How To Boil Water

Jack learns that eggs aren't just for breakfast anymore when Frederic shows her some exciting new egg dishes. Recipes include: Onion, Ham and Cheese Frittata; Potato, Leek and Bacon Casserole.

Episode Guide
Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues.

Equipment List:

• Chef’s knife


• Dry measuring cups


• Liquid measuring cup


• Measuring spoons


• Small saucepan


• Colander


• 8 x 8-inch casserole dish


• Medium non-stick skillet


• Medium skillet


• Whisk


• Cheese grater


• Rasp or nutmeg grater


• Heat-proof rubber spatula


• Mixing bowl


• Pepper mill


• Cutting board

Tips
How to choose eggs:

• Eggs are graded AA, A, and B, in descending order of quality and freshness.


• Buy eggs from busy stores with high turnover.


• Check eggs in carton for any cracks or soiled shells.


• A fresh egg will have a very round yolk and a thick white that does not spread out that much.


• As eggs age, they become runnier.

Pre-cooking ingredients for casseroles:

• Firmer ingredients like potatoes, leeks, etc. need to be pre-cooked because the cooking time of the casserole is not adequate.


• Softer ingredients like tomatoes and most vegetables often do not need to be pre-cooked.

Cleaning leeks:

• No matter where you buy them or how clean they look on the outside, leeks are very dirty and need to be cleaned thoroughly.


• Peel and discard the outer layer of each leek. They are easier to clean if you slice them beforehand, or you will probably need to clean them again after cutting.


• Wash leeks under running water, letting the water get in between the layers of leeks. Or, rinse them in a large bowl of water, changing the water several times. Then spin them in a salad spinner.

Cooking eggs – for both casseroles and frittatas:

• Eggs are very versatile; you can use almost any combination of meat, cheese, vegetables, etc. with eggs.


• If eggs seem dry while cooking, add more liquid – either milk, cream, half-and-half, etc.

Recipe Rescues

• If your frittata is too browned on the bottom, carefully slice a thin layer off to remove the burnt part. Next time, cook over lower heat.
• If the casserole or frittata is too dry, it was cooked for too long a time or at too high a heat. Next time, reduce cooking time or temperature, and add slightly more liquid. Use overcooked eggs in a sandwich or salad.
• If the cheese on top burnt while under the broiler, reposition your broiler rack so that it isn’t quite so high, and watch the dish closely while under the broiler; leave the oven door slightly open so that you can see it.
• If the casserole or frittata is too dense, be careful not to over-beat the eggs. You also may have needed a little more liquid, or you may have over-cooked it.
• If the casserole or frittata is too runny, return it to the oven or stovetop, and let cook for a few more minutes over low heat. Next time, you may need to use a little less liquid and let cook slightly longer.