rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Separate yolks and whites of two eggs. Start bread toasting on Medium.

In small frying pan, heat generous glug of olive oil on 6 on the front right burner until it starts to smoke, about 1.5 to 2 minutes.

Reduce heat to 5. Pour egg whites into the middle of the oil puddle; they will sizzle and puff up. Set a timer for 1 minute. When it reaches 30 seconds, add the yolks to the middle of the whites, separating the yolks if possible. Let the timer finish counting down, then set it for 1 additional minute (so the yolks cook for a total of 1.5 minutes).

Retrieve the toast (even though the toaster oven hasn't finished) and put it on a plate. When the timer finishes counting down, the whites should be cooked through and the yolks should be jiggly. Turn off heat and transfer eggs to the bed of toast. Salt and pepper. Eat immediately.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: Quantities below are for two servings. Multiply as necessary.

Note: If you're just making one or two poached eggs, you can always try microwaving them one at a time.

Note: You can make the eggs ahead of time, transfer them to a bowl of cold water, and store them in the fridge for up to two days. Before serving, transfer them to hot (not boiling) water and simmer them for about 1 minute to heat them through.

Note: To strain the eggs before poaching, place the strainer over a bowl or the sink, gently crack one egg into it, swirl it to strain off the most liquid part of the white, and transfer the strained egg into a clean bowl. Repeat with the remaining eggs, transferring each egg into its own bowl. When you're done, rinse the strainer thoroughly.


4 eggs, strained
4 small pieces of bread, or 2 large pieces of bread cut in half, or 2 English muffins split in half
For eggs Florentine: 1 box baby spinach
For eggs Benedict: 4 slices fully cooked ham

1 egg yolk
3 Tbsp almond milk
0.5 tsp lemon juice (fresh is best)
0.125 tsp mustard powder
0.5 oz margarine


Several small bowls
Toaster or toaster oven
Double boiler
Measuring spoons
Medium pot
Fine-mesh strainer
Slotted spoon
For eggs Florentine: large nonstick frying pan and wooden spoon


0) Mise en place. Gather your ingredients and tools. Set the oven to 200F, put two plates in it to warm up, and turn the oven off after 1 minute of heating (don't wait for it to reach 200F, just turn it off). Fill the medium-size pot with water and heat until columns of small bubbles just start to come up from the bottom, and adjust heat to keep it at that stage; it should not be boiling or even quite simmering. Strain the eggs for poaching and separate the egg for the sauce. Put an inch of water in the bottom half of the double boiler, and in the top half, whisk together all the sauce ingredients except the margarine.

0.5) Cook the spinach. If you're making eggs Florentine, stir the spinach in the frying pan over medium heat until wilted. Remove from heat. Separate the spinach into four mounds and cover the pan to keep the spinach warm.

1) Make the sauce and the toast. Heat the double boiler over medium-low heat. Whisk the sauce frequently for 5 minutes. Put the bread in the toaster or toaster oven to toast on medium; while it toasts, continue whisking the sauce until it thickens, about another 5 minutes. Turn the heat under the pot to the lowest possible setting and whisk in the margarine. Keep warm over low heat, whisking occasionally, until everything else is ready.

When the toast is done, move it to the plates in the warm oven. If making eggs Benedict, put a slice of ham on each piece of toast and leave it in the oven to warm up.

2) Make the eggs. Pour one strained egg into the clean strainer. Lower the strainer into the simmering water and swirl a bit to gently detach the egg from the strainer. Slowly tip the egg into the water, gently folding the white over the yolk as it begins to cook. Repeat with the other eggs. Cook the eggs for 3 to 3.5 minutes, using a slotted spoon to gently turn the eggs and move them around so they cook evenly. (See this video for technique tips.) Don't forget to keep whisking the sauce occasionally while the eggs cook.

3) Plate and serve. When the eggs are done, remove the plates from the oven. If making eggs Florentine, put a mound of spinach on each piece of toast and flatten it slightly to make a good platform for the egg. Remove each egg from the water with the strainer, drain the water off, and place it on top of the spinach or ham. Spoon sauce over the eggs. Eat immediately. Don't bother saving any leftover sauce; it can't really be reheated.



Nov. 8th, 2014 08:21 pm
rosefox: A cheerful chef made out of ginger. (baking)
[personal profile] rosefox

2 c almond flour/meal
0.25 tsp salt
1 + 1 egg
2 Tbsp SOLID (not melted) coconut oil

0.5 c almond milk
1 tsp ground mustard
7 eggs
2–4 Tbsp chopped fresh herbs or 2–4 tsp dried herbs
Salt & pepper
3 c cooked veg and/or meat, cut bite-size

Oven or toaster oven
Food processor (optional)
Rolling pin (optional)
Wax paper (optional)
9.5" pie plate
Measuring cups and spoons
2 mixing bowls
Wooden spoons
Fork or whisk
Frying pan (if starting with raw veg and/or meat)
Crust protector (optional)
Baking sheet
Aluminum foil


0) Mise en place. Gather your ingredients and tools. Preheat the oven to 350F if you're using a metal pie plate, or 325F for a glass pie plate. If you're starting with raw veg and/or meat, saute them until almost completely cooked, to increase flavor and extract water (so you don't get a watery quiche). Measure out the coconut oil and almond meal for the dough and put them in the freezer for a few minutes to chill.

1) Make the filling. Sprinkle the ground mustard over the almond milk and whisk well, doing your best to smoosh any lumps. Beat together the milk mixture, the herbs, and the eggs until frothy. Add salt and pepper to taste (slightly more than you think you'll want). In a separate bowl, stir together the veg and meat. Pour the egg mixture over the veg and meat and stir well.

2) Make the crust.
Food processor method: Put the almond meal and salt in the food processor and whir briefly to combine. In a separate bowl, whisk 1 egg. Pour the egg into the food processor and pulse until mixed. Break the chilled coconut oil into pieces with a knife, add to processor, and pulse until the dough forms a ball. If it stays crumbly, add the second egg.
Hand method: Whisk together the almond meal and salt. Whisk 1 egg and add it. Break the chilled coconut oil into pieces with a knife, add it to the almond meal, toss it a bit to coat the pieces of oil with flour, and then cut in the oil until you have a ball of dough. If it stays crumbly, add the second egg.

3) Make the quiche. Do not grease the pie plate. Place the ball of dough into the pie plate and use your fingers to press it out until it evenly covers the plate; or place it on a piece of wax paper, put another piece of wax paper over it, and roll it out into a circle 12" across, then carefully transfer it to the pie plate. Pour in the filling.

4) Bake. Line a baking sheet with aluminum foil and put it on the middle rack of the oven. Place the quiche on top of it. Bake until the quiche no longer jiggles when moved and a toothpick inserted into an eggy section comes out clean, about 45–55 minutes. If the crust starts to darken before the filling has cooked, cover it with a crust protector or aluminum foil.

5) Serve and store. Let the quiche cool and set for 5 minutes before serving. It will keep for about a week in the fridge and is very good cold. Do not freeze. Microwave heating is doable but not really recommended.

Sources: (including comments)


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