Dreyfus Cuisine

My Perfect Eggs!

My husband and kids are egg lovers. They want their eggs runny! You’ll see the look on their faces when they get a dry unattractive sunny side-up egg for breakfast. That’s why I handle their eggs with utmost care (That sounded weird! Haha!) But I’ve also learned how to make a yummy toasted sunny side-up egg. My mother-in-law used to brown her eggs on both sides. The edge of the egg is crunchy without the burnt taste. It’s actually like eating “rice crispies” and can be held like a slice of pizza pie – tastes really good, too!

And because my family are so into eggs, especially my husband, I have mastered how to make the perfect soft-boiled eggs! Pardon my boastfulness… it’s just that a perfect soft-boiled egg is quite difficult to make. Either the egg comes out undercooked with that slimy, stringy texture (close to eating it raw) or you end up with the usual hard-boiled version of it.

I’ve been getting a good number of inquiries about this ever since I posted my soft-boiled egg Instavideos. I honestly didn’t want to share it at first (Haha!). But I realized, I’m not making a profit out of it anyways, so I might as well share my knowledge.

So, here it is!

4-minute soft-boiled egg:

The outer part of the yolk is almost dry. My daughter prefers this kind.

Before submerging the egg, make sure the water is really boiling. Set your timer to your desired time. Once you hear the timer go off, immediately drain the water and place the egg under running water to stop the egg from cooking. Slowly crack the shell open, sprinkle a little salt and serve while warm.

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Cheese-Filled Grilled Ensaymada

Over the weekend, “Kapuso Mo, Jessica Soho” featured a local snack that every Pinoy loves eating – Ensaymada. But this was not just your typical ensaymada… This one in particular was grilled! Apparently, this recipe hails from Bacolod. Since my father-in-law, a native of Negros Occidental, was also watching with us, we decided to make our own homemade version, too!


Sliced cheddar cheese
White sugar

What you will be needing:

Sandwich presser
*Not the electric type. Just the simple aluminum type that you normally find at the local grocery. I got mine from Unimart.
Bread Knife


1. Slice each Ensaymada in the middle.

Since I was on “experiment” mode, I only bought several ensaymadas from the bakery. Obviously, it wasn’t moist but tasted ok. Ill get better ensaymadas for my next batch.

2. Slice some cheddar cheese and sandwich it inbetween the ensaymadas.

You can use the pre-cut cheddar cheese. Since I want mine oozing out with cheese when I slice into it, I opted to use the “block” ones so I can slice the cheese to my desired thickness.

3. Place the ensaymada at the center of the sandwich presser.

I already grilled an ensaymada prior to this. It got a bit burned hence, the brown color that you see in the presser.

4. Sprinkle some white sugar on top.

Don’t overdo it! The ensaymada is sweet as it is. We are just adding a little more to give it a beautiful caramel color and that added crunch when you bite or slice your grilled ensaymada. Place on top of your stove on low fire. Grill for about a minute on both sides. I grilled the bottom part first.

5. Transfer to a plate and serve right away.

I also made Tsokolate to partner it with. I used cocoa powder, some reduced fat milk (to aleast remove the guilt from eating too much sweets and carbs ) and presto!

A perfect afternoon snack on a rainy day or you can also serve it during Noche Buena. It’s budget friendly and very easy to do. Try it because for sure, you will love it!

Happy eating!

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