Just the basics

I love to cook. The reason is that I truly believe cooking does not have to be some overly complex affair with rare and hard to find ingredients that scare everyone into thinking cooking is not for them. While of course once in a while it is great to be able to make a dish that may require hours of prep and all sorts of exotic ingredients (like my mom's chicken biriyani), most of the time we are too busy and too pressed for time to plan, prepare and cook such elaborate meals.

I thought I would therefore share some simple dishes that are quick, delicious and basic. You probably already know how to cook these but sometimes with cooking its as much about the how as the what. Most recipes tell you what to put in but now how to make it taste amazing.

Scrambled Eggs

Everyone should know how to make great scrambled eggs. Here are two basic styles that always come out well.

Basic Scramble

In a small bowl, break 4 eggs, add about 4 tablespoons of full cream milk, whisk the mixture thoroughly. In a small saucepan (preferably non-stick), pour about a tablespoon of good quality extra-virgin olive oil. Let the oil get hot, pour in the mixture, and quickly with a soft rubber or wooden spatula, start pulling the edges of the cooked eggs to the center so the softer liquid parts flow out to the sides, do this a few times and continue doing it -- don't walk away or you will over cook or burn some portions and others will be raw. Once everything is cooked and slightly moist (not watery), turn the flame off AND remove the pan from the stock and immediately put in in a serving dish.

Tips: If your scramble has water in it at the end, it means you added too much milk or added fat free or other milk so use a smaller quantity of milk. If the scramble is not moist, you may have let it cook too much. Remember the egg will continue to cook when you remove it from the heat, so don't cook it until it is fully dry.

Omlette Scramble

Pretty much the same as above but before whisking the eggs, add finely chopped scallions and about a quarter of a small tomato (if it is very ripe, dry the tomato pieces with a paper towel). For an Indian twist, add chopped green chilies (be careful if you are sensitive to chili, a single half chili may be enough for most, also chop it into minuscule pieces). For a Mexican twist, add some salsa (but drain any water). Don't overdo the veggies or else the water from the veggies will make your scramble a soggy mess or have uncooked parts to the scramble, also chop any veggies very finely for the same reason.

Just Eggs

Do you wonder why eggs in a restaurant don't always come out the way you want, well, the truth is many don't know how to make perfect eggs. Eggs can easily be overcooked, undercooked, burned etc. so it's a bit of an art that you learn with practice.

For sunny side up eggs, heat olive oil (about a tablespoon) in a small saucepan at high heat, wait until it is hot and then gently break 2 eggs into the pan. With a spatula, quickly but gently score the big mass of gelatinous stuff near the yolk so it starts to flow out to the edges.

If needed lift up the pan and tilt or swirl as needed until the uncooked egg white gets to the edges, filling any gaps. Now reduce the heat and let it cook. If you don't like your eggs runny, put a lid on the saucepan -- but not for too look otherwise you will just have a fried egg as the yolks will cook through. Cook until the edges are slightly brown/crispy and the center is firm, now slide it on to a plate and serve.

If you want a fried egg, just do the above but once the eggs are firm but not fully cooked, flip the eggs over with a spatula and cook for a minute or two and then slide the eggs on to a plate and serve.

If you want to look like a master chef, flip it in the pan -- the way to do this is to first loosen the eggs (once they are mostly cooked and firm at the edges), make sure the entire egg slides on the pan if you try to move it. Now lift the pan from the flame, make a swift forward motion with the pan, the eggs will fly off the pan but due to curved edge of the saucepan will flip backwards, now you have to just catch it before it splatters on your stove! Try it when no one is looking and you have a few eggs to spare and some time to clean, you'll be glad you did!

For an omlette, follow the Omlette Scramble recipe but use a little less milk and then cook it at medium heat like your are making scrambled eggs but don't keep scrambling, after a few minutes when the insides and outsides are slightly cooked, fold one side over the other and gently press it down so any liquid leaks out, then flip the folded eggs gently to cook the other side. Keep heat low or you may have an overcooked outside with a soggy inside, also don't go too crazy with the veggies, the veggies should be about a quarter of the volume of the eggs.