Wednesday, October 30, 2013

dorm room diy: des oeufs gastronomes

*title in French to be all fancy pants*

There are many ways to do microwave scrambled eggs. But I've come to realize, there's a barely acceptable, get-food-in-my-tummy-now way (which I, on my dorm room gourmet pedestal, will call the wrong way) and there's a delicious, deluxe, I-feel-like-a-fancy-pants-chef-person way (a.k.a. the right way).

Wrong way:

Right way:

(We might also note that, while still nothing special, my food photography skills have increased minimally.)

Assignment: The Incredible, Edible Microwave Egg Project

Every college student with a microwave, a coffee cup, and a Pinterest knows about the basic egg-in-a-cup. It's fast, easy, and actually tastes like what it's supposed to. But. This is the boring, unreliable method. We want to step this up a little because we're fancy. In making a couple dozen microwave eggs, I've figured out how to finesse the basics into something a little shnazzier.

Hint 1: use a bowl, not a mug.

Yeah, I know all the recipes say you can make it in a mug. But the thicker something is, the longer it takes to cook in the microwave, just based on how microwaves work. I use a fairly flat bottomed bowl and my eggs cook a lot faster than they ever did in the coffee mug. Plus, you can get fancy like I did and call it a frittata.

Hint 2: spice up your ingredient list.

Basic recipes (if you can call them those) call for an egg, some milk or water, and some salt. If you keep some simple spices on hand, like oregano and basil or cayenne or cumin, you can turn your egg from basic to awesome in about two dashes. Plus, you'll have spices on hand for all kinds of awesome cooking activities. And you know you want that.

Hint 3: shop the salad bar. 

Does your dining hall have a salad bar? Good. Go there and fill up a box with spinach, mushrooms, tomatoes, olives, shredded cheese whatever you like in your omelettes. Throw them on top of your eggs to really jazz up your eggs, while upping the healthiness too! Look at all those fresh veggies just sitting there smiling at you.

With all my acquired knowledge, I made some eggs today. And you know what? Instead of merely "interesting", they were delicious.

a suspiciously similar picture...wonder why?

Eggs Florentine Frittata*

1 egg
1-1/2 tbs cream cheese (I got mine at the dining hall convenience store)
1/8 tsp dried oregano
1/8 tsp dried basil
4-5 leaves baby spinach
4-5 cherry tomatoes
1 tbs sliced mushroom (very much estimated)

Whisk the egg and cream cheese together until fluffy and uniformly colored. Stir in the oregano and basil. On top, place the spinach, tomatoes, and mushrooms. Microzap for 1 minute and 15 seconds, then let cool before eating. Enjoy!

Grade: C for the regular way. A for the jazzed up way! 

Have you tried microwave eggs? Do you like/hate/eat them? Do you have any tricks to turn the ordinary into the fantastically yummy?

*Florentine just means with spinach. But it sounds super fancy, right?

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