French scrambled eggs are light, and fluffy, yet also incredibly rich and decadent. These eggs will be a moist when served, but that just shows you did it right. These can be made in less than 5 minutes and are an easy and delicious way to start your day. The goal of this process is to fully cook the eggs without losing the moisture where the eggs become too firm. You can also make this recipe with just egg whites, or water in place of milk. You could also add other ingredients to the egg mixture if you would like, such as cheese, chives, or steak pieces, just to name a few! This recipe makes one quick serving. Serve with ketchup if desired.
1. Begin heating your pan over medium heat. Add the eggs and milk to the mixing bowl, and whisk until the yolks are fully incorporated. Add the butter to the frying pan and coat the bottom of the pan.
2. Add your egg mixture to the frying pan and stir the mixture with the spatula. Flip the solid pieces and make sure everything is cooked then serve immediately. Serve with ketchup if desired.
Spaghetti can be made by hand like fettuccine, however the quality of your pasta will not be as good if you don’t use a pasta maker. This was my first time using a pasta maker and it is shocking how thin you can get your dough and how uniform the pasta ends up coming out. If you would like to make spaghetti without a pasta maker, follow the directions for fettuccine however cut your dough thinner for smaller pasta. You can find these instructions here. So below I’ll be giving you instructions for how to make pasta with a pasta maker.
I did make some mistakes in this, but I have corrected them down below. My biggest mistake was not flouring my dough before I ran it through the cutting roller. The noodles immediately began to stick together and though some detached during cooking, there were still several stuck together by the time it was plated. The only other thing I changed was that I had rolled and cut the dough in halves instead of quarters. This made for a very long roll of pasta that I had to cut in half before running through the cutting roller. This recipe made 6 adult sized portions of pasta. I cooked this pasta in half batches, using half in this spaghetti dish, and using the other half in my recipe for tomorrow, ramen.
1. In the bowl of a stand mixer with a paddle attachment, add flour, eggs, and oil, and mix until it becomes a shaggy dough. Switch to a dough hook, and knead the dough until it comes together. It is a drier dough that should not be sticky or wet, you may add a bit of warm water if it won’t come together. Divide the dough into quarters and wrap 3 of the sections in saran wrap.
2. Using a pasta roller, begin rolling out your pasta starting at the thickest setting. Fold the dough in half and place the ends of the dough through the roller first on the next pass. Continue to fold and roll until the dough is consistent in appearance and there are no holes in the dough. Then, begin making the dough thinner one setting at a time until the pasta is as thin as you desire. (I stopped at 5 for a standard spaghetti thickness). Dust both sides of the pasta sheet with a layer of flour, send through the cutting roller, then transfer to a clean and dry counter space. Repeat this step for remaining quarters.
3. Form pasta into nests to place in freezer bags and freeze, or place into boiling water and cook for 2-3 minutes before straining. Serve as desired.
After making angel food cake, I was left with 10 egg yolks I needed to use. After only seeing recipes for desserts, I figured I would share what I did with my yolks, and that was make Omelets. I used a technique similar to the Japanese way of making omelets. You simply pour a thin layer of egg mixture into your greased pan and let it cook until the bottom is firm and the inside is only slightly wet. At that point, add your fillings of choice, fold in half, cook on one side, flip cook on the other, and serve. Once you fold you don’t need to cook any further since the carry over heat will cook the inside, but eggs are less safe in America than in other countries, so I like to make sure the egg is fully cooked. I then served with ketchup. This recipe made 4 mini omelets, enough for 1 adult.
Begin heating frying pan over medium heat. In the large bowl, whisk together eggs, milk, and salt and pepper until eggs are fully mixed with the milk. Add 1/2 Tbsp butter to the frying pan and coat the pan. Heat should be low enough not to cause the butter to brown. If it does reduce heat to medium low and remove from heat until pan cools.
2. Add about 1/4 of the egg mixture to your buttered pan. Move pan to evenly coat and distribute the egg mixture. Let cook for 1 minute. Add your cheese to half the omelet, then fold the other half of the omelet over the cheese. Let cook for 30 seconds, flip and let the second side cook for 30 seconds, then plate to serve. Butter pan and repeat step until finished.
With my husband’s birthday last week, I found myself with a bit of a challenge. For his birthday he always got to have Angel Food cake, and that was a huge challenge for me. I don’t usually bake and I especially never make cakes. When making an Angel Food Cake, taking your time is important and making sure each step is done according to the directions is important, but it is not the way that I cook. If you would like to make this recipe yourself, please go visit the original recipe above and only take away some of my tricks and advice. The Woman who wrote the recipe will probably know far more about cakes than I ever will!
As for my review, I can say this cake was very delicious. It was rather difficult to make, and I did make at least one mistake, but the cake still turned out good despite my incompetence. One mistake I made was not sifting my flour. That meant there were clumps of flour in my batter that were very crunchy in the freshly baked cake. My second mistake was due to a complete lack of understanding. While the cake is cooling, I guess you are supposed to invert it. I had never heard of such a thing, and though the directions said to flip the cake, I just assumed that you do that after it is fully cooled. Neither of these mistakes ruined the cake, they just made the cake have it’s own quirk. Since I did not invert the cake, the center of the cake deflated while the outside stayed fully inflated. The last bit of advice I can give is to be sure to eat the cake as quickly as possible. Once the cake is baked and cooled, you should keep it in the fridge. I made the cake Thursday Day, and by Sunday when we were finishing the cake, it had a very subtle but present fridge flavor.
The only tricks I can provide is to make sure to use wax paper for your cake. Don’t use a bunt pan unless it’s your only option, because with a bunt pan, you’ll have to use a non-stick spray on just the bottom, then coat with flour to keep from sticking to the bottom, but to still allow the cake mixture to stick to the sides while cooking. Finally, if you don’t have an angel food cake pan, a spring form pan works very well with a can or a small glass in the center. I don’t have an angel food cake pan, so I used an old jelly jar wrapped in wax paper, and it worked great. It wasn’t as pretty as it would if I had the correct pan, but it was good enough to impress me! I also didn’t have cake flour, so I saw that you can use cornstarch to make a cake flour. This recipe used one cup of cake flour, so add 2 Tbsp corn starch to a one cup measuring cup, then fill the rest of the way with flour. That worked great as a substitute!
This cake made about 8 slices. Below I will include some picture from the process.
This is a simple recipe that easily makes 8-10 servings. It’s as simple as soaking up the egg mixture, like you would to make french toast on the stove top, then baking it until it’s done! For this recipe, I used a loaf of homemade bread. My bread was very heavy so it took a while to absorb all the egg mixture. If you use a store bought loaf, you will probably need to whole loaf too, but if your in doubt, dip in two batches. Otherwise the recipe seems pretty straight forward, so I don’t have anything else to advise on. This recipe make 8 very large servings for us, so cutting it into 10 would be the better option.
Heat oven to 350 F. Add eggs, milk, sugar, cinnamon, nutmeg, cloves, and vanilla into a large bowl. Whisk for about 5 minutes until everything is combined.
2. Add your cubed bread to your large bowl and stir to coat. Continue until most liquid is absorbed. Pour mixture into casserole dish. Add Sausage and stir to distribute. Cover with foil and bake for 50 Minutes. To reheat, microwave portion for 1-2 minutes and serve with 2-3 Tbsp Syrup.
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