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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In case you are looking for more inspirations on what to serve at your Halloween party.

+ This Pumpkin Soup in a small pumpkin bowl is elegant. You could recycle the idea for Thanksgiving. Via Noob Cook.

+ Devilled egss are back in vogue. The Spooky spider eggs are a cute adaptation of the classic. The decoration is super fun. Via Sunset magazine

+ Start making the Cinnamon Pumpkin Seed Brittle at least 70 minutes before serving as you need to allow a cooling period. Via Sunset magazine

+ Plan an hour to make 30 Cheddar Witch’s Fingers. Except for one person, everyone who tried the recipes said it was a success. Via Sunset magazine

Even if you don’t host a party, you could serve any of these recipes to your family tomorrow for Halloween. They would thank you for that special attention.

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The partner of food blogger Matt Armendariz of Mattbites made the most stylish candied apples I have ever seen. Matt qualified the result as pure magic and he is right.

While you get the recipe take the time to check the beautiful still life picture he made with black wine goblet from Juliska that I introduced last year.

+ Adam’s Scary Apples on Mattbites
+ via Totally Tabletops

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If you feel like baking for Halloween, have a look at those superb creations that are sure to bring Ahhhh! from kids and grown ups.

The talented Bakerella did:

+ The Spider Cookies with Trix and a Betty Crocker Double Chocolate Chunk Cookie Mix
+ The Spider Brownies with licorice wheels and raspberry and blackberry gumdrops

If you rush in time or just starting doing cupcake decorations, try the Spider Cupcakes by Paris Pastry. They are not complicated to make. Use black or brown paper wrappers for a scarier look.

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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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I bought for the first time a package of Kumato yesterday. Called the brown tomatoes, the fruits exhibit darker green, brown up to a darker red. It is sweeter than the red tomatoes that we are accustomed. The producer of Kumato, Sunset says it has an intense aroma and surprisingly sweet, juicy flavor.

The Kumato grabbed my attention because the color is perfect for a fall table. Serving a Caprese salad is a time saver but a Caprese salad feels like summer. Plus, the classic row presentation is too simple for a chic sit-down dinner. Not anymore. Look at how Sunset dished up their Kumato Caprese salad. I would slightly modify their recipe by adding some basil in the middle of the stack.

You could mix two or three kinds of tomatoes in a stack to add even more dimensions to your salad. If you do, make sure to select tomatoes with the same diameter.

Three Mozzarella Slicers and an Egg Slicer

We all experienced it. Making consistent slices of mozzarella with a knife is hard. This is where a mozzarella slicer comes to your rescue. I listed three slicers that people seem to appreciate. Except for the Tomato and Mozzarella Slicer by Rösle who catches juice in the base, the other mozzarella slicers on the market look like high-end egg slicers. I am curious to know if we can do both with one slicer. Does anyone know the difference, if any, between a good egg slicer and a mozzarella slicer?

1. Mozzarella Slicer at Williams-Sonoma $25 USD
2. Rosle 12755 Tomato and Mozzarella Slicer $29.95  USD
3. Mario Batali The Italian Kitchen Collection Mozzarella Slicer $24.99 USD
4. Leifheit Pro Line Stainless Steel Egg Slicer $13.99 USD

MORE:
+ Sunset Kumato Caprese Salad recipe

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I composed this menu for people who are tired of eating roasted turkey at Thanksgiving. Instead, I favor dishes that I associate with a family dinner. This is simple menu suitable for autumn without going to the obvious pumpkins and root vegetable recipes.

+ The meal starts with a Rustic Mushroom and Cream Cheese Tart that you could serve in the living room with a nice red wine. It is the right time to catch up on what happening with everyone. Via Ginger Rose.

+ Once you move to the dining table, serve a Potato and Leek Soup with a warm rustic bread. You can try to bake a no-knead bread. Via Food Network.

+ The movie Julie and Julia certainly revived the Boeuf Bourguignon. I could not be happier since a boeuf bourguignon is an practical main dish to serve a large crowd. Via She Eat Bears.

+ Try the Green Bean Salad with Roasted Almonds and Shallot Dressing as a side dish. Via Our Chocolate Shavings.

+ For dessert, make the Toffee Apple Upside Down Cake that I saw on Inn Cuisine

More Thanksgiving Menu Ideas

If this menu does not inspire you, check out my previous Thanksgiving menu suggestions.

• Menu and inspirations for a Thanksgiving dinner party
• 2007 Thanksgiving Menu
• Thanksgiving Menu and Tabletop Ideas
• Side Dish Recipes for Thanksgiving
• Back to Basics Thanksgiving Menu

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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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