Wakey, wakey... Eggs cupcake-y!

Well, not really cupcakes, but frittatas...made in cupcake pans! These are the perfect crowd pleasers. They also make an awesome grab-n-go breakfast.
These cute little bites are easy and super customizable. Everyone can have exactly what they eat, and no extra dishes. I hate dishes...


Anyways. Cut up whatever fillings you want. Cheese? Broccoli? Bacon? This is the time to let you inner creativity shine.
Preheat your oven to 350.
Next, lightly oil your muffin tins. Whisk up 6 eggs, a splash of milk (about an ounce), and some salt and pepper. Seriously whisk these. I'm talking super fluffy.
Sprinkle your toppings of choice in each muffin tin, then fill about 3/4 of the way up with eggs. Pop these cuties in the oven for 12-15 min. When they are slightly golden and have no shiny wet eggs left, take them out and let them cool in the tins for a few minutes.

These ones I whipped really really really well,
then added some potatoes and onion...mmm...

Need some filling inspiration?
... Tell be about your creation!

• feta, spinach, tomato
• ham and swiss
• sweet potato, cheddar, broccoli

Udon at home... Quick and easy

I have a slight obsession with all things noodles. When I was a kid my dad dubbed me a "pasta-tarian" due to my abnormal love.

When it comes to Japanese cuisine, udon is where it's at. Those giant pillow noodles designed specifically for slurping are absolutely perfect. If I'm checking out a new Japanese place, this is the dish I base my entire opinion of the establishment on. I looooove udon noodles.

Every time I went to an Asian market, I'd fill my basked with shrink wrapped joy. And imagine my absolute glee when I discovered my regular supermarket had begun carrying my favorite brand! Needless to say, they have officially found a permanent home in my pantry.

Yield: 4 ginormous bowls

Time: about 20 min

For the udon:

• 5-6 C water

• 2 pkgs udon noodles (throw away the flavoring packs... It's so easy to make your own broth)

• 2 pkgs instant miso soup (my favorite is Trader Jose's)

• 4 C shredded kale or other green... Savoy cabbage is great 

• 1 carrot, thinly cut on a bias

• 1/2 large yellow onion, roughly chopped

• 1 soft boiled egg per person (about 3-4 total)

• vegetable oil for sautéing

For the scallops:

• 10 large scallops (approx. 1#)

• 2 Tbs soy sauce

• 1 tsp rice wine vinegar

• 1 Tbs vegetable oil

Remove scallops from the fridge and put them in a mixing bowl. Combine soy, vinegar, and oil over the scallops and gently stir to coat. Set aside. (Leave them out to allow them to come to room temperature so they won't over cook... Kinda like a steak.)

Heat large pot over med-high. Add oil and onions. Sweat the onions for about 3 min. Add greens and carrots. Cover and wilt for about 7-10 min. You want the carrot to still have some crunch. Mush is no fun. Once the greens have wilted, add the water and miso powder. Bring to a boil.

Preheat a large cast iron skillet. When the oil begins to ripple, place the scallops in the pan. Do not over crowd them, as you want them to sear, not steam. Once placed, do not move them for at least 2 min.

Add udon noodles to boiling soup base. Stir, and cover.

Flip scallops over mad sear on other side until just cooked through. About 2-3 min. Remove from heat. The cooking time of the scallops really depends on how large they are. Most only take a few minutes per side. Also remember that they will be taking a hot bath in soup, and that will continue to cook them a bit.

To assemble the soup, place one soft boiled egg your bowl. Ladle soup over the egg to reheat it. Place 2-3 scallops on top.

Traditionally, poached eggs are served in udon, but i find it much easier to used soft boiled. You don't have to worry about timing or breaking the egg, etc.

Serve with Japanese pepper flakes... If you like it spicy.

I love breaking the egg so that the yolk can thicken the broth a little. This is definitely a dish where you can play with your food. Time to slurp and enjoy.

Perfect Hard "Boiled" Eggs...

I really like hard boiled eggs, but I absolutely hate it when  you're trying to peel them and fail miserably... all of the whites sticking to the shell, and an ugly green ring around the middle. I've finally found the solution after literally years  of trial and error... You know I'm a super food-dork, because when I finally perfected my technique, I had to run around telling everyone I know. 

No whites missing. No icky green ring.

If you want easy peel hard boiled eggs there's a few super easy tricks: 

• Don't use super fresh eggs. Make sure you buy the eggs and refrigerate them for at least 5 days prior to cooking them. As eggs age, they release a bit of gas that helps separate the papery skin, and thus makes the egg way easier to peel. 
• Bring them to room temperature. Why does this help? I have no freaking clue, it just does.
• Either set them on the counter for 20 min. or place them in a bowl of warm water for 5 min.
•  And here's the super secret.... shhhhh.....
• DON'T BOIL YOUR EGGS!!!!.... steam them.
• Yup. That's it. The two previous tips help, but aren't always necessary. Steaming works every time.

Time: Approx. 20 min (doesn't include cool down time)

Method:

There are several types of steamers (bamboo, insert, built in, etc). I have a pot with an insert. Place 1-2 inches of water in the pot, then insert your steamer.

Left: Everyday Insert Steamer Right: Insert Steamer for All-Clad Stock Pot

Put room temperature eggs in steamer and securely cover.
Steam on low (or just a high enough heat to create steam... around a simmer) for approximately 20 min. for large eggs, and 22 min for extra-large. If you over cook them, this can lead to the icky green ring... but if you like your eggs soft boiled (which is super yummy for dipping toast) cut off a few minutes.
Remove from steamer and place in ice water for rapid cooling or leave on counter for about an hour before putting them in the refrigerator. They'll last in the fridge for about a week.

Nice large pieces of shell, no delicious whites attached.

If you can't wait, give them a tap on either end, roll on a hard surface, and be amazed by the easy peel!!! The peel should come off in a few large pieces, with no whites attached! Enjoy!