Offering hundreds of breakfast recipes, Gabrielle cooked the first egg of her life with the help of Google | Lifetime

“At this stage in my life, I call myself a freelance writer and content creator: I write commercial copy and create viewable content online for a wide variety of brands.

If I don’t make breakfast and text messages, I’m probably reading a book, baking bread, watching a series (it may be the same for the hundredth time the same “Friends”), walking in the woods with my dog ​​Kopa, or thinking in another new project that will make my life more difficult. I don’t like to sit still and spend time in vain, so I usually come up with new activities and projects, ”says Gabrielė, the founder of the website breakfast.com.

The food here might not seem so delicious if it weren’t for the texts and stories that she created herself. It is attractive and tempting, like a perfectly baked omelette.

– Gabriele, you say that you discovered the love of breakfast during your studies, when you moved out of your parents’ house with the knowledge of how to make a sandwich and learned how to cook an egg by browsing Google. Seriously or irony here?

– Strangely enough, I wrote this text quite seriously. I was always spoiled with food in the family, so I entered the kitchen as a teenager just for my own pleasure: I baked a variety of desserts for friends and family.

It so happened that when I went to study, I had to learn everything from scratch: for example, look at how exactly an egg is cooked so that it doesn’t boil.

– You succeeded?

– Now I don’t remember exactly how I handled that first egg, but I guess it’s not bad. After all, in this way of searching and tasting, he loved cooking more and more.

– Today you can prepare small eggs in at least 9 different ways. As they are?

– Good question! I remember accurately reading on my fingers while writing, but now I have to think again. Boiled in the shell, cooked in a jacket or without the shell, omelette, beaten fried egg. scrambled eggs), fried egg with yolk up. sunny side up), an egg fried on both sides about easy eggs), baked egg, marinated egg, boiled egg with meat or, in other words, scotch egg.

I still remember that eggs in the clouds were popular at the time – when I made them, the loose whipped protein was first baked in the oven, and only then were the yolks added to those protein clouds. That’s how ten come out!

– On your website, telling about yourself, that story that started with the egg. Is it true that this is the most popular breakfast dish? Why do we like to have eggs for breakfast?

– I dare not speak for everyone, because pancake recipes are very popular with my readers, but at least in my own kitchen, eggs reign at the peak of popularity.

I think it happened because of the versatility that I mentioned earlier. Many different interpretations can be made quickly and easily from just one ingredient. Of course, the nutritional properties are just as important: when I include egg dishes in the breakfast menu, I always feel full, but not too heavy.

– Last February, you accepted the challenge of the eggs and only ate them for breakfast. How many of them did you eat and how did this challenge go? Does that mean you prepared them differently?

– After the challenge, I counted that I ate 33 eggs in 29 days. And yes, I was really worried about my cholesterol at the time (laughs).

I myself challenged the eggs to demonstrate once and for all the versatility of this ingredient: I sought to come up with 29 different dishes whose main star was an egg. And I think I did a great job.

There was no day that I ate the same thing I ate for a month, and the challenge itself didn’t last long: I love eggs and can eat every day without any coercion.

– And what was the challenge for 30 days of porridge?

– # 30dienukoses it was a somewhat more challenging challenge. At least in the beginning. I came up with to tame oats because I never liked them too much. And I’m upset!

In 30 days I had to try various combinations, so at first glance the lackluster porridge revealed new colors. Of all the weird combinations, I still usually eat porridge with soy sauce and boiled egg without the shell, or fall porridge with pumpkin puree and aromatic spices.

– Another question about eggs: how to choose them and what to look for? Don’t you buy all the eggs yourself?

– I always choose the eggs according to two criteria: the country of origin and the housing conditions of the hens. No matter what slogans are written out loud on the package, both criteria are clearly stamped on the egg.

I always choose the eggs according to two criteria: the country of origin and the housing conditions of the hens.

The housing conditions of the hens are always explained by the first number, so I choose only 0 or 1 marked eggs: 0 means organic eggs and 1 means free-range chicken eggs. The country of origin of the eggs shall be indicated by a combination of two letters followed by a number. I try to buy only eggs with the LT brand.

– What is the idea of ​​the page you are creating for breakfast.com? Not only do you share recipes, but you also submit them in newsletters, and breakfast dishes are not only tastefully photographed, but also described. There are also readings.

– Although the original idea of ​​Breakfast was to show that breakfast should not be limited to sandwiches or porridge with butter and salt, I think this page has become a community. Not just a community of breakfast eaters (or as I call it the Breakfast Club), but foodies too. We share leavened bread or communal mushrooms, swap recommendations for favorite movies, series, or books, talk about the restaurants we visit, and make sure to show each other what’s in a good breakfast plate this morning.

No less important is education. I myself am constantly interested in food news and I try to convey it to my followers in various ways: social media posts, newsletters, and even special forum posts on my Patreon sponsors of the platform.

– How many breakfast options have you come up with? How many are offered?

– There are currently 104 recipe entries on the blog, so there are definitely at least 104 recipes. I often write several possible recipe variations in one post, so the number could really be multiplied by at least one and a half times.

You can find even more recipes on my social media accounts. For example, one post is dedicated to the most interesting buckwheat combinations, which I have listed up to 19. So in the end, it seems that it is no longer possible to count all the recipes.

– Is there anything you haven’t prepared for breakfast? Fun events on the sidelines?

– Of course it is! Recently, it somehow occurred to me Dutch sauce to beat the egg whites (unforgivable mistake!) and still share the result. Sure, I quickly realized I had been foolish, and soon apologized to everyone who saw it, but it just proves once and for all that there is everything. After all, I’m neither a chef nor a food technologist; I learn to cook myself every day and I already manage to do it.

– Why did breakfast become your love? Do you always eat them yourself?

– Along with my first year at the Institute of Political Science, I also started my first job, so there was not much free time in my schedule. It would be more and more flexible between the institute, the office and the library. That’s why only the east was calmer: I loved getting up earlier and discovering at least some time of the day for me when I didn’t have to rush.

I have cherished this tradition to this day. Although I currently have no work and could get up whenever I wanted, the alarm still goes off at 7 o’clock – I’m the most productive in the morning, so I start the day early and of course I never miss breakfast.

– How would you advise having breakfast? How to create a breakfast ritual and why is it important?

– I advise you to adapt breakfast to your current life circumstances and eat it as it suits you. I used to be an ambassador for a leisurely breakfast and would offer to get up 10 minutes earlier than eat in a rush, and now I am well aware that there is not always time and desire for that. After all, sometimes I have breakfast in front of the computer screen.

For example, without having time in the morning, breakfast can really be prepared in the evening.

I think consistency is paramount. Nutritionists would probably realize that it is beneficial for the body to always eat at the same time. If you’re always thinking of eating breakfast at the last minute and grabbing a quick sandwich, there are a few tricks. For example, no time in the morning, breakfast can really be made in the evening with overnight oatmeal or Spanish sage pudding.

– If I have a lot of urgency, what would you recommend me for breakfast?

– If you know in advance that you will be in a hurry in the morning, I recommend preparing breakfast in the evening. For example, pour oatmeal into a jar with milk or water, add a tablespoon of peanut butter or jelly, and leave everything in the refrigerator overnight. In the morning, you will not have to rush anywhere, it will be enough to heat the jar, although that porridge is delicious and cold.

If you learned about the rush only in the morning, make a cocktail saturated with oatmeal, banana, spinach, berries, a tablespoon of nut butter; it will take a few minutes.

– What if I’m not in a hurry?

– If you’re not in a rush, I suggest baking fluffy American pancakes with maple syrup and bacon, rich cheddar waffles, or Israeli forks.

– What did you eat for breakfast today?

– I started with the same full cocktail of bananas, oats, blueberries, cone powder and cocoa, and an hour later I topped my stomach with a slice of my own bread baked with butter and salt. It has really been a pleasure.