Latest news with #Mashed
Daily Mirror
3 days ago
- Health
- Daily Mirror
Scrambled eggs taste delicious if you add one 'strange' ingredient to pan
There's nothing quite like a plate of soft, fluffy scrambled eggs for your breakfast on a lazy morning, especially when paired with crispy slices of buttered toast Scrambled egg experts, it's time to elevate your breakfast game with a simple yet transformative twist that's likely lurking in your kitchen cupboard. Even when you've seasoned them to perfection, scrambled eggs can sometimes lack that special zing – but fear not, as a food guru from Mashed has spilled the beans on an unexpected " secret ingredient" that could revolutionise your morning plate. Forget the salt shaker and reach for the soy sauce. This unconventional choice might raise eyebrows, but it seamlessly melds into your eggs, infusing them with a deep, savoury umami kick that leaves plain old salt in the dust. Culinary stars like cookbook author Joy Wilson and Top Chef veterans Stephanie Izard and Shirley Chung are all fans of this nifty hack. Mashed writer Maria Scinto points out another perk of opting for soy sauce: it's a healthier alternative. In other similar news, Gordon Ramsay named his two secret ingredients for the perfect scrambled egg. Despite its salty taste, soy sauce actually packs less sodium than table salt. Just a teaspoon of this potent condiment can match the flavour punch of a whole tablespoon of salt, slashing the sodium content without skimping on taste, reports the Daily Record. For anyone watching their sodium levels, go for a low-salt soy sauce or a wheat-free option such as Tamari. Just steer clear of the richer or sweetened types like black soy sauce, as their intense flavours could completely overwhelm the subtle taste of your scrambled eggs. Beyond boosting flavour, soy sauce actually works wonders for the consistency of scrambled eggs too. However, soy sauce is quite strong in its flavour; therefore, start by pouring a small amount and add more to taste. A quick dash before you start cooking adds vital moisture, preventing your eggs from turning rubbery - particularly when you're cooking them slowly on a gentle heat. Food enthusiast Shawanda from is another convert to this little-known trick. Whilst she acknowledges that soy sauce does dull the eggs' vibrant golden hue somewhat, she's adamant about the incredible flavour it delivers. She explained: "The eggs are bright and beautiful with their yellow colour then you add in this dark soy sauce, it makes the eggs look... interesting but they taste so good! I served these eggs on top of toast and it made for a pretty decent breakfast." And voila - you've just made a delicious scrambled egg using a simple kitchen ingredient.
Daily Record
3 days ago
- Health
- Daily Record
Scrambled eggs will taste so much better if you add this 1 unusual ingredient
Adding this one unexpected ingredient will help to take your scrambled eggs to the next level - completely enhancing your next cooked breakfast There's nothing quite like a plate of soft, fluffy scrambled eggs for your breakfast on a lazy morning, especially when paired with crispy slices of buttered toast. But sometimes, even after adding a generous amount of salt and pepper, the eggs still feel like they're missing that extra something. Fortunately, one unusual ingredient could make all the difference and take the dish to the next level. An expert from the food and recipe website Mashed has revealed a surprising "secret ingredient" to transform your scrambled eggs, and it's probably already sitting on a shelf in your kitchen. While it may sound like an odd pairing at first, rather than reaching for the salt, try adding a splash of soy sauce instead, the Express reports. Soy sauce might not be the first thing that comes to mind when seasoning eggs, but it blends smoothly into the mixture, offering a rich, savoury, umami flavour that plain salt can't deliver. Cookbook author Joy Wilson, along with Top Chef alumni Stephanie Izard and Shirley Chung, have all backed this clever twist. Maria Scinto, writing for Mashed, explains that soy sauce also offers a surprising health benefit. Though it tastes salty, it typically contains less sodium than an equivalent amount of salt. In fact just one teaspoon of soy sauce can deliver the same flavour impact as a tablespoon of salt, with significantly less sodium. For those keeping an eye on their salt intake, opt for reduced-sodium soy sauce or a gluten-free alternative like Tamari. Just be sure to avoid darker or sweetened varieties like black soy sauce, as their bold flavours may overpower the delicacy of scrambled eggs. Not only can soy sauce enhance the taste, but it also helps improve the texture of scrambled eggs. Adding a splash before cooking introduces extra moisture, which helps keep the eggs from drying out - especially if you cook them gently over low heat. Food blogger Shawanda from is also a fan of this unknown hack. While she notes that soy sauce can slightly mute the eggs' bright yellow colour, she insists that she swears by the taste. She wrote: "The eggs are bright and beautiful with their yellow colour then you add in this dark soy sauce, it makes the eggs look…interesting but they taste so good! I served these eggs on top of toast and it made for a pretty decent breakfast."
Daily Mirror
25-07-2025
- General
- Daily Mirror
Simple mistake everyone makes when frying eggs and how to fix it
Whipping up a batch of fried eggs is a simple process, but there are a few easy-to-forget steps that can make a massive difference to your breakfast, brunch or dinner Whether it's nestled in a full English, crowning a bowl of ramen or paired with a portion of chips, nothing quite matches the taste of a flawlessly fried egg. You might reckon you've got your egg-frying game down pat, but there are plenty of easy-to-overlook steps that novice cooks often miss in their quest for crispy edges and a lush, runny yolk. Just because it's a quick job doesn't mean there aren't loads of ways to jazz up your eggs – and you could be making blunders without even knowing it. Foodie news hub, Mashed has put together a comprehensive guide highlighting the easy-to-forget steps when frying eggs that, if remembered and applied, can lead to cracking results. From the type of eggs you're using to whether you're sizzling them in fat or oil, there are numerous tricks to take your eggs up a notch, with one glaringly obvious, yet frequently ignored, error, reports the Express. Think back to the last time you fried up some eggs, perhaps for a lazy Sunday brunch or as a hangover remedy. Can you recall which pan you used? By opting for the wrong kind of pan to fry your eggs, you're setting yourself up for a flop, which can be sidestepped with a top-notch non-stick or cast iron pan. If you're going for the latter, make sure it's well-seasoned to prevent your eggs from sticking or breaking up while they're bubbling away. This nugget comes courtesy of Joseph Provost, a chemistry and biochemistry professor at the University of San Diego. Mashed has quoted Joseph speaking to the Washington Post, revealing that "most pans, even the really good ones, are actually filled with little cracks and crevasses," which means when they're heated up, the metal expands and egg liquid gets caught in those tiny gaps. To dodge this culinary pitfall, opt for a non-stick solution, which acts as a slick barrier between the pan's surface and your eggs. Bear this tip in mind next time you're frying up eggs – it could be the game-changer you never knew you needed. For those on a quest for the ultimate fried eggs, consider cooking them in some form of fat – it adds taste and creates an additional protective layer on any pan, echoing the previous advice. It's also wise to preheat the pan before introducing the eggs. This principle holds true for most foods when frying, searing, or aiming for a golden crunch. If you're using fat, as suggested, wait until the pan is sizzling hot before adding it, then let it heat up a bit more before popping in your eggs. And here's a final nugget from the egg aficionados: let your eggs reach room temperature before cracking them open. If you cook straight from the fridge, you risk a rubbery white and an overdone yolk.
Business Insider
21-05-2025
- Business Insider
I drove 3 hours to visit one of the last-remaining KFC buffets. My favorite side dish was missing, but the value wasn't.
I drove three hours to visit one of the last-remaining KFC buffets in the world. The $13 meal included chicken, side dishes, desserts, and a few items not on the regular menu. I was pleasantly surprised by the meal, but wished this location offered mac and cheese as a side. During an eight-hour drive from northern Delaware to Charlotte, North Carolina, my girlfriend's voice broke my glassy-eyed daze. "Did that sign say KFC Buffet?" she asked. My immediate reaction was disbelief, that maybe we'd been driving too long and hallucinated it — but a quick Google search confirmed that the KFC buffet was real. Although I couldn't find much about it online, according to an article from Mashed, they seemed to be most popular in the '80s before fizzling out after a decade or so. During my research, I also stumbled across a Facebook group called "KFC Buffet Aficionados," where fans of the restaurant answer questions about the buffets and keep a map of all the remaining locations in North America. There aren't many left in the world, but there is one pretty famous location in Tokyo. Turns out, the nearest one to my house is even closer than the one we originally passed. So, my girlfriend and I took a three-hour drive to Dunn, North Carolina, to see what a KFC buffet is like. Inside, the restaurant looked like any other KFC I'd been to. We arrived tired and hungry on a Saturday night to a mostly empty parking lot. A small blue sign advertised that the location did indeed offer buffet-style dining. On the inside, it looked no different than any other KFC I'd been to, save the approximately 8-foot-long self-serve buffet set up next to the cashier. I ordered two buffet dinners at the counter. I ordered two buffet dinners and was handed back two plastic trays: both complete with a large, three-section Styrofoam plate, a smaller dessert plate, a small soft-drink cup, and a spork. My total before tax was $26, making the cost of one buffet dinner at this location $13. The buffet had a nice mix of familiar favorites and special offerings. The buffet offered much of what you might get at KFC when ordering a family meal: fried or grilled chicken pieces, and some of the signature sides like biscuits, green beans, mashed potatoes, and gravy. The biggest disappointment was that the buffet didn't have my favorite side dish — mac and cheese. However, there were also a few items that weren't on the regular menu, like rice and beans, collard greens, and fried okra, to name a few. What surprised me most was the selection of fried chicken gizzards and livers. These were also offered as a regular menu item at this location, which is something that I hadn't seen at the numerous KFC's I'd been to up north. The food was pretty good. For the most part, everything I ate was hot and tasted fresh and flavorful. The chicken was just as crispy as any other piece of KFC chicken I'd had. My favorite side was the fried okra, which was crunchy but not overcooked. My girlfriend also insisted I try the fried chicken gizzards and liver. I had never had them before and decidedly did not enjoy eating even the smallest bites of either. I enjoyed the apple cobbler for dessert. In my opinion, the crowning item of the evening was the apple cobbler — a gooey mixture of apple chunks, pie crust, and sugar. It was one of a few dessert options like Jell-O, pudding, and fruit. The cinnamon-apple filling might have been one of the strongest scents from the entire buffet. Thankfully, it tasted as good as it smelled. I would go as far to say it tasted homemade. Was it worth the three-hour drive, though? Probably not. I'd recommend stopping at a KFC buffet location. Overall, this definitely wasn't the worst buffet I'd ever been to, but somehow, it wasn't the best experience I've ever had at KFC, either. However, this was mostly due to the absence of notable menu items like the mac and cheese. Looking back, though, I could've easily ordered it from the standard menu for an additional charge. At the end of the day, I was pleasantly surprised by the fresh-tasting, flavorful food, and I'd definitely recommend it to others, especially for the price.
Yahoo
04-05-2025
- Health
- Yahoo
Nearly 60 Million Cans Of Salmon Were Once Recalled Due To Faulty Equipment In Alaska
We recommend always keeping a can of salmon in your pantry, as you can't go wrong with this versatile and nutritious food. We also love the stability of canned foods, but keep in mind that the safety of canned salmon is only as reliable as the process used to manufacture it. An incident that occurred in 1982 is the perfect example of what can go wrong when there are problems with the fish canning process, as defects in cans of salmon resulted in a massive recall of almost 60 million cans and caused one person's death. The issue was traced back to multiple salmon canning facilities across Alaska, and the subsequent investigation found that a malfunctioning piece of machinery was creating punctures and other types of defects in the canned salmon being produced, which resulted in the growth of bacteria. A Belgian man who ate the affected salmon succumbed to the effects of botulism, a type of food-borne illness capable of causing paralysis of the muscles, breathing issues, and loss of life. While the man's wife also grew sick after eating Alaskan salmon, she presumably recovered, and no other illnesses were reported. What resulted from the incident was a massive effort from the salmon industry to eliminate defective cans and upgrade quality measures to prevent future mishaps. Read more: 17 Canned Sardine Brands Ranked Worst To Best While the exact technique will vary from company to company, virtually all canned salmon brands use a similar process when preparing their fish. First, the salmon is prepped via filleting, skinning, and slicing, at which point the meat is deposited into cans and sent to seaming machines, where the lids are attached. From there, the cans are sent to a pressure cooker and heated for a specific amount of time and to a certain temperature to ensure the meat is fully cooked. This heating process eliminates harmful bacteria and ensures that the canned salmon is a ready-to-eat product. With so many steps and so many types of machinery involved, canning equipment malfunctions like the one that occurred in 1982 are often hard to anticipate and even harder to prevent. Problems with commercial canning equipment have affected other types of fish, as illustrated by our list of the biggest tuna recalls in U.S. history. Major brands like Bumble Bee and Tri-Union Seafoods are no strangers to equipment malfunctions that can increase the risk of bacterial growth within products. Consumers must be proactive about food recalls, but knowing which brands offer the highest quality is also helpful. That's why we compiled a ranking of canned salmon brands from worst to best to guide your shopping decisions the next time you get a craving for this tasty tinned fish. Read the original article on Mashed.
