Last week, one of Brandon’s co-workers gave him these:
And what does that fancy term even mean? Yeah, I didn’t know either. So I looked it up on Wikipedia (the most reliable news source ever, right? ), and found this definition:
“Free-range eggs are eggs produced using birds that are permitted to roam freely within a farmyard, a shed or a chicken coop. This is different from factory-farmed birds that are typically enclosed in battery cages.” (Source)
Hmm … good to know! Anyways, our “egg-cellent” gift (hehe ) prompted me to make (in my opinion) the best dinner ever!
Yep, I’m talking about “breakfast for dinner!”
I threw some bacon in one skillet, made my cheesy scrambled eggs in another skillet, and then topped the meal off with some French toast.
For the French toast, I whisked together:
- 2 eggs
- 1 tbsp sugar
- 1/2 tsp vanilla
- 1/3 cup milk
- dash of cinnamon
This “recipe” is based on a recipe that my friend, Stephanie, gave me … but she uses whipping cream instead of milk. Now I take no issue with whipping cream, but I just rarely have it in the house!
Next I melted a little butter in my skillet over medium heat.
After dipping four pieces of whole wheat bread into my egg mixture, I threw them on the skillet.
After a couple of minutes, I gave them a quick flip …
… and another few minutes later, they were ready!
I served this dinner with a side of warm syrup, and Brandon and I were both very happy customers!
And I gotta say, after my epic “pancake fail” back in August, it felt good to make an edible breakfast!!
Speaking of kitchen failures …
I recently saw an interesting Yahoo article called “10 Common Kitchen Mistakes and How to Fix Them.”
You can read the full article if you’re interested, but I thought I would share the few tips that I took away.
1. If you want to get a good sear on your meat, don’t overcrowd your pan. If you try to shove too much into the pan at once, you won’t get that nice brown color you’re looking for.
(I definitely had an “ah-ha” moment on this one! <—– That would be the lightbulb going on above my head!)
2. Again, if you’re wanting to get a good sear on your meat, you need to get your pan nice and hot before adding your oil, followed by your meat.
I usually just throw the oil in, don’t give it much time to get hot, and then add my meat. Hmm … it’s all making sense now …
3. OK this was a MAJOR one for me … if you’re wondering why your meat gets overcooked on the outside and takes forever to cook all the way through … it’s probably because you took the meat straight from the refrigerator to the pan!
Evidently, you want to bring your meat to room temperature before cooking it. Who does that???
And finally …
4. When baking, you should weigh your dry ingredients to ensure complete accuracy and consistency.
Sooo … I guess I shouldn’t have returned that kitchen scale we got at our wedding … ?
Question for ya …
French toast, waffles, or pancakes? Which do you prefer?
Did you learn anything from the tips I shared … or from reading the article yourself? Or did you already know all of those things?
(Go ahead … you can brag that you are more skilled in the kitchen than I am. I promise I won’t take offense. )