THE PERFECT SCRAMBLED EGGS

This is probably the most famous eggs recipe on the internet, and definitely my favorite. It’s soft and creamy, yet still has texture, and is perfectly buttery. I try to make these eggs at least once whenever I get beautiful golden yolks and its also a good way to stay in practice with my one handed egg cracks, but I’ve NEVER made it this well. I always got it too undercooked and it was never right.

This was the first time I’ve made truly fluffy eggs. The secret is how much air you incorporate into them. You have to constantly stir them quickly. This creates a smaller curd once the eggs set up making them more tender, and it also incorporates more air making the eggs inflated, much like whipped egg whites. I’ve made these eggs really well twice now, but both times they’ve never had enough salt, but at the same time I don’t want to push it too far. I feel like every twist will get it too salty, and I’m not near confident enough to use kosher salt yet.

I’ve never noticed the chives in these eggs before, but this time they really made a different. They add a little kick, and the crunch doesn’t ruin the texture of the eggs. I need to test whether adding the yogurt/creme fraiche/sour cream actually ends up making a difference. The butter makes the eggs super glossy and just overall gorgeous.

INGREDIENTS

3 Whole Eggs

2 Tbsp Butter

1 tsp of yogurt product (Creme Fraiche, Flavored Yogurt, Plain Yogurt, Sour Cream)

Chives to taste

Salt and Pepper to taste

INSTRUCTIONS

Get your ingredients out and prepared

Crack 3 cold eggs into small saucepan and 2 tablespoons of butter

Set the pan on high heat and start rapidly stirring your eggs

As your eggs start to set up, take them off the heat and break down the curds that have formed. We don’t want any curds until the very end.

After the eggs’ curds have been broken, take it back onto the heat, constantly stirring.

Rinse and repeat until the eggs are thick and the eggs are rapidly coagulating. Then take the eggs off the heat.

Stir quickly until the eggs are almost cooked, then stir in bursts as to not destroy the curds you have, but to break down the larger new curds.

When there’s no liquid egg, add your tsp of yogurt and lightly stir until the yogurt is absorbed.

Add salt and pepper to taste along with thinly chopped chives and serve on toast.

MY CINNAMON ROLLS

My dish was cinnamon rolls, easily one of the most delicious bread-like desserts in the world. I made this  because I had never made a dessert before, although I did have experience with homemade pizza dough. I’d never handled a sweet brioche dough, so it really intrigued me, and most of all, it looked really fun to make.

In the end, the buns turned out absolutely gorgeous. Nicely browned, fluffy, sweet and buttery, but I didn’t like the icing much at all. It was a cream cheese icing instead of a plain powdered sugar icing, and I felt it was a bit too sour/cheesy/acidic and it wasn’t sweet enough to really make the bun itself shine.When I make this again, I’ll for sure change the icing to a more sweet one. It was definitely worth it though. Even though the icing wasn’t great, it was still delicious, because after all, it’s a cinnamon roll for gods sake!

This was my first time making a brioche dough, and wow, it was way stickier and harder to handle compared to the pizza dough. This was definitely due to the enrichment process through the eggs, butter and the milk that the yeast bloomed in. Also, the filling surprised me. I’d seen multiple videos and all of them had a dry filling that looked almost like a streusel, but this was very smooth and creamy, definitely due to the extremely softened butter, which no other recipe used.

Servings: 12

INGREDIENTS

Dough

2 cups whole milk, warm to the touch

½ cup granulated sugar

½ cup (1 stick) unsalted butter, melted

2¼ teaspoons (1 packet) active dry yeast

5 cups all-purpose flour, divided

1 teaspoon baking powder

2 teaspoons kosher salt

Filling

¾ cup light brown sugar

¾ cup (1½ sticks) unsalted butter, softened

2 tablespoons ground cinnamon

Frosting

4 ounces cream cheese, softened and cubed

2 tablespoons unsalted butter, melted

4 tablespoons milk

1 teaspoon vanilla extract

1 cup powdered sugar

My Frosting (Makes 1/2 to 3/4 of a cup of frosting) 

2 cups of powdered sugar

1/4 cup of milk or water

INSTRUCTIONS

Make the dough: In a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If any warmer, allow to cool slightly.

Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.

Add 4 cups of flour to the milk mixture and stir with a wooden spoon until just combined.

Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.

Generously butter 2 9-inch round baking pans and set aside.

Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then set aside.

Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.

Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.

Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.

Spread the filling evenly over the dough.

Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.

Using unflavored dental floss (As to not pinch the edges which will inhibit rise), cut the log into evenly pieces, about 1½ inches (8cm) thick. Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume.

Preheat the oven to 350˚F (180˚C).

Bake the cinnamon rolls for 25-30 minutes, until golden brown.

While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.

When the cinnamon rolls are cooked, let cool for about 10 minutes.

Drizzle the frosting over the cinnamon rolls and Enjoy!

Credit to Tasty for the cinnamon roll recipe

Recipe: https://tasty.co/article/hannahloewentheil/cinnamon-rolls-from-scratch-recipe-tips

Youtube video: https://www.youtube.com/watch?v=_Q0FYoCl4Cs

Credit to Culinaryhill for the icing recipe I would use

Recipe: https://www.culinaryhill.com/powdered-sugar-icing/

Photo 1. Cooking instruments including plates, knife, sharpening steel, oven mitts, brush, spatula, whisk, pan, grater, rolling pin

These are the tools I use most often. I use the knife, pan and plate pretty much every time I cook and I love the brush, mitts and rolling pin for baking. I make eggs everyday, so the grater, whisk, towel and spatula are must haves for me.
Photo 2: Raw ingredients for Eggs including raw eggs, olive oil, butter, salt, pepper.

I cook eggs almost everyday, and although I don’t use butter as much these days, when I like to let loose, I’ll use 2 tbsps of butter per 3 eggs. It makes it taste absolutely delicious.

Photo 3: Miso Ramen with Japanese style barbeque pork, green onions and a medium boiled egg.

Ramen was one of the first things I made and it was probably the best thing I had made at that time. It was truly delicious with the umami of the miso and pork, the sharpness  of the onion, the creaminess of the egg and all rounded out by the chew of the noodles.

Photo 4: Spices

I’m Indian, so spices are a big part of what I eat and who I am. We’ll eat at least one of each of these spices every week. There’s Turmeric. salt, pink salt, chili powder, mustard seeds, coriander powder and cumin.

Replaced water sensor (School didnt have any) with moisture sensor to detect the moisture in the vase

Thought about using a water sensor to turn a microbit into a water detector in dog bowls and flower cases