Eggs Over Evie: Breakfast&Tea Set

      Hi! (That's the only greeting I can think of at the moment). Today we'll have something sweet and salty... Ah! Forget it! Lets just cut to the chase. Today's menu: Savory Swiss Mushroom Omelet and Scrumptious Red Velvet Cake for dessert with a side of generous side of cooking quotes and Kitchen Tips. Bon Apetite!

 Do not crowd the pan.
~Tom Colicchio

Savory Swiss Mushroom Omelet


Ingredients:
Omelet:
2 or 3 eggs
1/4 teaspoon salt
dash pepper
nonstick cooking spray
1 teaspoon butter
Filling:
one tablespoon vegetable oil
6-8 ounces
white mushrooms, sliced
1 medium onion, finely chopped
1/2 cup shredded Swiss cheese

How to bake

Omelet: Whisk eggs in a bowl with salt and pepper. Spray omelet pan or small skillet with non-stick spay. Add butter and heat over high. Heat until butter is foaming but not brown. Pour eggs; keep pulling edges, up with fork or spatula, until all liquid is set. ( If you like the interior of your omelet well-cooked, you can flip the eggs before adding filling.)  

Filling: Heat oil in heavy skillet over medium heat. Saute mushrooms and onion until golden brown, stirring constantly, until tender. Sprinkle mixture on top of the cooked omelet; add shredded cheese. Fold and roll out onto serving dish. Serves Two. 

Kitchen Tip #3

To test to see if an egg is fresh, immerse it

in a pan of cool salted water. If it sinks,

its fresh. If it floats, throw it away!

... ... ... 

Organise! Prioritize! 
~Bobby Flay 

 

Scrumptious Red Velvet Cake

Ingredients:

Cake:

1/2 cup shortening

1 1/2 cups sugar 

2 eggs

2 ounces red food coloring

2 heaping tablespoons cocoa

1 cup buttermilk

2 1/4 cups sifted cake flour

1 teaspoon salt

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon vinegar

Frosting:

3 tablespoons flour

1 cup milk

1 cup sugar

1 cup (2 sticks) butter

1 teaspoon vanilla

How to bake

Cake: Preheat oven 350 degrees F. Grease and flour two 8-inch cake pans. Mix shortening, sugar, and eggs with electric mixer. make paste out of food coloring and cocoa. by hand, add cocoa mixture to egg mixture. Add buttermilk alternately with flour and salt. Add vanilla. Mix baking soda with vinegar, then add the bubbling mixture to the batter, branding instead of beating. Divide batter between prepared cake pans. Bake 25-30 minutes, then cool on rack to room temperature before frosting.  
Frosting: On stove top, cook flour and milk over low heat until thick, stirring constantly. Cool. Mix sugar, butter, and vanilla until fluffy. Blend milk and flour mixture into sugar mixture. Spread on bottom layer. Place second layer on top, and frost entire cake,using a butter knife dipped in warm water. Mix 1/8-inch, 2- layer cake to serve about 10.

Kitchen Tip #4

To test a cakes doneness, poke it with

a piece of raw spaghetti. If it comes out

dry, the cake is done!

     Hi guys, really sorry I didn't type much of and intro. I've been doing a lot of Literature homework and its really wearing me out. Anyway thanks to my siblings for helping out with the recipe typing. (Try their blog: cheeshawhur.blogspot.sg ) And look out for more recipes from Eggs over Evie.