honoriaw replied to your post “re: blue apron and foodieverse, are there blogs/youtubes/podcasts you…”

waitwaitwait–Sam–I use the shells to separate eggs. Is bad?

Depends on where you live. In the US, chickens aren’t routinely vaccinated for salmonella, so it’s an issue. But what nobody tells you is that salmonella doesn’t live IN the raw egg, it lives on the shell. You can leave an egg white in a tupperware tub on the shelf for months on end without it incubating bacteria – I know because I’ve done it, it’s something I learned from a chef at the French Pastry School in Chicago. 

So if you crack an egg on a flat surface (that doesn’t push the shell shards inwards the way a rim does) and then drop it into the batter, your odds of the egg picking up salmonella are quite low. Whereas if you crack the egg on the rim of a bowl, the odds rise. (Not by much. You’re probably fine.)

And if you use the shell to separate the yolk and white, a lot of the egg comes in contact with the outside of the shell and can pick up nasty bugs, both white and yolk.

Now, here’s the thing: 99% of the time you are baking the eggs at a temperature where none of this matters. The heat will kill the salmonella, and nobody will care. Even if the egg does pick up some salmonella and you eat some raw egg dough, it’s not likely to be enough to make you sick. 

But I separated my eggs using the shells and then made candied egg yolk, which involves cooking yolks for a very long time at a very low temperature, and I gave myself EPIC food poisoning because that’s prime bacterial incubation procedure. This can also happen if you’re cooking certain dishes (like Katsudon!) where the egg only soft-cooks and at a relatively low temperature.

So after I puked for a day and a half I got into the habit of separating my eggs using my hands, even when I was going to be hard-cooking them. You break the egg with one hand into the fingers of your other hand (or into a bowl, then pour over your fingers), and the yolk stays put while the white dribbles through. It’s faster and safer as long as you’ve washed your hands before doing it, and the yolk doesn’t break as often.

But if you’re in a country where vaccinations are by law – a country where you can get your eggs on a shelf rather than in the refrigerated case – none of this matters anyway, your eggs are safe. We’re just fucked up in the US because we don’t vaccinate our fucking chickens. 

please consider..domestic klance things:

  • in college, keith and lance room together in a crappy house next to campus w/team voltron, and sleep in the same room of course
    • keith always gets up at ungodly hours of the morning to make coffee, but gets out of bed super careful so he won’t wake up the child lance
      • in the winter, lance sneaks up behind him after dragging his own ass outta bed and shoves his hands down the back of keith’s pants 
      • keith Yells because lance’s hands are ice, but falls for it every time, and they end up kissing good morning after lance escapes his headlock (”imsorryimsorryimsorry!!”)
      • coffee and an egg is all keith has for breakfast. meanwhile lance is on his fourth bowl of cocopuffs and chocolate milk
    • lance is super good at laundry–his mom used to pay him to do it for his huge family–and he sings while he does it. keith sits on the drier while lance folds clothes and sings with him, quietly, but smiling
      • also keith is Banned from laundry duty after he tried to do lance’s once to be nice and put fabric softener in the drier
    • when team voltron eats dinner together, lance kicks keith under the table to bug him and they get into a feet fight that just turns into Footsy with blushing and giggling and flirty eyes. every damn time. 
  • Studying Together: A Love Story
    • lance sits on their ancient couch and spreads his long ass legs in the foot rest while keith rests his head in lance’s lap
    • it doesn’t take long for lance to start playing w/ keith’s hair
    • and keith can’t use his right hand bc lance is holding it by his knees, so really, how is he supposed to study?
    • they don’t get much done
  • whenever the house starts to fall apart, keith is the first out there tryin to fix it and lance is sitting on a foldout chair w/ sunglasses and a tanning mirror thing shouting encouragement and generally Not Listening
    • “I could really use your help with this railing, lance.”
    • “you got it babe, I believe in you.”
    • “no, like, please come here and hold this for a sec.”
    • “wooo, yeah keith! don’t give up, keep going, get back on that horse. love you”
    • lance”

Crispy Cauliflower & Cheese Bites

1.Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit
2.Roughly chop the cauliflower and add into a food processor to chop it into a finer crumb. If you don’t have a food processor, don’t worry – you can chop it by hand, it just takes a little longer.
3.Grate the cheese and add it to a large mixing bowl with the cauliflower, egg and black pepper. Mix everything well until it starts to feel a little more like a mixture.
4.Lightly grease a muffin tray with some vegetable oil and spoon in around 1 and a half tablespoons of the mixture into each hole. Add the tray into the oven and cook for 15 minutes.
5. Resist the temptation to eat immediately. Cool for a few minutes and enjoy.
They are amazing dipped in a chopped chives, crumbled bacon and sour cream mix.

What if Siths put all of there anger and hate into cooking and baking

Darth Maul: *Punches dough while screaming*

Vader: *aggressively cuts cookies with saber*

Darth Sidious: *violently mixes oatmeal with force*

Kylo Ren: *angrily THROWS egg into bowl*

Egg Drop

I make egg drop a lot when I’m feeling lazy or sick or just not up for a lot of cooking. It’s hearty and filling, and no-carb, which is really nice as a diabetic.


  • Eggs
  • Water
  • Bouillon cubes, or Better Than Bouillon powder


  • Chicken stock (for richer soup, instead of bouillon and water)
  • Green onions (chopped)
  • Mushrooms (chopped)
  • Ginger (shredded fresh or powdered, for the broth)
  • Sesame seeds
  • Corn starch (to add thickness to soup of silkiness to eggs)


  • Saucepan (this recipe scales but I use a medium saucepan and it makes two big portions)
  • Egg-whisking receptacle (i use glass measuring cups or mugs, but a bowl can work too)
  • Whisking utensil (a whisk or a fork)


I scale this recipe by cups of water:bouillon cubes:eggs. So if i use one cup of water i use one cube of bouillon and one egg. It keeps the ratio well balanced and the soup from being too weak, but obviously personal tastes differ. My normal portion is 2:2:2.


  1. If using stock, pour a reasonable amount into the pan – if using water and bouillon, pour in just water. As mentioned above, i usually pour in two cups but it’s not precise. Set to boil on high heat.
  2. When the water is beginning to simmer (small bubbles on the bottom of the pan, or a rumbling sound), add in bouillon cubes or powder. As mentioned above, I normally use two but your sodium needs maybe differ.
  3. While this is happening, whisk your eggs until well combined. If you want silkier eggs, like those you find in a restaurant, add roughly a ¼ teaspoon per egg of cornstarch. Beat well.
  4. If adding green onions, add green onions to boiling water.
  5. When water is at a rolling boil, take your egg mixture and your whisking instrument and position yourself over the pot.
  6. Very gently, pick up a little bit of the egg mixture on your fork or whisk and drop it over the boiling water. When it hits the boiling water, it will cook into little filaments of egg. Keeping your fork- or whisk-fuls small will help the texture of the soup stay neat. If you get impatient (i do) pouring in larger quantities also work, but you get a chunkier soup and less of that soft, silky texture.
  7. You’re done!
  8. Add toppings of choice.

Chicken Parm-Stuffed Spaghetti Squash by Tasty

Large Spaghetti Squash
2 Boneless Skinless Chicken Breasts /cut into strips
2 Eggs /beaten
Italian Style Breadcrumbs
Marinara Sauce
Shredded Mozzarella Cheese
Grated Parmesan Cheese
Italian Seasoning
Oil for frying

With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line). Scoop out the seeds - brush with oil, salt, and pepper, - and roast face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork can easily pierce the skin).

Meanwhile, slice the chicken breasts into strips. Place flour, beaten egg, and breadcrumbs into three separate bowls. Coat each strip with flour, then egg, and then roll in bread crumbs.

Heat a well-oiled skillet over medium/high heat. Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Set aside on paper towels.

Once the squash has finished roasting - remove from the oven and let it set for a few minutes before turning over and pulling at it with a fork. Shred the inside of each squash, being careful not to poke through the skin. Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and Parmesan cheese, and a pinch of Italian seasoning. Return to the oven to bake for 10-15 minutes until the cheese has melted. Enjoy!

‘I Love You’ Avocado Toast

Yields 4 toasts

The things you’ll need

  • 4 slices of bread
  • Avocados
  • Lemon
  • Salt and pepper to taste
  • Arugula
  • Eggs
  • Toaster
  • Knife and cutting board
  • Spoon
  • Fork
  • Small mixing bowl
  • Nonstick skillet
  • Butter for skillet
  • Metal spatula
  • Heart-shaped silicone mold

Let’s get started!

  1. Toast a slice of bread and then scoop avocado into a bowl. Squeeze lemon juice into the avocado and then add salt and pepper to taste. Coarsely mash with a fork.
  2. Spread avocado onto toast and then place some arugula on top.
  3. Heat skillet on medium low and grease the pan with a little butter. Grease mold with butter and place in pan. Crack an egg into the cookie cutter and cook with the lid on for 2 to 3 minutes, until the whites set. Carefully remove mold and egg from pan.
  4. Place egg on top of the toast and repeat for as many pieces as you would like.
  5. TaDa! This delicious avocado toast is EGGsactly what bae needs to make Valentines Day extra special!
  • MC: *gets home*
  • Seven: welcome back!! we're having breakfast for dinner!!
  • MC: oh cool I love bacon and eggs and all that stuff mmm
  • ~five minutes later~
  • Seven: *comes in with bowls of cereal*
  • MC: .. really

Lavender Cupcakes with Honey Frosting


  • ½ cup (1 stick) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • about ½ tsp. red and ½ tsp. blue food coloring
  • 1 ½ cups all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 2 ½ Tbsp. dried lavender buds
  • ⅔ cup cold milk


  • ½ cup (1 stick) unsalted butter, softened
  • 8 oz. cream cheese, softened
  • 4 cups powdered sugar
  • 2 tsp. vanilla extract
  • 2 Tbsp. honey, plus a little extra for drizzle

  1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
  2. In the bowl of an electric mixer, cream the softened butter and sugar together. Add the eggs one at a time, beating after each egg. Stir in the vanilla and food coloring.
  3. In a separate bowl, stir together the flour, baking powder, and salt. Chop the dried lavender buds into fine, small pieces. Stir into the flour mixture.
  4. Add the flour mixture to the butter mixture. Stir in the milk.
  5. Scoop batter evenly into lined muffin tins. Bake for 18-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool in the tins for about 5 minutes, then remove to a wire rack to cool completely.
  6. In the large bowl of an electric mixer, beat the butter and cream cheese together. Add the powdered sugar 1 cup at a time, mixing on low, until the frosting is smooth and creamy. Beat in the vanilla extract and honey.
  7. Scoop frosting into a piping bag fitted with a 1M tip. To create the flower, begin in the center of the cupcake’s surface, and slowly swirl in wider circles. (It might be helpful to practice on a piece of parchment paper first, then you can just add the frosting back to the bowl.) You can also simply spread the cream cheese frosting over the top of the cupcakes with a knife.
  8. Lightly drizzle a little honey on top of the frosting. Enjoy!

dinner: quinoa cooked w veg broth & crispy shallots, topped w a fried egg, avo & sriracha 🍲

Sleeping Beauty Birthday Cake

Yields one 8-inch cake

The things you’ll need

  • 4 cups all purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 2 sticks butter
  • ½ cup shortening
  • 3 cups sugar
  • 4 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 10 egg whites
  • 1 ½ cups milk
  • Yellow, blue, white frosting
  • Yellow fondant
  • Pan spray
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer
  • Decorating bags
  • Tips (small star and small round)
  • Small offset spatula
  • Rubber spatula
  • 15 small cake pans lined with parchment
  • Pink candles
  • Rolling pin
  • Star cutter
  • Styrofoam cake board
  • Wooden dowel

Let’s get started!

  1. Preheat oven to 350ºF.
  2. In a medium bowl, mix flour, baking powder and salt.
  3. In a large bowl, mix butter, shortening and sugar until light and fluffy with an electric mixer.
  4. Beat in egg whites one at a time, scraping down the bowl after each addition. Add extracts and beat until well combined.
  5. On low speed, alternate adding the four mixture and milk to the butter mixture, beginning and ending with the flour mixture.
  6. Spray each of your 15 pans and divide batter evenly between the prepared pans.
  7. Bake the cakes all together for 20 minutes. Remove and let cool.

Time to decorate!

  1. Roll out yellow fondant and cut out little stars. Set aside.
  2. Squeeze a few dollops of frosting onto a small round cake board and then stick the first cake onto the board.
  3. Spread buttercream frosting on top of the first cake and then place another cake on top. Do this one more time and then frost the top and sides of the 3 cakes.
  4. Repeat steps 2 and 3 three more times so that you have 4 frosted stacks on cake boards.
  5. Use 2 of the 3 remaining cakes to make a small frosted stack on a cake board.
  6. Stick the last cake to a small cake board and then frost it with blue frosting.
  7. Press a dowel into a round Styrofoam base to create a foundation for the cakes.
  8. 8. Position a cake stack so that the hole in the middle of the cake board is lined up with the dowel and then guide the cake down to the base. Place 4 large straws into the cake to create more support. Make sure to cut the straws so they are not sticking out from the tops of the cakes.
  9. Continue stacking cakes, stacking small stack and the blue cake last.
  10. Use blue frosting in a decorating bag fitted with a #10 tip to pipe thick wavy lines onto the stacks, resembling the filling between each of the 15 layers on the Sleeping Beauty cake.
  11. Place fondant stars evenly onto the sides of the top cake layer (the blue cake).
  12. Use yellow frosting in a decorating bag fitted with a star tip to pipe draping “U” shapes in between each fondant star to connect them.
  13. Pipe 15 small yellow dollops evenly around the outer-top of the blue cake and then stick a candle into each dollop.
  14. TaDa! 15 layers of birthday magic!