The Great Chef

The warmth has finally arrived. With it comes the barbecues, picnics, days at the beach, etc. Everything but heavy meals. My appetite is usually inversely proportional to the temperature, which means that during warm weather I can only eat fresh salads, fruit, yogurts, and similar foods. One of the aliments that I always rely on are eggs: super nutritious and versatile, and make great beach and picnic food. Below you can find my recipe for deviled eggs. These are basically hard boiled eggs whose yolk is removed and mixed with spices. The cavity left on the boiled white is then filled with the yolk mixture. It is a great option for Summer snacks and it stands beautifully as appetizer on a more formal meal. For 12 deviled eggs: 6 eggs 1/2 tablespoon of Dijon mustard 1/2 teaspoon of Paprika 1/4 teaspoon of dried oregano 1 tablespoon of olive oil Lemon juice to taste Salt and white pepper to taste Thyme leaves to finish (either fresh or dried) Put the eggs in a pan big enough to hold them ...

If you are one of those special beings who can understand the greatness of eggs then we have something in common. I have probably said this before but I love eggs. They are one of my favorite ingredients by its versatility, nutritional goodness and delicate flavor. On many occasions, they can represent a fast meal. Not in this case, though. If you are reading this looking for a 10 minute recipe you can pass to the next link on your web search. All perfect things take time to accomplish and these scramble eggs are no different. The technique used is French (what else, right?) and it consists in cooking the eggs really slowly. That way they will remain creamy and soft, almost like a paste. For two people, beat four eggs, 2 tablespoons of milk (or water), a pinch of salt and white pepper. In a sauce pan, melt 2 tablespoons of butter over moderate heat. When the butter is melted, add the eggs and start stirring with a rubber spatula. Keep stirring. For the next couple of minutes nothing wi...