LCBO Food & Drink Spring 2018

BY LUCY WAVERMAN • PHOTOGRAPHY BY VINCE NOGUCHI KITCHEN ESSENTIALS Scrambled eggs are my favourite way to cook eggs, but not all scrambled eggs are created equal. A good scramble is a soft, creamy, full-flavoured mass. Spooned on toast with a few chives, it is heaven. 3 STEPS TO PERFECT SCRAMBLED EGGS Eggs are the perfect package. They are a high quality protein, with lots of vitamins and minerals and only 70 calories for a large egg. CHANGE IT UP!

Beat in a bowl using a fork or spatula—whisks beat in too much air.

CARAMELIZED ONIONS

When adding eggs to the skillet

SMOKED SALMON

reserve about 2 tbsp (30mL) of mixture.

SPINACH

The best eggs are organic, free-run eggs from chickens that run around a yard and have a wide range of diet. These eggs have taste.

CHEESE

Stir in the reserved egg mixture off the heat, which will loosen the curd slightly.

DOES SIZE MATTER?  Eggs come in sizes from peewee to jumbo. Most baking recipes call for large eggs even when they don’t specify. For scrambled eggs any size will do, but when boiling eggs the timing will vary depending on the size of the egg.

BBQ PORK

Perfect Scrambled Eggs & add-in recipes on page 92

FOOD & DRI NK SPRING