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Help - I am awful at cooking breakfast

I am awful at cooking eggs---scrambled ones never turn out like they do in the restaurant, and i always seem to break the yolk or overcook fried eggs..omelettes always fall apart on me....

i am going to have to cook breakfast for 2 this weekend at a beach house and need your help. is there an easy fool-proof breakfast recipe you would be willing to share that doesn't involve a ton of ingredients?

i want to stick with with egg based recipes ins tead of going the french toast or pancake route.... i have a mini le creuset casserole - i was thinking maybe something baked in this.

thanks in advance for any suggestions.

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  1. I have to brag a little bit here. I think I make a decent breakfast of soft scramled eggs, and if that's what you like I can help you. They can be so decadent if done with care. Here's my proud photo of creamy scrambled eggs that everyone asks " what do you put in you scrambled eggs?" but you can take these and add your own preferred toppings.

    You can add smoked salmon or cheeses, just about anything that you prefer, but the creaminess of the eggs is simply wonderful. Here are eggs with ham and chives
    http://www.flickr.com/photos/7220939@...

    3 Replies
    1. re: chef chicklet

      those look decadent - please share your secret!

      1. re: lisabnyc

        My secret (after many years of making bad eggs) is to take your time. At first I mix them gently in one direction with either a chopstick or fork. Put them a pan with a little oil (not pam) and then on the very lowest heat let them cook untouched. I use a rubber spatula to lift the sides so I never get any brown. Let them get a sort of custardy look to them, and I add a pat of butter. If I'm adding ham I usually precook that. I add a little ham or procuitto, then a tablespoon of cream cheese or marscapone and stir stir stir. Take the pan off the heat, put it back on, the problem is that eggs don't really need to be on consistent heat all the time, like meats it will continue to cook after you remove them. They're sort of wet or creamy, and then I add salt, pepper, and top with chives, or you can stir in chives also.
        I have been successful making two, or two dozen this way. Just be gentle at first then stir off the heat and most important, use low heat!

        1. re: chef chicklet

          That's very similar to how I make mine (but I usually add a *light* dash of cream--never milk--per egg, and use butter instead of oil). I worked at a cafe for years, and could play with eggs in the course of my cooking duties (so much fun). I found that I preferred the low heat, lift and fold method that resembles the construction of an omelette, especially if cooking a large amount. Learning to move the pan off the flame before I thought it was 'done', continuing the process off the flame, and having plates at the ready (so that I did not inadvertently dry them out as I attended to something else) was so important.

          Lisa, the method of combining low heat and off heat seems to be a common denominator. Lucky you, eggs are cheap. Have fun practicing!

    2. Sorry to hear that you have trouble with breakfast.

      Here is something I make and it takes just two ingredients. Its scrambled eggs with american cheese but, at least the way I make it, it is something better than average.
      So lets say you are making one portion. You need 3 eggs and 2 slices of american cheese. Break the eggs into a bowl and beat them well for about a minute. Its best to hold the rim of the bowl, tilt it, and whip the eggs in the corner using a fork. Heat your pan with some cooking spray on med-high heat. Wait a min or so til its hot. Pour the eggs into the pan.

      Here I will try to articulate the process because I use a lot of intuition when it comes to cooking so bear with me.

      Let the eggs start cook, occassionally using a spatula to push the cooked eggs away from the rim towards the center and angling the pan to let the liquid touch the pan. Now when its mostly cooked, still wet though, through the two slices on top. Use the edge of the spatula to chop the cheese up, along the with eggs, then keep mixing it in the pan until the cheese is melted into the eggs. Then just put out onto a plate and enjoy your cheesy egg scramble.

      Also if you want to get fancier, you can try eggs benedict. Though I don't suggest you try making a hollandaise sauce because its hard to get right. But the concept behind these eggs are simple. Put a poached egg ontop of an english muffin half with some combination of breakfast meat or vegetable with some kind of sauce.

      So split your english muffin, toast and put the two halves on a plate. Here you can choose to top it with whatever you want. The classic is a thick slice of ham topped with hollandaise. Something I've done was to spread some goat cheese on the muffin and put some thinly sliced avocado on top of that, place the egg on top and put a big piece of fresh basil right on top of the egg. Now to poach an egg:

      Boil a big pot of water, with two splashes of white vinegar in it. Crack an egg at a time into a small bowl, making sure the yoke stay in tact, then pour the egg into the water. Repeat with the second egg. After about a minute or two, Use a slotted spoon to gently lift the eggs out of the boiling water, ONE AT A TIME. Place it directly onto the english muffin.

      So for that eggs benedict idea you can try to experiment but try to limit it to no more than 3 toppings besides the eggs.

      Don't give up and keep experimenting.

      1. Actually i just thought of something else too.

        My uncle once made this for me. Crack two eggs straight in a pan, dont worry, if the yolks break but its better to break them later on. when white are halfway cooked break the yolks and thow on some meunster or mozzarella and sprinkle on some parmagiana. As soon as the cheese melted move onto a plate enjoy. Its best to catch so some of the yolk is still runny.

        Another thing from when we would make breakfast when i worked in a restaurant. Which is great because you have all these ingredients already chopped up and you can throw whatever you please. They also only used white pepper, which in my opinion gives more flavor and spice than black. So scramble up some eggs. Throw in some chopped red onion and diced ham , salt, white peper, and mix (you can throw in some chopped fresh parsley if you have, though its mostly for color). Pour into a pan and mix occasionally to have it cook thoroughly and prevent it from burning. Next take a toasted brioche, smear on some cream cheese, throw on some of the eggs and eat your sandwich. That there is a damn good egg sandwich. I never thought of putting cream cheese on an egg sandwich til there. Try throwing in some diced garlic into the egg mixture to add a different taste to breakfast.

        1. Cook some bacon, pour off most of the grease, saute some garlic and scallions in the fat. Separately beat, some eggs with cream. Throw some roughly cubed stale bread into your casserole. Mix the garlic and scallions with the egg and cream mixture. Crumble the bacon into it. Pour it all over the bread cubes and bake in the oven until set. You could add cheddar cheese too. A big sloppy, greasy, delicious foolproof mess.

          1. I don't know if you've already decided on what to make for breakfast, but even if you have, for future breakfasts, an egg strata is almost foolproof and good eating too.

            http://www.epicurious.com/recipes/foo...

            1 Reply
            1. re: John E.

              perfect... I was thinking of suggesting this but did not gave the recipe at hand... I have also made this with sausage instead of ham or just veggies, not that I'm calling you a fool but this is fool-proof and delish!; also easy for a group that is not rising all at the same time!