Tap into your inner Julia Child.
Stop overcooking your scrambled eggs. SOFT scramble them instead.
Here’s how to make the eggs:
Beat 2 large eggs with a salt and pepper in a small bowl. Heat 1 tablespoon of butter or olive oil in a non-stick skillet over medium heat. When the butter starts to foam, turn the heat down to low.
Add the eggs and stir constantly with a rubber spatula for 30 seconds to 1 ½ minutes. When the pan is mostly little clumps of eggs and just a little eggy liquid left, remove the pan from the heat and stir until the eggs are just cooked, about 30 seconds longer.
Scoop the eggs onto a plate and dollop with ¼ cup of ricotta. Serve with buttered toast and then, if you want, sprinkle with some chopped chives. Serves 1.
Lindsay Hunt / Alice Mongkongllite / BuzzFeed
Spend just a little bit of time prepping ingredients on Sunday and make easy dinners all week.
I don’t know about you, but stressing about after-work dinner means I’m often just eating whatever cheese is left in my fridge and calling it a meal. Instead, use a shopping list and a free weekend afternoon to get ahead for the week. Here’s a game-plan, complete with your list and ways to turn the food into 5 dinners. Get this easy meal plan with a shopping list here.
Lauren Zaser / Alice Mongkongllite / Via buzzfeed.com
Roast vegetables the right way: Get a rimmed baking sheet, use enough oil, and add garlic. (Okay, that’s three tips.)
1. Invest in a couple rimmed baking sheets—the kind that have sides, and therefore keep your food in the pan.
2. Use enough oil. Toss whatever you want to roast on the sheet tray with a good glug of olive oil (don’t be shy) and a hearty dusting of salt and pepper. Add in some spices if you want, (paprika goes well with these peppers), and then dig your hands in there. Make sure everything’s coated and then roast, tossing occasionally, until everything is fork-tender. This means that you can easily insert the tines of your fork into the vegetable.
3. It never hurts to throw a few cloves of unpeeled garlic onto the sheet tray. Roasting turns garlic from a date-killer to delicious gold. Mix it into whatever you’re making, or spread on buttered toast. You’re welcome.
Learn how to chop an onion correctly.
A cooked onion is a beautiful thing, but you can’t get there if you chopped your finger off in the process. Get a photo step-by-step and a video tutorial here.
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