Posts Tagged ‘salt’

Do you know the happy feeling you get when you dream about eating something all day…and then your dream becomes reality?

For some reason I woke up this morning craving scrambled eggs and toast, but I had to run off to work with just a mandarin orange thrown into my bag. I thought about fluffy just slightly set eggs and crunchy toast until lunch, and though today’s lunch of soup and pasta was good, it did nothing for my craving. So when I got home, I was on a mission to make eggs and toast for dinner, and ended up eating them as I edited some of my grad school essays.

I like my scrambled eggs to be just set and with plenty of salt, pepper and butter.

Here are the steps to how I make scrambled eggs:


  • 2-3 eggs
  • 1 tbsp salted butter
  • salt and pepper

1. In a frying pan, set on the lowest possible heat, melt a generous amount of butter. I usually use about a tbsp of salted butter. Yes, I know that seems like a lot, but I never said my scrambled eggs were healthy >:)

2. While the butter is melting, lightly beat 2-3 whole eggs in a bowl.

3. Once the butter is melted in the pan, swirl the pan to make sure the butter is evenly coated and then sprinkle in salt and pepper.

4. Gently pour in the eggs (Yup, no milk to be found in this recipe)

5. Do not raise the heat, and using a wooden spatula, continuously scrape around the edges and stir the eggs.

6. Cook for about 4-5 minutes or until the eggs seem to be halfway set. Turn off the heat and move eggs to a plate. They might seem a bit underdone, but they will continue to set a bit more as they cool. Add more salt and pepper if you like.







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The weather is cooling off, and the constantly cloudy typhoon season has got me thinking about baking all the time. Specifically baking chocolate chip cookies like the ones back home in the states. In Japan, “cookie” usually refers to some sort of crunchy butter sable, good in it’s own right, but does nothing for you if you are craving golden brown, crispy, chewy, chocolate studded cookies the size of your hand. This sort of chocolate chip cookie doesn’t exist where I live now.

Nothing to do but to make them myself. I used David Leite’s amazing chocolate chip cookie recipe, and after (im)patiently waiting 24 hours to chill the dough, made some cookies that are way too tasty and way too big for my own good.

I don’t have a stand mixer, so I used room temperature butter and hand mixed everything. I also used regular chocolate chips and whole wheat and all purpose flour instead of the bread and cake flour that the recipe calls for.

David Leite’s NYT Chocolate Chip Cookies (adapted to metric, substituted ingredients, methods)


  • 240g all purpose flour
  • 240g whole wheat flour
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 250g butter, room temperature
  • 280g brown sugar
  • 240g white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 160g chocolate chips
  • sea salt for topping

1. Stir together all purpose flour, whole wheat flour, baking powder, baking soda, and salt in a mixing bowl and set aside.
2. Stir together brown sugar, white sugar and butter until it is evenly mixed in a separate bowl.
3. Stir in eggs and vanilla extract.
4. Stir in dry ingredients, then fold in chocolate chips.
5. Wrap dough in plastic wrap, and chill in the refrigerator for at least 24 hours.
6. After 24 hours, divide dough into roughly 80g balls, place on baking paper or a baking sheet, sprinkle with a small (very small) pinch of sea salt, and bake for 14-18 minutes or until golden brown at 170 degrees Celsius.
7. Remove from oven and cool on a rack for 10 minutes. Eat while warm 🙂

Great with some milk, and makes plenty to share.

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