Basic Scrambled Egg


5 to 6 eggs
1/4 cup cream
1 tbsp butter
Sea salt and cracked pepper to taste


Place the eggs, cream and salt in a mixing bowl and gently whisk until well combined.

Melt the butter in a frying pan over medium heat until it begins to foam. Pour in the egg mixture and cook without stirring for 30 seconds or until it just starts to set on the sides and base.

Use a wooden spoon to gently turn over the eggs until just cooked. The eggs should be glossy and soft. Remove from the heat, sprinkle with pepper. Serve hot.

Makes 3 servings.


Big Breakfast with Dessert Can Help Losing Weight

When it comes to diets, cookies and cake are off the menu. Now, in a surprising discovery, researchers from Tel Aviv University have found that dessert, as part of a balanced 600-calorie breakfast that also includes proteins and carbohydrates, can help dieters to lose more weight — and keep it off in the long run.

They key is to indulge in the morning, when the body’s metabolism is at its most active and we are better able to work off the extra calories throughout the day, say researchers.

Attempting to avoid sweets entirely can create a psychological addiction to these same foods in the long-term, resercher explains. Adding dessert items to breakfast can control cravings throughout the rest of the day. Over the course of a 32 week-long study, detailed in the journal Steroids, participants who added dessert to their breakfast — cookies, cake, or chocolate — lost an average of 40 lbs. more than a group that avoided such foods. What’s more, they kept off the pounds longer.

A meal in the morning provides energy for the day’s tasks, aids in brain functioning, and kick-starts the body’s metabolism, making it crucial for weight loss and maintenance. And breakfast is the meal that most successfully regulates ghrelin, the hormone that increases hunger. While the level of ghrelin rises before every meal, it is suppressed most effectively at breakfast time.


Iceburg Lettuce Salad


1/4 cup buttermilk
1/4 cup sour cream
1 tbsp cider vinegar
3 tbsp olive oil
2 tbsp chopped fresh dill
2 scallions, thinly sliced
1 large head iceberg lettuce, outer leaves removed and cut into 6 wedges
2 plum tomatoes, diced


  1. Ina jar with a tight-fitting lid, combine the buttermilk, sour cream, vinegar, oil, dill, and scallions. Shake until well combined; season to taste with salt and freshly ground pepper.
  2. Rinse the lettuce wedges with cold water and shake or pat dry with paper towels. Place a wedge on each of 6 plates, divide the tomatoes among the plates, and drizzle with the dressing. Serve immediately.

Makes 6 servings.

Source: Canadian magazine

Home-cooked Thai Breakfast

The Menu

  • Stir-fried Egg with Mung Bean Vermicelli
  • Green Curry Chicken
  • Deep-fried Pork Ribs
  • Flower Bud of Banana Curry
  • Glutinous Rice