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Category ... Eggs

More on Beating Egg Whites

Jul 02, 2016 | From the kitchen of Rose in Ingredients

A while back, I did an in depth posting on beating egg whites, but I have something important to add if not using cream of tartar to ensure stability.

If the proper amount of cream of tartar is used it offers 100% insurance against over beating and drying out the egg whites, which would decrease the volume of the baked goods significantly. When using the cream of tartar, the egg whites can be beaten to stiff peaks.


But when cream of tartar is not used, the egg whites should be beaten only until what the French refer to as bec d'oiseau which translates to bird's beak.


By not beating quite as stiffly, when folded into another mixture the whites do not deflate as much but will not offer quite as much volume. An example, in my orange chiffon cake, is when the whites are beaten to completely stiff peaks only 9 egg whites are needed instead of 10 when beaten to bec d'oiseau (curved peaks) to achieve the same volume when baked.

Chocolate Tweed Angel Food Cake for Father's Day

Jun 08, 2013 | From the kitchen of Rose in Eggs



This is the original photo by Ben Fink, from Rose's Heavenly Cakes. filled and frosted with whipped cream and adorned with ValRhona chocolate pearls or mini chocolate chips.

My dad had a major sweet tooth. He would pile three heaping tablespoons of sugar into his tea and when I expressed shocked indignation, after all his wife, my mother, was a dentist, he would out an out lie that he didn't stir the sugar into the tea!

I thought he would adore angel food cake because it is so unremittingly sweet but, in fact, he complained that it was too sweet so I came up with this version that he loved. I fold grated bitter chocolate into the batter. The very lightest and most tender texture comes from using Wondra flour as it blends easily into the batter without deflating it significantly. This recipe is adapted from Rose's Heavenly Cakes.
Note: Egg whites from Safest Choice Pasteurized Eggs offer the most stable meringue foam. Be sure to double the cream of tartar for the best results.

The Chocolate Tweed Angel Food Cake

Equipment: a 5 quart or larger stand mixer, an uncoated 10-inch two-piece metal tube pan (16 cup capacity). A long necked soda or wine bottle, or a large inverted metal funnel that will fit into the opening at the top of the pan (have this ready before baking and weight it by filling it with water or marbles to keep it from tipping).

superfine sugar1-1/2 cups, divided10.5 ounces300 grams
Wondra flour OR cake flour3/4 cup (lightly spooned and leveled off) OR 1 cup (if cake flour sifted into the cup and leveled off) 3.5 ounces100 grams
salt1/4 teaspoon..
16 large egg whites, preferably from Safest Choice Pasteurized eggs2 cups (473 ml)17 ounces480 grams
cream of tartar2 teaspoons (4 teaspoons if using Safest Choice Pasteurized eggs)..
pure vanilla extract4 teaspoons..
fine quality unsweetened or 99% cacao chocolate, grated.2 ounces56 grams

Continue reading "Chocolate Tweed Angel Food Cake for Father's Day" »

Perfect French Toast for Mother's Day

May 04, 2013 | From the kitchen of Rose in Eggs


French toast is the perfect indulgence for mom for breakfast in bed. It is easy to make and is best made the day or night ahead. It can be made with many different types of bread from soft white to challah, brioche or even croissants. French toast is at its best when the bread is sliced 1 inch thick but as slices from most commercial loaves are only 1/2 inch here's the way I've worked it out to simulate a 1 inch thick regal slice of french toast. To make it extra special, if your mom likes raisins, use cinnamon raisin bread.

French Toast for One Perfect Mom

1 large egg

2 tablespoons heavy cream

2 tablespoons milk

1/8 teaspoon pure vanilla extract

a grating of nutmeg

2 slices of soft white bread, sliced 1/2-inch thick

1 teaspoon butter, preferably unsalted, frozen

Optional: powdered sugar, cinnamon and or maple syrup
Equipment: a griddle or large heavy frying pan

Place a heatproof dinner plate in the oven and turn the heat to low.

In a medium bowl, combine the egg, cream, milk vanilla and nutmeg and whisk lightly just to blend.

Place the mixture in a pan large enough to hold the 2 slices of bread side-by-side and add the bread. Allow the bread to sit for a minute or so to soak up the mixture and then turn each slice over to absorb all of the remaining mixture on the second side. Move the bread slices around to be sure they pick up all of the egg mixture. (When turning the bread over in the egg mixture, it helps to use two pancake turners.)

Alternatively, dip or brush one slice at a time, using a scant 1/4 cup per slice.

Heat the griddle or frying pan on medium high heat until hot enough to sizzle a drop of water. Impale the frozen butter on a fork or hold it carefully on either side and run it quickly along the surface of the hot griddle or pan to film it lightly with butter.

Set one piece of bread on top of the other. Fry the bread, 2 to 3 minutes a side or until golden brown.

Cut the french toast diagonally in half if desired and arrange on the heated plate. Sprinkle lightly with powdered sugar and cinnamon and drizzle with maple syrup if desired.

French Toast.jpg

The Perfect Egg Part 2

Apr 20, 2013 | From the kitchen of Rose in Eggs


I love soft-cooked eggs for breakfast or lunch but for adding to salads or bringing on the plane when I travel, hard-cooked eggs are ideal. It's easy to make a perfect hard-cooked egg with fully set yolk and tender white. It is not, however, easy or even possible to peel an egg that is too fresh. Eggs that are pasteurized in the shell do not present this problem.

Perfect Hard-Cooked Eggs
1 to 6 refrigerated eggs, preferably Safest Choice Pasteurized, and a saucepan large enough to hold them in a single layer.

Place the egg(s) in the saucepan and add cold water to cover by about 1 inch.

Bring the water to the boiling point (small bubbles will form around the periphery). Turn off the heat and allow the egg(s) to sit for 10 minutes.

Drain the water and shake the pan to crack the shell so that water can seep in, making it easier to peel. Add ice water to the pan to cover the egg(s) again by about 1 inch and allow the egg(s) to cool until no longer warm to the touch.

Note: hard-cooked eggs are an essential ingredient in chopped liver--a recipe I plan to post in the upcoming months.

The Recipe That Kick-Started My Culinary Career

Mar 10, 2013 | From the kitchen of Rose in Recipes


Spaghetti Carbonara

I don't know what other people do when their spouses are out of town but as for me, my first thought leads to pasta and not just any pasta: spaghetti carbonara. This is a dish I cannot make for my husband as he prefers a low-fat diet and because the way I like it best it has just about every edible fat I adore: bacon, butter, olive oil, heavy cream, egg yolk and Parmesan cheese. (If you prefer you can replace the butter with extra olive oil and it will still be delicious.)

Naturally, when something you crave is denied, it grows larger in temptation so when Elliott announces that he won't be home for dinner, I mentally start getting out the ingredients for the carbonara, which I always have on hand. I like to use the best of each ingredient as this is a once in a great while treat so I want it to be all it can be.

Most important is using egg yolks from pasteurized eggs as the yolks don't cook to a high enough temperature to be considered safe for young children, the elderly, pregnant women, and those whose immune systems are impaired, and egg yolks are a critical component of the recipe to coat the strands of the pasta to give it an unctuously creamy consistency and luxurious flavor.

Next is the right kind of bacon. My favorite is corn-cob smoked which I mail order from Harrington's in Vermont (1-802-434-4444) and then freeze in 2 ounce packages and thaw in under 15 seconds in the microwave. I also keep on hand the finest Parmesan cheese (Parmesano Reggiano), refrigerated loosely wrapped so that it doesn't mold. (Once dry enough I wrap it tightly in both plastic wrap and a freezer weight zip-seal bag.)

Heavy cream that has not been ultra-pasteurized and therefore does not have that cooked flavor is the best kind of cream. Of course I choose fruity-mellow extra virgin olive oil and unsalted butter for purity of flavor, and fine sea salt for its mild sweetness.

My favorite spaghetti, Lattini, is imported from Italy and made with durum wheat which is firm to the bite. (Barilla is also a good choice and more easily available.) And when fresh porcini mushrooms are available, their woodsy, almost meaty flavor and plush texture elevate this recipe to its highest point.

This recipe has evolved through the years. It all began 40 years ago when I was interviewing for my first official job after graduating from 7 years of night school. Over 100 people vied for the job as test kitchen recipe developer at Ladies' Home Journal. I had mis-understood the directions to bring a prepared recipe that could be made using ingredients that were usually available in a home kitchen. I understood it to mean that I should bring a recipe to prepare in the magazine's kitchens. But to prove how easy it was to whip up and how perfectly it fit the requirement of using readily available ingredients I offered to make it on the spot.

I got the job for three reasons:
The recipe was great.
I didn't know that I possessed the skill at the time but the editor noticed and was impressed by my ambidexterity. (I thought everyone cooked with both hands.)
The interview fell on my birthday (good karma).

I lost the job for one main reason:
I'm not great at following other people's directions. I held on for about a year and it was the best training grounds possible. But then I yielded to the advice of my new husband who said: "You can't work for other people; you should work for yourself." The rest is history.

Here is the recipe that will serve 4 friends on special occasions.

bacon, preferably corn cob smoked: 8 ounces/227 grams
Optional, fresh porcini mushroom: 8 ounces/227 grams
extra virgin olive oil 1/4 cup/59 ml
unsalted butter: 4 tablespoons/2 ounces/56 grams
2 large cloves garlic, very thinly sliced (1 tablespoon)
4 large egg yolks, preferably Safest Choice Pasteurized: 69 ml/2.6 ounces/74 grams
heavy cream: 1/4 cup/59 ml
Parmesano-Reggiano cheese, freshly grated: 3/4 cup/1 ounce/28 grams + extra if desired for serving
salt (preferably fine sea salt): 2 tablespoons + ½ teaspoon , divided
black pepper, freshly ground: 1/2 teaspoon
a sprinkling of cayenne pepper
1/2 cup minced parsley, preferably flat-leafed
spaghetti: 1 pound/454 grams
1/4 cup water from the boiling pasta

Place 4 large pasta bowls or dinner plates in the oven with a pilot light or heat set to very low. Fill a large saucepot with at least 4 quarts of cold water; cover it and bring the water to a boil.

Meanwhile, in a large wok or 12-inch Dutch oven, fry the bacon in batches of single layers until medium crisp. Drain it on paper towels and break it into 1/2 inch pieces.
Drain all but a thin film of the bacon fat from the pan.

If using the porcini, remove any dirt with a wet paper towel and cut off the very ends of the stems. Slice them into 1/4 inch slices and then cut them into 1/2 inch pieces.

Add the olive oil and butter to the pot with the bacon fat and heat over medium-low heat. If using the porcini, add them and cook covered for about 10 minutes or until tender, stirring once or twice.

Add the garlic and sauté for about a minute or until wilted, stirring constantly. Do not allow the garlic to brown or it will be bitter. Turn off the heat and set aside.

In a small bowl, whisk together the egg yolks and cream.

In another small bowl, stir together the Parmesan cheese, the 1/2 teaspoon of salt, black and cayenne peppers.

When the water for the pasta boils, add the 2 tablespoons of salt and the pasta. Cook it until al dente, 11 to 15 minutes, or until no white appears in the center when a strand is cut. Shortly before the end of cooking, remove 1/4 cup of the boiling water with a ladle and whisk it into the egg yolks and cream. Turn the heat on under the wok or Dutch oven to medium-low.

Drain the cooked pasta and add it to pan. Sauté, stirring with a large silicone spatula until it is evenly coated with the butter/oil mixture and add the reserved bacon, the cheese mixture and the parsley. Using 2 large forks, toss to blend. Empty the pasta into a large bowl. Add the egg yolk mixture and toss quickly to blend it in without scrambling the yolks. Transfer at once to the serving bowls. Pass extra grated cheese, salt and a pepper mill.

When is a Cupcake a Muffin?

Feb 03, 2013 | From the kitchen of Rose in Eggs

My Quest for the Perfect Blueberry Muffin
I worked for years to create my vision of a perfect blueberry muffin, soft, moist, tender, and bursting with blueberries with only lemon zest to accentuate them and a whisper of nutmeg in the crisp sugar topping. Although I had arrived at my idea of perfection, I discovered that both my husband Elliott and my protégé David thought they were too cake-like and wanted a coarser muffin-like texture.

I made a batch using my original recipe but mixing by mixer rather than by hand, which strengthened the structure of the batter, making it firmer and coarser in texture. David and I were both happy with the result but Elliott still wanted a drier firmer muffin. After giving it about 1-1/2 hours of chemical analysis of ingredient ratios, comparing my muffins to scones, which are more like a cross between a cake and a pastry than are muffins, I came to the ridiculously simple solution. All that was needed was more flour!

Here is the recipe originally published in The Bread Bible but with now with my newest version--the mixer method. And, if you prefer your muffins to be more muffin than cake, use the higher amount of flour.

Blueberry Muffins

Special Equipment
6 small soufflé, custard cups, or a 6 cup muffin pan, lined with foil or paper liners, lightly sprayed with nonstick cooking spray (see Notes).

unsalted butter (65˚ to 75˚F/19˚ to 23˚C)4 tablespoons (1/2 stick)2 ounces56 grams
sugar1/2 cup3.5 ounces100 grams
lemon zest2 teaspoons.4 grams
1 large egg, preferably Safest Choice Pasteurized3 tablespoons plus 1/2 teaspoons (47 ml)1.7 ounces50 grams
pure vanilla extract1 teaspoon..
bleached all-purpose flour1 cup plus 2 tablespoons to 1-1/4 cups, lightly spooned into the cup and leveled off4.7 to 5.3 ounces135 to 150 grams
baking soda1/4 plus 1/8 teaspoon..
fine sea salt1/4 plus 1/16 teaspoon..
sour cream1/3 cup2.7 ounces80 grams
small blueberries, rinsed and dried3/4 cup3.5 ounces100 grams
Topping: sugar3/4 teaspoon..
nutmeg, freshly grateda dusting..

Preheat the Oven Thirty minutes or longer before baking, set oven racks at the middle and lowest levels. Preheat the oven to 375˚F/190˚C.

Make the Batter

In the bowl of a stand mixer, fitted with the flat beater, cream the butter, sugar, and lemon zest until light and fluffy. Beat in the egg and vanilla.

In a small bowl, whisk together the flour, baking soda and salt. Add 1/2 the flour mixture with 1/2 the sour cream and beat on low speed until it is fully incorporated. Repeat with the remaining flour and sour cream. With a silicone spatula, fold in the blueberries.

Spoon batter into the muffin cups. Dust with sugar and nutmeg.

Bake for 25 to 35 minutes or until they spring back when pressed lightly in the center and a wooden skewer comes out clean. Set the pan on a rack and allow the muffins to cool for about 15 minutes before unmolding them.

Notes: I like to use muffin liners as they keep the cupcakes fresher. If using muffin pans, spray them before setting them in the cups to prevent the spray from baking onto the pan.

If using frozen Maine blueberries, do not defrost them but toss them with about 2 teaspoons up to 1 tablespoon of extra flour to keep them from staining the batter when mixed in.

Frozen muffins can be reheated in a preheated 400°F/200˚C oven for 15 to 20 minutes or until a metal cake tester inserted briefly into the center feels warm.

The Perfect Egg

Jan 19, 2013 | From the kitchen of Rose in Eggs


As someone obsessed with producing the perfect soft-cooked egg, with the white tender and completely set, and the yolk still runny, my eyes lit up when I saw the February issue of Cook's Illustrated. Right at the top of the coming attractions contents list is "Truly Foolproof Soft-Cooked Eggs (We Made More than 1,000)"

So nice to know I am not alone in this preoccupation.

The technique, worked out by Andrea Geary, in the Cook's Illustrated test kitchen is simplicity itself. All you need is a saucepan with about 1/2 inch of boiling water. The secret is steaming the egg or eggs instead of simmering them. I should have figured this out long ago as Krups, the equipment manufacturer from Germany, produced an egg cooker in which the timing was controlled by the evaporation of water. The eggs were set in a tray with water beneath it, the water heated, turned to steam, evaporated, and then the machine shut off and eggs were cooked. The instructions had you add the amount of water for the number of eggs and the desired degree of cooking.

The stovetop method depends on a kitchen timer rather than a specific amount of evaporating water to determine the degree of doneness. The timing is the same for large, extra large, or jumbo eggs. Here it is in an 'egg shell.'

Perfect Soft-Cooked Eggs

1 to 6 refrigerated eggs, preferably Safest Choice Pasteurized, and a saucepan large enough to hold them in a single layer

Fill the saucepan with about 1/2 inch of water and bring it to a boil.

Using tongs, carefully lower the egg(s) into the water, cover and reduce the heat to low. Cook 6-1/2 to 7 minutes.

Uncover and remove the pan to a sink. Place it under cold running water for 30 seconds to stop the cooking. Remove the egg(s) from the pan and serve.

Classic Egg White Chocolate Buttercream

Oct 06, 2012 | From the kitchen of Rose in Eggs


My recipes tend to favor egg yolks for their wonderful flavor and emulsifying ability to make mixtures smooth and even. But I do have some really special recipes requiring egg white. I almost forgot this favorite one as when i think of chocolate buttercream my mind leaps immediately to dark intense ganache.

Classic Egg White Chocolate Buttercream is a recipe I created for the Cake Bible twenty-five years ago. It is smooth and creamy, with a milk chocolate color, but packs a strong chocolate flavor. This is because uncooked egg whites produce a softer buttercream so more chocolate can be added without it becoming too stiff!

This is one of the easiest buttercreams to make but as the egg whites are not cooked it is best to use pasteurized egg whites such as Safest Choice.

Continue reading "Classic Egg White Chocolate Buttercream" »

Two Men's Eggs

Sep 08, 2012 | From the kitchen of Rose in Special Stories


The only thing my husband likes to eat, said my Japanese friend Hiroko, one of the most dedicated and talented cooks I have ever met, is steak or a soft boiled egg. What a pity with your great cooking skills, I replied, but at least that makes him easy to please. Not at all, was her response. In our many years of marriage, I have never achieved an egg that he has deemed perfect. I looked at her carefully to see if she was kidding. No. She was quite serious. The yolk must be entirely fluid while the white must be entirely set. The yolk must be precisely in the center, and when the egg is cut the short way, none of the yolk must run onto the white. Each time he tells me I have failed. she ended sadly. This was beginning to sound like some sort of Midieval punishment.

It is a truism that the seemingly easiest tasks are often the most difficult to accomplish. This Zen like challenge made me vow someday to go for the impossible and with the help of instructions from Hiroko, make that egg. (Actually, Hiroko who is now back in Japan, writes me that this egg, called "half-cooked egg" is a famous recipe from a restaurant called Kyo-tei in Kyoto, a city renowned for its refinement in crafts and the quality of ingredients.)

Several years passed since first hearing about this special egg and I found myself repeating the story to another couple. The wife's response: That's funny, Heinz cooks only one thing and it is also an egg which he has perfected. This struck me as much more equitable an arrangement. The egg is "coddled" in a microwave-safe ramekin so that it exactly fits an English muffin. Heinz cautioned me that it would probably be necessary to experiment a bit for exactly timing because microwaves vary but I must say it worked perfectly on the first try. The recipe couldn't be more simple: Place a little piece of butter into a ramekin that is about the same diameter as an English muffin. Break 1 large cold egg into the ramekin. Microwave on high for 30 seconds. Slide the egg onto the toasted English muffin. That's it. Except for a little refinement I prefer: if desired, carefully separate the egg to remove the chalaza (the little ropey bit attaching the yolk to the white that never really sets on cooking). Then add both the white and unbroken yolk to the ramekin.

Now for Takao's egg, essentially as given by Hiroko:

Use fresh egg, put in room temperature for more than 1 hour.
Put it in quietly boiling water, using slotted spoon.
Turn egg in boiling water for the first minute to make yolk centered.
Boil quietly 5 minutes from the beginning.
Put egg in cold water. Peel off shell and skin in the cold water.
Cut off a very thin slice from each pointed end so egg will sit evenly.
Holding egg in palm of hand, use a wide bladed knife to cut egg in half the short way, being careful not to cut hand. Quickly separate the two halves onto your palm, using knife blade to smooth yolk into place.

To quote Hiroko: It is quite simple but difficult. Size of the eggs or room's temperature change the condition. So try once or twice.

A Great New Egg White Discovery

Aug 04, 2012 | From the kitchen of Rose in Eggs


For anyone new to this blog, I will repeat my essential egg white beating information and then tell all of you about a change that will appear in all my upcoming postings and future cookbooks about beating egg whites. First, it is invaluable to know that used in the correct proportion of egg white, cream of tartar will ensure never risking overbeating the egg whites and having them dry and breakdown.

For every large egg white (2 tablespoons/30 ml/1 ounce/30 grams use 1/8 teaspoon cream of tartar. So for 8 egg whites (1 cup/237 ml/8.5 ounces/240 grams) use 1 teaspoon cream of tartar.

If using Safest Choice Pasturized Eggs in the shell, double the cream of tartar as follows:
For every large egg white (2 tablespoons/30 ml/1 ounce/30 grams use 1/4 teaspoon cream of tartar. So for 8 egg whites (1 cup/237 ml/8.5 ounces/240 grams) use 2 teaspoons cream of tartar.

Now for the great new information: Instead of waiting to add the cream of tartar until after the beaten egg whites start to foam, add it right in the beginning along with the egg whites.

In the past, I have always said to wait until the egg whites start to foam because conventional wisdom dictated that cream of tartar slows down the foaming when beating the egg whites. But now that electric mixers are used they are powerful enough--even hand held models--so that the variation of speed in foaming when adding the cream of tartar right from the beginning is virtually unnoticeable.

I thank Hector Wong, and Zachary Townsend, for recommending this time-saving technique.

About Egg Whites

May 05, 2012 | From the kitchen of Rose in Did You Know


It always seems nothing short of miraculous how a small pool of transparent egg white can whip up to a billowy white cloud of meringue...or not!

I once took for granted that it was common knowledge that egg white will not beat if there is even the tiniest speck of fat in contact with it. But then I visied my favorite older cousin, who I thought knew everything, and was amazed to have her ask me why her egg white wouldn't beat. So I want to share the simple but all important details and discoveries I have made that will ensure success every time.

There are three important things to know about egg white.

1. The bowl and beater(s) must be free of fat. If you are not using a dishwasher, give them a rinse with water and a little vinegar.

2. Use exactly 1/8 teaspoon of cream of tartar for 1 egg white/2 tablespoons/1 ounce/30 grams and you will never risk overbeating the whites. (Overbeating turns them dry and grainy and causes them to curdle and deflate when folding them into other mixtures.) Add the cream of tartar as soon as the beaten egg white begins to foam--after about 1 minute of beating. Start on low speed (or medium-low if using a small amount of egg white) and gradually bring the speed up to medium high. Note: more cream of tartar than the amount specified will have the opposite effect!

3. Pasteurized egg white such as from Safest Choice Pasteurized Eggs makes an exceptionally stable meringue. It is similar to a Swiss meringue which involves heating the egg white over a double boiler before beating. (During the pasteurization process the egg white is heated which results in the same effect). Pasteurized egg white, however, will not beat to a stiff meringue unless either cream of tartar or lemon juice is added. You will need double the cream of tartar for pasteurized eggs: for 1 pasteurized egg white/ 2 tablespoons/2 ounces/30 grams use 1/4 teaspoon of cream of tartar. Start beating on low speed (or medium-low if using a small amount of egg white) and gradually bring the speed up to high. It will take longer than egg white that has not been pasteurized but trust me, beat long enough and you'll have meringue looking like this!


You don't even need the usual amount of sugar to achieve this creamy texture. In fact, instead of double sugar to egg white by volume I used only 1/3 the volume! Here's my new recipe!

3 large egg whites from Safest Choice Pasteurized eggs: 6 tablespoons/3 fluid ounces/3.2 ounces/90 grams

cream of tartar: 3/4 teaspoon

sugar, preferably superfine: 2 tablespoons/1 ounce/25 grams

In the bowl of a stand mixer fitted with the whisk beater, starting on medium-low speed, beat the egg whites for about 1 minute or until they foam. Stop the mixer and add the cream of tartar. Continue beating, gradually raising the speed to high. When the whites begin to thicken, gradually add the sugar. Continue beating for 5 to 10 minutes or until a thick meringue forms.

Special Matzoh Brie for Passover

Apr 07, 2012 | From the kitchen of Rose in Eggs


I love this recipe so much I make it during the rest of the year as well. It's great as a brunch dish but also makes a delicious light and fluffy stuffing for chicken. If you are kosher, and opt to use this as a stuffing, you will of course replace the butter with another fat or oil. (Wouldn't schmaltz [chicken fat] be delicious!!!) Safest Choice pasteurized eggs are an ideal choice because they are OU certified kosher for Passover.

Southwestern Matzoh Brie

Makes 2 Servings








3 squares

3.5 ounces

100 grams

unsalted butter

2 tablespoons

1 ounce

28 grams

1 medium onion, chopped

1-1/2 cups

6 ounces

170 grams

1 fresh jalapeño pepper, minced


0.5 ounce

14 grams


2 pinches



2 medium cloves garlic, minced

2 teaspoons


7 grams

2 large eggs, preferably Safest Choice Pasteurized

3 fluid ounces

3.5 ounces

100 grams


2 tablespoons




1/4 teaspoon




2 grindings



cilantro, torn

to taste



Into a medium bowl, break the matzoh into pieces, about 1 inch in size. Cover the matzoh with warm water and allow it to sit for a few minutes until it is soft. Drain away the water, gently pressing out any excess from the matzoh.

In a skillet, over medium heat, melt the butter and fry the onion and jalapeno pepper, sprinkled with the sugar, stirring occasionally, until the onion begins to brown. Add the garlic and fry for one minute or until it softens. Add the matzoh and fry for about 3 minutes to dry it slightly.

In a medium bowl, beat the egg with the water, salt and pepper. Mix in the cilantro.

To use as a stuffing, spoon the hot matzoh mixture into the egg mixture and stir until incorporated. Spoon it into the cavity of the bird, without packing it in.

To use as a brunch dish, add the egg mixture to the matzoh mixture in the frying pan and fry on low heat, stirring often until the eggs are set. Remove at once to a serving dish.

Buttercream Rules!

Mar 03, 2012 | From the kitchen of Rose in Recipes

Isn't it grand! Thanks to the availability of Safest Choice Pasteurized Eggs I can now say yes when people ask if it's safe to make a buttercream.

This week I presented my favorite yellow butter cake frosted with Neoclassic Buttercream at a press event for Safest Choice Pasteurized Eggs.


Classic buttercream is a silken smooth and buttery mixture made by beating a hot sugar syrup into egg yolks. Once the mixture is completely cool, softened butter is beaten in and then flavoring such as vanilla, liqueur, fruit purées, or chocolate.

The syrup needs to be 238˚F/114˚C in order to create the correct thickness of the egg yolks. This necessitates an accurate instant read thermometer. But many years ago, I discovered that there is a very easy way to produce a sugar syrup of the proper temperature and consistency without needing a thermometer! The technique is simply to use the correct proportion of granulated sugar to corn syrup. When brought to a full rolling boil the temperature is exactly 238˚F/114˚C!

There are only two problems I have encountered from readers and bloggers over the years:

1. If the syrup is not brought to a full rolling boil, which means the entire surface of the syrup is bubbling, it will not be hot enough to set the yolks.

2. If the egg yolk and syrup mixture has not cooled completely to the touch the butter, when added, will melt instead of emulsify into a smooth cream. Once this happens it is impossible to restore.

Here is the recipe and also the link to the video from my PBS show "Baking Magic with Rose."

Continue reading "Buttercream Rules!" »

It's Safe to Go Back in the Batter

Jan 07, 2012 | From the kitchen of Rose in Eggs

and the cookie dough, and the buttercream, and the whipped cream. Yes! The long cherished tradition of handing the beaters and bowl to the kids to lick is once again reestablished thanks to the availability of Safest Choice™ pasteurized eggs for the consumer.


So many times, in recent years, when people have questioned me about the safety of making buttercream, I sadly had to advise them that no buttercream made with eggs (and almost all are) is considered to be safe due to the risk of salmonella which potentially could be seriously dangerous for children under 10, pregnant women, older people, and those who are immune impaired.

And think about all the other sacrifices people have had to make: no more soft cooked eggs or mayonnaise, no eggnog. And consider the ever present fear of cross contamination of kitchen counters and other food product when handling unpasteurized eggs.

I cannot tell you how overjoyed I was to discover that eggs, pasteurized in the shell, behave in baking and cooking exactly like the eggs we know and depend on, because they are heated in a warm water bath for a long enough period to destroy all risk of contamination without cooking the egg. There is no flavor compromise; in fact, the eggs are more flavorful because they are so fresh. The eggs are pasteurized one day after being laid and therefore have a long shelf life as well.

When Tom Izzo, of Safest Choice Pasteurized Eggs, asked me if I would consider being National Baking Spokesperson I didn't hesitate for one second. The availability of pasteurized eggs for the home baker is something I've been praying for and is now a reality. For distribution in your area check the site.

You will also find useful information such as FAQ's, recipes, and contacts. In the months ahead, I will be offering favorite egg related recipes, techniques, and stories on this blog.

Rose's Chocolate Baking Essentials on Craftsy


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