I love scrambled eggs. It is simple and fast to make but strangely most people did not learn how to properly cook scrambled eggs. And the fast-food industry did not help on that matter.

Therefore, I share my secrets for making the perfect scrambled eggs. First of all, scrambled eggs do not have any cream or milk. I learned that as a child. Second, you season the eggs after they are cooked. I feel that it is true even for fried eggs. Third and this is probably a departure from what you learn: you separate the egg white from the yolk. The reason is that you must not overcook the yolk to produce scrambled eggs with an airy, moist texture. Believe me, it is heavenly delicious when done that way.

I learned the third rule by watching French Food at Home with Laura Calder. Doing scrambled eggs this way is simpler than the traditional bain-marie technique that is so popular in French cuisine. Whether you use Laura Calder’s recipe or the bain-marie technique, one fact stays the same: scrambled eggs must be cooked at low temperature. For taste, I always add finely cut chives to my scrambled eggs.

Best Scrambled Eggs Recipe

Ingredients for 2 persons:

• 5 eggs – separate the white from the yolk in 2 bowls
• 1 tablespoon of butter, cut in 2 part – I use salted butter but Laura uses unsalted butter
• Freshly grounded sea salt and pepper
• Finely cut chives, to taste

Equipments:

• 2 small bowls and a fork
• medium to large non-stick frying pan – eggs are the only reason I own a non-stick frying pan
• wooden spoon

If you prepare the recipe for a larger group, know that I count 2 eggs per person, plus one extra egg per 2 to 3 persons. I do not adjust for butter, unless I see a need at step 5. I basically followed how Laura Calder did her recipe on the French Food at Home episode. It can be resumed in 5 steps:

1. Melt half the butter at low-temperature on the frying pan.
2. Lightly whisk the white egg with a fork 10 to 12 times.
3. Pour the egg white in the pan and constantly stir with a wooden spoon. Constantly scrap up what sticks to the sides and bottom. I like to draw big 8’s when I stir.
4. When the egg white starts to look like a blizzard (a light one), add the yolks and continue to stir until the yolks are partially cooked.
5. Remove from heat, season, add chives and the second part of butter. Serve immediately.

If you host a brunch or have guests sleeping order, try out this scrambled eggs recipe. Your guests will thank you.

+ photo: French Style Scrambled Eggs on Food Network Canada

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Food styling is an integral part of food photography. It sets the mood. These beautiful shots are from the 2010 Calendar from la Fédération des producteurs de lait du Québec. I shared them with you because they illustrated a good trick when it comes to food photography: pay attention to the backdrop. In this case, they aim to create a cohesive mood instead of a minimalist approach.

Start collecting bold wallpapers, fabric coupons, and gift wrapping papers to create your backdrop scene. The stylist for Le Lait calendar was not afraid to opposite modern patterns to traditional plates and utensils.

Get inspired by the food and the tableware you use. If you find a strong pattern, you can repeat the main color of the food on your backdrop. You can also select a pattern that repeats the food shape. At other times, playing with contrasting colors works better. It is a game of trials and errors until you get it right. The key is to experiment. Therefore, always have on hand several options ready to be used.

Be Careful that the Food is Not Lost

The cream puffs stand against the busy backdrop because of the contrasting colors. On the other hand, the black and white pattern used for the cupcakes is not the best choice. I feel that the small cakes get lost. A bright yellow and black backdrop would have been more effective. I suggest yellow because it complements the creamy tone of the white chocolate curls.

This lesson is not only for food photography. It also applies when you design a buffet table. Simply think about Amy Atlas. A stunning pattern backdrop is a signature of her dessert tables.

MORE:
+ photos by Le Lait – click here to download the calendar (only in French)

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I always admired the stylish design of Ovopur, the eco-friendly water filtering system developed by a Quebec brand called Aquaovo. I think the egg shape glazed porcelain jar looks even better dressed in black.

CAVIAR is a limited series available in two patterns: Marcato and Legato. I love both. If I could find a spot in my home, I would like the have one. You fill the top reservoir with tap water. That water will be filtered as it falls on the main egg-shape reservoir. The egg shape reservation prevents water stagnation. Combined with the thermal property of porcelain, your water stays fresher longer. It is simple, elegant and eco-friendly. Except for the filtration cartridge that you need to change 3 times a year, there is no waste.

OVOBAR is a beverage dispenser. It is basically the OVOPUR system without the top reservoir and water filtering system. When you need it, you can use the main reservoir of the OVOPUR as a beverage dispenser. Since it is easy to clean, I do not foresee any problem to convert it for the need of a party. To be safe, I would ask Aquaovo.

SOURCING:
+ Aquaovo collection
+ Ovopur (white) $689 CAD

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I wish I tried that cocktail when we went to The Girl & The Fig in Sonoma last January. Next time! In the meantime, I could ask my husband to fine tune our own Ginger Basiltini based on the recipe adapted by the LA Times. If we improve it, I will share it with you.

+ photo by Glenn Koenig for Los Angeles Times

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Last weekend, my husband bought a pouch of imported Burrata cheese. The real Burrata comes from Italy and naturally, they are the best. To tell you the truth, Burrata tastes even better in Italy since the fresher the Burrata, the best it tastes. You must know that it is a cheese that you must eat quickly. After two weeks, it will be too hard.

I read on CurdNerds that Burrata is essentially unspun mozzarella curds mixed with fresh cream (”burro” is Italian for butter) stuffed into sheets of pulled mozzarella. This little pouch is then wrapped in Asphodelus ramosus leaves, an herb with leaves similar to leeks.

I improvised how to serve it based on a list of ingredients provided by my friend Nathalie Rivard. It is really simple but so so delicious. Remember this if you have friends over that you wish to spoil. The good Burrata is expensive; it costs about $30 a ball in Montreal. It is so good that 4 people, 6 at the maximum, will eat this as an appetizer. Naturally, you could add a big antipasto plate to feed a group of 8 or 10 persons.

Recipe of Burrato with vine tomatoes, olive oil, old balsamic vinegar and basil

In my Sophie Conran’s roasting dish (I like her dinnerware so much), I throw

• 6-7 small vine tomatoes, cut in 4
• 2 Kumato tomatoes, cut in 8

It is time to use your good stuff. I drizzled old balsamic vinegar and olive oil. I spread my basil cut in chiffonade (7-8 leaves).

Then, we put half the Burrata on this mixture. We spread a thick layer on country bread slices. Pair it with a red wine for a divine appetizer.

My recipe has a rustic look. If you need an elegant presentation, have a look at how Stuart Spivack plated his home made mozzarella burrata salad.

MORE:
+ photo: pouch of Burrata by CurdNerds
+ photo: half Burrata on wood tray by John Kenney for Montreal Gazette seen on the blog of Macchi Inc.
+ photo: stu_spivack on Flickr

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My husband could tell you how much I love soups. I think that a hearty vegetable soup makes the perfect lunch. Plus, it is a dish that is simple to bring at the office. I love the sight of this early autumn minestrone from Jamie’s Italy. You can get the recipe online.

+ photo: Jamie Oliver

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Tyler Florence shared a light dessert recipe that will Wow your guests. The best of all is that his Mango Strawberry Snow Cones is ready in 10 minutes. So it is perfect for impromptu dinner party or to serve for dessert to your family tonight.

+ photo via Food Network

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Bea from La Tartine Gourmande went to visit a cranberry bog in Carver. She took fabulous pictures of the field. It is a must see. What I crave the most is her cranberry upside down cake with a cranberry sauce. You will find on La Tartine the recipes of her cranberry sauce plus a appetizing cranberry and apple crumble.

+ photo by La Tartine Gourmande

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Russian designer Natalia Ponomareva invented the cutest tea bag on Earth. I like the refinement of the triangular cloth tea bags but her origami tea bags are second to none. Sadly, this is only a prototype. Her tea bags received good press from many bloggers around the World.

I wish I will be able to serve those to my friends pretty soon. Imagine the Wow factor at the dining table when they see the bird gradually taking shape as they infuse their tea.

I discovered it originally on Inspire Inspire, the awesome blog of a London girl called Naomi. It is not the last time you hear me referring to her finds.

+ Natalia Ponomareva
+ Via Inspire Inspire, Sub-studio design blog, Packaging UQAM

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The photography and the recipes of Our Kitchen will inspire to cook. How can you resist the sight of this Lemon and yoghurt cake?

We can never read too many food blogs. I owe to my friend Lara of Ready 2 Spark the discovery of this blog produced by food lovers who work for the appliance maker Fisher & Paykel. This sponsored employee blog showcases everyday recipes.

+ photo by Emma of Our Kitchen

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I told you yesterday that I plan to dress a dessert table à la Amy Atlas for my husband’s birthday. Consequently, I started a hunt for tasty and rapid-to-bake desserts that fit my color palette. Since I believe every menu needs an array of textures, I add the mix of textures to my requirements.

I will try this tart first but I think Mark Bittman made my life easier when he imagined a no nonsense frittata style lemon tart with almond. Mark described it as a rich and moist sweet tart. Since they is no crust, it is super easy to make. He sprinkled icing sugar (powdered sugar) and sliced almonds on top. Do not miss the video of the pan-baked lemon-almond tart recipe on the New York Times.

As a bonus, the recipe will be a good occasion to try the Martha Stewart birthday cake stencils I bought last year. You will know later if the lemon-almond tart made the cut for my husband’s birthday party.

+ Pan-Baked Lemon-Almond Tart recipe
+ photo by Evan Sung for New York Times

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If you are looking for what to cook this weekend for breakfast, why not make French toasts? I shared my basic French toast recipe a while ago. It is so easy to make that you can do it for a weekday breakfast.

Someone commented on The Kitchn about the fact that they don’t make French toasts because they feel it tastes better with stale bread. My answer is to switch to a muesli or another type of multi-grain bread if you get freshly baked bread. I put real maple syrup, home made berry jam and, once in a while, I spread Nutella.

A tasty twist is an adaptation of the Fortune French Toast recipe by chef Michael Smith. I did mine by stuffing small pieces of cheddar inside the bread pockets. If my suggestions do not inspired you, the Kitchen listed more French Toast recipes.

+ photo of Fortune French Toast via foodtv.ca

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