Search for IT!

Next Page

Kitchen Fantasy
27576 Ynez Road H-9
Temecula CA 92591

In business since 1984 family owned and operated! Proud to offer our egg cuber, egg rings, and all kinds of egg making stuff..

Hello! When I was a child (many, many years ago) I was informed by someone that THE perfect food was milk, and maybe some people still think it is. I am not one of them. In spite of it's "bad press" I think that if there is such a thing as THE perfect food, it has to be the lowly EGG. Surprised? Why? It comes perfectly packaged in just the right size. It can be eaten alone or with almost any other food. It is one of the easiest foods there is to prepare. And, the ways of preparing it are so many I wouldn't even dare to guess the number. It can be fried, soft boiled, hard boiled, poached, scrambled, baked, coddled, blind folded, basted, shirred, grated, sliced, sectioned, halved, quartered, mashed, deviled, blended, whipped, etc., etc., etc........ Need I say more? If you can think of another food you can do so much with I would really like to hear about it. Please, email me at in memory of Helen J Reid. Now that I've gotten all of that said, let's consider some of the ways you can prepare the " best of all possible foods". Do you have one of those little timers with sand in them? The small ones made to empty the sand from one end to the other in 3 minutes. Just the right amount of time for a soft boiled egg. There are three steps for soft boiling eggs. #1 Have the eggs at room temperature. (The shells won't break when you put them into the boiling water,) #2 Make sure the water is boiling. And #3 Time them ! When I am boiling 2 eggs 3 minutes is the amount of time needed to cook the white of the egg and leave the yolk soft. When I cook 4 eggs I still cook them for 3 minutes, but I let them set in the water for an extra 30 seconds. ( Here's a tip, buy a second timer and keep it by the telephone to time your long distance calls.) Do you love omelet's? Here's one that is a little different. Preheat your oven to 350 degrees. Begin by separating your egg whites from the yolks. Beat the yolks until they are thick and the color of lemon rind. Set aside. Now beat your egg whites until they are stiff but not dry. Gently fold the yolks into the whites just until mixed. (A little white showing just makes them prettier.) Mince some fresh cilantro, fold into eggs along with salt and pepper to taste. Pour mixture into a preheated, lightly oiled skillet. Spread mixture over pan bottom until evenly distributed. Now leave it alone on a medium fire until the bottom is just lightly brown. Turn off fire and top the eggs with grated cheese. Now put into oven and leave until cheese melts. Remove from oven and cut off-center almost all the way through to make folding easier. Slide out of pan, folding as you go. Top with your favorite salsa, a sprinkling of cheese and a sprig of cilantro just to make it look even prettier. Serve with warm tortillas. You will have very airy, thick omelets that is as attractive as it is delicious! Want to know the secret of poaching eggs? Timing! With all of the wonderful poaching pans that are available today you still won't get a good poached egg if you don't time it. Once again 3 minutes is just about perfect if your water is boiling when you put your eggs on to cook. But watch carefully, When the whites don't "jiggle". They are done. I'll be writing more on this subject later, but for now I'll sign off, until next time..... Helen