Cami's Crepe Quiche Lorraine

This was my first attempt at crepes. They always seemed so fancy and hard. They are not hard. In fact I was a little surprised by how easy they are. I made the savory ones using spinach, oregano, thyme and a little cumin. They were delicious alone but made so much better with bacon, eggs and cheese inside.

I forgot to put the cheese in the middle so I just sprinkled it on top. I think it tasted great. I had a lot more egg mixture than crepes. Next time I will probably double the crepes or half the eggs. Calder isn't a big fan of onions so I made his with bacon, cheese and eggs without the crepes. He loved them. I poured those right into the muffin tins. It was the perfect Sunday morning breakfast.

Cami's Poached Eggs

I should really call this Jason's poached egg. He has used this recipe about 6 times since we started using the Good Eats cookbook. He loves this and I do too. Before this I was a scrambled eggs girl. I didn't really have much interest in anything else. I guess if something is good, why change it. I'm now excited to try a few other ways to prepare eggs. We've been wanting to try using salsa to poach the eggs and make huevos rancheros. Has anyone ever done that?

Danielle's Poached Eggs

Inspired by Alton Brown's suggestion of eating poached eggs on BBQ pulled pork, we decided to eat ours on shredded BBQ chicken. It was delicious!

I was excited to see this episode in the rotation because I've been wanting to try poached eggs ever since I saw the Good Eats episode about eggs benedict. I wanted to try eggs benedict this week, but I haven't been to the store yet to get the ingredients. That will show up on my menu very soon though. Anyway, I thought poached eggs were supposed to be difficult to make, but these were very easy. Ours didn't all turn out very pretty, but they tasted good.

We made several eggs at a time, so we followed the wide saute pan method. I want to try the sauce pan/whirlpool method sometime. I'm interested to see how the eggs come out differently. Also, I'm not going to cook mine as long next time. I like my yolks a little more runny -- ours came out more like soft boiled eggs.

The Egg Files III: Let Them Eat Foam

This week's episode only has one recipe -- angel food cake. We had a bunch of extra egg whites left over from something else we made, so this was the perfect choice. It's pg. 224 in the book, and you can find the recipe online here.

This recipe gets excellent reviews on the Food Network. A bunch of people said it was fool proof, and I'm inclined to agree. I did a few things differently than the recipe called for and mine turned out great.

Here are the things I did differently --

• I didn't have cake flour, so I used all purpose flour and substituted 2 Tbsp of it with corn starch (got the idea from one of the comments on the recipe).
• My eggs were straight from the fridge. Someone told me recently that she's never been able to tell the difference between whipping cold eggs vs. room temperature eggs. But to be safe, I put my egg whites in my mixing bowl and put it over a bowl of hot water to warm them a bit.
• I used my stand mixer instead of a hand mixer, and it worked out fine.

I used vanilla extract in my cake. I ended up baking mine for a few minutes extra to make sure it was done in the middle. Also, I like it a little extra browned on top (that's the best part!). This cake was delicious. I love the texture and the flavor. And it was easy to make. I can't say it was super quick, but I wasn't very organized when I was making it. It wasn't too bad though. It didn't take me as long as most Baked recipes!

Anyway, if you like angel food cake, this is a good one. Yum!