden mound of perfectly scrambled eggs has been buried under the avalanche that is bacon!

Gg’s Scrambled Eggs Recipe:
(serves 2)

Ingredients

  • 4 large eggs
  • butter (as much or as little as you like)
  • ¼ cup cold full fat milk

Directions:

  1. Heat non-stick pan over medium-low heat and add butter.
  2. Crack all eggs into a bowl. Do not beat.
  3. Add eggs to the pan once butter is melted. Do not let butter burn.
  4. Scramble eggs in the pan with a wooden spoon. Keep stirring gently until all the eggs are scrambled but still wet.
  5. Turn heat to low and be very careful not to let any bit of the eggs overcook.
  6. Add cold milk and stir to incorporate.
  7. Take pan off heat and stir gently till eggs are set to your desired doneness.
  8. Plate immediately.
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Pancake. Ebleskivers. Pan-skivers?

I’ve expounded on my love of pancakes in Ja-Oui. It seemed like I had to give them up but I changed my mind. I do not want to give them up. I will just have to put in more effort to make them for me plus the usual bacon, eggs and sausages for my DCM.

I bought Nordic Ware’s Danish Ebleskiver Pan from Amazon many months ago and have yet to make Ebleskivers. I have not been able to get my hands on a good recipe. Well actually, I do have a recipe but it is in Danish. My DCM verbally translated it for me very very early in the morning which translates to Gg did not capture any of it in her brain.

My Ebleskiver pan

Blueberry Ricotta pancakes have plagued my mind for many months now and since there has been an abundance of blueberries recently, I went ahead and made blueberry Ricotta pancakes and Ebleskivers. This is considered a bit of a cheat as the recipe for Ebleskiver batter is not the same as pancake batter. I just wanted to use the Ebleskiver pan is all. I got my recipe from Joy Of Baking. I thought it was ok but not the best pancakes I’ve had. Will have to try another recipe next time.

They make a great snack too!

Cannot wait to make proper Ebleskivers!

Here’s a little tip. It is fine to stir blueberries into pancake batter when you want to make pancakes. It is not fine to stir blueberries into batter when making Ebleskivers. Ebleskiver take longer to cook which equates to burn blueberries. Insert blueberries (or whatever fruit or filling you are using) into the middle of the batter after it is spooned into the Ebleskiver pan.

Another tip, do not use low-fat Ricotta. It is a lot softer and mushier so it blends into the batter which gives it a gummy texture. Full-fat Ricotta keeps its shape better so you get little bits and chunks. Better yet, leave it out of the batter and loosely stir it with some good honey to top your pancakes or Ebleskivers.

I cooked up crispy Danish streaky bacon, brats and Sunny-Side-Ups to even out the salt-sugar equation and all was good.

I have a little egg pan so I can churn out perfectly round Sunny-Side-Ups

I am going to get my DCM to translate the Ebleskiver recipe when I am in a lucid state. I want to make Ebleskivers proper!

Right now, I’ve got a pancake craving that needs satisfying. That will have to wait… But not for long.

Gg’s Bacon Fried Rice

Fried rice is something the Mumsy cooks when she is tired, has leftover cooked rice and wants to make a meal fast. You can add almost any ingredient to create a fried rice that is as simple or fancy as you like. Just make sure they complement each other. There aren’t any concrete rules to making fried rice. You add as much of anything as you like. I prefer more ingredients, less rice.

It is important to use rice that is drier when cooking fried rice so you do not end up with mushy fried rice. This also allows you to use a wider variety of seasonings.

Bacon fried rice is probably the simplest to make yet does not compromise on flavour. I mean, bacon anything is good right? No additional oil is added as the bacon renders off enough fat to fry the rice and vegetables. You may pour away the fat if you’re squeamish about bacon fat. I don’t. It’s what makes bacon fried rice so tasty. I used Maple bacon as that was what I had in the fridge but ordinary streaky bacon will do too. I buy the leanest streaky bacon I can find. If you prefer back bacon, you may use that. I am not a back bacon sort of girl. If you have prawns, you may add some to your bacon fried rice. Peel, de-vein and add them after the garlic, just before the cabbage.

My DCM and I really like cabbage and bean sprouts in fried rice. I didn’t add bean sprouts in bacon fried rice as I don’t think the flavour of bean sprouts suits this particular fried rice. Corn and asparagus would be great additions to bacon fried rice. It’s really up to your own personal preference.

Gg’s Bacon Fried Rice Recipe:
(serves 2)

Ingredients

  1. 1 tablespoon vegetable oil
  2. 3 eggs (beaten)
  3. 6 rashers Maple bacon (or more if you like)
  4. 2 cloves garlic (finely minced)
  5. ½ head of small cabbage (roughly shredded)
  6. 2 servings cooked rice (fluffed with a fork)
  7. few sprigs spring onions (chopped)

Seasoning

  1. 2 tablespoons soya sauce
  2. Salt and white pepper powder (to taste)

Directions

  1. Heat vegetable oil in a pan over medium fire.
  2. Add eggs to pan.
  3. Let eggs set into an omelette.

  1. Use a fork to break up the omelette into small pieces.

  1. Leaving the fire on, dish egg and set aside.
  2. Add bacon to pan and mix around.

  1. Let bacon crisp and render some of its fat.
  1. Once bacon is crisp, add garlic and fry till fragrant.

  1. Add cabbage and rice. Mix well.

  1. Turn fire to high.
  2. Add cooked eggs.
  3. Season and fry till cabbage is cooked.
  4. Dish and garnish with spring onions.

Pork Hoarder Alert

“Any part of the piggy
Is quite all right with me
Ham from Westphalia, ham from Parma
Ham as lean as the Dalai Lama
Ham from Virginia, ham from York,
Trotters Sausages, hot roast pork.
Crackling crisp for my teeth to grind on
Bacon with or without the rind on
Though humanitarian
I’m not a vegetarian.
I’m neither crank nor prude nor prig
And though it may sound infra dig
Any part of the darling pig
Is perfectly fine with me.” Noel Coward

I always have pork in the fridge. I’m Chinese and my DCM hails from the land of pork, Denmark. We are two races/ nationalities obsessed with pork. Bacon is a staple. It never runs out and it is always streaky. And like the Mumsy, I always seem to have minced pork in the freezer. Even if I don’t use it during the week, I just get more the next week. Hoarder syndrome…

As I’d mentioned in I Am Hoarder, Hear Me Roar, I was having a ‘have to cook, haven’t done the groceries and can’t be arsed to leave the house’ sort of week. I’d exhausted quite a bit of resources in the kitchen and was cracking my brain over what I could make for Thursday dinner without having to go to the supermarket. I found Maple bacon, half a head of cabbage, eggs, minced pork and a pack of tofu. Bacon fried rice and Mapo Tofu immediately sprang to mind! Fried rice and Mapo tofu is my DCM’s favourite chinky food combination.

Fried rice is the home version of fast food. You dump everything into your pan or wok, mix it up and you’ve got an all-in-one-bowl, balanced meal in minutes. It’s also a great way to clear the fridge. Bacon fried rice is so easy and so nommy! To top it off, my DCM is a fan. See recipe here.

I adore tofu. Mapo Tofu is one of my all-time favourite dishes. Spicy, salty braised minced pork and tofu… On its own with a steaming bowl of rice on a cold, rainy day or any other day really is delicious simplicity at its best. See recipe here.

If you’ve had a long day and are not in the mood for much fuss yet want something good, this is the meal to make.

Gg’s Danish Croque-madame

Egg in a basket met Croque-madame and fell in love with a Danish boy. 

Danish Croque-madame Recipe:
(serves 2)

Ingredients

  • 2 large eggs
  • 4 slices of Danish bread or any bread of your choice 
  • 8 rashers Danish streaky bacon (cooked)
  • 8 slices of Danish Brie (as thin or thick as you like)
  • butter
  • oil
  • salt and pepper
  • 4 sausages 
  • a handful of cherry tomatoes (garnish, optional)

Directions

  1. Set the oven to the conventional cooking setting () at 150 degrees Celsius. Lay a piece of baking paper on a baking tray and set aside.
  2. Heat a non-stick pan over a low fire.
  3. With a round cookie cutter, cut a hole out of two slices of bread (tops). Save cut out rounds.
  4. Top the remaining 2 slices of bread (bottoms) with two slices of Danish Brie followed by 4 rashers of cooked Danish streaky bacon and another 2 slices of Danish Brie. Set aside on the prepared baking paper.
  5. Add a little butter and oil to coat the pan.
  6. Place the tops in the pan and crack an egg into each hole. Turn heat up to medium-low.
  7. Once the whites of the eggs are slightly set (about 2 to 3 minutes), remove carefully from the pan and place on top of the prepared bottoms.
  8. Turn fire up to medium-high and cook sausages in the same pan.
  9. Pop the sandwiches and the cut out rounds into the oven on the center rack and bake till the eggs are just set on top. The sausages should be cooked by the time the eggs are done.

Ja-Oui

Breakfast together on the weekends (or holidays) is a treasured luxury. The weekend brings about a better-rested, more relaxed DCM whom I am more than happy to indulge. I try to think of as many ways as possible to make weekend breakfasts interesting. 

This is a little restricted when my DCM does not have a sweet tooth. He’ll have one or two cupcakes I make, some chocolate with almonds as a snack, a bit of birthday cake or try a dessert I’m having if I ask nicely but that’s about it. 

So Gg says “bye-bye” to pancakes and sweet french toasts… I love pancakes… And pancakes are something that you cannot make just for one.

Our breakfasts therefore consists a lot of bacon, eggs and sausages. I’m not complaining (much). I love bacon, eggs and sausages.

Here’s one of my bacon, eggs and sausages variations I call Gg’s Danish Croque-madame which combines the concept of an Egg in a basket with that of a Croque-madame. What makes it Danish is the use of this bread I found at GWC’s CS called Danish bread (a bread version of croissant), Danish brie instead of Emmental or Gruyère and Danish streaky bacon. See recipe here.

Egg in a Basket meets Croque-madame

Danish Brie melts beautifully and its subtle flavour brings out the salt of the bacon. The egg is perfection with the yolk still a little runny; perfect for dunking the toasted cut-out circle of bread. The Danish bread’s crumbly crispness is messy but so nommy. Cherry tomatoes add a fresh sweetness and are good for the prostate.

It sure takes more time and effort than just frying up eggs, bacon and sausages, and toasting some bread but it’s for my DCM so it’s worth it. He liked it plenty and so did I.