by Ivory Soap | Feb 17, 2010 | Breakfast, Recipes
I learned to make cinnamon toast at my father’s knee. Incorrectly made cinnamon toast, like incorrectly made oatmeal, was simply not fit to eat! So for all those whose parents were uneducated in the ways of proper cinnamon toast, I offer the following...
by Ivory Soap | Sep 1, 2009 | Breakfast, Recipes
It’s not possible. I know. But trust me. It all works off that ‘eggs continue cooking after they leave the stove’ thing. 1. Place eggs in CERAMIC bowl and scramble well. 2. UNDERCOOK them. For my micky, it’s 30 seconds per egg. This is too...
by Daisy | May 9, 2009 | Breakfast, Recipes
Technically, yes, you have to measure, but they are the kind of measurements I can hang with–approximate. I make these all the time because I don’t have to get a cookbook or recipe card out. I just scoop, dump and stir. The measurements are approximate and...
by Daisy | Mar 28, 2009 | Breakfast, Recipes
One of the great things about the humble omelet is its customizability. (Is that a word?) I wanted to learn how to make the egg part the “right” way. Then I could concentrate on the additions.Classic Basic Omeletmakes 12 T. butter3 large eggssalt &...
by Daisy | Mar 21, 2009 | Breakfast, Recipes
Having tasted delicious scrambled eggs and then been unable to recreate them myself I tried to figure out what I was doing wrong. A little research into the way the French do it and I was on my way. Nothing fancy here, just a little patience.And of course butter.Basic...
by Daisy | Mar 7, 2009 | Breakfast, Recipes
What you need:eggs, the fresher the better1 quart of simmering water1 T. vinegar1 bowl of cool water1 bowl of warm water1. Once the water has begun to simmer, take the pan off the heat and dip the eggs, uncracked, into the water for about 40-50 seconds. Remove them...
