While you're home social distancing, Bar Vasquez executive chef Mario Cano Catalán has some basic tips for you to up your scrambled eggs & broccoli game.
Typically, Mario Cano Catalán spends his evenings cooking up elegant Argentine tapas and steaks at Bar Vasquez, the spacious Harbor East restaurant where he is executive chef.
But with restaurants closed amid a deadly coronavirus pandemic, Cano Catalán, like the rest of us, is cooking more at home.
One dish he often prepares for his children, ages 7 and 11, is scrambled eggs and broccoli. It’s a healthy, simple meal — good eating in stressful times.
“It’s like Christmas for them,” Cano Catalán said, when asked how his kids are reacting to the extra time with their father.
For the next few months, The Baltimore Sun will ask area chefs how to spice up at-home dining with simple-to-prepare dishes. In upcoming weeks, we’ll talk to Ekiben founder Steve Chu about how to prepare tofu to Foraged chef and owner about cooking with mushrooms.
Mario Cano Catalán’s technique for cooking simple scrambled eggs and broccoli at home:
Start by getting your pans hot on a low heat as you prep. To see whether the pan is sufficiently hot, observe how quickly a splash of olive oil runs to the sides of the pan. If it doesn’t move, it’s not hot enough, says Cano Catalán
Crack eggs into a bowl and whisk with a fork. When whisking, hold your fork sideways and move in a circular motion. This will create a more uniform flavor, color and texture.
Breaking News Alerts Newsletter
As it happens
Get updates on the coronavirus pandemic and other news as it happens with our free breaking news email alerts.