Allow me to digress for just a moment. Thank you. For those of you who have been following my blog sometime during the last eight years-- my recipe posts have slowed down to a trickle, and I apologize for that. It's not that I'm tired of blogging. No, that's not it, at all.
You see, I'm a new empty-nester, and I'm having to come to terms that one of my biggest taste testers has moved halfway across the country. My only child-- my son, who stands tall and lean at 6'4 was always happy to eat anything I cooked or baked has flown the coop. He was truly one of my inspirations to try new recipes. I was a win-win, because hHe needed the body weight and hit critiques were always honest. I still love cooking for my husband, but the two of us aren't as young, tall and lean as him. So now, I need to learn to re-think the portions that I cook for just the two . So, I bought America's Test Kitchen's Complete Cooking for Two Cookbook, and I am really excited to make many of the 650 recipes! I decided to start with the "Perfect Fried Egg" and it did not disappoint one single bit.
So, what's the "secret" to perfect fried eggs? Here's what America's Test Kitchen notes says:
Until now, I've just cracked each egg and popped them into a hot skillet. Well, duh... here's another tip:A hot nonstick skillet, a touch of butter, and a lid combine to produce perfectly cooked fried eggs—with crisp edges, tender whites, and runny yolks—in just a few minutes.
"Cracking the eggs into small bowls makes it possible to add them to the skillet simultaneously so they cook at the same rate."
On a very positive note, I'm now on my month-long summer break. We're catching a flight out in the wee hours of the morning to Austin Texas. From there, we'll drive to San Angelo to visit my son in his new hometown and then explore San Antonio and Austin-- and Texas Hill Country. My son hasn't ventured outside of San Angelo, so it'll be a fun family adventure.
As any mom would want to-- I plan to fill up some grocery carts to set up his empty pantry, refrigerator and freezer. Who knows? Instead of going out for breakfast, I'll show my son how to make these eggs in his own home. It's sure a lot cheaper!
I'll be on touch via Instagram or my Facebook Fan Page.
When I return, next week, I'll finally have time to start posting several of the recipes that I've made-- and have not had the time or energy to share.
My blogging mojo will return!
Texas, here we come!