Kathy Maister's Start Cooking

Scrambled Eggs

print recipe card posted in Breakfast and Brunch, Eggs, Vegetarian by Kathy Maister
Difficulty:

If all you’ve got in your refrigerator is eggs, milk and butter, you’ve got yourself a meal.

There isn’t a single time of day that scrambled eggs don’t taste good! Who knows, this simple meal may become one of YOUR signature dishes.

Here is a list of the equipment you will need to make scrambled eggs:

  • A small cup to first crack the eggs into to check for shells
  • A small bowl to put the eggs in for mixing
  • A fork or whisk for mixing
  • A small sauce pan or fry pan, preferably non stick
  • A silicone spatula
  • Measuring spoons

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For 2 servings, or 1 ½ eggs per person the Ingredients are;

  • 3 eggs
  • 2 Tablespoons of milk
  • 2 teaspoons of butter
  • Salt and pepper to your taste

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When you buy eggs in the grocery store, check that there are no broken eggs in the carton.

In the United States, by USDA requirement, eggs come already washed so you can use them straight away.

Begin by cracking each egg individually into the small cup. Check the egg to see that it looks okay and that there are no shells. Then add the egg to the mixing bowl.

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Now add a sprinkle of salt and black pepper (to your taste), and 2 Tablespoons of milk to the eggs. (There is some debate – see comments below – about when to add the salt – before or after cooking.)

Beat this mixture with a fork, or a whisk, in a vigorous elliptical motion until the yolks and the whites are all a nice bright yellow and completely blended together.

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(Graydon, in the comments below, likes to skip all these steps and just mix everything up in the pan you are cooking in!)

Put the beaten eggs to one side, and melt 2 teaspoons of butter over medium low heat in a non-stick pan. If you turn the burner up too high the eggs will cook faster, but you will end up with very watery, soggy tasting eggs. So be sure to keep the temperature at medium-low.

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(Non-stick pans make cleaning up so much easier! However, Non-stick pans can easily be scratched with metal utensils. You’ll need to buy a silicon spatula or scraper. Caution: if you have an old fashioned rubber spatula and not silicone, it will eventually melt when you cook with it.)

When the butter has melted, add the eggs to the pan. As the eggs begin to cook, GENTLY move them around with the spatula so that they cook evenly.

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GENTLY and slowly stir the eggs.

Continue cooking the eggs until they are thickened but still soft.

Some people like really soft scrambled eggs, other people like really dry scrambled eggs. Just keep gently stirring the eggs until they look like what you think the perfect consistency is.

Transfer the eggs to the plate and serve them immediately. (As Jon pointed out in the comments, the eggs continue to cook even when removed from the pan and will get rubbery if left in the pan.)

If you wish, you can add some extra ingredients while the eggs are cooking. For example, try tossing in some chopped ham, sprinkling in slowly as you stir the eggs. Or you might try adding some shredded cheese, or chopped green onion or chives. My favorite addition is chopped parsley.

To find out even more about eggs, be sure to check out my post “How to: Eggs“.

***

Five Second Rule lives!

YIKES! When I was taking the photographs for this blog post I dropped my camera into the egg mixture! I scooped it out and wiped it off. The automatic lens sticks a little but my camera still works! Who knew?

(Although some of the photos do look a bit hazy!)

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Enjoy!

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Washing Lettuce

posted in Vegetables and Beans by Kathy Maister

When making a salad, lettuce is usually one of the main ingredients.

What you need to know about lettuce is mostly how to wash it and to make sure that it’s edible and attractive.

If you are unsure what type of lettuce to buy, check out my post “Salad Greens From A to Z”.

The lettuce you buy from the supermarket may or not be packaged in some way, but it came from the ground and you can’t just start eating it, unless you’ve bought the pre-washed kind.

When grocery stores started selling pre-washed lettuce I thought it was brilliant, until I bought a bag. I discovered that if I didn’t use it within a day or two it was history (with a bit of a slimy edge). Granted, when I used it immediately, it was a huge time-saver. But, if you know how, it really only takes about 4 minutes to wash, dry and store lettuce.

Knowing how to wash and store lettuce (and other “salad greens”) is not that big of a mystery, particularly if you have a salad spinner. And I do recommend that you get one. They are relatively cheap and they make washing lettuce a snap.

Salad spinners cost about $25. If you eat a lot of salad it is well worth the investment.

However, let’s begin with the “but I don’t have a salad spinner” approach.

First, cut the head of lettuce away from its root with a knife. (You can also just do this with your hands – the root should break off easily.) Then, separate the leaves.

To wash iceberg lettuce first remove the core with a paring knife.

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Then break it apart with your hands. (Some heads of iceberg are much firmer than others!)

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Fill a large bowl with cool water and gently place the lettuce leaves in the bowl giving them a gentle swish as you drop them in the bowl.

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After about 30 seconds of floating in the water the sand or dirt will sink to the bottom. Gently shake the water off each leaf and place them one at a time on paper towels or a clean dish towel. Blot the lettuce dry with some more paper towels.

OK, that’s the manual way. Now let’s use the salad spinner.

A salad spinner is a great little tool for both washing the lettuce and getting the excess water off. It comes in three parts – the bowl, the colander (the bowl with the holes in it) and the lid.

You begin the same way by cutting off the root and separating the leaves. But now, you place the leaves inside the colander, which is sitting inside the bowl.

Fill the spinner with water. All the sand on the lettuce leaves should sink to the bottom.

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Lift the colander (with the lettuce in it) out of the bowl, pour away the water, and then replace the colander in the bowl. Finally, put the lid on.

Now you can spin the lettuce by turning the handle. The spinning action will force the water off the lettuce, and help it to dry.

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Storing lettuce

If you’re not going to use the whole head of lettuce, then lay out the washed leaves on paper towels…

… and roll them up and put them in a plastic bag.

To save money, you can use the plastic bags from the produce section of the grocery store.

When lettuce is washed and properly stored, it stays fresh in the refrigerator for about 5 to 6 days. However, note that lettuce that you’ve washed yourself and stored properly will last longer then pre-washed lettuce.

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How to Cook Potatoes in a Microwave

posted in Soups, Salads, Sides and Sauces, Vegetables and Beans by Kathy Maister

I love baked potatoes, and have already written about how to bake them in the oven. Unfortunately, I often don’t have the time to wait for up to an hour for my baked potato to cook in the oven, even though they definitely taste better that way.

So, like lot of people, I often zap potatoes in the microwave. In less then 10 minutes, they get cooked, covered with sour cream and bacon, and I’m ready to turn on the TV.

Here’s how to cook a potato in the microwave oven.

First, wash the potato under running water (no soap!). You can scrub it with a vegetable brush or just rub it with your hands. Then pat it dry with a paper towel.

Puncture about four holes in the potato, with the tip of a sharp knife or a fork. This is important, as it allows the steam to escape. Otherwise the potato may explode when you cook it. (Seriously! If you don’t puncture it, the potato will go SPLAT all over the inside of you microwave!)

If you are baking potatoes in the oven, you can rub a small amount of oil on them so that the skin gets nice and crispy. It is not necessary to rub oil on potatoes you are cooking in the microwave oven.

Place the potato on a microwave-safe dish. Check the small print on the back of the dish to be sure. Then place it in the microwave oven. (By the way, microwave ovens do not have to be preheated.)

Many microwaves have moisture sensors inside so that all you need to do is press the button that says ‘potato’ and just wait for the microwave to beep at you.

If your microwave doesn’t have a potato button, a general rule is that one 7-to-8 ounce Idaho potato takes about 7 minutes to cook. 2 will take about 11 minutes.

The microwave will often say REST. That means the potato, not you! You need to just let it sit for a couple of minutes, for it to actually finish cooking.

But remember, each microwave oven is different, so you need to stick a knife in the potato to see if it is done. The knife should slide in easily and you should be able to squeeze the potato without too much resistance.

To open a microwave ‘spud’, it needs a bit of a bash first to break the fibers apart.

First, slice the top with a knife.

Then place a folded paper towel over the microwave potato. Using the bottom part of your fist, give it a bash. Be really careful as the potato will be very hot.

Now if you give it a squeeze it should be nice and fluffy.

You can now top it with your favorite topping.

As my Irish grandfather used to say, “I’ve never met a potato I didn’t like!”

Here are a few more startcooking.com potato posts:

Baked Potato Toppings

Baked Potato with Salsa

Mashed Potatoes

Oven Baked Potatoes

Roasted Potatoes

Sweet Potato Casserole

How to Choose and Use Potatoes

Enjoy!

Microwave Potatoes Ingredients:

(4 Servings)

  • 4 medium baking potatoes

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