The Perfect Omelette

A big thank you goes to my big brother who gave me this recipe. It’s a guaranteed way to never burn your omelettes again because it doesn’t require a frying pan. Instead, you use a Ziploc bag and a pot of water. The freezer bags work best due to their added thickness. You can easily cook this up in the morning while you’re getting ready and without a worry. Leaving the eggs cooking longer than suggested actually has little negative impact on them. They might get a bit tougher, but that’s all. And best of all, you can add nearly anything to it depending on what you feel like, or what’s in the fridge.




2 eggs
salt and pepper
1/4 cup shredded cheese

  1. Crack the eggs into a Ziploc bag. To make this easier, put the bag in a bowl beforehand to hold it for you. Add the cheese, salt, and pepper; then seal the bag with as little air as possible inside. Squish and shake the bag til the eggs are mixed.
  2. Fill a pot with enough water to just cover the top of the eggs in the bag. Bring it to a boil before placing the bag inside. Be careful not to let the bag touch the sides of the pot for too long or else it will melt. Let it cook for 2-3 minutes then flip the bag over. Cook for another 2-3 minutes then remove from the water. Let it cool for a minute or so before opening and serving.

IMG_1651 In short, don’t do this

French Toast: How and How Not

I undertook the challenge of making French toast without knowing that this recipe with its seemingly innocent steps had quite a few ways to go wrong. After about 3 attempts, I made a few pieces that were actually edible; 3 more attempts and they started to taste pretty good. Hopefully I can shine some light on those hidden pitfalls so yours turn out good the first try.




6 slices of bread
1 cup of milk/soy milk
2 eggs
4 tsp brown sugar
4 tsp cinnamon
2 tbsp flour (optional)



  1. Combine all ingredients into a relatively flat-bottomed bowl (enough so a slice of bread fits without a lot of squishing down) and mix well.
  2. Heat your pan/griddle to medium heat. Apply cooking spray or butter so the toast doesn’t stick. Vegetable oil and spread work too.
  3. Soak your bread a piece at a time and place in the pan. You might have to remix your ingredients between slices.
  4. Let the bread cook until its golden brown on each side, takes about 5 minutes on each side. Sprinkle a bit of cinnamon on either side as they’re cooking if you like.

Image(One of my earlier attempts…)

See, sounds simple enough. Now for some words of warning.

Be wary of the sugar and eggs. Brown sugar likes to clump up and it’s good at staying that way. Add it to the bowl first so you can break up those clumps, cause it ain’t easy once you add the wet ingredients. Speaking of, mix really well since eggs like to stay together too- good for omelettes, bad for toast. Use a whisk for best results, or be good at mixing with a fork.

Image(Not mixed well at all)

Don’t over-soak. I made the mistake of following some particular advice: “Be sure to let the bread soak. The longer, the better.” 10 seconds of soaking later, my bread falls apart as I’m trying to put it on the griddle. So if it’s been in the French toast mix for awhile, you should use a spatula to get it out. Doesn’t matter what’s in the mix, it’s still liquid. Bread still gets soggy.

Butter that pan up. And re-butter/spray between slices. You can get your bread plenty soaked and it could still burn without you realizing till it’s too late. Little pools of butter on the surrounding your toast mean nothing- all the butter beneath it can be gone.

So follow this recipe, be mindful of these pitfalls, and your French toast will come out A-okay.

Image(Some battle scars on the top one, still delicious)

Egg in a Basket

Eggs and toast are practically breakfast staples. While I love my breakfast foods, most mornings I’m in a rush, so even if I wanted to I wouldn’t have time to cook something. This recipe takes at the most 10 minutes to make and can be eaten on the go, or even jazzed up and served to friends you want to impress with your skills as a chef.

Image(Dish shown above is definitely not jazzed up)


1 Slice of bread                                                                                                                      1 Egg                                                                                                                                       Butter

Image(Making two today)


  1. Butter both sides of your bread, for taste and to make sure it doesn’t get stuck to the pan. Cut a hole in it about 2 1/2 inches wide, or a bit more than enough to place an egg in.
  2. Place the bread in a pan over low to medium heat as this does cook fast. Let one side get toasted and then flip it.
  3. Now you add your egg, just crack it into the hole you’ve made.
  4. Flip it over a second time until your egg is cooked how you like it.


This recipe is typically used for sunny-side up eggs, but I like mine to be scrambled. So I tried scrambling them with a small spatula when they were already in the pan and I tried mixing it in a bowl beforehand. Both of these worked pretty well, so it’s really down to preference. If you want to add some seasoning or cheese to your scrambled egg and make it more like a mini-omelette, you’ll want to stick with the latter method. Or you could add them at the end; again, preference.