|Photo from "12 Things You Can Do With an Egg".|
There is something special about sharing breakfast in bed with your lover, on a cold wintery day and or having a quiet Sunday Brunch at home. Both of these fantasy meals usually revolve around eggs.
In this issue we share a few "how to" egg preparation videos from the internet.
Enjoy this special egg edition, next week we are back to "ART" and food!
Check out this video on great ideas using eggs.
(Below are stills from this video.)
| Pavlova is a light meringue,|
whipped cream and fresh fruit dessert.
- - 4 large egg whites, room temperature
- - Pinch of salt
- - 1 cup plus 2 tablespoons superfine sugar
- - 1 teaspoon cornstarch
- - 2 teaspoons white-wine vinegar
- - 1 teaspoon pure vanilla extract
- - 1 1/4 cups heavy cream, whipped
- - 10 passion fruits, for serving (optional)
- - 4 bananas, for serving (optional)
- - Mixed berries, such as raspberries, blueberries, strawberries, boysenberries, or blackberries, for serving (optional)
- Preheat oven to 300 degrees. Using an 8-inch bowl as a guide, trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
- Mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.
- Turn off oven and let meringue cool completely in oven. When meringue is cool and completely dry, top with whipped cream and desired fruits.
Gordon Ramsay teaches
how to cook his Scrambled Egg breakfast!
Jamie Oliver teaches 3 ways to cook Scrambled Eggs:
English, French & American methods.
Make a Japanese Omelette!
Make Soft-Boiled Eggs!
& Hard-Boiled Eggs!
(The Soft-Bolled Eggs are from The Atkinson Family Cookbook. Many people think Soft-Boiled Eggs are at the top of the egg menu!)
Soft Boiled Egg
Bring water to full boil.
With a spoon, slowly place the egg in water.
Allow to continue full boil for exactly 5 minutes.
Remove, drain boiling water and fill pot with cold water, allowing the eggs to cool for 2 minutes.
Slice off the small end top of the egg shell with a knife or a egg topper.
Add Salt and pepper inside, on top.
Serve the soft-boiled egg in the shell, using an egg cup and eaten with (preferably) an egg spoon.
Hard Boiled Egg
The same as above, but boil egg for exactly 10 minutes.
Soft Boiled Egg
Put 1/2" of water in pot, cover and bring to a boil.
Place eggs in hot water with a spoon, (use 1 to 6 refrigerator cooled large eggs).
Cover, cook eggs in the stream and water (do not lift cover) for exactly six and a half minutes.
Slice off the smaller end top with a knife or an egg topper
Sprinkle salt and pepper on top
Serve the soft-boiled egg in the shell, using an egg cup.
Hard Boiled Eggs
Place eggs in a large saucepan.
Fill the pot with water to one inch over the eggs
Slowly bring the water to a boil over medium heat
When the water reaches a rolling boil, cover pot and remove from heat
Let sit in hot water for 12 minutes
Then transfer eggs to a colander and place under cool running water to stop the cooking
Eggs can be peeled and served immediately.
Make Poached Eggs!
Make Egg in Bread!
Make Egg-Bread / French Toast!
Make Eggs Benedict!
Make the Hollandaise Sauce from Scratch!
Simple Hollandaise Sauce made in a blender & the chef' professional way.
(Source: All videos were found online.)
ARTS&FOOD is an online magazine dedicated to providing artists and collectors around the world with highlights of current art exhibitions, and to encourage all readers to invest in and participate in “The Joy of Art” and Culture. All Rights Reserved. All concepts, original art, text & photography, which are not otherwise credited, are copyright 2016 © Jack A. Atkinson, under all international, intellectual property and copyright laws. All gallery events', museum exhibitions', art fairs' or art festivals' photographs were taken with permission or provided by the event or gallery. All physical artworks are the intellectual property of the individual artists and © (copyright) individual artists, fabricators, respective owners or assignees.
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