Want a perfect omelet? Getting the egg out of the pan is the challenge. Here are some helpful hints chefs already know:
•Heat the pan hot! When you pour in the egg, it should sizzle and bubble. The pan should be hot enough to cook in just moments, without browning.
Use a clean, well seasoned cast iron pan .I use an old cast iron round spider griddle, hot just below smoking .
I use a stainless spatula to loosen the edges as it cooks then gradually slip it under the eggs and fold over,Works most every time .
•Use a heavyweight nonstick pan, and make sure it is spotlessly clean.
•Use a heatproof rubber scraper. These flexible tools, once used merely to scrape batter out of pans, have become major cooking tools with the advent of heatproof silicone blades.
2. Hash Browns
Boil the potatoes in advance and — this is the key — refrigerate them overnight before grating them, resulting in picture-perfect hash browns that are golden-edged and crisp. That's because cooking and chilling will crystallize the potato starch, allowing them to cook up dry and crisp, not gooey.
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For an extra crispy, perfectly browned frittata top, drizzle with a light splash of extra-virgin olive oil before popping into the oven.
4. French Toast
Ever wonder how restaurants get their French toast so brown and sweet without overcooking the middle? Here's the trick: When you melt the butter, add a pinch of brown sugar, a pinch of ground cinnamon, and a pinch of salt to the pan at the same time. When the butter begins to foam, put the bread in the pan, but do not move it around until it's time to flip!
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5. Muffins and Scones
Are your breakfast baked goods a little tough? Here's a secret weapon that just might help: sugar. Stir a few tablespoons of sugar in when combining the dry ingredients. Sugar helps weaken the gluten in the flour so it can't form such tough bonds. When it comes to baking, sugar is a natural tenderizer.
The best and lightest pancakes are made from buttermilk and baking soda, which together create air bubbles that are trapped by the gluten in the flour. This simple chemical reaction happens and subsides quickly, so don't wait around. Mix the pancake batter quickly (and minimally — overbeating makes them tough and flat) and cook them immediately. Discard any leftover batter.
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Cook bacon in a sheet pan in the oven under the broiler a pound at a time .Pour off the grease
and save it for the corn bread.
To avoid splatter, and for even cooking, cook bacon in the microwave. For 1 sandwich, place 1 or 2 slices of bacon on a folded paper towel and lay it in the microwave. Cook on high for 2 to 3 minutes, or until the bacon is crisp and sizzling. For more than 2 slices of bacon, lay the paper towel on a plate and increase the cooking time as needed.
The key to perfect oatmeal every time is to not add milk until the end; otherwise, it will curdle and throw off the texture of the cereal (not to mention its flavor).
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9. Scrambled Eggs
The secret to scrambled eggs is in the cream cheese. When cream cheese melts, it doesn't melt into a liquid; it melts down to the consistency of sour cream, which adds a velvety smoothness to this delicious dish.
10. Breakfast Stratas
Everyone loves the crunchy bits on baked dishes like stratas and even lasagnas. The ingredient that's bound to make crunch-lovers happy is cornflakes! Sprinkle them on just before baking, and watch your family beam with delight when the dish comes out of the oven.
Most granolas involve masses of raisins, which can get old and stodgy after a while. The secret to the delicious tang that gives this granola such bright flavor are crisp and tart dried cranberries and dried cherries.
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First take a good pair of heavy heat proof oven gloves and keep them on.That heavy, hot cast iron pot will burn the hell out of your hands.
I use a cast iron five quart dutch oven with a cover.first remover the cover and heat dutch oven with half a cup of bacon grease and put it into a pre heated five hundred degree oven for about half an hour.
If you like Pour the other half cup of the bacon grease into the corn batter for the flavor .
When hot Take it out and pour in the corn batter, put the cover back on and into the oven .
About one hour later take a look to see it it is done.It will pull away from the edge of the cast iron pot and look crisp along the edges.Stick a butter knife into to see if it comes out clean.
The real secret to the best cornbread isn't in the batter; it's in the process. The hotter the cast-iron pan is before you pour in the batter, the crispier the crust will be. (Just be careful removing it from the oven!)
If your muffins emerge from the oven flat instead of puffed into a dome, you're probably overbeating the batter. Resist the impulse to beat it smooth. Add the dry ingredients to the wet all at once and turn the batter over from the bottom with a wooden spoon or rubber spatula, not a whisk. Several brisk stirs should do the trick. When you can still see a few streaks of unincorporated flour, that's the time to spoon the batter into the prepared muffin pans.