Tag Archives: egg

Porn for Cooking Enthusiasts

“Kitchen Odyssey” – TV commercial for Lurpak Butter. As an appreciator of food and arts, this is stimulating to all my senses.


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Easter Brunch at Home, Part I

What a BEAUTIFUL day!! Once I stepped out, it was hot and slightly stuffy and reminded me of good ol’ Hong Kong. A perfect 25*C, super sunny but slightly overcast and breezy hinting a brewing storm.

Walked across the street to my friend’s to make pancakes and eggs Benedict. I whipped up my frat-boy style hollandaise sauce (mayo + hint of mustard + water) for the poached eggs which were perfectly wobbly and round. Then we mixed up some pancake mix with frozen blueberries… which was a bad idea because all the ice and berries melted and the pancakes became a toxic-blue goo in the pan. I imagine it would make a great Halloween dish. Instead, we made fluffy banana pancakes from scratch! We added sliced strawberries and sieved some icing sugar on top. It was restaurant quality and picture perfect. The only fault of this brunch was we had milk rather than juice!

The lack of juice only inspired us for an epic Easter Sunday brunch and afternoon… stay tuned! Pics will come soon :)

Happy long weekend everyone!
Recipe for cuteless - 1/2 a cup of live bunny. (From CuteOverload.com)

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My quiche, my quiche my quiche my quiche. My Lovely Cheesey Quiche.

I am writing this I watch the sky turn from navy to periwinkle. Pardon my lame title.

My Lovely Cheesey Quiche

I love quiche. My former colleagues know I love quiche because I eat it for lunch so often (with McD filet-o-fish a close second). I’ve brought quiches to 3 different potlucks in December 2009 since I began buying frozen pie crusts. And people think it’s store bought!! Woot!

Put-Anything-You-Want-plus-Cheese Quiche

Instructions: Continue reading

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Good ol’ French Toast

Not recommended for those with white-foods only diets.

What a nice and sunny weather! I decided to make some brunch and it turned out so nicely I took a pic of it under the sun! The bread might look really brown like burnt toast… but it’s actually burnt sugar on french toast! I used to make french toast the Hong Kong cafe way – coat with eggs then deep fry in oil. I learned the traditional way from my aunt:

For one serving, you need:
2 pieces of bread (even if stale!)
1 egg
sugar (I used brown sugar)

How to:

  1. Heat a frying pan at medium. Grease with butter. When frying stuff, it is important for the grease to be hot enough so your food won’t end up absorbing it.
  2. Whisk egg and sugar in a flat dish. Add lots of sugar if you’ve got a sweet tooth!
  3. Dip both sides of bread in egg, then place in pan.

  4. Stay close to the stove! The sugar burns quickly, so you’ll be getting burnt toast before you know it — like one of mine.
  5. When it looks brown and no liquid egg is left, flip and cook the other side until desired burnt-ness.

  6. Serve with jam, syrup, honey, icing sugar, or any sweet or savory spread you like. Goes well with your favourite breakfast food!

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