Howcast

How to Make Green Eggs and Ham

Howcast — Fri, 31 Dec 2010 09:45:47 +0000

Instructions

Step 1: Make pesto Make pesto by blending the basil, parsley, garlic, pine nuts, cheese, and olive oil into a smooth paste, adding additional oil if it’s too thick. Then add salt and pepper to taste.
Step 2: Make toast Warm the bread in the oven or toast it.
Step 3: Cook the ham Add a tablespoon of oil to a skillet and fry the ham for one to two minutes — until it gets crispy around the edges. Then put it in the oven with the toast.
Step 4: Scramble the eggs Melt a pat of butter in the skillet and scramble the eggs.
TIP: If you prefer, you can cook the eggs sunny side up or poach them. There are as many recipes available for fixing green eggs and ham as Sam I Am suggests in the book.
Step 5: Arrange the plates Take the toast out of the oven or toaster and divide it onto four plates, put two eggs on each piece, and drizzle pesto over the eggs. Add a slice of ham, and sprinkle Parmesan cheese over everything. Garnish the plates with basil leaves.
Step 6: Eat Enjoy your green eggs and ham in a box, with a fox, in a house, or with a mouse. You can eat them here or there — you can eat them anywhere!
FACT: The Dr. Seuss classic, Green Eggs and Ham, is the result of a challenge issued to the author by his publisher — to write a book using fewer than 50 words.

You Will Need

1 bunch fresh basil leaves
1/2 bunch fresh flat leaf parsley
1/2 clove garlic
sliced
1/4 c. pine nuts
1/4 c. grated Parmesan cheese
plus a piece for garnishing
1/2 c. plus 1 tbsp. extra-virgin olive oil
Bread
8 slices ham
Butter
8 eggs
Basil leaves
Blender

How to Make Deviled Eggs

Howcast — Tue, 12 Oct 2010 10:45:55 +0000

Instructions

Step 1: Place eggs in a pan Place the eggs in a pan and cover them with water. Then bring the water to a boil.
TIP: Room temperature eggs cook more quickly.
Step 2: Remove pan from heat Remove the pan from the heat and cover, allowing the eggs to sit in the hot bath for 20 minutes. Then run the eggs under cold water to make them easier to peel.
Step 3: Crack the shells Crack the egg shells by gently tapping them on a hard surface. Then peel the eggs, beginning at the larger end.
Step 4: Halve the eggs Halve the eggs with a knife. Use a small spoon to remove the yolks to a bowl and mash them with a fork.
Step 5: Add other ingredients Add the mayonnaise to the yolks and then stir in the mustard and celery. Add salt and pepper to taste.
TIP: Make the recipe your own by stirring in your favorite chopped vegetables and herbs.
Step 6: Spoon the mixture Spoon the yolk mixture into the halved egg whites, or pipe it in using the pastry bag to create a fancy presentation. Then add flair with dill, paprika, or other garnishments, turning the deviled egg dish into a dining delight.
FACT: A hen lays an average of 260 eggs per year.

You Will Need

12 eggs
1/2 cup mayonnaise
2 tsp. brown or yellow mustard
1/4 cup finely chopped celery
Salt and pepper
Dill
paprika
or other garnishments
Equipment:
Pastry bag and tip
Chopped vegetables and herbs (optional)

How to Poach Eggs with Plastic Wrap

Howcast — Thu, 07 Oct 2010 13:31:28 +0000

Instructions

Step 1: Boil water Bring a large pan of water to boil.
Step 2: Line ramekin with plastic wrap Line the ramekin with plastic wrap. Spray the plastic wrap with cooking spray, and crack an egg into the center.
TIP: If you don’t have cooking spray, use butter
Step 3: Tie a knot above the egg Gather the 4 corners of the plastic wrap together in the center. Pinch the wrap just above the egg and twist the wrap ends into a rope. Tie a knot just above the egg.
Step 4: Cook egg for five minutes Place the egg in the plastic wrap into the boiling water. Cook the egg for 5 minutes.
Step 5: Remove egg from water and enjoy Remove the egg with a slotted spoon. Cut the wrap just below the knot and put your beautifully poached egg into a serving bowl, and enjoy.
FACT: The Lung Association of Brockville, Ontario, set the world record for the largest omelet, making one that weighed 6,510 pounds in 2002.

You Will Need

Boiling water
Plastic wrap
Small ramekin
Cooking spray
Egg
Scissors
Slotted spoon
Butter (optional)

How to Make Eggs Over Easy

Howcast — Thu, 09 Sep 2010 14:01:41 +0000

Instructions

Step 1: Heat butter Heat the butter in the pan over low heat.
Step 2: Crack eggs in pan Crack the eggs into the pan after the butter is melted and has stopped foaming. Tilt the pan for about 30 seconds — until the whites start to become opaque.
Step 3: Splash melted butter on whites Lower the pan directly onto the burner and let the eggs cook for another 30 seconds. Splash a little of the melted butter onto the whites to help them set.
Step 4: Flip egg in pan Scoop the eggs carefully with the spatula and flip them over in the pan. Make the landing as soft as possible so the yolk doesn’t break, and fry for another 10 seconds.
TIP: If you’re nervous about flipping your eggs, cover the pan for 10 seconds so they set.
Step 5: Put eggs on plate Slide the eggs out of the pan and onto your plate, on top of a piece of toast.
FACT: Did you know? One fried egg is 90 calories. The white has no saturated fat or cholesterol.

You Will Need

A frying pan
1 tbsp. butter
2 eggs
A wide spatula
A slice of toast
Small bowls (optional)
A frying pan lid (oprional)

How to Make Eggs Benedict

Howcast — Wed, 01 Sep 2010 13:45:47 +0000

Instructions

Step 1: Boil the water Add the vinegar to three inches of water in a large skillet and bring to a low boil. The vinegar will help the eggs keep their shape as they cook.
Step 2: Add the eggs Crack an egg into a teacup, and slide it carefully from the cup into the simmering water. Repeat quickly with the other eggs.
TIP: Adjust the heat to keep the water simmering after you add the eggs.
Step 3: Poach the eggs Poach the eggs for four minutes. Warm the Hollandaise sauce in a saucepan over low heat.
TIP: Carefully run a spatula under each egg to keep it from sticking to the pan.
Step 4: Toast the English muffins Toast the English muffins to a light golden brown.
Step 5: Cook the Canadian bacon Add the butter to a medium skillet. Add the bacon slices and warm over medium heat, one minute per side.
Step 6: Assemble Place a slice of Canadian bacon on an English muffin half, remove an egg from the water using a slotted spoon, and place the egg on the bacon slice.
Step 7: Serve Top each egg with 2 tablespoons Hollandaise sauce and garnish with chives or parsley.
FACT: Did you know? Eggs Benedict was invented when a restaurant customer complained that she wanted nothing on the lunch menu.

You Will Need

1/4 c. white vinegar
6 eggs
3/4 c. Hollandaise sauce
3 English muffins
6 slices Canadian bacon
1 tbsp. butter
And 1 tbsp. fresh chives or parsley
A large skillet
A teacup
A small saucepan
A toaster
A spatula
A medium skillet
A slotted spoon

How to Make Egg Salad

Howcast — Fri, 21 May 2010 15:32:34 +0000

Instructions

Step 1: Boil eggs Place your eggs in a pan in a single layer. Add cold water to an inch above the eggs. Cover the pot and boil the eggs for one minute, remove from heat, and let stand, covered, for ten minutes.
TIP: Your egg is hard boiled if you can spin it in place on a hard surface. Undercooked eggs are wobbly and unsteady.
Step 2: Peel eggs Drain the water and rinse the eggs under cold water. Then crack and peel them.
Step 3: Slice and dice ingredients Cut the eggs into sixths. Chop the onion, celery, and parsley, and finely dice the dill pickle.
Step 4: Mix ingredients Combine the chopped ingredients in a large bowl, and add mayonnaise, yellow mustard, lemon juice, Dijon mustard, and horseradish for an extra kick. Mix carefully and add salt and pepper to taste.
Step 5: Spread egg salad on bread Spread the egg salad on your favorite bread, and enjoy!
FACT: Did you know? Crossflow microfiltration membrane separation — or CMF — was shown to remove about 99.9 percent of inoculated Salmonella enteritidis from unpasteurized liquid egg whites.

You Will Need

6 large eggs
Large pan and lid
A knife
u00bd medium onion
1 celery stalk
3 tbsp. parsley
A dill pickle
u00bc c. mayonnaise
u00bd tsp. yellow mustard
1 tsp. lemon juice
u00bd tsp. Dijon mustard
u00bd tsp. horseradish
Salt
Pepper
A loaf of bread

How to Steam Scrambled Eggs with a Milk Steamer

Howcast — Tue, 27 Apr 2010 13:16:01 +0000

Instructions

Step 1: Crack eggs Crack the eggs into the frothing pitcher and add a pinch of salt.
Step 2: Beat eggs Beat the eggs with a fork until they are frothy.
TIP: Add butter and milk for smoother, creamier eggs. This makes them tastier, but adds more calories.
Step 3: Steam Dip the milk steamer wand into the pitcher and steam the eggs until they are soft and fluffy.
Step 4: Remove eggs; clean Remove the eggs and clean the steamer wand and the pitcher thoroughly.
Step 5: Serve and eat Eat your eggs. Serve them over toast for a quick, delicious, and healthy meal.
FACT: Hens produce increasingly larger eggs as they get older.

You Will Need

2-3 eggs
Salt
Toast
Frothing pitcher
Milk steamer
Butter (optional)
Milk (optional)

How to Make Egg Drop Soup

Howcast — Fri, 04 Dec 2009 09:01:47 +0000

Instructions

Step 1: Combine corn starch and broth Pour three-quarters of a cup of the chicken broth into a small bowl. Add the corn starch and mix together. Then set it aside.
Step 2: Boil remaining chicken broth Put the remaining chicken broth in a large saucepan and add the ginger, chives, and salt. Stir and bring to a boil.
TIP: For a lighter dish, use fat-free chicken broth.
Step 3: Whisk eggs Use a fork to whisk the eggs and the egg yolk in a small bowl. Add the eggs to the boiling broth a little at a time, letting the egg drizzle from the fork. Cook until the eggs are opaque, about one to two minutes.
Step 4: Stir cornstarch Remove half a cup of the soup into a measuring cup or bowl. Stir in the cornstarch until there are no lumps, and then pour the mixture back into the soup. Stir, and continue boiling until the soup thickens.
Step 5: Enjoy Enjoy your egg drop soup. Don’t forget the fortune cookies!
FACT: Did you know? The entire time from a hen’s ovulation to laying an egg is about 25 hours. About 30 minutes later, the hen will begin to lay another egg.

You Will Need

4 c. chicken broth
1/8 tsp. ground ginger
2 tbsp. chives
u00bc tsp. salt
2 eggs and 1 egg yolk
1 tbsp. cornstarch
Fat-free chicken broth (optional)
Fortune cookies (optional)

How to Make an Omelette in a Bag

Howcast — Mon, 01 Jun 2009 13:48:08 +0000

Instructions

Step 1: Fill a stock pot and heat Fill a stock pot with water and place over high heat to boil.
Step 2: Crack eggs Place the freezer bag in a large cup and crack two eggs into it.
Step 3: Add extras Add the cheese, peppers, onions, and ham to the freezer bag.
TIP: You can also use mushrooms, red pepper, and spinach. Omit the ham for a vegetarian dish.
Step 4: Seal and shake Seal the freezer bag. Shake the contents of the bag so that the ingredients blend together.
Step 5: Push out extra air and boil Open one corner of the bag and carefully squeeze out any air. Reseal the bag, and drop it into the boiling water. Boil for about 13 minutes.
Step 6: Remove and serve Remove the bag from the boiling water with tongs. Open the bag, and slide the omelet onto a plate. Grab a fork and enjoy!
FACT: Chickens in the U.S. produce around 75 billion eggs every year, 10 percent of the total world supply.

You Will Need

2 eggs
1/4 c. shredded cheese
1/4 c. diced peppers
1/4 c. diced onions
1/4 c. diced ham
A stock pot
A large cup
A freezer bag
Mushrooms
Red bell pepper
Spinach

How to Fry an Egg

Howcast — Tue, 02 Sep 2008 10:45:47 +0000

Instructions

Step 1: Crack egg into bowl Crack the egg into a small bowl. This will help keep the yolk intact when you put the egg in the skillet.
Step 2: Heat skillet, add butter Heat the skillet over medium and add the butter.
TIP: When you add butter to an empty heated (or heating) pan, the butter will melt, then “foam.” The foam is the water boiling away from the fat—always add ingredients to the pan after the foam has subsided.
Step 3: Slide egg into skillet After the butter has foamed, slide the egg from the small bowl into the skillet.
TIP: To speed the cooking process, gently use your spatula to puncture the sac binding the egg white and spread the white around by angling the pan.
Step 4: Cook until white is set For an egg served sunny-side up, cook until the egg white is set. Then you’re done!
Step 5: Or cook longer If you prefer your egg over easy, carefully flip the egg with your spatula and cook it for another 30 seconds. For eggs over well, continue to cook for a minute more, until the yolk hardens up.
FACT: One large egg provides a whopping 10% of the recommended daily allowance of protein for an average person.

You Will Need

An egg
1-2 tsps. butter
A small bowl
A small 8-inch nonstick skillet
A spatula

How to Poach an Egg

Howcast — Tue, 02 Sep 2008 10:03:03 +0000

Instructions

Step 1: Add water and boil Fill the skillet three-quarters full with water. Add the vinegar to the water and bring it to a boil.
TIP: The vinegar doesn’t impart flavor to your eggs but it does keep the whites from spreading. Don’t use red wine vinegar, however, because it might turn your egg whites pinkish.
Step 2: Reduce heat to low Reduce the heat to low so that the water is just at a simmer.
Step 3: Slip egg into water Break an egg into a small bowl and then slip the egg into the simmering water.
TIP: When poaching, use very fresh eggs—the whites will hold better to the yolk.
Step 4: Allow egg to simmer Allow the egg to simmer in the water for 3 to 4 minutes, depending on how firm you like your yolk.
Step 5: Lift egg out Turn off the heat and use the slotted spoon to gently lift the egg out of the water.
Step 6: Place spoon on towel Place the spoon—with the egg in it—on a folded kitchen towel.
TIP: By using the towel, you’ll be able to absorb any excess water and avoid a soupy breakfast.
Step 7: Eat When drained, place your perfectly poached egg in a bowl or on a piece of toast—and maybe on your list of favorite breakfasts, too.
FACT: You can make poached eggs a day in advance—just refrigerate them after poaching and, when you’re ready, reheat them by placing them in simmering water for one minute.

You Will Need

Water
A 3-quart skillet
1.0 tbsp white or cider vinegar
A stove top
An egg
A small bowl
A slotted spoon
A kitchen towel

How to Fry an Egg on the Sidewalk

Howcast — Thu, 03 Jul 2008 06:31:09 +0000

Instructions

Step 1: Lay out some tinfoil The easiest—and most sanitary—way to fry an egg on the sidewalk is to use a piece of aluminum foil. Take a pan-size piece of foil and bend the edges up, so the raw egg doesn’t slide onto the pavement.
Step 2: Crack the egg Crack an egg or two onto the foil. The sun will reflect off the surface and cook your eggs.
TIP: If you intend to eat these eggs, you might want to use some butter or oil on the tinfoil so it doesn’t stick—and season your eggs with some salt and pepper.
Step 3: Be ready to fib The temperature of the sidewalk needs to reach at least 158° Fahrenheit to turn a raw egg solid. Sorry, a light colored sidewalk on it’s own won’t do the trick. You’ll need to cheat just a little.
Step 4: Use a magnifying glass or mirror To speed up the process, use a magnifying glass or mirror to focus the suns rays onto the foil. Now you’re cooking!
Step 5: Brag a little After your egg is cooked, tell everyone that it was so hot outside that you were able to fry an egg on the sidewalk. They’ll either think you are most egg-zelent or just egg-zagerating.
FACT: Every Fourth of July, Oatman, Arizona, has a solar egg-frying contest.

You Will Need

Eggs
Aluminum foil
A mirror or magnifying glass
A very
very hot sidewalk
Butter or oil
Salt and pepper

How to Make an Omelet

Howcast — Tue, 05 Feb 2008 15:42:17 +0000

Instructions

Step 1: Choose fillings Choose your omelet fillings. One vegetable and one cheese is the classic combination, but that’s by no means mandatory. Use your imagination- olives, salsa, tofu, anything!
Step 2: Beat eggs & add salt & pepper Crack your eggs into the mixing bowl and use the fork to beat them until the whites and yolks are well-blended. Add a pinch of coarse salt and a pinch of black pepper.
TIP: If you want your omelet extra-fluffy, add a tablespoon of water to the mix too.
Step 3: Heat skillet Place the skillet on your stovetop and turn the burner to medium. Allow it to heat up.
Step 4: Add oil or butter Add one tbsp olive oil or unsalted butter, and swirl it around the skillet until the entire cooking surface is coated.
Step 5: Add fillings to skillet, then remove Add all your fillings, except for cheeses, to the skillet. Allow them to sizzle just for a bit, then remove them from the skillet and set them aside for a moment.
Step 6: Pour in egg mixture Pour the egg mixture into the skillet, swirling it around until it is spread evenly.
Step 7: Swirl plan When the edges of the omelet are solidifying, swirl the pan again to redistribute the uncooked eggs in the center.
Step 8: Add fillings & turn down heat When the edges are turning crisp and pulling away from the skillet, add your fillings and cheese down the center of the omelet so it’s separated into thirds, and turn the heat down.
Step 9: Let cheese melt & flip Allow the cheese to melt. Once it has done so, use the spatula to flip each outside third of the omelet over the middle third.
Step 10: Slide onto plate Slide the omelet out of the skillet onto the plate. It’s ready to enjoy.
FACT: The largest omelet on record was made in 2002 in Ontario, Canada, and weighed 6,510 pounds.

You Will Need

The fillings of your choice
2 or 3 large eggs
A mixing bowl
A pinch of coarse salt
A pinch of black pepper
A nonstick skillet
1.0 tbsp olive oil or unsalted butter
A spatula
1.0 tbsp water

How to Make Perfect Scrambled Eggs

Howcast — Tue, 05 Feb 2008 13:28:45 +0000

Instructions

Step 1: Beat eggs Crack the eggs into the bowl and beat with a fork or whisk until the whites and yokes are completely blended.
TIP: Use eggs that are straight from the refrigerator, rather than room-temperature eggs, for best results.
Step 2: Add salt and pepper Add salt and pepper to taste. If you’ve woken up hungry for a little adventure, you can also add 1 teaspoon of thyme, oregano, chives, or any other fresh herbs.
TIP: For fluffier eggs, beat in 1 to 1 1Ú2 tablespoons of water per egg. For creamier eggs, add 1 tablespoon of milk per egg.
Step 3: Warm pan Warm the frying pan over low heat. You can tell when the pan is warm by holding your hand about 6 inches above it. You should feel a dull heat coming off its cooking surface.
Step 4: Melt butter Slowly melt the butter in the warm pan. When it begins to foam, you’re ready for the eggs. If the butter turns brown, you’ve overheated the pan and should start over!
Step 5: Pour in egg Pour your egg mixture into the pan and let stand for about 10 seconds, or as long as it takes for the eggs to begin setting. For fluffier curds, let the egg mixture sit 10-20 seconds in the pan before stirring.
Step 6: Stir gently Stir the egg curds gently with the plastic spatula or wooden spoon to one side of the pan, and allow the uncooked portions to run to the other side. Continue to stir, gently, as curds continue to form.
Step 7: Cook eggs Cook and stir for 2-5 minutes or until the eggs are firm but still moist.
FACT: The most common egg eaten in the U.S. comes from the Single-Comb White Leghorn chicken.

You Will Need

A small frying pan
preferably a heavy one with a nonstick surface
A plastic spatula or wooden spoon
A small bowl
A fork or whisk
2.0 tbsp butter
3.0 eggs
And salt and pepper
A little water
A little milk
1.0 tsp fresh herbs
like thyme
oregano
or chives

How to Make a Cobb Salad

Howcast — Tue, 05 Feb 2008 12:39:06 +0000

Instructions

Step 1: Wash lettuce & tomato Wash the lettuce and the tomato.
Step 2: Tear lettuce Tear the lettuce and place it in the salad bowl or on platter.
Step 3: Chop tomato, onion & avocado Chop the tomato, red onion, and avocado into uniform small pieces – about ¼ inch.
TIP: To prevent the avocado from turning brown, squeeze lemon juice on the cut pieces.
Step 4: Cut the bacon Cut the bacon into ¼-inch pieces.
Step 5: Cube the chicken Cube the chicken breast into ¼-inch pieces.
Step 6: Add egg & cheese Cut the hard-boiled egg into ¼-inch pieces and crumble the cheese in a bowl.
Step 7: Arrange ingredients Arrange all of the ingredients on top of the lettuce in neat rows.
Step 8: Make the dressing Make your dressing by whisking the olive oil, vinegar, mustard, shallot, salt, and pepper together.
TIP: To save time, you can put all of the dressing ingredients in a jar, close the lid, and shake vigorously. This also allows you to keep any extra dressing tightly sealed for another salad.
Step 9: Add dressing to taste Drizzle, or pour lavishly, the dressing all over the salad, and enjoy a big Hollywood taste without the starred sidewalks and terrible traffic.
FACT: The Brown Derby restaurant opened in 1926 near Hollywood and Vine and was shaped like a hat.

You Will Need

A large salad bowl or platter
A cutting board
A sharp knife
1.0 head of lettuce (red leaf
romaine
your choice)
1.0 medium ripe tomato
0.5 red onion
1.0 avocado
6.0 strips of crisp bacon
2.0 grilled chicken breasts
0.5 c crumbled Roquefort cheese
1.0 hard-boiled egg
A whisk
0.67 c extra-virgin olive oil
0.33 c sherry vinegar
1.0 minced shallot
1.0 tsp Dijon mustard
Salt and pepper to taste
Wedge of lemon
Small jar with lid