So many people ask me how to do an omelette, “the rolled one“. That’s not an easy one, and you need a lot of practice. The good thing is that eggs are not so expensive so you can practice if you really want to learn. I remember where I learned how to do this omelette, this was 29 years ago when I was just a simple apprentice, just a baby in the culinary world. But I was so lucky that I started at the best at that time, the Ritz Hotel in Paris.
I learned when I was at the “Entremetier” (this is a section in the kitchen which takes care of all the hotel’s breakfast, especialy all egg cooking, soup and potage, as well as all garnishes for all a la cartes of the hotel and its room service). It’s a busy section in the kitchen and a very important one!
When you are only 16 years old and when you do more than 100 covers in the early morning for the breakfast service in a short time, I tell you, you do a lot of omelettes, so you learn fast because you don’t want to miss an order and people usually in the morning are always in hurry! (I have a lot of stories about this fantastic learning place “the Ritz Hotel” but that is for another post).
Making a good omelette needs a nice presentation, and you need to make sure the egg is not overcooked, not too colored, not too undercooked and still smoky hot when the client will eat it! You need PRACTICE… a LOT of practice.
So here some of my tips for you to get a nice omelette at home.
Continue reading The Secret to Making a Great Omelette by Chef CiÇou
Like most people, I love Eggs Benedict. Traditionally Eggs Benedict is served on a toasted English muffin with ham, a poached egg and hollandasie sauce. To make it Primed I have a few other versions for you to try.
I will start with the hollandaise sauce as it is the trickiest part of the recipe but quite easy once you have tried doing it a few times.
Continue reading Chad’s Primed Eggs Benedict 3-Ways
One of our most popular Primed recipes is our Banana Pancakes made with almond flour. They are delicious, have a great texture and are nutritious as almonds are loaded with lots of essential nutrients. However, almonds can be hard to find sometimes and are not cheap.
I had a wonderful breakfast with my friend Mae from WhenInManila where she loved my Banana Pancakes but I decided to use coconut flour next time we so we could try something different.
Coconut flour is easy to make and inexpensive. The price per pancake is less than 5 pesos. Coconut flour also has many health benefits as it has 5 grams of fiber per 2 tablespoons and by adding coconut flour it lowers the glycemic index (a measure of the rate that a food increases blood sugar) of the dishes to which it is added.
Continue reading Banana Pancakes with Home-made Coconut Flour
I have a confession to make. As the owner, manager and breakfast cook in my own restaurant in Brisbane for 3 years I never learned how to make an Omelette. It seemed too difficult. I made a great Eggs Benedict, Wood Fired Breakfast Pizza and a lot of other dishes, but I always avoided the Omelette.
Continue reading OMELETTE of Wilted Kale, Onions and Mixed Berries
After receiving a few good tips from Chef Cyrille I decided to give it a go one morning during our holiday in London. I am pleased to say that it went well and my 2 children loved it.
It is not such a difficult dish to do after all as you will soon see.
Eggs Benedictine, is the winner of all egg preparation. It is good for breakfast, brunch, lunch, snack and dinner.
If you don’t know how to do an Eggs Benedictine then please continue to read this recipe.
Single or married, you have to know how to do an Eggs Benedictine. It’s the recipe to impress your loved ones. Also, your friends and family. A very good Eggs Benedictine is always appreciated by everyone.
You can be so creative with this egg dish and include a lot of Primed ingredients. It is not expensive, rich in protein and good for your health.
You have so much choice now on the market to get good quality eggs from different farms. The one that I like is from Pamora Farm where Tina and Gerard Papillon have a first class operation. Visit www.pamorafarm.com to see what I mean. They take good care of their chickens and it tastes very much like the egg we can find in France.
Continue reading The Primed Eggs Benedictine
The word pancake is sure to make a child smile. It conjures images of Sunday morning breakfast with maple syrup.
We have put a healthy twist to the modern day pancake by using almond “flour” (simply ground almonds) as an alternative to the highly processed white flour used in most households.
This is a delicious dish for breakfast or a snack. Maple syrup is not even necessary as there is an element of sweetness from the bananas as well as a crunchy texture from the almond flour.
Continue reading BANANA PANCAKES