I’m not sure how this sandwich went from Japanese convenience store snack to international sensation, but what’s even more surprising is that I decided to do a video for it. I’ve always gone out of my way to avoid egg salad, and had no plans to change that behavior this late in life, but after... to read the rest of Chef John's article about this Japanese Egg Salad Sandwich, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Japanese Egg Salad Sandwich!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

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April 09, 2021

When it comes to my relationship to Korean Street Toast, it was love at first sight. I don’t remember if the request I saw was in a tweet, or a video comment, but as soon as I read the words “Korean Street Toast,” I knew we were going to be together forever. As famous chef, Emily Dickinson once said... to read the rest of Chef John's article about this Korean Street Toast recipe, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Korean Street Toast!

And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

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December 01, 2020

Am I the only person in the world that did not know about this handy trick? Use your pastry cutter to speed-chop boiled eggs...fast and easy!!

Chop them right in the mixing bowl,
6 eggs in just seconds!!

ENJOY !!!

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August 13, 2020

I don't buy refrigerator ("whomp tube") biscuits very often, but I DO buy them for this recipe. My family absolutely loves this quick and easy breakfast. As a matter of fact, the first time I made this, I was told "this is gold!!"  Even Picky-picky Hubby gave double thumbs up which is rare!!

This weekend treat can easily be "tweaked" to suit your family. Here are the basic ingredients:

8 ounce Pillsbury refrigerated crescent rolls
1 pound (total) cooked breakfast meat (see  note)
1 1/2 cups frozen shredded hash browns (thawed)
1 1/2 cups shredded cheddar
4 eggs  (don't be tempted to add more)
1/4 cup milk
1/4 teaspoon black pepper
1/4 cup Parmesan cheese

Open the refrigerator rolls and press into an ungreased 12" pizza pan, pinching all of the seams shut. Important: make sure you press some of the dough up onto the sides of the pan to create a "lip". DO NOT PRE-BAKE THE CRUST.

Cook (and completely drain) one pound of your favorite breakfast meat (NOTE: I used equal parts of crisp bacon, breakfast sausage and finely diced ham...but ANY combo will work well. Just make sure the total weight is about a pound).

Sprinkle the cooked breakfast meat, evenly, over the unbaked crescent dough. Next, evenly sprinkle the thawed hash browns and cheddar cheese over the cooked meat.

In small bowl, whisk the 4 eggs, black pepper and milk together. Drizzle evenly over everything.  NOTE: Don't be tempted to add more eggs. It is going to SEEM like it isn't enough, but trust me...it is perfect.

Lastly, sprinkle the Parmesan cheese over all.  Bake in a 375 pre-heated oven for 30 minutes (my oven took 28 minutes). Remove from oven and let sit for 5 minutes before you cut it.

Sauteed mushrooms, peppers, etc. would be wonderful in this breakfast pizza. Just add them the same time as the thawed hash browns. You might have to add a couple extra minutes to the total baking time if you add a LOT of extra veggies.

NOTE: Use the loose frozen hashbrowns that come in a bag...just make sure they are thawed out before mixing into this recipe.

ENJOY !!!

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June 01, 2020

These cloud eggs were quite the Instagram sensation a few years back, and while it’s not surprising it took me this long to give them a try, what is a little bit shocking is the fact that they’re not from Japan. I assume that every unusual and/or bizarre looking egg dish is Japanese, since they almost always are, but this... to read the rest of Chef John's article about this Cloud Eggs recipe, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Cloud Eggs!

And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

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May 05, 2020

A dear friend of mine, posted a video (from Foodstyle.com)about
poaching eggs in the oven and I was quite intrigued. Not only can poaching eggs, in the traditional method, be a disaster be challenging but you can only make 2-3 at a time!!

Here is what I found:

The video said to put about a tablespoon of water in each cup of a regular muffin pan, then crack an egg over the water and bake at 350° for 8 to 10 minutes.........well, that ALMOST worked.

I DID use the scant tablespoon of water, and I DID preheat my electric oven to 350°, but when I tried it using a standard cupcake (muffin) pan, the egg + water filled it to overflowing and took a full 20 minutes to cook, not 8 to 10.

On my second attempt, I had excellent luck using a jumbo size muffin pan (I think they call them Texas size?) and I gave it a light mist of vegetable spray, then put in the scant tablespoon of water and a large egg. I baked them at 350° for exactly 12 minutes (not 8 to 10)
and they lifted right out of the pan with a spoon.....YUM!!!

  A PERFECTLY POACHED EGG !!

Whether you are making one or 30, this method (with my tweaks) really does work and it couldn't be easier!!

The difference in cooking time (between my oven and the Foodstyle video) COULD be that their oven simply runs hotter than mine or maybe they were using smaller eggs (?)With so many variables, I suggest you do a "test egg" to see how long it takes in your oven before you make a whole pan of these.

One other note: When your eggs are done to your liking, take them OUT OF THE PAN right away or they will continue to cook.

Don't you just want to

dunk your toast in this one?

ENJOY !!!



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May 26, 2017

I found this fantastic idea on Pinterest and it works extremely well. Not only does it produce a pretty colored Easter egg, but  it doesn't smell up the whole kitchen like a vinegar based dye does, PLUS it is very economical!!

 

This could not be simpler: 

Mix one small packet of UNSWEETENED Kool-Aid powder into 2/3 cup warm water and mix.

A coffee mug works well for this; a different color Kool-Aid in each mug. Place a hard boiled egg in the liquid for about a minute then set the colored egg on paper towels.  That's it!! I TOLD you it was easy!!

The lemonade (yellow)isn't very bright, but if you add a little orange to it, it will give you a great color. Pink lemonade is a beautiful color; try them all and have fun!!

Happy Easter !!

Note: Use the small packets of Kool-Aid. Most of them are about .15 ounce, (it isn't critical).

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March 27, 2015