First attempt at egg cups!

I’ve been wanting to try making egg muffin cups since I started my learning project but I’ve been  putting it off because I was scared. The first thing I did was start browsing the web for easy egg cup recipes. As I browsed the web, I was thinking ” okay how bad could this be?”. All the recipes and how to cook it didn’t seem all that complicated. My mom makes egg cups sometimes and they always turn out so perfect and looking like cute little muffins. So I found a recipe that I found appealing and got crackin’!

The recipe I found called for the following:

  • 6 eggs
  • 1/4 cup milk
  • 1/4 teaspoon of salt
  • 2 cups grated cheddar cheese
  • 3/4 cups spinach
  • 6 bacon slides ( I used ham that was already in my fridge because we had no bacon!)

** I added some green onions just because I’ve been obsessed with them lately!

all of my ingredients set out and ready to go!

When I was prepping my ingredients I ran into one obstacle. ” HOW DO YOU CUT AN ONION?!”. To some this may be a silly question but I genuinely did not know what the best way to cut an onion was so I turned to my trusty pal, Youtube ( I followed this video step by step)!

The instructions on the blog I found my recipe on were as followed:

  1. Preheat the oven to 350. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray ( I didn’t have any Pam in my cupboard so I used a cooking brush and put some olive oil on the tins).
  2. In a large bowl, beat eggs until smooth. Add milk, salt, cheddar cheese and mix. Stir spinach, cooked bacon ( ham) into the egg mixture. Saddle the egg mixture into greased muffin cups 3/4 full.
  3. Top each muffin cup with grated parmesan cheese * I skipped this step because I already had a LOT of cheddar cheese left over, so I topped the muffin with cheddar. 
  4. Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.
My eggs cups cooking


When my egg cups were cooking I had a little bit of panic because they were rising SO fast! I ws scared they were going to spill over and make a huge eggy mess. When the timer went off and I took them out of the oven, my egg cups deflated. Some of them were even caving in! I know the website told me to let them sit in the pan for a bit to set but I took them right away because I was scared of them sticking in the pan.

Fresh out of the oven…

I was becoming REALLY discouraged with my egg cups as I took them out of the pan. The first three I scooped out were pretty much just the muffin top and nothing else. They did not look like the perfect egg cups my mom made and that I’d seen on the internet. There were only  a few that turned out resembling muffins. Next time, I need to add more mixture to each tin!

Even though my first attempt at egg cups didn’t turn out as visual pleasing as I had hoped, I am still really happy with how they ended up tasting!

not the prettiest but I’ll get better!

The aftermath…

-I didn’t use NEARLY enough olive oil to grease my pans ( will definitely buy Pam next time).

-Because I didn’t grease my pans enough, I had a LOT of sticky egg left stuck to the bottom of the pan. This took forever to scrape off and lead me to do touch wet eggs as I washed the dishes. For those of you who don’t know, doing the dishes is one of my LEAST favourite things. I do not like touching soggy food and putting my hands in dirty dish water. YUCK! Luckily we have this cute little dish scrubber brush that got me through the sticky egg dishes tonight.

I seriously LOVE this cute dish scrubber!

Thats all folks ( Or should I say yolks.. egg pun). See you next week on Dining with Danna when I make brunch for my last breakfast entry!



Fantastic French toast

This morning I had some extra time before I had to leave for work so instead of stopping at Brewed Awakening like I normally would, I decided to make a quick breakfast.. French Toast! I started by browsing Youtube for some tutorial videos– and then I went to Google to pull a recipe.

This is what my recipe called for: 

2: Eggs 

1/2 cup of milk 

1 tablespoon of sugar 

1 teaspoon of Vanilla Extract 

1 pinch of salt 

6 slices of bread

** I also added a little bit of cinnamon for extra flavour. 

Once I had all of my ingredients pulled from the cupboard, I put them all in a bowl and started whisking away.

The next step was dipping the bread in the eggy-goodness. For this step, I also watched some videos to make sure I was doing this right. Once my french toast was done, I was still feeling pretty adventurous in the kitchen so I watched a video on how to make perfect scrambled eggs and whipped some up!

And voila!! a very yummy and simple breakfast. I am having so much fun with this #learningProject.

egg-sperimenting with omelettes

This morning, I tackled another way to cook eggs- OMELETTES! To start, I browsed around the internet looking for the best techniques in omelette cooking. I found this egg-stremely overwhelming because there were SO many different omelette recipes. I decided that to start, I would just keep it simple. I followed this website that walked my by step by step on how to make a simple omelette. 

Step one: Whisk it up 

-I added two eggs, 2 tablespoons of water, and a pinch of salt and pepper and whisked it all together for about one minute! 

Step two: Pour eggs in pan 

I turned the burner onto a medium heat and then let 2 tablespoons of butter melt in the pan to avoid having sticky eggs! I then poured my egg mix into the pan. Once there were no see-through spots, I moved onto step 3.

Step three: Add filling

To fill today’s omelette, I kept it  simple and only used cheese, red onion and orange pepper! Once my egg looked to be cooking, I added my fillings to one side of the pan. Things were going well until I moved onto step four…..

Step four: Fold to create omelette

how hard could it be? Well, this is where my omelette took a turn for the worst.When I went to flip one side over to create my omelette, the eggs slid off my spatula too soon and  ended up cracking/not covering my fillings. 

I had to do some quick thinking here. I first tried unfolding my omelette and trying again but the cheese was already melting to the little bit that did cover the fillings. WHAT am I going to do?!  I was freaking out, as if I can’t even cook an omelette. THEN I decided to try flipping the omelette in half. IT WORKED .. I was egg-static.  My omelette was saved!

Step 5: Flip and eat 

I flipped my omelette over for about one minute to make sure it was fully cooked and then I plated it with some chipotle mayo from Costco and Frank’s Red hot sauce.

How was it?

For it being my first omelette, I’m pretty happy with how it turned out! Next time, I will be adding more fillings ( especially more cheese) to enhance the flavour of my omelette. Stay tuned for my next post where I will be making breakfast egg cups!


Breakfast: Starting the day off on an EGGcelent note.

As I’ve mentioned before, cooking is not my strong suit. For my first few posts in Dining with Danna, I have decided to start off with something very basic, EGGS! Many people have laughed at me when I told them I’ve been learning different ways to cook eggs  ( apparently this is something lots of people already know how to do!). Until this post, my egg techniques have been limited to scrambled. Today’s submission will take you through my journey exploring ways  on how to cook fried eggs- let’s get cracking!

  • “The Fried Egg”: 

For this technique, I watched a lot of youtube tutorials on how to make the perfect fried egg. There were SO many different approaches to cook a fried egg so at first I felt a little overwhelmed. I found many different techniques for cooking fried eggs such as steaming the egg,  sunny side up eggs, over easy eggs, how to flip fried eggs, and the list goes on.

My first attempt at making a sunny side up egg:

  1. Pan Preparation: I started by melting one teaspoon of butter in the pan at a medium heat. I’ve learned that it’s important to use butter, cooking spray, or cooking oil to prepare the pan so that the eggs do not stick when plating them. 
  2. Cooking: I let my egg sit in the pan for about 2 minutes. I thought I was off to a pretty good start although the egg whites were very spread out. 
  3. Plating: When it was time to plate my egg, I had a lot of trouble getting it off of the pan. I don’t think I added enough butter. I used a spatula to get my egg off the pan but I sadly cracked the yoke in the process. Next time, I am going to let it cook a little bit longer so that the yoke is more firm when plating. 

My second attempt at cooking a sunny side up egg: 

After my failed attempt at one of the easiest eggs to cook, I went back to the drawing board. Where did I go wrong? What could I do better this time? I also turned to youtube and watched a step by step tutorial on cooking sunny side up eggs.

  1. preparation: I added more butter this time so that my egg wouldn’t stick to the pan when plating. This time, I also followed the video and tried pouring my egg into a measuring cup before putting it into the pan.
  2. Cooking: This time, I gently shook the pan as the egg was cooking ( a tip I got from the video). Doing this technique checks for  the stickiness of the egg while cooking. This time, my egg looked better in the pan.  I tried a new technique of placing a pan lid over the egg to fully cook the egg whites. I was feeling egg-cited!
  3. Plating: This time my yoke didn’t crack when I scooped it out of the pan. I also noticed that this time the yoke was more raised. I added some pepper to my egg and cooked some toast to dip it in. Success!


  • Over Easy and over medium eggs 

For this technique, I also watched videos and did a lot of research on the best ways to make perfect over easy eggs. After catching onto making sunny side up eggs pretty quick, I thought ” how hard could this be?!” …  Little did I know, I was in for a wake up call.

Most websites, cooking blogs, and video tutorials share that to make and over easy egg, you need to flip it. I have learned that you can flip an egg by using a spatula or by flipping it by using the pan ( a more complex technique that I am nowhere near accomplishing at this time). The flipping technique is something that is causing me some egg-stremely serious frustrations in the kitchen!

  1. My first attempts at an over easy egg: The photo on the left, I tried flipping by using the pan (fail). My first egg flip went horribly and splattered all over the place. The photo on the right, I used a spatula to flip my egg ( much easier). Even using the spatula, my egg was all over the place and did not look like the pretty eggs I have seen all over the internet.

2. Another spatula flip attempt: 

This time, I tried adding salt to the egg before I flipped it. I have been reading online that doing this gives the egg some texture and will make it less likely to explode like my past attempts.

3. Practice makes perfect… 

Wahoo!! This time, I let the egg sit in the pan a little bit longer than previous attempts before flipping it. I used the spatula to flip my egg. This time when I flipped it, I didn’t pick up the whole egg on my spatula. Instead, I lifted one corner of the egg white and rolled it on top of the yoke. This worked- I felt egg-static! It’s still not perfect, but I am feeling more optimistic and looking forward to my next post for Dining with Danna.. OMELETTES!

Welcome to Dining with Danna

Hello! For my #EDTC300 learning project, I will be teaching myself how to cook. Some may say cooking is a simple task, but for me it is a nightmare ( I once set a fire trying to boil water). Needless to say,  the range of dishes I can execute with success are extremely limited. I am using this project as an opportunity to expand my abilities in the kitchen.

How will I do it? 

1.I will be using a wide range of online resources ( cooking blogs, videos,online cookbooks, websites, etc). to find recipes that will add to my repertoire in the kitchen.

2. I will make posts frequently that showcase my learning. You will find me posting new recipes I’ve tried, things that I have learned from online, and what I have learned in regards to safety in the kitchen. I have yet to decide exactly which recipes I will be trying but they will fall under the following categories:

  •  Breakfast food
  • Lunch food
  • Appetizers and on-the-go snacks
  • Dinner food
  • Desserts and baking
  • Vegan and vegetarian alternatives

3.At least once a week, you will find special edition food reviews from guests that will be trying my food and reviewing it via video submission. If you would like to make a special guest appearance on Dining with Danna, send me a tweet!

Let’s eat!

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