A Quote by Claire Saffitz
Pate a choux is a mixture of simple ingredients - flour, water, milk, eggs - but the proper technique is essential. Unlike other doughs, the pastry is pre-cooked on the stovetop before being enriched with eggs, piped, and baked.
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I have had, in my time, memorable meals of scrambled eggs with fresh truffles, scrambled eggs with caviar and other glamorous things, but to me, there are few things as magnificent as scrambled eggs, pure and simple, perfectly cooked and perfectly seasoned.
To make fluffy scrambled eggs, the best trick is to whisk in a splash of water and nothing else. Cream, milk, and other liquids drag the eggs down!
Batters are made by combining some sort of flour - usually wheat flour, though cornstarch and rice flour are not uncommon - with a liquid and optional leavening or binding ingredients, like eggs and baking powder.
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.
The trick to scrambled eggs is to remove half the milk from the container and shake what's left as hard as you can, like a cocktail shaker, before you whisk it into the eggs.
A cookie has no soul, it's just a cookie. But before it was milk and eggs. And in eggs there's the potential for life.
I had an excellent repast - the best repast possible - which consisted simply of boiled eggs and bread and butter. It was the quality of these simple ingredients that made the occasion memorable. The eggs were so good that I am ashamed to say how many of them I consumed ....It might seem that an egg which has succeeded in being fresh has done all that can be reasonably expected of it.
By the immediate preservation of eggs for home consumption through the use of water glass or lime water, larger supplies of fresh eggs may be made available for marketing later in the season, when production is less and prices higher.
Eggs Benedict is genius. It's eggs covered in eggs. I mean, come on,
that person should be the president.
I'm a big oatmeal fan. For my every-morning breakfast, I will do oatmeal with cinnamon, goat's milk or even butter, with apples and raisins, and then I'll maybe do some eggs, say two poached eggs with that.
I'm a bit snobbish about breakfast: eggs benedict, or eggs royale, or something like that. Or just some really amazing, proper brown toast with smoked salmon, lemon, and black pepper. That's a great start to the day.
If you are interested in preventing animal suffering, the first thing you should give up is eggs and milk, because the animals who produce those foods lead the most unhappy lives. You would do better to eat meat and stop eating eggs and dairy products.
Hollandaise, I would like to pour over my head and just rub all over myself. Eggs Benedict is genius. It's eggs covered in eggs.
I wished that my job was baking muffins in a muffin shop, where all I'd have to do was crack eggs and measure flour and make change, and nobody could abuse me, and where they'd even expect me to be fat. Every flab roll and cellulite crinkle would serve as testimony to the excellence of my baked goods
How come when you mix water and flour together you get glue...and then you add eggs and sugar and you get cake? Where does the glue go?
My biggest faults is that the faults I was born with grow bigger each year. It's like I was raising chickens inside me. The chickens lay eggs and the eggs hatch into other chickens, which then lay eggs. Is this any way to live a life? What with all these faults I've got going, I have to wonder. Sure, I get by. But in the end, that's not the question, is it?
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