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.
Below youll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues.
- Chefs knife
- Dry measuring cups
- Liquid measuring cup
- Measuring spoons
- Small saucepan
- 8 x 8-inch casserole dish
- Medium non-stick skillet
- Medium skillet
- Cheese grater
- Rasp or nutmeg grater
- Heat-proof rubber spatula
- Mixing bowl
- Pepper mill
- Cutting board
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.
- 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.
- 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.
Cooking eggs for both casseroles and frittatas:
- 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 isnt 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.