...Excellent Eggs...

I like to eat eggs, regardless of the fact that I always (without fail) leave more than 2 bites of them left on my plate. Usually they are delicious, but they must be perfect in temperature and texture for me to eat them. I can only eat my baby chickens so fast, so once I have had my fill, I quit. Vincent is usually patiently waiting so that he can finish them.

Eggs before the flip!

In the last few months, I have been perfecting the art of "frying" eggs. I have an analon wok hybrid pan that has a nonstick surface with a flat bottom and fluted walls. This pan is by far the perfect egg cooking device, and it makes a damn good risotto now that I mention it. Anyway... Vincent loves eggs; he would eat eggs 3 times a day - every day of the week - if I cooked them. But only if I cook them. Never in my cooking enlightenment have I realized how amazing my eggs are until recently. One night, I needed a little touch of protein to a meal, and I decided that a couple of fried eggs would be the perfect element. A tab of butter and low heat is the key to making these tantalizing pillows of perfection. Once the eggs slowly form a solid bottom, I can flip them with the pan, and when they land it's only a few seconds before we have perfectly fried eggs.

You know, few things make me want to stop someone in the middle of their actions more than someone cracking a delicate egg onto an overheated pan. WHY?!?! People... eggs are very temperamental forms of protein. A pan on medium low heat is more than enough to cook an egg. Yes, it takes patience (which is comical because usually I have no patience what-so-ever, but for good eggs I can freakin wait!) So, here are a few guidelines:

- Take the eggs out of the fridge and allow them to start coming to room temperature when possible. 
- Use a nonstick pan to reduce the chance of burning to the pan.
- Never cook eggs over a flame that is higher than medium. (Don't do it. Just don't.)
- When scrambling eggs, add a splash of milk, salt, and fresh cracked pepper before whipping them with a fork. Once you pour the scrambled deliciousness into a preheated pan, allow them to cook for a minute or so before you bother them. Stir the scrambling eggs and add cheese half way. When the eggs look like they are still slightly runny, turn off the heat and allow the eggs to continue cooking from the residual heat of the pan. This will give you some of the creamiest, most delicious scrambled eggs you have ever eaten!
- Thinly sliced scallions can transform eggs with an amazing element of flavor.

Transform a Breakfast!!! 

Cinnamon Almond Oatmeal and Perfectly Fried Eggs

Eggs are a great source of protein, although the yolks contain a lot of cholesterol. You can always use a 1 whole egg to 1 egg white ratio to make the breakfast more healthy. Also, in this beautiful cold weather, I really like a nice hot bowl of oatmeal. The protein from the eggs and the fiber from the oatmeal will keep you feeling full throughout the day. The traditional rolled oats that Quaker makes have an amazing hearty and earthy texture that makes me feel cozy when I eat them! I make the oatmeal according to the package directions using water or vanilla soymilk. If using water,  add a splash of milk to the oatmeal once it has been cooked to get that creamy texture. When available, sliced almonds are the perfect crunch and an added source of heart healthy ingredients to this complete breakfast.


[Some Oatmeal Flavor Ideas]
- One tablespoon of brown sugar per serving, a splash of maple syrup, and a heavy sprinkle of cinnamon  (cinnamon is said to keep you more alert throughout the day!)
- Stir a spoon full of peanut or almond butter into the oatmeal and top with a sliced banana
- Sprinkle a handful of dried cranberries, a dash of pumpkin pie spice, and some pumpkin seeds for a festive treat
- Get creative! Most fruits, baking seasonings, and nuts taste delicious in oatmeal! Or you could always eat it plain (the vanilla soymilk gives it a nice flavor by itself)

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Going for Brunch?
Maybe you're wanting eggs for a meal later in the day for breakfast. Great! We love breakfast for dinner :) And a delicious drink to serve with eggs is a Bloody Mary. In New Orleans, we drink these things starting early (haha) but that's just how things go...

Spicy Bloody Mary

Now. Traditional Bloody Mary Mix is made with tomato juice, a squeeze of lemon/lime, Lea & Perrins, horseradish, cracked black pepper, and pickled vegetables such as green beens or okra... and of course, Vodka. I like spicy Bloody Marys! A local market in Baton Rouge called Briarhill Farms, makes the spiciest and most complete mix I've ever tasted. (It's also capable of curing the worst of hangovers when you leave the vodka element out) This mix is just plain outrageous!



Vincent made some Bloody Marys yesterday with this mix, and they were amazing! We just use a stalk of fresh celery in leiu of the pickled vegetables, but with this spicy mix, that was all we needed. Yum Yum!

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Briarhill Farms Bloody Mary Mix is sold in Baton Rouge for $10 a bottle. Support the locals, screw Zing Zang!