Tagged With eggs

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Potato chips are usually thought of as a lunchtime companion -- a crunchy side to your sandwich or wrap -- but their time has come to shine as a breakfast star. Think of them as a low-effort breakfast potato, which is the best kind of breakfast potato, especially on those morning where frying something seems impossible.

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The green parts of the leek doesn't get enough love. Almost every leek-containing recipe tells you that you don't need them, that they're too tough, and unworthy of you. This is all false. Though they are a bit tougher than their white counterparts, they have a lot of flavour within those hard-to-break-down cellular walls, and they make an eggscellent breakfast accessory.

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Mother's Day will be here very soon, and with it the expectation of some sort of brunch-y meal, lovingly prepared for the maternal figure(s) in your life. If you are the sort of offspring/partner who possesses a giant heart but no real kitchen skills, do not fret, you can still serve Mama an excellent morning meal in the comfort of your own home.

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Somehow, in the last few weeks, I have become someone who wakes up at 6:30 a.m. I did not choose this path - I would always rather be sleeping, thanks - but I'm trying to make the best of my body's sudden refusal to sleep in.

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It's hard to get excited about steamed vegetables. When done poorly, they range from totally unremarkable to actively disgusting - but done right, they're absolutely transcendent. I think this underrated technique deserves another look.

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Let's be serious for a moment: without that crackling, crystalized sugar crust on top, crème brûlée would just be custard. It would be very good custard, but that torched sugar is what makes it special. Brûlée-ing however, is not an act that should be reserved for crème. You can brûlée all sorts of foods, bringing a touch of decadence to every meal.

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Look, omelettes are wonderful little egg dishes - particularly when they involve cheese and other fillings - but there's no denying they require a bit of babying. If you want a cheesy, vegetable-studded egg dish that is much more forgiving of your dismal attention span, you need to start making frittatas.

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Some people prefer sweet foods, others savoury. Sweet potato is equipped to handle both. Not only are these babies the perfect base for all sorts of fillings, they provide a bit more flavour (and nutrients) than their paler counterparts, and can be enjoyed morning, noon, and night. Here are three delicious options for breakfast, lunch and tea.

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Plenty of recipes call for ingredients to be at room temperature -- you've probably mastered the art of speedily softening butter, but what do you do when your eggs are chilling in the fridge, you're ready to bake, and your recipe wants them to be room temp?

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There are lots of tricks to making poached eggs. Add vinegar to the water, swirl the water into a vortex, slip the egg gently into the water from a mug, plop the egg into the water so its momentum holds it together. Boil the water, simmer the water, once the egg is in turn the heat off altogether. Well, here's my number one poached egg tip: Don't.

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Whether over-easy, soft-boiled, lightly fried, or poached, runny-yolk eggs are one of the simplest, most delicious things in the world. But with so many ways to cook an egg, we can often fall back on one way to enjoy that yolk: bread.

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I love deviled eggs more than is decent, but I used to hate making them. It wasn't that I didn't know how to make the filling taste good, or that I hated the smell of sulphur, but the act of peeling eggs almost always sent me into a blind rage. Those days are gone, however, as I now know how to make hard-boiled eggs that will peel without issue.

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An over-easy egg on toast is one of my favourite simple breakfasts, but these eggs are equally at home atop a bed of rice, a burger, or even a piece of pizza. Hitting that sweet spot where the whites are fully cooked but the yolk is still nice and runny isn't difficult -- you just have to know what you're doing.

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You've probably had a lot of commercials tell you that their cereal is "part of a complete breakfast," but what does that really mean? This video explains why cartoon mascots use that phrase so often, as well as what a "complete breakfast" should actually entail.

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One problem with scrambled eggs is that they don't lend themselves to being reheated. But as drive-thru restaurants have shown us, it's not impossible and added ingredients can actually result in delicious leftovers. Here's one way to make a quick, flavoursome egg breakfast that you can reheat and scoff all week long.

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Last week, egg producer Snowdale Holdings was penalised A$1 million for falsely labelling their eggs as free-range. Snowdale, one of the biggest producers in the Australian market, owns brands including Eggs by Ellah, Swan Valley Free Range, and Wanneroo Free Range.

Given the significantly higher prices generally charged for free-range eggs, you could be forgiven for having doubts over what you’re getting in the supermarket. Even when egg cartons are legally accurate, the government definition of “free range” might not mean what you think it does.