Always have eggs.

If you listened to the podcast earlier this week you know that this is one of my kitchen mantras. Because eggs will always save the day. They’re like those best friends who are always there for you no matter what’s going on. When you don’t have the energy to cook, when you’ve had a kitchen failure and need a back up, or when you’ve just come home from a trip and the fridge is looking bare. Eggs are always there when you need them. They can do so many things, like super heroes who can shape shift into anything at any time depending on where you want to go with them. One ingredient, so many ways to get creative!

Is there anything better than a perfectly poached egg over steamed asparagus, wrapped in prosciutto? That moment when you press the fork to release the golden goodness? I mean, c’mon! Marinating a boiled egg in soy sauce (or gently pack it in miso) to make the perfect finishing touch to ramen, or any noodle bowl for that matter. Drop them gently into a spicy tomato sauce for shakshuka that’s just waiting to be dunked and all mixed up (which, fun fact is what shakshuka actually means) by any and all the bread.

Add the yolks to crispy pancetta, cooked pasta and parmesan and they turn into the most magical, silky sauce for carbonara. Drizzle some into soup and you have egg drop or avgolemono. Use the whites to make perfectly crisp on the outside and beautifully chewy meringues that make the base for any pavlova you can imagine. And if you don't have the energy or motivation to do anything else except crack a couple eggs - the french omelette makes everything better.

It’s amazing how the simple things can do so much and how one ingredient can give back in so many ways. Not always flashy, yet it shines in so many ways. The unsung hero you might say. Me, I’ll be singing loudly for these beautiful little guys whenever I can. Well, maybe not because no one needs to hear me sing so let’s say cooking proudly and talking them up at every possible moment instead.

What’s cooking this week: The French Omelette and Meringues for everyone!

There’s nothing more satisfying than being able to make a french omelette. I often like it simple with lots of green onion or chives to finish but it’s also great with a sprinkle of parmesan or some arugula tossed in olive oil with a good pinch of Maldon salt and lots of fresh cracked pepper. It’s your omelette so add what you want too! I use a good seasoned fry pan and don’t skimp on the butter, it is French after all! You can you a non stick if you like, it’s not mandatory, enough butter, getting the heat right and being patient is what it’s all about.

“The way you make and omelette reveals your character.” - Anthony Bourdain

French Omelette

• 2 large eggs

• 1-2 tablespoons unsalted butter

• salt and pepper to taste

Heat and 8 inch fry pan or nonstick skillet over medium heat. Crack the eggs and scramble with a fork. Add a little salt and if you like a splash of lemon juice (this helps to make a fluffier, more tender omelette). When your pan has heated for a couple minutes - you’ll know it’s good when you can only hold your hand a few inches over it for a few seconds, turn the heat down to low and add your butter. Swirl the butter in the pan to make sure the bottom is nicely coated.

Add the eggs and swirl them the same as the butter so they coat the bottom of the pan. Keep swirling a few more times until the eggs start to set. Gently shake the pan while the eggs continue to cook.

Using a spatula, gently release the eggs around the edges. Shake the eggs again until they start to release completely from the pan. The omelette will be ready when the eggs are just about fully set but not quite. They’ll continue to cook once you take them out of the pan. To fold the omelette, gently flip or use a spatula to fold over into thirds. Remove from the pan to a plate and serve with fresh cracked pepper or whatever toppings you like.

Makes one omelette.

PS - I did a quick reel on Instagram that shows you this process real quick, you can watch it HERE

Pavlova is often one of my go-to desserts because you can make it with whatever you’ve got on hand or what’s in season. Top the meringues with whipped cream or lemon curd (or a mix of both is delicious!), fresh berries or whatever fruit you like, chocolate shavings, I’ve even done one with mini eggs for Easter. This meringue recipe will serve as your base. You can one big one or sometimes I like to make individual sized ones so everyone gets their own. This is also a reason to save your egg whites whenever you’re just using yolks for something. They freeze well - I usually pop the into a ziplock and make a note of how many I’ve put in there.

Meringues

• 6 egg whites, room temperature⁣

• 1 tsp white vinegar⁣

• 2 1/2 tsps cornstarch⁣

• 1 tsp vanilla paste or vanilla extract⁣

• 1 1/4 cups sugar

Preheat the oven to 350 and line a baking tray with baking parchment.⁣
⁣
Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cornstarch and vinegar. Gently fold everything until the cornstarch is thoroughly mixed in. ⁣
⁣
Mound on to a baking sheet in a fat circle approximately 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 300º and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the meringue cool completely.

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