Week 4: Creamy Parmesan Skillet Eggs
One of my very few super powers is being able to read a recipe and know if it will turn out okay or not. I was skeptical of this one and, sadly, I was proven correct. Also, I swear that time is different in Chrissyland than it is in the real world. This is the second recipe that has taken exponentially longer than the instructions say it should. However, I should note that I opted for a non-cast iron pan because I'm lazy and didn't really want to scrub the cast iron. Since it's new the seasoning is still fairly fragile and, so, there's that. I knew this recipe would challenge it and I went with a nonstick pan instead. Perhaps that contributed to the overall failure of this recipe.
Anyway. Onward!
The ingredients this week were pretty simple and easy to procure. I appreciated that.
Honestly, I forgot to buy fresh thyme so I opted for dried. It's fine! Really! Also, support Penzeys because they provide exceptional spices (not sponsored; I just adore them).
I whisked all the ingredients except the butter and the egg together in the bowl prior to pouring it into the pan. The mixture was pretty thick. I let it bubble in the pan like the directions say and then put the eggs in. I'm really glad I had cracked the two sets into two little bowls rather than cracking them individually into the pan.
So, at this point the directions say to cook until the egg whites are done and the yolks are still runny and that this should take 2-3 minutes. Ummmm. No. I know I committed to following the recipes exactly but this, like the scrambled eggs, took way longer than promised and this is my real money that I'm using for ingredients so I'm not just going to dish up unsafe food because the recipe says to. In reality, this took about 10 minutes or maybe more. I should have timed it. Again, maybe the pan I used exacerbated this situation. Also, I did not divide the recipe into two little pans so that likely contributed to the longer cooking time.
Anyway, once the whites were done it looked like this:
I served it up into two bowls and that wasn't an easy feat since the bottom had browned so thoroughly.
I only made the two servings the recipe calls for so the kids didn't have input as to the recipe this week.
Husband: He thought the flavor was good although it was really salty (and I actually measured that 1/4 tsp kosher salt). He said if I made it again he would eat it. He ate all of his food. I was very impressed and admired his devotion to me. Haha.
I ate two bites. One without and one with egg. I just couldn't bring myself to eat anymore of this. I will say, though, that the house smells amazing right now.
The thing is, if you're on keto this would be a fantastic breakfast for you. In fact, you should go buy the cookbook for this recipe because it would be a wonderful weekend low carb/high protein/high fat dish. But maybe use a cast iron pan.
Anyway. Onward!
The ingredients this week were pretty simple and easy to procure. I appreciated that.
Honestly, I forgot to buy fresh thyme so I opted for dried. It's fine! Really! Also, support Penzeys because they provide exceptional spices (not sponsored; I just adore them).
I whisked all the ingredients except the butter and the egg together in the bowl prior to pouring it into the pan. The mixture was pretty thick. I let it bubble in the pan like the directions say and then put the eggs in. I'm really glad I had cracked the two sets into two little bowls rather than cracking them individually into the pan.
So, at this point the directions say to cook until the egg whites are done and the yolks are still runny and that this should take 2-3 minutes. Ummmm. No. I know I committed to following the recipes exactly but this, like the scrambled eggs, took way longer than promised and this is my real money that I'm using for ingredients so I'm not just going to dish up unsafe food because the recipe says to. In reality, this took about 10 minutes or maybe more. I should have timed it. Again, maybe the pan I used exacerbated this situation. Also, I did not divide the recipe into two little pans so that likely contributed to the longer cooking time.
Anyway, once the whites were done it looked like this:
I served it up into two bowls and that wasn't an easy feat since the bottom had browned so thoroughly.
I only made the two servings the recipe calls for so the kids didn't have input as to the recipe this week.
Husband: He thought the flavor was good although it was really salty (and I actually measured that 1/4 tsp kosher salt). He said if I made it again he would eat it. He ate all of his food. I was very impressed and admired his devotion to me. Haha.
I ate two bites. One without and one with egg. I just couldn't bring myself to eat anymore of this. I will say, though, that the house smells amazing right now.
The thing is, if you're on keto this would be a fantastic breakfast for you. In fact, you should go buy the cookbook for this recipe because it would be a wonderful weekend low carb/high protein/high fat dish. But maybe use a cast iron pan.
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