Archive | eggs

Celebrate the Royal Wedding With This Full English Casserole

Hello, and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as tasty casserole creations. This week we’re taking a very British thing—the “fry up” or “full English”—and putting an American spin on it by turning it into a casserole.Read more… Continue Reading at http://lifehacker.com

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You Need to Add Potato Chips to Your Eggs 

Potato chips are usually thought of as a lunchtime companion—a crunchy side to your sandwich or wrap—but their time has come to shine as a breakfast star. Think of them as a low-effort breakfast potato, which is the best kind of breakfast potato, especially on those morning where frying something seems impossible.Read more… Continue Reading […]

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Fried Leek Greens Are Excellent on Scrambled Eggs

The green parts of the leek doesn’t get enough love. Almost every leek-containing recipe tells you that you don’t need them, that they’re too tough, and unworthy of you. This is all false. Though they are a bit tougher than their white counterparts, they have a lot of flavor within those hard-to-break-down cellular…Read more… Continue […]

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Make omurice, the irresistible Japanese ketchup fried rice omelet—wait, come back

Japanese Western-influenced cuisine known as “yoshoku” reimagines popular Western ingredients with Japanese staples. A particularly popular dish called omurice—a contraction of ‘omelet’ and ‘rice’—is a perfect example. A stalwart of children’s menus, omurice is also a popular dish amongst Japanese home cooks and in…Read more… Continue Reading at http://kotaku.com

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Give Steamed Foods a Chance

It’s hard to get excited about steamed vegetables. When done poorly, they range from totally unremarkable to actively disgusting—but done right, they’re absolutely transcendent. As we head, at long last, into peak spring and summer produce season, I think this underrated technique deserves another look.Read more… Continue Reading at http://lifehacker.com

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Foods You Should Brûlée Besides Crème 

Let’s be serious for a moment: without that crackling, crystalized sugar crust on top, crème brûlée would just be custard. It would be very good custard, but that torched sugar is what makes it special. Brûlée-ing however, is not an act that should be reserved for crème. You can brûlée all sorts of foods, bringing […]

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These Sous-Vide Egg Bites Are Your New Weekday Breakfast

Hello, friends of the immersion circulator, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Today we’re cooking up some creamy, custardy egg bites, perfect for grab-and-go eating during the week.Read more… Continue Reading at http://lifehacker.com

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How to Make a Frittata, the Omelette for Lazy People

Look, omelettes are wonderful little egg dishes—particularly when they involve cheese and other fillings—but there’s no denying they require a bit of babying. If you want a cheesy, vegetable-studded egg dish that is much more forgiving of your dismal attention span, you need to start making frittatas.Read more… Continue Reading at http://lifehacker.com

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Try These Sweet Potato Recipes for Every Meal

Cold temperatures bring out carb cravings both sweet and savory, and the sweet potato is equipped to handle both. Not only are these babies the perfect base for all sorts of fillings, they provide a bit more flavor (and nutrients) than their paler counterparts, and can be enjoyed morning, noon, and night.Read more… Continue Reading […]

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