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Business Insider
7 days ago
- General
- Business Insider
I tried Ina Garten's scrambled eggs recipe inspired by a famous pasta dish, and now it's my favorite breakfast
I tried Ina Garten's recipe for scrambled eggs cacio e pepe, inspired by the famous pasta dish. Garten said her recipe makes "the most delicious scrambled eggs ever." The scrambled eggs were creamy, fluffy, and rich — and looked beautifully golden. I've been slowly making my way through Ina Garten's breakfast recipes, trying everything from her blueberry-ricotta cake to her fancy spin on avocado toast. As I turned the pages of Garten's cookbook "Go-To Dinners," I was delighted to see a recipe for "scrambled eggs cacio e pepe," inspired by the traditional Roman pasta. "Eggs are always my go-to breakfast for dinner because they're substantial without being heavy, but I like to dress them up, like adding spicy Italian pecorino cheese and pepper," Garten writes. "Just take your time with the cooking and you'll serve the most delicious scrambled eggs ever." I'm also a huge fan of Garten's pasta dishes (I've made over a dozen!), so I knew I had to try this. Garten's scrambled eggs cacio e pepe only require a few basic ingredients. First, I cracked the eggs into a bowl. Then, I added the whole milk. I gave everything a quick whisk and, just like that, my egg mixture was ready. I placed my butter in a cold, large pan. I then placed the pan over medium-low heat and allowed the butter to melt almost completely. Then, I added the egg mixture. Garten says you should cook the eggs on medium-low for 8-10 minutes, stirring occasionally with a rubber spatula. If, like me, you decide to cut the recipe in half, the cooking time will be shorter. Just keep an eye on the texture of the eggs, and you'll know when it's time for the next step. While my eggs were cooking, I popped my bread into the toaster. I stirred my eggs more rapidly as they began to make small clumps. Once the eggs were almost cooked, I turned off the heat. I continued to stir the eggs rapidly until they were soft and custardy. It took me about eight minutes total to cook the eggs. "When you pull the spatula through the eggs, they will still be soft, but they will stay in place," Garten writes in her cookbook. I sprinkled the pecorino cheese over my eggs and seasoned them with some freshly ground black pepper. My eggs looked silky, golden, and creamy — the three things I always want in a great scramble. I was so excited to dig in. I spooned the eggs over toasted bread and served them hot with extra cheese. Garten's scrambled eggs cacio e pepe are indulgent in the best way. I loved the salty sharpness from the pecorino, which also made them deliciously cheesy and creamy. The fantastic texture was similar to the eggs I made using Gordon Ramsay's and Martha Stewart's methods, but with less work. I tried this recipe while visiting my parents, and they were both big fans. My dad also had the great idea of pairing the eggs with toast and jam. We used plum preserve, which worked well with the flavor, cutting through the salty pecorino with a delicious hit of sweetness. I'm definitely going to make Garten's scrambled eggs cacio e pepe again. I make eggs almost every day of the week, so I'm always looking for new and exciting ways to switch things up. Garten's scrambled eggs recipe isn't just quick and easy — the eggs are also rich, delicious, and filling. The dish tastes really elevated, and I could easily eat these eggs for breakfast, lunch, or dinner. Whether you're craving a rich pasta at 8 a.m. or don't have the energy to whip some up at 8 p.m., Garten's delicious scrambled eggs cacio e pepe will satisfy all your cravings.
Business Insider
31-07-2025
- General
- Business Insider
I tried Ina Garten's easy breakfast sandwich with delicious eggs you can make in the microwave
I made Ina Garten's bacon, egg, and cheddar breakfast sandwich. The simple recipe takes less than 15 minutes and includes cooking the eggs in the microwave. I was shocked at how fluffy the eggs tasted, and they paired great with the bacon and avocado. As someone who spent most of her 20s in New York, few things make my heart sing in the morning as much as a breakfast sandwich. I've been missing my local bodega's delicacies, so I was excited to discover that Ina Garten included a bacon, egg, and cheddar sandwich recipe in her cookbook "Modern Comfort Food." And when I saw that Garten uses a microwave to cook the eggs for this recipe, I knew I had to try it. Ina Garten wanted her breakfast sandwich to taste "amazing" while being "easy enough to prepare in the morning." Almost all of the ingredients in Garten's bacon, egg, and cheddar sandwich are pantry staples, and there's also very little prep. "The trick is combining the eggs with good, sharp cheddar and cooking them in the microwave!" she writes in her cookbook. "Then it all goes on a big English muffin with bacon and avocado. Done!" "A perfect breakfast sandwich in no time at all," she added. "It's also not a bad 'breakfast for dinner' option!" Garten's bacon, egg, and cheddar sandwich requires six main ingredients. Before making the sandwiches, I grated some cheddar cheese. Garten's recipe calls for four tablespoons of grated sharp white cheddar cheese if you're making sandwiches for two people. Since I was making sandwiches for my family, I doubled the recipe. I also prepped the bowls I would use to microwave the eggs. Per Garten's instructions, I generously brushed four small microwavable bowls with olive oil and set them aside. Once my prep was complete, I started cooking the bacon. Each sandwich is meant to have two slices of that thick-cut applewood-smoked bacon, so I threw some in the pan and waited as my kitchen filled with the most delicious scent. I cooked the bacon for around seven minutes, until the slices got nice and crispy. Then, it was time to prep the eggs. Garten's recipe calls for two eggs per sandwich, so I cracked eight eggs into a bowl and beat them together with eight tablespoons of whole milk, as well as salt and freshly cracked ground black pepper. I evenly distributed my egg mixture between the bowls. This is when I realized I couldn't microwave the bowls at the same time, meaning my family would have to eat their sandwiches at different times if they wanted them nice and hot. It was time for the microwave experiment to begin. I placed two of my bowls into the microwave for 30 seconds, per Garten's instructions. Then, I took them out and gently stirred each mixture to combine. As you can see in the picture, little changed in those 30 seconds. And that would be the case for a few minutes. I continued to microwave and stir the eggs at 30-second intervals. While microwaving the eggs, I also began toasting my English muffins. I cut each muffin in half and toasted them until they were "nicely browned," as Garten suggested. Then, it was back to my eggs, which were puffing up nicely. When my eggs looked almost ready, I added some grated cheese. I sprinkled one tablespoon of cheddar into each bowl and microwaved them for 30 seconds to melt the cheese and finish cooking the eggs. After the last round in the microwave, my eggs were ready. I had never cooked eggs in the microwave before, so I was surprised to see how similar they looked to eggs cooked on the stove. They actually looked nice and fluffy! However, the process took about four minutes, and I still had to repeat it for the other two bowls, which was more time-consuming than I had hoped. I began building my breakfast sandwiches. I misread Garten's recipe here and smashed my avocado on the muffins rather than layering the slices on the bottom half of each. Thankfully, avocado is great no matter how you eat it! Then, I broke the bacon strips in half and placed two halves on each sandwich, per Garten's instructions. I piled the fluffy eggs right on top. I was surprised by how deliciously creamy the eggs were. The fluffy eggs paired well with the crispy, thick-cut bacon, which served as the perfect base with the avocado. But I thought the sandwich needed just a bit more oomph. I'd add more cheddar cheese and a dash of hot sauce to give it some depth and heat. Overall, though, my family loved this dish more than Garten's smashed eggs on toast, which they had tried just the day before. "I could have a second," my sister said as she happily bit into her sandwich. If you're only microwaving eggs for one or two people, this sandwich takes less than 15 minutes to make and is a delicious and easy way to start the day. Plus, it's a great recipe when you're trying to avoid the stove — or if you're a college kid who wants to cook in their dorm.
Business Insider
30-07-2025
- General
- Business Insider
I made Ina Garten's easy weeknight Bolognese pasta, and the delicious dish only took 30 minutes
Ina Garten has a quick Bolognese pasta that she says is perfect for busy weeknights. The dish includes ground sirloin, orecchiette pasta, dry red wine, and fresh basil leaves. Garten's Bolognese only took 30 minutes and was packed with so much delicious flavor. Ina Garten has always been my go-to when it comes to pasta. I've tried so many of her recipes that I've even ranked them. One of my favorites is her weeknight Bolognese, which is super quick and can be easily adapted with whatever's in your pantry and fridge. The rich and comforting dish was exactly what I needed after a long day. Better yet? I whipped it up in just 30 minutes. Garten's weeknight Bolognese is made with ground sirloin, orecchiette, and dry red wine. To make Garten's weeknight Bolognese for 4-5, you'll need: 1 pound of dried pasta, such as orecchiette or small shells 1 pound of lean ground sirloin 1 28-ounce can of crushed tomatoes 1 ¼ cups of dry red wine, divided ¼ cup of heavy cream ¼ cup of chopped fresh basil leaves, lightly packed 4 cloves of minced garlic 2 tablespoons of tomato paste 1 tablespoon of dried oregano ¼ teaspoon of crushed red pepper flakes ¼ teaspoon of nutmeg Freshly grated Parmesan cheese When it comes to the canned tomatoes, it should be noted that Garten strongly recommends using the San Marzano variety. The "Barefoot Contessa" star is not a fan of plain canned tomatoes. But Garten does allow for other adjustments. The point, after all, is for this recipe to be pantry-friendly. You can substitute the sirloin for any ground meat or chopped mushrooms. Garten says it's also fine to "use any dried pasta that you like" for this dish, and that it's OK to skip the cream and basil if you don't have any on hand. Before I started making the Bolognese sauce, I just needed to do a little prep. Then, I began making the Bolognese sauce. I heated 2 tablespoons of olive oil in a large pan over medium-high heat and added my meat to the pan. I used a wooden spoon to crumble the meat, stirring it occasionally. Garten's recipe recommends cooking the meat for five to seven minutes, until it's no longer pink. After the meat had fully browned, I added my seasonings. It was time for some wine! After letting the seasoned meat cook for one minute, I poured 1 cup of red wine into the skillet. Garten's recipe specifies using a dry red wine. A quick Google search showed that I could pick a cabernet sauvignon, pinot noir, or merlot — I went with a pinot. After pouring the wine, I used my wooden spoon to stir everything together. Then, I added my San Marzano tomatoes and tomato paste. I couldn't find crushed San Marzano tomatoes at my local supermarket, so I had to get peeled ones instead. I ran the tomatoes through a food processor before I threw them into the pan, but you could easily use your hands. After adding the tomato paste, I seasoned everything with salt and freshly ground black pepper. I gave everything a good stir, then brought my sauce to a boil. Once it began to bubble, I lowered the heat and allowed the pan to simmer for 10 minutes while I got a separate pot of water going for my pasta. (Don't forget to add salt!) As the noodles cooked, I put the finishing touches on my sauce. I let my sauce simmer for another 10 minutes while I waited for my pasta to turn al dente. The sauce smelled delicious and had turned into a comforting deep-red color. After 10 minutes, the pasta was ready. I used a slotted spoon to transfer the shells to my sauce. I added another ¼ cup of the red wine and a few spoonfuls of my pasta water. After another minute of cooking, the pasta was ready. It looked glorious — and tasted even better. Bolognese is my favorite type of pasta, so I had some pretty high hopes going into this — and Garten delivered. The "Barefoot Contessa" star has a knack for giving classic recipes a new twist, and her weeknight Bolognese is no exception. The shells are the perfect vehicle for this dish, catching all of the flavorful sauce so you can have some in every bite. The nutmeg in the Bolognese nicely balances the kick from the red pepper flakes, and the freshly grated Parmesan cheese I added on top melted beautifully into the warm sauce. My family, who helped me test the recipe, only had rave reviews. "It's a very meaty, very hearty pasta," my dad said. "Perfect." "I really enjoy how the pasta holds onto the sauce," my sister added. "With every spoonful, you get a good amount of meat and a good amount of pasta."
Extra.ie
27-07-2025
- Entertainment
- Extra.ie
Live out your Hamptons fantasy as quaint Clare home hits the market for €1.4m
Ever dreamed of rubbing shoulders with the likes of Martha Stewart, Ina Garten, and the one and only Sarah Jessica Parker, but just can't justify the Hamptons property prices? Well, you're in luck, as this stunning family home in Co Clare is giving you the chance to live out that fantasy for a fraction of the price. Today's top videos STORY CONTINUES BELOW While Glen Abhann might not be on the market for pocket change, the €1.4m price tag is still just a percentage of the multi-million dollar pads on sale in the elite American townland – but once you take a look at what's on offer, we think you may be able to justify the asking price. Glen Abhann, Rahena More, Killaloe, Clare, €1,475,000. Pic: Located on the banks of Lough Derg, the four-bed dormer-style home is situated in the coveted Rahena More area of Killaloe. Not only is it the perfect canvas for a growing family looking for their forever home, it's also the ideal country retreat to distract you from the hustle and bustle of life. There are several impressive aspects to this home to note – one of them being the choice of five (yes, five) bathrooms, as well as access to a study and a games room to keep the kids entertained during school holidays. Stepping into the home, it's evident that Glenn Abhann isn't exactly a contemporary home, instead oozing a country comfort that screams 'welcome' as soon as you walk in the door after a long, stressful day in the office. Glen Abhann, Rahena More, Killaloe, Clare, €1,475,000. Pic: Timber floors, autumnal colours and a clever use of space are the perfect indicators that you are in for a treat, and with the hall leading to all of the home's principal rooms, it's hard to know where to start – The lounge, perhaps? Heading into the aforementioned lounge, prospective owners will appreciate uninterrupted views over Lough Derg and the Tipperary Hills – the perfect view for curling up with a good book. The large bay window, coupled with oak floors and soft, cream-coloured walls, creates a calming atmosphere, and with French doors overlooking the lake, it's never been easier to bring the outside in! Glen Abhann, Rahena More, Killaloe, Clare, €1,475,000. Pic: Sticking mainly to the same theme, the kitchen-diner reminds us of something from a US sitcom, once again boasting double doors, a large family dining table and plenty of storage for all your favourite bits and bobs. The primary bedroom is something to behold, and whoever gets their hands on this home will find it hard to leave their bed in the morning – unless they're heading out to the gorgeous gardens, of course. Comprising a lobby, en-suite, and dressing room, the new owners of Glenn Abhann will truly live their own Hamptons lifestyle in the scenic surroundings of Co. Clare countryside. Glen Abhann, Rahena More, Killaloe, Clare, €1,475,000. Pic: If that's not enough to leave you open-mouthed, the family bathroom – which is one of five – boasts luxury marble floors and your own private jacuzzi. You'll be bathed in natural light thanks to sleek Velux windows that let the sun in and keep peeping eyes out! Meanwhile, the games room also features Velux windows and has recessed lighting. The property also features a detached garage, equipped with a roll-up access door and an electricity supply, perfect for DIY enthusiasts. The gardens have been spectacularly landscaped to provide unparalleled views of the water, while ensuring that the natural beauty of the countryside can be thoroughly enjoyed by all. A selection of larger and smaller trees created a green sanctuary, all while keeping you tucked away and private by the water. While privacy is most definitely key, the home isn't exactly isolated from society, with the bustling village of Killaloe and the Shannon River just six kilometres from your front door. Glen Abhann is available for purchase at €1,475,000 and is currently listed with Harry Brann Auctioneers & Valuers. Check out more shots of the stunning home below: Glen Abhann, Rahena More, Killaloe, Clare, €1,475,000. Pic: Glen Abhann, Rahena More, Killaloe, Clare, €1,475,000. Pic: Glen Abhann, Rahena More, Killaloe, Clare, €1,475,000. Pic: Glen Abhann, Rahena More, Killaloe, Clare, €1,475,000. Pic: Glen Abhann, Rahena More, Killaloe, Clare, €1,475,000. Pic: Glen Abhann, Rahena More, Killaloe, Clare, €1,475,000. Pic: Glen Abhann, Rahena More, Killaloe, Clare, €1,475,000. Pic: Glen Abhann, Rahena More, Killaloe, Clare, €1,475,000. Pic: Glen Abhann, Rahena More, Killaloe, Clare, €1,475,000. Pic: Glen Abhann, Rahena More, Killaloe, Clare, €1,475,000. Pic:
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
