Latest news with #Delish
Yahoo
4 days ago
- Entertainment
- Yahoo
'It's The Breast!'—We Tried Frida's Breast Milk Ice Cream Need To Talk About It
Frida teamed up with OddFellows to launch a limited-edition breast milk-flavored ice cream, now available online. Delish editors tried the new ice cream, and overall, most people enjoyed it. You might never drink cow's milk again. It's a preemie! Just five short months ago, popular baby brand Frida announced that it would be serving up an ice-cold treat in the form of breast milk-flavored ice cream (fret not, no actual breast milk was used in production)...in nine months' time. Lucky for all you impatient people out there, the brand introduced its newborn to the world ahead of schedule. The whimsical creation, made in collaboration with a brand that's no stranger to unique flavors–OddFellows—is now available. The limited-edition flavor, which Delish editors put to the test, is available for purchase at OddFellow's Frida Breast Milk Ice Cream Pop Up location in Dumbo, New York, now through August 10. The pints are also available for purchase and nationwide shipping on Frida's website—stock up before another formula shortage heads our way!Breast Milk Ice Cream $12.99 at According to the brand, the ice cream is "lightly sweet, a little salty, with hints of honey and a dash of colostrum." And while the ice cream doesn't actually include any human breast milk, it does contain good ol' cow's milk, so it's still a no-go for our lactose-intolerant friends. How did Delish staffers think it actually tasted? Overall, pretty good! "Ooh, that's delicious," said Senior Editor Samantha MacAvoy after trying a spoonful (or two) and then immediately grabbing a pint to take home. "I have no idea if it actually tastes like breast milk, but I wouldn't mind it," said Digital Production Assistant Colton Trowbridge. One editor said she would order it again if it wasn't called breast milk ice cream, and another likened the flavor to cream cheese (not appetizing in ice cream form). Still, most people thought the flavor was reminiscent of vanilla ice cream and would probably have it again. However, the bright yellow coloring was off-putting to some. Perhaps freelance writer Meg Schaltegger put it best: "It's intriguing." Honestly, it reminds me of my childhood—wink, wink. You Might Also Like Insanely Easy Weeknight Dinners To Try This Week 29 Insanely Delicious Vodka Cocktails Solve the daily Crossword
Yahoo
25-07-2025
- Entertainment
- Yahoo
I Tested Three Celebrity Chefs' Scrambled Egg Methods—This Was The Clear Winner
As the developer of Delish's best diner-style scrambled eggs, I set out to find the best way to make soft scrambled eggs. I cooked through recipes by three celebrity chefs to find my favorite technique. I evaluated each recipe based on the taste and texture of the finished eggs, as well as the ease of making them. I'll be honest: I may have perfected my favorite technique for fluffy diner-style eggs, but I'm a novice when it comes to the art of the soft scramble. In search of the ultimate technique, I turned to the experts: celebrity chefs known for their cooking prowess—and in some cases, their expertise with eggs. I cooked and tasted recipes from three celebrity chefs: Gordon Ramsay, Ina Garten, and Bobby Flay. I evaluated each recipe based on the flavor and texture of the finished eggs, as well as my experience making them. Here's what I learned, and which celebrity's eggs I would make again and again. Method #1: Gordon Ramsay Gordon Ramsay's soft scrambled eggs are practically in the culinary hall of fame, so naturally, I started there. His technique, which is actually a classical French method called oeufs brouillés, begins with cracking eggs into a pot, not a pan, adding a tablespoon of butter, and placing the pot over high heat. Ramsay cooks the eggs, stirring constantly, for 30 seconds, then takes them off the heat, still stirring, for 10 seconds, and repeats this pattern for 3 minutes more. Right at the end, he stirs in a little crème fraiche and seasons with salt. I'll admit that this process felt a little frantic for me. The short, timed intervals and use of high heat, combined with constant stirring, made me feel like I was on a wild hamster wheel of egg scrambling insanity. At the end of the time, I was concerned that the eggs were still too underdone to come off the heat, but I trusted the process and pulled them off as instructed. Indeed, they were perfectly cooked, with a silky texture and rich flavor. I was slightly stunned at how wonderful they were. I would have eaten the whole plate, but I had two more methods to test. Method #2: Ina Garten Ina's approach couldn't be more different. She starts by whisking eggs and half-and-half in a bowl with salt and pepper, then heating butter in a 10-inch pan on low heat until the butter is almost melted. Then the eggs go in and sit undisturbed until they start to cook on the bottom, which, as she notes, can take 3-5 minutes. Garten then uses a rubber spatula to scrape the cooked egg off the bottom of the pan and fold it into the uncooked egg on top. As the eggs start to get "custardy," she stirs more rapidly. While she doesn't give precise timings for when the eggs are done, she says they should come off the heat before they're fully cooked. She then whisks in cold butter to stop the cooking process. The recipe I was following recommended truffle butter, but in an effort to keep all the tests comparable to one another, I stuck with regular butter. I found Garten's eggs to be less rich and silky when compared to Ramsay's. I also noticed small firm bits of egg interspersed among the more custardy texture of the rest. I'm guessing this was from the eggs that were set on the bottom of the pan at the beginning. Overall, I wasn't a fan of that mix of textures. I also didn't like this process as much—letting the eggs hang out on low heat while I stood and waited for the perfect moment to start stirring drove me a little crazy. I found myself second-guessing when to start stirring—and when to take the eggs off the heat. Method #3: Bobby Flay Bobby Flay's technique is arguably the most straightforward, although it's not without its quirks. He adds butter and crème fraiche to a cold pan, then whisks eggs and black pepper together in a bowl before pouring them over the dairy in the still-cold pan. He then puts the pan over medium-low heat and stirs constantly until the eggs are "three-quarters" of the way cooked before turning off the heat. He also waits to salt the eggs until this point, claiming that this makes them more silky and smooth. I have to admit it felt a little strange stirring eggs with lumps of unmelted butter and crème fraiche floating in them. I couldn't help but feel that they were interfering with the evenness of the cooking, and I was also wondering if they'd distribute evenly among all the eggs by the time the eggs were cooked. When it came to the finished eggs, the texture of Flay's was similar to Garten's, but without those firmer bits of egg that Ina's had. They were custardy but not as creamy or silky as Ramsay's—and honestly, even though this recipe used more crème fraiche, I couldn't really taste it. I'm guessing this was because the flavor was diminished by the cooking process. Which Celebrity Chef's Scrambled Egg Method Is Best? Gordon Ramsay's eggs are in the culinary hall of fame for a reason. I wasn't totally sold before I made them, but I'll now admit they're worth every bit of their hype. Between that slight tang of the crème fraiche and the rich, silky texture that was just a cut above the other two, they won without question. I even found that, when all was said and done, I actually preferred the energetic cooking method to the slower processes used by Bobby and Ina. That might say more about me than it does that specific technique—but I'll let you be the judge there. You Might Also Like Insanely Easy Weeknight Dinners To Try This Week 29 Insanely Delicious Vodka Cocktails
Daily Mirror
24-07-2025
- Entertainment
- Daily Mirror
Gordon Ramsay names his 2 secret ingredients for perfect scrambled eggs
If you're struggling to perfect the art of getting smooth, silky, and fluffy scrambled eggs, the experts at Delish have declared which celebrity chef's recipe is the best Scrambled eggs remain a breakfast favourite across countless homes, with everyone putting their own spin on the classic dish. However, if you're battling to master the technique for achieving creamy, velvety, and airy eggs, culinary experts at Delish have revealed which celebrity chef's method reigns supreme, reports the Express. In a recent TikTok clip, Delish put three scrambled egg recipes from renowned chefs Gordon Ramsay, Ina Garten, and Bobby Flay head-to-head to determine a winner. Each approach features distinct ingredients and methods, incorporating varying pan temperatures, additions like crème fraîche and butter, plus different cooking utensils. Following their taste test, Delish crowned Gordon Ramsay's technique as champion for creating perfectly soft scrambled eggs. Gordon's method involves cracking chilled eggs directly into a heated deep-sided saucepan, then incorporating cold butter whilst stirring continuously. The pan must be removed from the heat periodically while maintaining constant stirring. The finished eggs should appear "custardy and smooth". To complete the dish, fold in a spoonful of crème fraîche and season with salt. By contrast, Ina Garten's approach requires melting butter gently in a frying pan until it begins to foam. Separately, beat the eggs with an equal mixture of milk and cream, plus seasoning, until the mixture becomes "homogenous". When the butter has nearly melted completely, add the beaten eggs and cook on a gentle heat for three to five minutes. Take off the heat before they're completely set, then stir in truffle butter. Bobby Flay's method starts by beating the eggs with some seasoning. Place butter and crème fraîche into a cold non-stick pan, then pour the beaten eggs on top. Switch on the heat and stir the eggs continuously until they become "silky and custardy", ensuring they remain slightly underdone. Season the eggs with salt, then remove from the heat. Regarding Gordon's eggs, Delish commented: "It's much looser than I usually eat my scrambled eggs... Okay shut up, they are silky. You get that slight tang at the end from the creme fraiche. "I know that Gordon Ramsay knows what he's doing, but these are incredible." Delish described Ina's as "pure egg" and noted it lacked the "tang" found in Gordon's version. Although Bobby's recipe also incorporated crème fraîche, Delish remarked that its presence was barely detectable. When determining the champion, Delish declared: "My favourite out of the three was Gordon's. I loved that tang of the creme fraiche, and I also loved that the texture was more silky smooth all the way through. They're stupid good." Gordon Ramsay's Scrambled Eggs Ingredients 6 cold eggs 15g butter Salt and pepper Crème fraîche Chives Method Crack 6 cold eggs into a deep saucepan. Add the butter. For smaller batches, use a two-to-one eggs-to-butter ratio. Put the pan on high heat. Stir continuously with a rubber spatula—don't whisk—making sure to scrape the bottom of the pan. After 30 seconds, take the pan off the heat. Keep stirring. After about ten seconds, put back on the heat. Repeat for three minutes. In the last minute, season the eggs lightly. For extra creamy texture, stir in one teaspoon of crème fraîche. Plate and garnish with chopped chives.
Daily Mirror
17-07-2025
- General
- Daily Mirror
Eggs will be 'perfectly fluffy' when 1 ingredient is added before cooking — not milk
Making scrambled eggs is simple, but there are a few common mistakes that can ruin the dish - one expert shared the 'most important' ingredient for the perfect eggs Scrambled eggs, a timeless classic that never loses its charm, whether it's nestled on avocado toast or starring in a full English. They're effortlessly light and fluffy, and whipping them up is a doddle. Yet, even with such a simple dish, there's room for slip-ups, like the dreaded watery scramble that can dampen any breakfast. While many tout milk as the antidote to this soggy scenario, a top tip from a culinary whizz suggests otherwise. This game-changing advice comes courtesy of Delish's kitchen gurus on TikTok, where they've unveiled the secret to achieving "perfectly fluffy" scrambled eggs that could grace any posh brunch menu. The twist? Skip the milk when you're beating your eggs, despite popular belief. Instead, they advocate for a dash of water, reports the Express. It might raise eyebrows, but there's method to the madness. The expert explained: "The dairy proteins cook at a different rate to the egg proteins, and this can result in watery eggs." Here's how to rustle up the creamiest scrambled eggs in your own kitchen. Creamy scrambled eggs Ingredients 4 eggs Pinch of salt 1 tbsp water Butter or oil for the pan Method Crack your eggs into a mixing bowl. Sprinkle in some salt and whisk. Next, pour in a bit of water and give it another good mix, then let the mixture sit for 10 minutes before cooking. Get your non-stick pan heated to a medium-high temperature - this is important for fluffy curds. Pop in a splash of oil or a knob of butter to give your eggs that extra luxurious, creamy finish. Let the eggs cook for a few minutes, then grab your spatula and gently nudge them about the pan once they begin to set. But here's the golden rule - and it's absolutely crucial - whip those eggs off the heat while they're still "slightly wet". The expert revealed: "They're going to keep on cooking even after they hit the plate." Displaying her perfectly velvety scrambled eggs on toast, she concluded: "Follow these rules and your eggs will come out just like this every time."
Cosmopolitan
10-07-2025
- Entertainment
- Cosmopolitan
The lululemon Summer Sale 2025 Has the Best Deals on the Internet
Not gonna lie, chat, my eyes have been glued to my laptop screen for the past 36 hours hunting down the best Amazon Prime Day deals out there. (Currently: in need of seven espresso shots.) And while some are a little blah, a lot of them are actually pretty solid. But here's the thing: the lululemon Summer Sale happening right now might have Prime Day beat. Bold statement, but I said what I said! From now to July 21, iconic styles like Align Pant leggings, Scuba jackets, and the Everywhere Belt Bag are up to 50% off. This is not a drill! You'll also find major markdowns on jackets, hoodies, tanks, and more. Keep scrolling to see for yourself—honestly, this might be the best thing to happen to me all week (and I could use a week's worth of sleep, so that says something). First up: Leggings, because, duh. From flared to form-fitting, these viral high-waisted styles are the perfect solution for days when you just don't feel like wearing, well… actual pants. Great for workouts or lounging around, they're incredibly soft and stretchy, and so comfy, they seriously feel like pajamas. Ahem, you're gonna need a bra and/or top to go with your brand spanking new pair of leggings—it's only right! Take your pick of the litter because you've got a variety of tanks, long-line bras, and shirts to choose from in a wide range of colorways and designs. I fear my cart is gonna be full, considering some of the brand's cutest outerwear is seriously marked down right now. Just saying, it would be a crime if you didn't snag a Scuba jacket while the price is this low (a rare find!). I'll definitely be treating myself to the utility vest because I'm obsessed. And yep, folks, I can't believe it myself. The viral Everywhere Belt Bags that literally every human being on this floating rock has or is dying to get their hands on are in stock and on sale! (I have my eyes on the clear one that's so ideal for concerts and festivals.) Even better? Other must-have accessories like the brand's fan-favorite wristlet, hats, and socks are also marked down. Megan Uy is an associate shopping editor at Cosmopolitan, where she searches for the best products in all things fashion, home, beauty, sex, gifts, and more, so you don't have to. When she's not writing for the site, she's whipping up some cool and trendy content for the fashion section of the print magazine. She's been with the brand since 2019 (when she was an itty-bitty editorial fellow), and she's also written for Delish, House Beautiful, and People. Follow her on Instagram to get some BTS of the editor life and chaotic NYC content. Also, feel free to hit her up if you ever wanna discuss the madness that is TikTok.
