Best Classic Fried Egg Recipe - Perfect Every Time
Video
Best Classic Fried Egg Recipe - Perfect Every Time
The egg always can stand alone and it can be made in so many ways that it would be hard to try them all in a year. I know some of you are asking what am I adding such an easy recipe. Well, most people have trouble making a simple fried egg, so here I am showing how easy and foolproof it can be.
The closed lid will trap the heat in and cook the egg slowly to the point of softness or hardness you want by simply taking a peek at it. When it reaches the desired texture than "turn off the heat and there you go.
Why are eggs good for you.
Eggs are a very good source of, protein. More than half the protein of an egg is found in the egg white. Eggs are rich sources of selenium, vitamin D, B2, B6, B12, and minerals such as zinc, iron, and copper.
Ingredients
Bit of cooking oil
Eggs - As much as you want.
Salt and pepper to taste
Options - Butter, parsley
I made this scrambled recipe on another video called 5-Ways to make eggs (link below). I had a few subscribers ask me to breakdown the video into each egg recipe. Now I will add this recipe to my new Playlist called " Classic - Everyday Basic Recipes" where it will be for everyday basic cooking.
Ingredients
3 large or medium eggs ( free-range )
Splash of milk
1/2 Tsp. of cooking oil
1 Tbsp. of Butter
Salt and pepper to taste
Magic Weight-Loss Diet Soup - Lose 1 Kg. In 2 Days.
Here you go, a soup that will curve your diet hunger. Soup is usually one of the best ways to go in regards to weight loss and diet plans but the problem is when the hunger pains start.
Well in this soup, we add crushed rolled oats and we know that this is a stick to your ribs foods that will hold you longer when you start to get hungry.
This two-day diet is easy and the soup will keep you full. Start with a reasonable breakfast that can include coffee or tea for it will stimulate your system and help you lose weight. Then eat a bowl of this soup for lunch and dinner. Now if you get the urge to eat more then have another bowl.
Let me know how you made out and did you add anything extra to this soup.
Let's start right with fresh minced ginger and garlic and of course hot chili peppers. It is important not to overcook the ginger and the garlic for it will give off a bitter taste and lose its nutritional value. So after a couple of minutes of frying add about half of the water to stop it from overheating.
To make your life easy add a can of your favorite mixed veggie but make sure that you drained them well. You can also add some extra vegetables that you like and make it your way.
Please make sure that you keep control over the heat and that the pot is uncovered because of the rolled oats it will become milky and it could overflow and make a high mess. Once it starts to boil, bring down the heat and let it simmer.
There you have it a great diet soup that will fill you up and keep your hunger under control. Remember to make enough to last you two days with a serving of 4 to 6 each. With this recipe you can expect to get around 3 to 4 serving.
For many years I saw my family and friends make corn on the cob and cook them until they were hard as a rock. So after a while, I kept doing the same thing but I did try some made by other people and they were perfect. So off I went in search to find a way that was foolproof, and easy to cook without all the fuss.
So one day I was at a farm, the type of farm where you can go into the fields and harvest things that you want and need. When I came back from the fields, there was a large pot of corn just sitting there with no heat going at all but the cooking pot was very hot and steaming.
I was told that the water was brought up to a boil and then the corn was added and closed with the lid to keep in the heat. So in 10 mins, the corn was ready to eat. I was very doubtful but it turned out to be the sweetest most tender corn I ever ate. So to this day, I have prepared my corn in this way and I never looked back.
Set a timer to ten minutes because if you let your corn overcook the kernels will become tough and do not add any salt to the water for that also helps the corn become hard. The goal is juicy, crunchy kernels, not mushy dry ones. Works every time.
Remember to get the right corn, people corn on the cob, not field corn used in order to feed farm animals. After removing the leaves and silk, cut off the ends and break or cut them into two pieces. We do this so the heat from the water can penetrate the cob better and thus cook faster without full boiling in a shorter time.
Bring up the water with a full boil then add all the corn. Put the lid back on and wait for it to show you a slow light boil, it is not necessary to reach a full rolling boil again. Then turn off the heat and let it sit for ten minutes but halfway through give it a quick stir and put the old back on quickly in order not to have heat loss.
Now if you decided not to cut the corn in half then leave it in the pot for about twelve minutes, an extra two minutes.
Transfer the corn to a large bowl and drain out the excess water, I like to use a metal bowl because it holds the heat better. Now go ahead and add your topping, as for me I like just plain salt a butter. Just add the topping, wait a minute for the butter to melt and toss, toss, and toss.
Please let me know how yours turned out and tell if it is not 100 % perfect, just tender, and sweet.
This broccoli salad is so easy to make and do not let the raw recipe fool you, for the combined taste of the fresh veggies with a very smooth cream sauce blended with the sweet cranberries is out of this world.
This can be served with Dinner or Lunch, but be rest assured that it can go on the side of any dish. Try making a lot and use it for a party or get-together, they will love you for it.
When I made this dish, the only problem I had was that it disappeared real fast and "puff" it was gone, so please make some extra. This will also hold in the fridge for a day or so and it will still be fresh and awesome.
Please let us know how yours turned out and if you added anything else to it.
1/4 cup - Red onion 1/4 to 1/2 cup - Carrot 1 lg. - Red apple 1/4 cup - Fresh parsley 1/4 cup - Dried sweet cranberries 1/3 cup - Low-fat Yogurt 1/4 cup - Low-fat Mayo 2 tablespoon - Lemon juice 1/2 teaspoon - Sugar
Salt and pepper to taste. Options; 1/4 cup - Raisins Add 1/4 - Walnuts
What could be better than fresh veggies mixed with a smooth velvet sauce that just blends in perfectly with a touch of sweetness of dried cranberry.
Neat trick, just use your peeler to cut smooth perfect slices of the carrot. In this way, it will actually taste better, it will always be tender and sweet.
The size of the broccoli flower should be "bite-size", but that will depend on you on how big or small you want it.
Remember to save the stock and bits to make homemade veggie stock. I usually store all the leftover veggies parts in a plastic bag in the freezer.
Here I am using dried cranberries, but you can really use whatever your heart desires. Sometimes times if I am in the mood, I add some raisins or walnuts or both.
Ok, ok I hear you this time, you want to enjoy a nice BBQ with some sort of spareribs. I know that this is one of American's favorite outdoor foods. The problem is that not everyone has an outdoor grill or they just live in an apartment with no BBQ facilities.
Never fret, for here it is and I can boldly say that it is just as good with all the bells and whistles.
The secret is by using a slow cooker to bring the ribs to the state of "bone falling off the meat". With this method, the ribs come out exactly as if you went to specialty BBQ house and it is all done indoors.
The ribs will be tender soft, falling right off the bone with a BBQ sauce that is out of this world.
Use spare ribs or baby back ribs, either one will turn out awesome.
Here I am using about 4 lbs of spareribs but these measurements will allow you to go up to 6 lbs.
One of the best was to get your ribs coming out as "bone falling off the meat" is to use a slow-cooker.
Now, you can use the oven but if you do not do it exactly right then it will turn out too dry. I always keep the slow-cooker at the lowest setting and let it go for about 8 to 10 hrs.
Pour about half of your sauce over the oiled ribs, make sure to move the ribs around to get an even coat of sauce everywhere.
Now just set the temperature to low and forget it until it is done.
When the ribs come out of the slow-cooker, then transfer them to an open rack, place them about 10 inches below your oven grill. Set the temperature to about 200 degrees for about 15 to 20 mins.
Remove the ribs and give them another good basting with the sauce. Repeat this once again but this time return it back to the oven grill for about 8 to 10 mins.
Well, here it is. Perfect soft, moist with a bone falling off the meat, with a nice thick sauce.
Never tell your guest how you made this indoors for they will never believe you.
As for me, I never get tired of hamburger. It seems that this never goes out of style and you can have hundreds of recipes that will always keep you cooking with hamburger. After all, recipes with this meat are usually very simple and easy, and anyone from the novice to the professional can produce awesome dishes.
I really like this recipe because when you combine the meat with the spinach and with the cheese you get the ultimate in taste and satisfaction. Now go ahead and add some gravy to the top and watch all the eyes at your table stare at the dish you presented. Make sure that you make some extra because you will need it.
Let me know how yours turned out or did you add anything extra. ******************************************************************************************************
Recipe;
1 1/2 Lbs. (1/2 Kilo) Medium ground beef
1 egg
1/3 Cup - Breadcrumbs
1 Sm. - Chopped onion
1/3 Cup - Green onion
1/2 Tsp. - Powered garlic
1 Tbsp. - Wine vinegar
1 Tbsp. - Mustard
1 Tbsp. - Winchester sauce
2/3 Cup - Spinach
1/2 Cup - Your favorite cheese
1/4 Cup - Parsley as needed
Salt and pepper to taste For more information, please see video below; ******************************************************************************************************
I used a medium ground beef in this recipe because the fat content is just perfect to add flavor to this dish. Of course, if you want to go on the leaner side you can use lean meat.
As for the cheese you can any type that you like, here I added a light cheddar cheese.
I was using frozen spinach because that is what I had on hand. Heat up the spinach until most of the water has been evaporated. If there is too much water then your patties will become very soggy and tasteless.
Make sure that you mix it up really well throughout the recipe because it has to all blend together and sticks well to make the patties.
Go ahead and add anything extra that you would like at this stage.
Divide the meat into equal patties and then flatten with a little dent to hold the spinach and the cheese.
Do not over load the patties for then it will all come out during the cooking process.
Add the patties to medium heat and when the cooking process reaches about half way up the pattie, then flip them over. Just check the color halfway up, it will turn dark.
Should be about 8 to 10 minutes on each side, be careful not to burn them because of high heat.
Now, go ahead and enjoy. Just see how moist and tender it will be in on the inside.
Do not forget to make extra because it will disappear fast.
Well, here we go. I finally caved into making this recipe because of all the requests. I just did not get around to adding this baked potato because of its simplicity.
When it comes to the perfect topping for it, it becomes a personal thing. When I serve this to my friends at a party or just a get-together, I keep all the toppings in other plates so everyone can grab a hot potato and add what you want. To make it even better I had a small portable toaster oven at the end of the table set to grill and in about two minutes or so, every potato toppings was grilled to perfection.
Let me know how yours turned out and what was favorite toppings. ********************************************************************************************************** Recipe; 2 - Large baking potatoes
2 - Kilos ( 1 1/2 lbs.) Medium ground beef.
1 Sm. - Diced onion
1 Tbsp. - Olive oil
1/4 Cup. - Red hot red peppers.
2 Cloves - Garlic
2 Tsp. - Meat spice ( add your favorite)
Toppings
1/3 Cup - Light cheddar cheese
1/4 Cup - Green onions.
1 Cup - Shredded lettuce
Sour cream - As needed
Cherry tomatoes - Chopped or on the side
For more information, please see the video below; **********************************************************************************************************
Go ahead and add whatever topping to this hamburger base. Here I am adding some hot red peppers to the meat base, this will give it some deep spicy flavor.
Make sure that you poke the potato in a few spots to let out the steam when baking. This makes it bake faster and more evenly. If you prefer not to use aluminum foil for the baking, then rub some cooking oil on the potato and bake it.
To give the meat a full flavor, I use Medium ground beef. The fat content will keep it moist and flavourful. If you want to use lean meat, you can, but do not overcook it.
I am using a lighter cheddar cheese here for a little bit of weight control. But you can really use any type of cheese you like.
The usual way is to slice the potato halfway down the middle. The problem I see with this is, that by slicing it into fours will allow you to add more topping.
Now, go ahead and make your day. **********************************************************************************************************
Hamburger Baked Potato Recipe
Video
If You Liked This Video Then You will Love These Below. By Cookingaround.
I just love this recipe for it has a " stick to your ribs" satisfaction. Every cold outing I go on from skiing to winter hiking, I always have a soup thermos full of this minestrone.
It has all the goodness, energy, and the stuff to keep you going and keep you warm all day long. It all comes in one package, Just open and eat, everything is there for you. Evan my kids loved it, and it is easy to carry in a backpack, the only thing extra would be a spoon.
Try it and let me know how it turned out for you, and did you add anything extra to eat.
Add the Italian seasoning to the ground meat when the meat is halfway cooked so it can soak up into the meat to bring out its full flavor.
Try it with other seasoning mixes like steak, taco and/or kebob. The choices are endless, a different recipe every time.
Don't brown the meat all the way through at the start because it will cook better and add more flavor to the meat as you go along adding all the other ingredients.
Aways mix well as you go along.
Now go ahead and add your favorite veggies, you decide what works better for you.
I find that for the convenience the frozen veggies works better with this recipe. Of course, you can use fresh if you want.
As for pasta, use any type you want. Here I was using bow pasta, why? because I had an open package and I wanted to use it up.
Make every dish different, the possibilities are endless.
As for toppings, really add whatever you like. The more the better.
I have to say that this is one of my favorite Portuguese recipes, not only because of the awesome taste but the simplicity of making this dish. Being brought up with Portuguese Parents, I got the privilege of enjoying this sausage chorizo many times and it was prepared in many ways. The chorizo stands always from the rest of other sausages because of its deep savory rich taste that blends into any meal.
Go ahead and try it and see for yourself, how good it will turn out, and how fast it was prepared, all in one pot. Try it at your next party and see if it does not just disappear and they will be begging for more. Let me know how yours turned out and if you added anything different to it.
Try to use the best quality chorizo that you can get. Look for a Portuguese or Spanish area, for sure there, I know you will find them. The best ones are the ones that are not to dry out, but still soft, but still firm to the touch. Also, do check out all the other varieties, for your other dishes.
As for me, there really is nothing better than having red peppers and mushrooms together with the sausage. For the flavors just come together and make this dish perfect. Go ahead and add more veggies if you like, after all "it's your dish".
How hot do you want it, that depends on you. If you choose the spicy or hot sausage, then reduce the hot red pepper or add none. When I use the pepper for this dish I like to add the seeds to give off a hotter experience. Always taste the chorizo beforehand, so there will be no surprises to its spiciness.
There you go, all in one pot. I like to bring the pan to the table with some nice crispy buns and just let everyone dig in and enjoy the meal.
