‘Egg’spressing Egg Safety!

Karina’s ‘Egg’cellent Cooking Tip!

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Some things are an ‘Egg’cellent idea, however, leaving uncooked egg-based products out of the fridge, is not an ‘Egg’cellent idea at all. In fact, it is one of the worst ideas, when it comes to food safety. Leaving uncooked egg-based products out of the fridge, may cause food borne Salmonella outbreaks and this would not be good.

Although there are many ‘Egg’ceptional tips, when it comes to Egg safety, I will provide you with a select few:

  • If your eggs are cracked before you use them, it is safest to chuck them in the bin.
  • As soon as you prepare any raw egg-based products, such as Mayonnaise, make sure you place your raw egg-based products straight into your refrigerator and store it at 5°C or lower. Try and aim for 3°C or lower, in case the refrigerator is opened every now and then.
  • Leave your eggs in the carton, when refrigerating.
  • Maintain proper hand hygiene practices, when handling all food. Thoroughly clean your hands with an adequate cleanser and running water. Clean and dry your hands thoroughly, before and after handling any eggs or egg-based products.

Be safe in the Kitchen!

Karina x

Copyright © 2015 by Karina Teuma

Eggcellent!

Karina’s Eggcellent Spanish Chorizo, Basil and Parmesan Omelette!

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Fancy a flavour explosion? Then look no further. To enjoy Karina’s Eggcellent Omelette, you will need to grab your favourite breakfast drink, a comfortable chair and perhaps read up on some of my recipes 🙂

Ingredients:

– Two Large Eggs (free range are best)

– Cracked Black Pepper

– 1 tablespoon of Olive Oil (I like to use garlic infused olive oil for maximum flavour)

– 1 small handful of finely grated Parmesan Cheese (you can use finely grated Cheddar Cheese if you prefer a less sharp flavour)

– 1/4 of one Spanish Chorizo, skin removed and sliced thinly.

– 1/2 of 1 handful of Fresh Basil Leaves, torn.

N.B – You can make your own garlic olive oil, by dry roasting garlic cloves either in a pan, or in the oven until it’s golden brown (it should only take a few minutes). Allow the roasted garlic to cool slightly, then place the roasted garlic into a jar of olive oil to infuse. Keep it in the olive oil for about one week, then fetch the garlic out with a long skewer. You can then use this beautiful garlic oil in any of your favourite recipes which calls for a hint of garlic. Enjoy the flavour sensation!

Method:

Add your Spanish Chorizo to the pan, along with your olive oil. Fry over a high heat until the bottom side is crispy and golden brown. Flip your Spanish Chorizo to allow the other side to turn golden brown. When both sides of your Spanish Chorizo are crispy and golden brown, turn the heat down to a low heat.

Crack your eggs into a bowl, with a pinch of pepper, then beat well with a fork until combined. Add your eggs to the pan, along with your Spanish Chorizo. Wobble your pan with your eggs, until the bottom surface of your pan is coated in egg.

Now, pop your favourite wholemeal or grain bread into your toaster. Boil the kettle to get your favourite cup of tea or coffee going.

Wait about 1-2 minutes, or until you see the eggs are slightly cooked. Grate your parmesan cheese on top of your eggs. You don’t need to wait for the cheese to cook, since it would have already melted into your eggs slightly. Flip one side of your omelet onto the other, by using a spatula.

Compiling the Beauty:

Turn the heat to off, then you should be able to slide your silky, flavourful omelet onto your plate. Cut your toast to your liking. Pour out your favourite cup of tea, coffee or whatever you like. Relax and enjoy your beautiful omelette!

Enjoy this wonderful breakfast!

Serves 1

Karina x