Cured Egg Yolk

von Kimberly | März 22, 2024 | ALL YEAR, EASY, EGGS, INTERNATIONAL, MICHELIN, OVER 120 MINUTES, TOPPINGS, UMAMI, VEGETARIAN

CURED EGG YOLK

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March 22, 2024 by Kimberly

Discover the unique, umami-rich world of cured egg yolks! Elevate your dishes with this simple, gourmet addition. A culinary secret for a luxurious, savory flavor boost!



80 MIN + 5 DAYS



EASY



VEGETARIAN



INT.



50 PER EGG YOLK



UMAMI



MICHELIN



TOPPING



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Embark on a culinary adventure with cured egg yolks, an artisanal delight that transforms ordinary meals into gourmet experiences. This luxurious ingredient, known for its rich umami flavor and silky texture, is surprisingly simple to make at home. Perfect for food enthusiasts looking to add a touch of elegance and depth to their dishes, cured egg yolks will become your new secret weapon in the kitchen.

How to serve:
Grate cured egg yolks over pasta, salads, pizza or soups to add a burst of savory flavor and a touch of sophistication. Use them to enhance the taste of roasted vegetables or to elevate your morning avocado toast. Their rich, salty taste complements a wide range of dishes, making them a versatile addition to your culinary repertoire.

How to store:
Keep your cured egg yolks in an airtight container in the refrigerator. They can last for up to a month, retaining their flavor and texture. Ensure they are fully dried and cured before storage to maintain their quality.

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 6 EGG YOLKS

EGGS

6 fresh eggs
500g to 1kg fine-grained salt (1-2 lbs. depending on the size of your container)

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ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

shallow deep dish
oven

Distribute the half of your fine-grained salt evenly in the shallow deep container and form six wells for the egg yolks. You should not be able to see the bottom. The wells should be completely formed out of salt, ensuring that the egg yolks are completely surrounded by salt.

}

ACTIVE: 15 min

PASSIVE: 60 min + 5 days

COOKING

1. Separate one egg at a time. Carefully let the yolks slide into the wells in the salt. Do not discard the egg whites – they can be used for making meringue or egg white omelet, for example.

2. Once you have placed all the egg yolks into the wells, cover them with the other half of fine-grained salt and put them in the refrigerator for 5 days.

3. After 5 days, take your container with the egg yolks out of the refrigerator and carefully remove the yolks from the salt. The yolk will now be very sticky and feel a bit like firmer hair gel. Rinse off the remaining salt from each yolk under cold water. Place the egg yolks on a baking rack lined with parchment paper and dry them in the oven at approximately 80°C (175°F) for one hour. Occasionally open the oven door for a few seconds to let all the moisture escape.

4. Once the egg yolks are fully dried, remove them from the oven and let them cool completely.

5. The egg yolks are now firm and ready to use. The cured egg yolks can be stored in a sealable glass jar in the refrigerator for 3-4 weeks. And I like to grate a bit of them over every savory dish 🙂

NOTE: The calorie information may vary depending on the product used, country and region.

Basic Meringues

von Kimberly | März 8, 2024 | 60 TO 120 MINUTES, ALL YEAR, CRISPY, DESSERT & SWEETS, EGGS, EVERYDAY, INTERMEDIATE, INTERNATIONAL, SWEET, VEGETARIAN

Basic Meringues

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March 9, 2024 by Kimberly

This melt-in-your-mouth meringue is the perfect treat. Enjoy the crisp exterior and soft, marshmallow-like interior. Pure, sugary bliss awaits!



100 MINUTES



INTERMEDIATE



VEGETARIAN



INT.



43 PER PIECE



CRISPY / SWEET



EVERYDAY



DESSERT



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the ethereal world of Baiser, the classic French meringue that’s as enchanting as it is sweet. These light, airy treats are a testament to the elegance of simplicity in baking. Perfect for those who love a crisp, sugary crunch with a soft, tender heart. Whether you’re a novice or an expert baker, this easy Meringue recipe will add a touch of sophistication to your dessert repertoire.

How to serve:
Serve your freshly baked Meringue as a standalone sweet treat, or pair it with fresh berries and a dollop of whipped cream for an exquisite dessert. They’re the perfect finale to a sophisticated dinner or a delightful addition to your afternoon tea. For an extra indulgent twist, dip them in dark chocolate or sandwich with lemon curd. Let these delicate confections be the star of your next gathering!

How to store:
Store your Baiser in an airtight container at room temperature to maintain its crispness. Avoid humidity to keep them from becoming sticky. Enjoy these heavenly meringues within a week for the best texture and flavor experience.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 30 PIECES

MERINGUES

6 fresh eggs
300g sugar (1.5 cups)
pinch of salt

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ACTIVE: 2 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

mixer
large bowl
piping bag with star nozzle (or two spoons)
sealable container

Line two baking trays with parchment paper
Preheat the oven to 100°C (210°F) with convection (fan-assisted)

}

ACTIVE: 20 min

PASSIVE: 80 min

COOKING

1. Separate the egg whites from the yolks and start to whisk the egg whites in a grease-free bowl. Do not throw away the egg yolks. You can make cured egg yolks from them, for example. Once the egg whites start to foam, gradually add the sugar and continue to whisk until stiff. Once the sugar has dissolved and the meringue has become almost blue-white and glossy, you can tell that the meringue is ready when long peaks form on the mixer attachment.

2. Next, fill the meringue into a piping bag with a star nozzle. If you do not have a piping bag, you can also shape the meringue with two spoons. Use the piping bag to form small mounds on the parchment paper in circular motions.

3. Place the baking trays in the oven and bake for approximately 80-100 minutes (depending on the size). Occasionally open the oven door for a few seconds to allow moisture to escape. Ensure that the meringues do not turn brownish.

4. The meringues are ready when they can be easily lifted off the parchment paper. Remove the trays from the oven and let them cool completely.

5. Store the meringues in an airtight container to keep them fresh for several months.

NOTE: The calorie information may vary depending on the product used, country and region.

Oeuf Cocotte with Cream & Herbs (Baked Eggs)

von Kimberly | März 2, 2024 | ALL YEAR, BREAKFAST, BRUNCH, CREAMY, EASY, EGGS, EVERYDAY, FRENCH, UP TO 30 MINUTES, VEGETARIAN

Oeuf Cocotte with Cream & Herbs (Baked Eggs)

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March 2, 2024 by Kimberly

Indulge in the heartwarming delight of Oeuf Cocotte! A simple, nutritious, and delicious start to your day. Embrace the taste of French elegance in every bite.



20 MINUTES



EASY



VEGETARIAN



FRENCH



365 PER PORTION



CREAMY



EVERYDAY



BREAKFAST / BRUNCH



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the joy of French cooking with my simple Oeuf Cocotte recipe! Perfect for a delightful breakfast or a cozy brunch, this dish is not only easy to make but also bursting with flavors. Dive into the elegance of French cuisine and impress your family with this gourmet yet straightforward recipe. Ideal for anyone looking to elevate their morning routine!

How to serve:
Serve your Oeuf Cocotte straight from the oven, nestled in their little pots for a touch of French elegance. Accompany them with slices of crusty bread or a fresh salad for a balanced meal. Perfect for a lazy weekend brunch or a special breakfast, these baked eggs will become your go-to. Garnish with fresh herbs or a sprinkle of cheese for that extra flair!

How to store:
I do not recommend to store the cooked dish. It’s better to enjoy your delicious breakfast creation even on busy mornings straight out of the oven!

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 1 PORTION

BAKED EGGS

2 eggs
1 tbsp cream
1.5 tsp herb cream cheese

TOPPINGS

30g baguette
chives
salt & pepper

}

ACTIVE: –

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small ovenproof dish

none

}

ACTIVE: 5 min

PASSIVE: 15 min

COOKING

1. Crack two eggs into a small ovenproof dish. Spread a tablespoon of cream on top, as well as 1.5 teaspoons of herb cream cheese. Place the dish in the oven at 180°C (350°F) for about 18 minutes.

2. Meanwhile, cut the chives into rolls and the baguette into slices.

3. When the eggs are ready, take them out of the oven and top with salt, pepper and chives. Chive oil also goes very well. Enjoy with fresh baguette for dipping.

NOTE: The calorie information may vary depending on the product used, country and region.

Sandwich with Ham Tomato Fried Egg & Pickle Salsa (Strammer Max)

von Kimberly | Dez. 24, 2023 | ALL YEAR, BREAD, BREAKFAST, CRISPY, EASY, EGGS, EVERYDAY, GERMAN, OMNIVORE, UP TO 30 MINUTES, VEGETABLES, ZESTY

Sandwich with Ham Tomato Fried Egg and Pickle Salsa (Strammer Max)

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November 30, 2023 by Kimberly

A variation on „Strammer Max“: ham and eggs on bread with a little twist. Simple, tasty and a delicious breakfast.



15 MINUTES



EASY



OMNIVORE



GERMAN



464 PER PORTION



CRISPY / ZESTY



EVERYDAY



BREAKFAST



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

The „Stramme Max“ is originally a German dish traditionally served as a slice of sourdough bread with ham and fried eggs. There are countless variations and modifications, as it is super simple and makes a delicious breakfast. Here you will find my version as a slightly crisper one with fresh tomatoes and my pickle & red onion salsa as well as a freshly baked ciabatta bun. Let’s enjoy this bun of happiness.

How to serve:
To serve Strammer Max, start by toasting a slice of your favorite bread. Fry eggs to your desired doneness. Place the ham and eggs on the toasted bread. Add a touch of freshness with sliced tomatoes and a zesty pickle and red onion salsa. Serve it open-faced for a picturesque presentation.

How to store:
While Strammer Max is best enjoyed fresh, you can prepare components in advance. Store ham and eggs separately in airtight containers in the refrigerator. Assemble just before serving to maintain the ideal texture. If you have leftover Strammer Max, refrigerate it, but be aware that the bread may lose its crispiness upon reheating.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

For 2 PORTIONS

BUN

1 ciabatta bun
1 tbsp butter
4 tbsp pickles & red onion salsa
50g deli ham (2 oz.)
2 tsp sweet mustard
2 eggs
1 tomato
chives
salt
pepper

}

ACTIVE: 5 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small pan

Prepare the pickles & red onion salsa.
Cut the ciabatta bun lengthwise down the middle.
Cut the tomato into thin slices.
Cut the chives into rolls.

}

ACTIVE: 10 min

PASSIVE: 0 min

COOKING

1. Melt 1 teaspoon of butter in a pan, crack in 2 eggs and fry over a medium heat until the egg whites are fully cooked but the yolks are still runny.

2. Meanwhile, spread the rest of the butter and sweet mustard on the bun halves. Now place the ham and tomato slices on top of it.

3. Place the fried egg on top, season with salt and pepper and top with the pickles and red onion salsa and some fresh chives.

NOTE: The calorie information may vary depending on the product used, country and region.

Gluten-Free Bread From Nuts & Seeds

von Kimberly | Nov. 30, 2023 | 60 TO 120 MINUTES, ALL YEAR, BREAD, EASY, EGGS, EVERYDAY, INTERNATIONAL, NUTS, NUTTY, VEGETARIAN

Gluten-Free Bread From Nuts & Seeds

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November 20, 2023 by Kimberly

Enjoy a nutty, seedy bread made with just nuts, seeds, salt, oil, and eggs. Each bite is rich and hearty, providing a delicious and wholesome flavor experience. And I promise: you can’t taste the egg at all!



70 MINUTES



EASY



VEGETARIAN



INT.



225 PER SLICE



NUTTY



EVERYDAY



BREAD



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Experience a nutritious bread crafted solely from nuts, seeds, salt, oil, and eggs. This wholesome blend delivers a rich and hearty flavor, providing a satisfying, protein-packed option for those seeking a gluten-free and flavorful bread. Simple yet nutritious, it ensures a fulfilling treat without compromising on taste. And the best is: you can’t taste the egg at all!

How to serve:
Enjoy this nutritious bread in different ways! Toast it with simple butter for breakfast or pair it with cheese and fruits for a tasty snack. The rich, nutty flavor also goes well with soups and salads, adding a satisfying crunch. Whether on its own or part of a snack spread, this bread suits everyone’s taste, making it a yummy addition to any meal.

How to store:
Store this nutritious bread in a bread box, preferably wrapped in parchment paper to prevent moisture buildup. For extended freshness, freeze it in slices with parchment paper between layers. Thaw in the refrigerator and toast for a delicious experience whenever you’re ready to enjoy.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 18 SLICES

BATTER

5 eggs
1/2 tsp salt
50ml olive oil (10 tsp)
100g flaxseeds (1/2 cup + 2 tbsp)
200g mixes nuts (1 cup + 1/3 cup)
100g sunflower seeds (1/2 cup + 1/4 cup)
50g pumpkin seeds (1/4 cup)
50g white sesame (1/3 cup + 2 tsp)

}

ACTIVE: 2 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

medium sized bowl
ovenproof dish – I used a loaf pan 25x10cm (10×4 inch)

Preheat the oven to 160°C (320°F).
Line the loaf tin with baking paper.

}

ACTIVE: 5 min

PASSIVE: 60 min

COOKING

1. Whisk the 5 eggs with 1/2 tsp salt in a bowl. Meanwhile, add the 50ml (10 tsp) olive oil and mix well.

2. Pour 100g (1/2 cup + 2 tbsp) flaxseeds , 200g (1 cup + 1/3 cup) mixed nuts, 100g (1/2 cup + 1/4 cup) sunflower seeds, 50g (1/4 cup) pumpkin seeds and 50g (1/3 cup + 2 tsp) white sesame seeds into the bowl with the egg mixture and mix everything together.

3. Pour the entire mixture onto the baking paper in the loaf tin and spread evenly.

4. Bake in the oven on the middle shelf for 60 minutes. The bread can be eaten warm, but make sure that the slices are not cut too thinly. Once the bread has cooled, thin slices can also be cut.

NOTE: The calorie information may vary depending on the product used, country and region.

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