Yay Waffles!

Yay! Got myself a new waffle iron for Christmas. So I get to make waffles, thus ending the monotony of Saturday morning pancake breakfasts. It came with a cookbook on how to make waffles, it is quite easy.

For 20 waffles:

A block of soft butter or margarine (250 g), 200 g sugar, 2 packets vanilla sugar, 5 eggs, 500 g flour, 5 g baking powder, and 400 ml milk.

Scramble the eggs, stir in the sugar and the butter/margarine into a smooth dough. Add the vanilla sugar, flour, and baking powder. Slowly add the milk until the batter has a smooth consistency.

The batter is much heavier than pancake batter, it doesn’t run or spread as much as pancake batter, and has a stiffer consistency after cooking,

I was also pretty stoked that I got a Raclette grill, cookbooks galore (I Know How to Cook and The Silver Spoon), and new china. What did you get for Christmas?

French Toast

These are a beloved childhood favorite. These are special treats made by my dear departed grandma when we had pan de sal left over from the day before. Her recipe was to dip the halved rolls in a mixture that consisted of  two eggs, a tablespoon of sugar, and a bit of evaporated milk whisked together, then fried in oil.

I still make french toast when I have too many pieces of toast left over to prevent them from going bad, which was the case last weekend. So in lieu of pancake Saturday, we had french toast 🙂 I’ve tried many recipes, but I’ve stuck with Nigella’s because 1) I am pretty traditionalist with my french toast;  and 2) the ingredients are all things I have lying around the house, and I don’t have to do extra shopping to whip up a batch.

The only thing I would change about Nigella’s recipe is her technique: I do not soak my french toast for five minutes at each side, since it soaks up too much egg and the bread slices break up when you put them in a pan.

They tasted as good as they looked. When was the last time you made french toast?


The Perfect Egg

Germans are egg connoiseurs. I once heard a hilarious Toastmasters speech about how Germans have all sorts of gadgets in the market with one goal in mind: To engineer the perfect breakfast egg.

While foreigners scratch their heads about what is the big deal about boiled eggs, for Germans it is a matter of national interest every Sunday. Egg piercers, egg guillotines, egg cookers, egg timers…and the list goes on.

eggThe German idea of the perfect boiled egg is neither hard-boiled nor soft-boiled. It is somewhere in between. It should be a gelatinous mass, deep yellow. It can be molten at the center. It is a mortal sin to serve hard-boiled eggs with light yellow yolks. Serving such eggs does not speak well of your establishment, according to the Germans.


So how do you go about cooking the perfect egg? You could read a thousand recipes online, and truly, every single person has their own style of boiling eggs. My mother-in-law’s technique involves piercing an egg at the bottom part, where the air pocket is located, and placing it in a pot of water in a rolling boil for precisely 2.31 minutes, then putting the egg under cold running water for 30 seconds.

My technique is much more simple. First, I always take refrigerated, medium-sized eggs (it says so on the carton, so we don’t have any argument what constitutes a medium-sized egg). I pierce them at the bottom part to prevent them from cracking in the heat. I fill a small pot with enough cold water from the tap to cover the eggs. I place the eggs in the pot, pot on the hob, turn the heat up to 9 (The maximum allowable heat!), then wait until the water comes to a rolling boil (meaning seriously big bubbles, not tiny soda bubbles).

When the water comes to a rolling boil, I turn the heat off and let the eggs sit in there for three minutes. Comes in handy when preparing breakfast. Then I take the eggs out of the pan and into the egg cups. If using L or XL, I lengthen the time to four minutes then place them under cold running water for 30 seconds to stop the eggs from cooking.

I was so glad to see that the technique I developed to be validated by Slate. I’m pretty sure I’m not the only one who thought about this. I mean, it is common sense not to place eggs in boiling water, and scalding yourself in the process.

Germans normally eat this with salt, or if you have it, supermarket caviar. It may seem luxurious to people outside of Europe, but caviar is widely available here. Beluga caviar, on the other hand…