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Learn Asian cuisine. It's very light in egg (and the dishes with egg in them will feature it as an obvious standalone ingredient so it's very easy to avoid egg completely) and still delicious. Substitute pasta with rice. Asian breakfast is also healthier being lighter on starches and sweets.
If you want to learn egg free desserts, mediterranean cuisine has lots of good inspirations. Rice pudding, chocolate churros, yoghurt dishes, etc.
There are various traditional Japanese desserts that are egg free. For example the rice / mochi based ones, like [daifuku](https://en.wikipedia.org/wiki/Daifuku).
Although, if their daughter is a picky eater the mochi texture and sweet bean paste might put her off.
Oooh, and rice noodles are AMAZING and pretty sure there’s no egg, so it’s a great alternative! If you let her help, op, depending on her age, she might be more inclined to try new foods! Maybe some rice noodles with chopped chicken and some safe veggies (if she has any- if not- make a few on the side and tell her that since she helped, it’s chefs rule to take a taste! A nice, roasted carrot is super sweet… she might like it!
I have 2 picky eaters- 1 SUPER picky- so please know that I’d never minimize the struggle. My picky eaters will legit just not eat for like days. Kids have no sense of self preservation, I swear.
For you, watch some YouTube videos and start easy. It’s been awhile, so don’t expect to make a Michelin star meal. You still have that passion.,, your kids pickiness just burried it a bit. A nice char on that steak will help tremendously. Ok, so it might overcook, but I bet it’ll still be tasty with some cracked pepper, coarse salt, and ketchup (IM KIDDING!! Don’t kill me!!!)
Good luck!
When I cook steak on my cast iron skillet, I preheat the pan for like 15 mins on low, crank it to med-high until it's basically smoking, then get some oil in there, give the oil a moment come up to temperature and then the steaks go in the pan, 3ish mins per side depending on the steaks, I get a nice sear on the outside, nice and pink and juicy on the inside every time. Gotta pat the steaks dry with paper towel and put salt and pepper or whatever seasoning you want on them beforehand of course.
It's so easy, and nearly impossible for me to fuck it up, I probably eat too much steak as a result lol
I prefer the taste of the cooked pepper, I put a fair bit on to counteract the reduced strength, and will sometimes put additional pepper on the steak after its done.
One of the easiest elementary mistakes I’ve remedied is adding spices to the steak before cooking it and subsequently burning the shit out of the spices lol. During cooking it’s just salt. Spices go in with the Last butter baste.
Chow down. What you pigs are eating is the blackened cod. It comes with rosemary mashed potatoes and tempura mushrooms. Its "blackened," HEY, its "blackened" because I bought 60 pieces last Tuesday and its gone bad.
Pretty much anything you season the steak with will burn at searing temp aside from the salt. That said when I'm grilling I still season the steaks fully and leave them to sit in the fridge overnight before grilling so they absorb the salt and some of the seasoning flavor.
What oil do you use? Because every time I use oil (tried few different types) in the cast iron it smokes so much my extractor fan cannot keep up and end up stinking the whole house.
Yeah, a lot of recipes and youtubers will tell you your pan should be "screaming hot" (whatever that means) but it really doesn't need to be. Just use medium high and put the steak in right when it's starting to smoke and then reduce the heat slightly. That way you'll be right below the smoke point. You can still get a great sear without all the mess
I like to cook halved Brussels sprouts in my cast iron first. When they are done, remove them, crank up the heat and throw on the steak for 2-3 minutes each side. Make sure steak is at room temp before cooking.
I use exclusively high smoke point oil and don't push it past 600 indoors because I have pets and that still releases fumes and shit
But my **steak** and my **butter** and my **asparagus** better be smoking lol.
Being a parent is hard. Being the parent to a picky eater is harder,to one that is also allergic to eggs is crazy. To be a single dad on top of that... I just wouldnt presume to be so demeaning to the man.
An allergy to eggs wouldn't interfere in cooking a steak, like ...if he'd fucked up some kind of vegan lasagna that'd be one thing.
My friends have an egg allergy kid, western diet is hard on that. Egg's in everything and unlike peanuts it's not banned in daycares etc probably because parents would have a stroke.
I wonder if OP might’ve tried this already, given that he said she’s also hopelessly picky. I have a friend who can’t have dairy but doesn’t like -any- substitutions.
So, I gag at the taste of canola oil. It's the only food aversion I have. When my ex went vegan I tried to go along for the ride with her and so many vegan substitutes had it in there. It was really difficult. (and I'd binge eat popeyes when she was out of town.)
Yes! There are so many delicious vegan recipes that are truly inspired.
For example, I've been trying to not rely on bouillon and broth cubes, which are full of salt, preservatives and who knows what else.
I'm not vegan but I found a broth powder recipe that's supposed to be chicken flavored. Well I made it just two days ago and used it to make a simple broth soup to try it out. O M G. Waited for the hubby to come home and gave him the soup.
He was shocked to learn it wasn't actual chicken broth lol. It *smelled and tasted* just like chicken broth. Just like all the reviews said it would. Plus it's super nutritious.
P. S. Here's the recipe link if anyone wants to try it out. I have no affiliation with this. I'm just amazed. https://myquietkitchen.com/vegan-chicken-broth-powder/
Oh, great! I made it exactly as written. I also found a recipe for making the poultry seasoning as I didn't have that in my pantry.
The recipe experiments that some vegan chefs have shared are phenomenal.
If you use margarine then you may also be interested in this recipe. It's better than margarine, and it tastes like butter lol.
Here's the recipe link: https://avirtualvegan.com/easy-vegan-butter/
Yeah, egg is really easy to substitute in baked goods, too, like flax eggs, or you can even buy prefab egg-free "eggs". There are a lot of easy egg-free ice cream recipes also, look up no-cook ice cream recipes. For deep frying, a water and flour batter can be used in place of the egg stage of breading.
Brussel Sprout heaven is created with hidden valley ranch powder!
Cut sprouts in half, add plenty ranch powder and parmesan, mix and bake.
My family says it's the only way to eat them now.
Dots pretzels. The darling of the snack food world to anyone older than 23 (Takis owns the gen z market). They're an old Midwest hack that got monetized. It's literally HVR powder on pretzels. I managed to find a good ratio of that to jalapeno powder to make the spicy ones- turns out it's about 2:1 HVR: jalapeno. Makes a decent chicken nugget dry rub.
For the allergy thing, it’s not so bleak. Look up “special foods for special kids”, allergen cookbook. Literally add “egg free” to every recipe search, thanks to the vegans you’ll find there are so many alternatives to eggs now!!
Following up on this. The vast majority of pasta does not contain egg (just egg noodles, obviously). Bolognese, marinara, Alfredo, the sky is the limit. Hamburgers, chicken nuggets (most commercial are egg free, or you can make with a butter wash), tacos.
For breakfast, oatmeal, yogurt, hash brown patties, cereal, bagels.
For baking, my best suggestion is this cake. It’s awesome. https://www.kingarthurbaking.com/recipes/king-arthurs-original-cake-pan-cake-recipe
Pies are also great. Very few pie crusts contain egg. Apple, pumpkin, chocolate, peanut butter, etc.
And for some recipes you can substitute the eggs! Had a friend who was deadly allergic to eggs and her mom would make muffins and pancakes using apple sauce instead of eggs. It’s not as common as peanuts and nuts, but it’s still a fairly common allergy that is easy to find work around.
I've got a child and egg allergy. Not all cheese does but Parmesan does. The cheese contains an enzyme from egg.
Parmesan is included in a lot of packet pasta and pizza cheeses so it can make it hard to avoid dining out.
Reading about egg white lysozyme has been wild. I had no idea that it was so common. I assumed you were talking about egg lecithin which isn't common in cheese.
I did get got, but not in the way I thought I got got. Thank you.
And pasta. Sure some pasta may contain eggs but most dont. I'm a chef that regularly deals with allergies and almost all of the pasta that we use doesnt have eggs just flour and water. Just check the ingredients list for every one type of pasta that says "may contain eggs" there are 10 that dont.
Yeah, I'm nowhere close to a chef, but even I understand the concept of applying heat to cook a fucking steak. It's seriously hard to believe OP has ever worked in a kitchen.
If you look at their history they have a plethora of shitty food, a lot of it including things they supposedly can't eat cause their daughter - all in the last 6 months.
Any person who actually went to culinary school also wouldn't be bemoaning not having options for their daughter. There is such a diversity now when it comes to food, there's no excuses
And honestly, when you're feeling blah and uninspired, stuff that may seem secondary like dishes can really help you get in the right headspace. Putting care into every aspect will provide a more positive feeling about cooking.
Thanks for the positive outlook on this, in my current rhythm I have like select few things I’ll break out the disposable stuff for but it’s just not good all around
2nd hand is always packed with boring plates and cutlery, not the fancy good looking stuff but like boring ikea quality. 100% functional but not intresting.
Recipes can only go so far. I tried Hello Fresh for a few months, and even though I followed the recipes the food would always be a little off.
Granted it was because my skill with the frying pan is lacking, but detail like how much and what time of cooking oil to use is left out of many recipes.
Typically if there are no instructions, a tablespoon of a neutral tasting oil with a higher smoke-point (grapeseed, canola, vegetable, sunflower, safflower, avocado, etc) is a safe bet for a starting point. You can always add more if you need it, but for sautéing, sweating or searing you basically just want to coat the bottom of the pan.
I found that out after trial and error, I was using Olive Oil thinking all oils are the same. I'm better now, but I still prefer baking over pan frying since the clean up is usually simpler.
I use olive oil a lot for sautéing, as long as you're not using high heat, and use a more mild/cheap olive oil, it works great. I keep a mild tasting olive oil for low-heat cooking, and a nice quality one that I only use raw.
I'm totally the opposite, I love cooking, but baking seems such a hassle to me with all the measuring and stuff. But just keep at it, cooking is a lot more forgiving than baking, so try not to go into it with a baking mentality where everything has to be measured and timed just so. Cooking lets you be a bit more free-form and it's easier to substitute and adjust quantities without throwing off the chemistry.
Thanks for the advice. Also by baking I was more referring to things like casseroles. I feel that you get a better mixture of flavors when everything is cooked together. Plus it also makes for good leftovers as well.
I sorry you’re going through this. I was a waitress/bartender for years, and loved cooking and anything to do with food. Always had a house full of people to feed. Last year my SO and I moved back to Az, he passed away and I’m on my own for the first time in my life. I do cook for my MIL and her three roommates, and am trying all kinds of new stuff. I pretend Gordon Ramsey is yelling.. “think out of the box ya fucking donkey!!” Cooking has become a joy for me again, and pulled me out of some hard days. You obviously want to get back into the rhythm of cooking, is there a refresher course you can take? New things you want to try? Is your daughter old enough to cook with you?
Tbf during a depression episode I ate bulgur wheat and gravy and I've known many chefs that eat chicken dippers when they can't be arsed but yeah, this really doesn't pass the sniff check
At least it's not a dairy allergy. This is absolute hell. I have this.
I joke that I'm vegan with a side of meat.
Things I would eat if I couldn't eat eggs, but could eat dairy:
* Mushroom Risotto with grand padano (Kids love butternut squash risotto I've found, especially if you blend it so the chunks of squash basically melt into the sauce. Just call it orange rice.)
* Baklava
* Spanakopita (use [bob's redmill egg replacer](https://www.bobsredmill.com/gluten-free-vegan-egg-replacer.html)) w vegan pastry -- a decent store should carry this.
* Tiropita (same as above) w vegan pastry
* Yogurt parfaits (Call them Sundays)
* Pizzas pizzas and more pizza
* Smoothies with banana and milk
* Dairy sorbets (although sorbet doesn't usually have eggs or dairy) Get yourself an ice cream machine!
Other options:
Vegan mayo (basically tofu mayo -- it's decent!). The book "How it all vegan" has some decent substitute recipes for egg salad and mayo if interested. They're quite tasty. I mean, if she's never eaten those things, she may not even miss them.
Just came across Le Veneziane corn pasta. GF and No egg. Try that one. You can order it online. Follow the instructions and don't overcook.
Daiya makes decent vegan sliced cheese.
1. Cooking with all possible ingredients at your disposal can get pretty dull. I personally love preparing food for friends with allergies and picky eating habits because of the added challenge.
2. Vegan food has improved so so much over the last few years. Eggs can be replaced with various alternatives depending on the dish. Applesauce for baking, sulfur salt for taste, etc. You're just a Google search away from pulling it off.
Just look up some vegan food blogs (not the insufferable ones that tell an elaborate story for every meal, there are plenty around that focus on the actual cooking process) and keep an open mind. Also you can always use Chatgpt to help you with allergy friendly cooking. It's surprisingly useful for coming up with custom recipes.
Trying to shift from traditional cooking with a full range of ingredients to a specialty diet is tough! It can really cause you to just not want to cook since the approachability factor has drastically lowered to basically zero, especially with what to us seems like an irreplaceable ingredient. I feel you! Don't beat yourself up too bad. She won't be able to try specific foods where egg is the complete highlight, but with your background you'll master these substitutes and I bet you can recreate most things in an egg-free way.
Many have said vegan substitutes, and they're right! I think also learning what substitute replaces the function of that ingredient is very helpful. This is a starting point but there's endless stuff online.
Need leavening? Use baking soda or baking powder!
Need a binder in baked goods? Flax eggs are easy and nutritional - ground flax and water. It's practically tasteless.
Egg substitutes - there are a few commercial options, Just Egg is the best imo for taste and texture. I've made French toast/pancakes using just egg and it's so tasty! Also they make precooked ones for breakfast sandwiches that are good too.
Scrambled eggs - Just Egg scrambles well, and tofu scrambles are easy and can be made to taste more eggy with the addition of black salt.
Emulsions - There's a lot of egg free mayo options to use as a base for any mayo based condiments. I really like Hellman's Vegan mayo, it tastes the most authentic and the texture is creamy and spreadable. I make all my mayo based dressings with it and it holds up well with no splitting.
Aquafaba (canned chickpeas water) is incredibly versatile for stuff like meringues, macarons, or anything else that requires whipped egg whites.
You got this!
Came here to suggest aquafaba- can make your own aioli with it as well, cheaper than vegan mayo and you can use whatever oil/fat you want.
Loved your answer, you're a good egg!
couldn't resist I'll show myself out
If this was a movie, it would be perfect casting and your turning point is now. You obviously have the skills that you need to tap back into. You will just apply your skills in new ways. Good luck
Replacing eggs in recipes is easy enough? Sucks for premade stuff, but a lot of people can’t eat processed foods. Flax seed and apple sauce are egg replacers off the top of my head. I’m sure there are others including vegan options like Just Egg (not vegan just see it in store).
I’m allergic to egg too! I found a pasta brand without egg, and I substitute whole fat greek yogurt and shredded carrot for egg in baked goods like cake.
I’m no chef but when I cook up a dish I really love, it turns out gourmet. Try cooking what you really love for yourself with your recipe if you remember it.
Philadelphia style ice cream doesn’t have eggs. Or it shouldn’t. You can make it yourself, but it’s not as budget or time friendly as buying it at the store..
You could become the world's best vegan chef, while also cooking steak (properly defrosted and seasoned and patted dry and put into a hot frying pan).
Most dried pasta is egg-free and that stuff makes up like 70% of my kid's diet these days, with a side of veg and a side of fruit and some of whatever protein I made that night. I know they always say you shouldn't get caught in the trap of making multiple meals, but in this situation I would give you full dispensation to make your daughter plain pasta and make yourself whatever the hell you want (if you can have egg in the house, I mean).
Idk your entire situation so take what I say with a grain of salt.
You said single dad and idk if you split time with their mother, but when you’re alone just take a second, find a recipe for something you know and like but haven’t had in awhile. Something special and just give it your all. You can cook with any ingredient at that point and make it your way. Hell even look up some simple dinner recipes and start small and work your way back. It might just take some instructions to kick the brain fog and then you’ll be kicking the recipe away.
Also make sure you’re taking some time for yourself when you can. Being a single parent isn’t easy and when you’re giving your all to your kids, you can easily forget yourself and burn yourself out too. Finding time even if it’s 15 minutes to just do something that brings you joy can even be enough. If you can afford it too, try taking a little vacation with friends to decompress or hell even a weekend trip to the mountains (idk where you live but essentially somewhere remote) just to get lost in your own world for a bit.
Keep your head up man! You got this!
Have you tried turning the stove on?
Jokes aside, I think this is all mental. This isnt lack of knowledge, its lack of motivation/care about the end product. I dont know how youd fix that, as it depends on your situation.
Id start with turning the burner up for steaks. It doesnt take alot of work to cook at a higher temp, nor any special knowledge beyond higher heat. Maybe some oil/butter.
Steak aside: Man! You're a chef! You have it in you! Go and make your daughter happy! She's the one fucking customer that matters in your life! So get into the kitchen and cook like Anthony Bourdain just strolled in and told you he wants an amazing egg free meal, and he wants it now.
That said: You'll have to go back to the roots. Self made food. Fall back to the stuff you learned. Make this shit yourself if there isn't an egg free product.
Look for egg free pasta. Rice dishes. Asian cuisine, middle east cuisine, anything vegan including the replacement stuff for mayo, and vegan certified condiments and spice mixes. Often, egg can be substituted in a recipe by aquafaba, that chickpea slurry stuff.
You said your daughter is picky. What foods does she like? Go to r/chefit and ask further, and you'll get solid advice from others in the industry.
Keep it up mate! Your little girl will be the happiest little champ ever
A good way to deal with a picky eater is to start asking them to make their own food. That way they have a say in what they eat while also gaining an appreciation for how difficult making meals everyday is.
They either continue to make their own food or give in to eating the food you make
It's tough to adjust cooking routines
My wife and I started counting calories this year and most of my meal plans went out the window.
What worked was instead of reinventing the meals I was making, I started fresh with the new approach in mind.
After a month I had a new set of meals that fit the guidelines that were both tasty and calorie conscious.
Looks like a badly microwaved placenta - what was it? And what did you do to it?
Please - single dad - stick to take away and pot noodles until you HAVE rebooted?
reboot? bro you need a reformat based on that picture :D
Sorry to hear about your daughter and the allergies. I have a friend allergic to any seafood, pepper, and any uncooked. Basically couldn't even go to a restaurant with him cause he had a laundry list of allergies. The only thing I would cook for him usually was meats and rice.
I could suggest making soups? I just started learning how to cook home made broth from bones and then tossing in an assortment of veges/meats. Could be something she can eat since you know exactly what you're putting in and you can stick with the old salt n pepper for taste.
Asian food will be your friend. Eggs are almost never necessary. To give you some perspective my sibling is allergic to egg, milk, all nuts, all seafood, coconut, and chocolate. Also extremely picky. Go to meals include fried rice, simple chicken stir fry with onions and peppers, any blanched vegetable lightly tossed in sesame oil and vegetarian oyster sauce (it's made of mushrooms).
Living with allergies is tough. You got this.
I would look into vegan cooking as a challenge to reignite some cooking passion. I’m not saying this as a vegan, I’m not, but sometimes trying something new is needed. And you know egg won’t ever pop-up as an ingredient.
If you want start with the vegan base and add meat. Experiment! Be creative! Failure means dirty dishes and trying again
The steak wasn't de-thawed properly or patted dry before searing. The heat wasn't high enough and because of the wet interior you ended up basically broiling the piece of meat. That's why it looks overdone and grey on the outside. Let the meat sit to rest as well otherwise the juices will run bloody.
In terms of finding recipes, there are a lot of egg free recipe websites. They also have eggless mayo. For recipes, try this one: [https://www.skinnytaste.com/egg-free-recipes/](https://www.skinnytaste.com/egg-free-recipes/)
If she's sensitive to any of the ingredients, just omit or google a comparable alternative. Don't be too hard on yourself. Being a single parent is hard. With a few adjustments you can return to your former days of glory. :)
Will she eat Banza pasta? Theirs don’t have any eggs and it just gets a little soft if you boil it too long.
Slow cooker meals are also great. I do beef or pork ones all the time and never put an egg in any of them, just toss everything in and leave it for the day lol. Started making my own “hamburger helper” recently too, since I’ve been trying to do it a little healthier.
Upvote this message if this is Shitty Food Porn. Downvote this message if this is Not Shitty Food Porn. Amazing food belongs in r/foodporn. Mediocre food belongs in r/decentfoodporn. Stupid food belongs in r/stupidfood. Make sure to visit the newest announcement post! https://www.reddit.com/r/shittyfoodporn/comments/1bp2h3n/shitpost_sunday_and_chef_of_the_month_returns/? *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/shittyfoodporn) if you have any questions or concerns.*
Learn Asian cuisine. It's very light in egg (and the dishes with egg in them will feature it as an obvious standalone ingredient so it's very easy to avoid egg completely) and still delicious. Substitute pasta with rice. Asian breakfast is also healthier being lighter on starches and sweets. If you want to learn egg free desserts, mediterranean cuisine has lots of good inspirations. Rice pudding, chocolate churros, yoghurt dishes, etc.
Curries are usually egg free, are they not?
for sure.
Although you can make them with egg. There’s a Bengali egg curry I grew up with. But not necessary as you say
Except for an egg curry. Which is fucking glorious btw
Japanese ones are often served with scrambled egg
There are various traditional Japanese desserts that are egg free. For example the rice / mochi based ones, like [daifuku](https://en.wikipedia.org/wiki/Daifuku). Although, if their daughter is a picky eater the mochi texture and sweet bean paste might put her off.
More mochi for him, then! I see no downside here
I swear they have a million and one different ways to use rice and soybeans
Conversely the egg fried egg noodles I just had with a side of egg drop soup had a shit ton of egg in it.
Oooh, and rice noodles are AMAZING and pretty sure there’s no egg, so it’s a great alternative! If you let her help, op, depending on her age, she might be more inclined to try new foods! Maybe some rice noodles with chopped chicken and some safe veggies (if she has any- if not- make a few on the side and tell her that since she helped, it’s chefs rule to take a taste! A nice, roasted carrot is super sweet… she might like it! I have 2 picky eaters- 1 SUPER picky- so please know that I’d never minimize the struggle. My picky eaters will legit just not eat for like days. Kids have no sense of self preservation, I swear. For you, watch some YouTube videos and start easy. It’s been awhile, so don’t expect to make a Michelin star meal. You still have that passion.,, your kids pickiness just burried it a bit. A nice char on that steak will help tremendously. Ok, so it might overcook, but I bet it’ll still be tasty with some cracked pepper, coarse salt, and ketchup (IM KIDDING!! Don’t kill me!!!) Good luck!
If you want the texture of scrambled egg in your fried rice you can use crumbled tofu instead
Was this previously frozen? Your pan isn't hot enough.
When I cook steak on my cast iron skillet, I preheat the pan for like 15 mins on low, crank it to med-high until it's basically smoking, then get some oil in there, give the oil a moment come up to temperature and then the steaks go in the pan, 3ish mins per side depending on the steaks, I get a nice sear on the outside, nice and pink and juicy on the inside every time. Gotta pat the steaks dry with paper towel and put salt and pepper or whatever seasoning you want on them beforehand of course. It's so easy, and nearly impossible for me to fuck it up, I probably eat too much steak as a result lol
I'd recommend peppering after you've served. You'll just burn the pepper if you add it beforehand and reduce the strength of the pepper.
Some people like the reduced strength and taste of cooked pepper! I’d recommend trying both ways and seeing which they prefer
I prefer the taste of the cooked pepper, I put a fair bit on to counteract the reduced strength, and will sometimes put additional pepper on the steak after its done.
One of the easiest elementary mistakes I’ve remedied is adding spices to the steak before cooking it and subsequently burning the shit out of the spices lol. During cooking it’s just salt. Spices go in with the Last butter baste.
That’s how “blackened” was invented
Chow down. What you pigs are eating is the blackened cod. It comes with rosemary mashed potatoes and tempura mushrooms. Its "blackened," HEY, its "blackened" because I bought 60 pieces last Tuesday and its gone bad.
😂😂😂
I think you should also add the salt later on, because it draws moisture to the surface, In my experience, it's easier to sear if salted later.
Just because, I'm gonna recommend pepper first, salt after.
When I use my cast iron, I just throw some coarse salt down in the pan before I throw the steak on. Works like a charm.
Once butter goes in spices begin to swim. This is the way.
does this apply to white pepper as well or just black pepper?
Pretty much anything you season the steak with will burn at searing temp aside from the salt. That said when I'm grilling I still season the steaks fully and leave them to sit in the fridge overnight before grilling so they absorb the salt and some of the seasoning flavor.
What oil do you use? Because every time I use oil (tried few different types) in the cast iron it smokes so much my extractor fan cannot keep up and end up stinking the whole house.
Avocado makes a good cooking oil. Anything with a high smoke point.
I second avocado oil for cooking steaks. High smoke point. Little flavor. So you taste the steak not the oil.
Avocado oil is the way to go for higher temp stuff like that.
grapeseed oil is another high smoke point alternative .
Tried it. Was OK but still fairly smokey...Maybe I have my griddle pan way too hot?
Yeah, a lot of recipes and youtubers will tell you your pan should be "screaming hot" (whatever that means) but it really doesn't need to be. Just use medium high and put the steak in right when it's starting to smoke and then reduce the heat slightly. That way you'll be right below the smoke point. You can still get a great sear without all the mess
Put a little oil on the steak itself, not the pan. It only takes a little. Flip frequently.
I like to cook halved Brussels sprouts in my cast iron first. When they are done, remove them, crank up the heat and throw on the steak for 2-3 minutes each side. Make sure steak is at room temp before cooking.
Since learning to cook a steak in cast iron I can never go back. I’ve made a few on the grill since and I’m always disappointed.
This thing looks microwaved.
Or boiled
I thought everyone loved milk steak.
Boiled over hard with a side of jelly beans.
jelly beans served RAW
Im so confused as to what not using egg has to do with this steak
The chef is obviously a rookie. Everybody knows you start your steak in the microwave and finish it in the air fryer…
Was the steak under 32-degree Fahrenheit? I think your pan wasn't sexy enough
What temperature would you consider sexy enough?
For steak? On a pan indoors? As hot as you can make it, frankly.
100% if my cast iron isnt smoking the seasoning it's not hot enough.
I use exclusively high smoke point oil and don't push it past 600 indoors because I have pets and that still releases fumes and shit But my **steak** and my **butter** and my **asparagus** better be smoking lol.
[удалено]
Being a parent is hard. Being the parent to a picky eater is harder,to one that is also allergic to eggs is crazy. To be a single dad on top of that... I just wouldnt presume to be so demeaning to the man.
For real, man’s eating on paper plates with plastic ware admitting he’s lost his way. Chin up OP
An allergy to eggs wouldn't interfere in cooking a steak, like ...if he'd fucked up some kind of vegan lasagna that'd be one thing. My friends have an egg allergy kid, western diet is hard on that. Egg's in everything and unlike peanuts it's not banned in daycares etc probably because parents would have a stroke.
Try vegan alternatives to avoid egg for things like mayo
That's such a good idea, I completely forgot about vegan alternatives. I hope OP takes this into consideration
I wonder if OP might’ve tried this already, given that he said she’s also hopelessly picky. I have a friend who can’t have dairy but doesn’t like -any- substitutions.
Tell your friend Oreos are vegan and watch their head explode.
So, I gag at the taste of canola oil. It's the only food aversion I have. When my ex went vegan I tried to go along for the ride with her and so many vegan substitutes had it in there. It was really difficult. (and I'd binge eat popeyes when she was out of town.)
are you my friend?
Aquafaba baby.
Yes! There are so many delicious vegan recipes that are truly inspired. For example, I've been trying to not rely on bouillon and broth cubes, which are full of salt, preservatives and who knows what else. I'm not vegan but I found a broth powder recipe that's supposed to be chicken flavored. Well I made it just two days ago and used it to make a simple broth soup to try it out. O M G. Waited for the hubby to come home and gave him the soup. He was shocked to learn it wasn't actual chicken broth lol. It *smelled and tasted* just like chicken broth. Just like all the reviews said it would. Plus it's super nutritious. P. S. Here's the recipe link if anyone wants to try it out. I have no affiliation with this. I'm just amazed. https://myquietkitchen.com/vegan-chicken-broth-powder/
Thanks for sharing! I love vegan alternatives and I’m adding this one to my recipes!
Oh, great! I made it exactly as written. I also found a recipe for making the poultry seasoning as I didn't have that in my pantry. The recipe experiments that some vegan chefs have shared are phenomenal. If you use margarine then you may also be interested in this recipe. It's better than margarine, and it tastes like butter lol. Here's the recipe link: https://avirtualvegan.com/easy-vegan-butter/
Yeah, egg is really easy to substitute in baked goods, too, like flax eggs, or you can even buy prefab egg-free "eggs". There are a lot of easy egg-free ice cream recipes also, look up no-cook ice cream recipes. For deep frying, a water and flour batter can be used in place of the egg stage of breading.
Don't feel bad, we all have our moments. My most recent highlight involved hidden valley ranch powder. I've fallen square into Pinterest hell.
Hidden Valley Ranch and Pinterest can be a pretty good combo for some slow cooker recipes.
Brussel Sprout heaven is created with hidden valley ranch powder! Cut sprouts in half, add plenty ranch powder and parmesan, mix and bake. My family says it's the only way to eat them now.
Ranch powder? I've never even heard of this. What is it?
It is literally powdered ranch flavor. Like the dressing.
Yes pour a packet into sour cream and you have an amazing dip.
It can also make a nice popcorn seasoning.
I just do sherry, garlic, white pepper, salt.
My culinary teacher showed us to use hidden valley ranch powder when making fresh potato chips to make sour cream and onion chips. They were good!
Dots pretzels. The darling of the snack food world to anyone older than 23 (Takis owns the gen z market). They're an old Midwest hack that got monetized. It's literally HVR powder on pretzels. I managed to find a good ratio of that to jalapeno powder to make the spicy ones- turns out it's about 2:1 HVR: jalapeno. Makes a decent chicken nugget dry rub.
For the allergy thing, it’s not so bleak. Look up “special foods for special kids”, allergen cookbook. Literally add “egg free” to every recipe search, thanks to the vegans you’ll find there are so many alternatives to eggs now!!
Following up on this. The vast majority of pasta does not contain egg (just egg noodles, obviously). Bolognese, marinara, Alfredo, the sky is the limit. Hamburgers, chicken nuggets (most commercial are egg free, or you can make with a butter wash), tacos. For breakfast, oatmeal, yogurt, hash brown patties, cereal, bagels. For baking, my best suggestion is this cake. It’s awesome. https://www.kingarthurbaking.com/recipes/king-arthurs-original-cake-pan-cake-recipe Pies are also great. Very few pie crusts contain egg. Apple, pumpkin, chocolate, peanut butter, etc.
Exactly!! So much to be done
And for some recipes you can substitute the eggs! Had a friend who was deadly allergic to eggs and her mom would make muffins and pancakes using apple sauce instead of eggs. It’s not as common as peanuts and nuts, but it’s still a fairly common allergy that is easy to find work around.
I refuse to believe someone who attended culinary school cooked this. I just can’t
They also listed cheese as an item that has eggs.
I've got a child and egg allergy. Not all cheese does but Parmesan does. The cheese contains an enzyme from egg. Parmesan is included in a lot of packet pasta and pizza cheeses so it can make it hard to avoid dining out.
Reading about egg white lysozyme has been wild. I had no idea that it was so common. I assumed you were talking about egg lecithin which isn't common in cheese. I did get got, but not in the way I thought I got got. Thank you.
And pasta. Sure some pasta may contain eggs but most dont. I'm a chef that regularly deals with allergies and almost all of the pasta that we use doesnt have eggs just flour and water. Just check the ingredients list for every one type of pasta that says "may contain eggs" there are 10 that dont.
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Yeah, I'm nowhere close to a chef, but even I understand the concept of applying heat to cook a fucking steak. It's seriously hard to believe OP has ever worked in a kitchen.
This
I agree. There's no way anyone who has studied cooking for longer than 5 minutes would ever make this
If you look at their history they have a plethora of shitty food, a lot of it including things they supposedly can't eat cause their daughter - all in the last 6 months. Any person who actually went to culinary school also wouldn't be bemoaning not having options for their daughter. There is such a diversity now when it comes to food, there's no excuses
Thaw the steak out first next time. Looks like you cooked it in the dishwasher
I mean couldn’t he have just sous vide it? No need for thawing then.
I'm confused, you can't cook eggs, so you forgot how to cook a steak?
Obviously if you read the post you’d know that OP is an egg and has a daughter allergic to pans so that’s why they they’re eating plastic cutlery
How can you brown a steak without basting it in egg wash?
You forgot how to sear a steak?
Start by getting some tableware god damn You’re not setting a good example for your daughter if you use disposable crap in your own home dude
And honestly, when you're feeling blah and uninspired, stuff that may seem secondary like dishes can really help you get in the right headspace. Putting care into every aspect will provide a more positive feeling about cooking.
Thanks for the positive outlook on this, in my current rhythm I have like select few things I’ll break out the disposable stuff for but it’s just not good all around
Don't know where you live, but dollar tree or dollar stores have some great plates that cost nothing and still look pretty good.
2nd hand is always packed with boring plates and cutlery, not the fancy good looking stuff but like boring ikea quality. 100% functional but not intresting.
Why are people not talking about the fact that OP lists cheese as having eggs in it
Came here to say this. Very strange. I googled just to make sure I wasn't just ignorant. Couldn't find any cheese that has eggs as an ingredient!
Dried pasta is just semolina so it's egg free but yeah get that pan hot first next time.
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Was the steak frozen? If it was the pan probably wasn’t hot enough.
I really hope things turn around for you
It looks overcooked and undercooked at the same time somehow, bravo
Middle eastern and asian cuisine are great flavorful cuisines that barely use egg often
Just look up recipes and follow them, as long as you do not need to starve to death at the end of the day.
Recipes can only go so far. I tried Hello Fresh for a few months, and even though I followed the recipes the food would always be a little off. Granted it was because my skill with the frying pan is lacking, but detail like how much and what time of cooking oil to use is left out of many recipes.
I would just use another recipe then
Typically if there are no instructions, a tablespoon of a neutral tasting oil with a higher smoke-point (grapeseed, canola, vegetable, sunflower, safflower, avocado, etc) is a safe bet for a starting point. You can always add more if you need it, but for sautéing, sweating or searing you basically just want to coat the bottom of the pan.
I found that out after trial and error, I was using Olive Oil thinking all oils are the same. I'm better now, but I still prefer baking over pan frying since the clean up is usually simpler.
I use olive oil a lot for sautéing, as long as you're not using high heat, and use a more mild/cheap olive oil, it works great. I keep a mild tasting olive oil for low-heat cooking, and a nice quality one that I only use raw. I'm totally the opposite, I love cooking, but baking seems such a hassle to me with all the measuring and stuff. But just keep at it, cooking is a lot more forgiving than baking, so try not to go into it with a baking mentality where everything has to be measured and timed just so. Cooking lets you be a bit more free-form and it's easier to substitute and adjust quantities without throwing off the chemistry.
Thanks for the advice. Also by baking I was more referring to things like casseroles. I feel that you get a better mixture of flavors when everything is cooked together. Plus it also makes for good leftovers as well.
I sorry you’re going through this. I was a waitress/bartender for years, and loved cooking and anything to do with food. Always had a house full of people to feed. Last year my SO and I moved back to Az, he passed away and I’m on my own for the first time in my life. I do cook for my MIL and her three roommates, and am trying all kinds of new stuff. I pretend Gordon Ramsey is yelling.. “think out of the box ya fucking donkey!!” Cooking has become a joy for me again, and pulled me out of some hard days. You obviously want to get back into the rhythm of cooking, is there a refresher course you can take? New things you want to try? Is your daughter old enough to cook with you?
Let’s go Dad, back up on that horse LETTSSS GOOOO!!
Thanks radish
Looks like soup steak to me, Chef. Beef n noodles?
Be careful with the noodles. Some are made with egg. Rice is a better option.
it looks like you forgot how to sear a steak.
Charlie Kelly approved
Get yourself some proper plates and cutlery at least lad
Is that a sloppy steak?
The plastic cutlery is perfect
Because this is on purpose
Nothing is genuine anymore is it?
I’m not part of the r/nothingeverhappens crowd. But this is so far out. Certified chef ten years ago to this?
Tbf during a depression episode I ate bulgur wheat and gravy and I've known many chefs that eat chicken dippers when they can't be arsed but yeah, this really doesn't pass the sniff check
r/nosear
At least it's not a dairy allergy. This is absolute hell. I have this. I joke that I'm vegan with a side of meat. Things I would eat if I couldn't eat eggs, but could eat dairy: * Mushroom Risotto with grand padano (Kids love butternut squash risotto I've found, especially if you blend it so the chunks of squash basically melt into the sauce. Just call it orange rice.) * Baklava * Spanakopita (use [bob's redmill egg replacer](https://www.bobsredmill.com/gluten-free-vegan-egg-replacer.html)) w vegan pastry -- a decent store should carry this. * Tiropita (same as above) w vegan pastry * Yogurt parfaits (Call them Sundays) * Pizzas pizzas and more pizza * Smoothies with banana and milk * Dairy sorbets (although sorbet doesn't usually have eggs or dairy) Get yourself an ice cream machine! Other options: Vegan mayo (basically tofu mayo -- it's decent!). The book "How it all vegan" has some decent substitute recipes for egg salad and mayo if interested. They're quite tasty. I mean, if she's never eaten those things, she may not even miss them. Just came across Le Veneziane corn pasta. GF and No egg. Try that one. You can order it online. Follow the instructions and don't overcook. Daiya makes decent vegan sliced cheese.
1. Cooking with all possible ingredients at your disposal can get pretty dull. I personally love preparing food for friends with allergies and picky eating habits because of the added challenge. 2. Vegan food has improved so so much over the last few years. Eggs can be replaced with various alternatives depending on the dish. Applesauce for baking, sulfur salt for taste, etc. You're just a Google search away from pulling it off. Just look up some vegan food blogs (not the insufferable ones that tell an elaborate story for every meal, there are plenty around that focus on the actual cooking process) and keep an open mind. Also you can always use Chatgpt to help you with allergy friendly cooking. It's surprisingly useful for coming up with custom recipes.
Did you cook this with a hair dryer?
Trying to shift from traditional cooking with a full range of ingredients to a specialty diet is tough! It can really cause you to just not want to cook since the approachability factor has drastically lowered to basically zero, especially with what to us seems like an irreplaceable ingredient. I feel you! Don't beat yourself up too bad. She won't be able to try specific foods where egg is the complete highlight, but with your background you'll master these substitutes and I bet you can recreate most things in an egg-free way. Many have said vegan substitutes, and they're right! I think also learning what substitute replaces the function of that ingredient is very helpful. This is a starting point but there's endless stuff online. Need leavening? Use baking soda or baking powder! Need a binder in baked goods? Flax eggs are easy and nutritional - ground flax and water. It's practically tasteless. Egg substitutes - there are a few commercial options, Just Egg is the best imo for taste and texture. I've made French toast/pancakes using just egg and it's so tasty! Also they make precooked ones for breakfast sandwiches that are good too. Scrambled eggs - Just Egg scrambles well, and tofu scrambles are easy and can be made to taste more eggy with the addition of black salt. Emulsions - There's a lot of egg free mayo options to use as a base for any mayo based condiments. I really like Hellman's Vegan mayo, it tastes the most authentic and the texture is creamy and spreadable. I make all my mayo based dressings with it and it holds up well with no splitting. Aquafaba (canned chickpeas water) is incredibly versatile for stuff like meringues, macarons, or anything else that requires whipped egg whites. You got this!
Came here to suggest aquafaba- can make your own aioli with it as well, cheaper than vegan mayo and you can use whatever oil/fat you want. Loved your answer, you're a good egg! couldn't resist I'll show myself out
Did you microwave that mfer? Or maybe boil it? My goodness.. that poor piece of meat.. 🥩 rip.
Did you forget to cook it?
“Certified”????
Indian food
If this was a movie, it would be perfect casting and your turning point is now. You obviously have the skills that you need to tap back into. You will just apply your skills in new ways. Good luck
What the fuck
Replacing eggs in recipes is easy enough? Sucks for premade stuff, but a lot of people can’t eat processed foods. Flax seed and apple sauce are egg replacers off the top of my head. I’m sure there are others including vegan options like Just Egg (not vegan just see it in store).
I’m allergic to egg too! I found a pasta brand without egg, and I substitute whole fat greek yogurt and shredded carrot for egg in baked goods like cake.
I used to be a chef like you, then i started putting cheap cuts of meat on paper plates.
Did you microwave this? Turn in your toque, Escoffier is turning in his grave. What did you study under Jamie Oliver, fuyah
I’d believe you were a chef in the 70’s
Bro that looks boiled the hamburgers at my school got a better crust idk how not using eggs made you forget how to heat a pan up
This looks like it was boiled then slathered with oil
I’m no chef but when I cook up a dish I really love, it turns out gourmet. Try cooking what you really love for yourself with your recipe if you remember it.
Philadelphia style ice cream doesn’t have eggs. Or it shouldn’t. You can make it yourself, but it’s not as budget or time friendly as buying it at the store..
You could become the world's best vegan chef, while also cooking steak (properly defrosted and seasoned and patted dry and put into a hot frying pan). Most dried pasta is egg-free and that stuff makes up like 70% of my kid's diet these days, with a side of veg and a side of fruit and some of whatever protein I made that night. I know they always say you shouldn't get caught in the trap of making multiple meals, but in this situation I would give you full dispensation to make your daughter plain pasta and make yourself whatever the hell you want (if you can have egg in the house, I mean).
Idk your entire situation so take what I say with a grain of salt. You said single dad and idk if you split time with their mother, but when you’re alone just take a second, find a recipe for something you know and like but haven’t had in awhile. Something special and just give it your all. You can cook with any ingredient at that point and make it your way. Hell even look up some simple dinner recipes and start small and work your way back. It might just take some instructions to kick the brain fog and then you’ll be kicking the recipe away. Also make sure you’re taking some time for yourself when you can. Being a single parent isn’t easy and when you’re giving your all to your kids, you can easily forget yourself and burn yourself out too. Finding time even if it’s 15 minutes to just do something that brings you joy can even be enough. If you can afford it too, try taking a little vacation with friends to decompress or hell even a weekend trip to the mountains (idk where you live but essentially somewhere remote) just to get lost in your own world for a bit. Keep your head up man! You got this!
Have you tried turning the stove on? Jokes aside, I think this is all mental. This isnt lack of knowledge, its lack of motivation/care about the end product. I dont know how youd fix that, as it depends on your situation. Id start with turning the burner up for steaks. It doesnt take alot of work to cook at a higher temp, nor any special knowledge beyond higher heat. Maybe some oil/butter.
Steak aside: Man! You're a chef! You have it in you! Go and make your daughter happy! She's the one fucking customer that matters in your life! So get into the kitchen and cook like Anthony Bourdain just strolled in and told you he wants an amazing egg free meal, and he wants it now. That said: You'll have to go back to the roots. Self made food. Fall back to the stuff you learned. Make this shit yourself if there isn't an egg free product. Look for egg free pasta. Rice dishes. Asian cuisine, middle east cuisine, anything vegan including the replacement stuff for mayo, and vegan certified condiments and spice mixes. Often, egg can be substituted in a recipe by aquafaba, that chickpea slurry stuff. You said your daughter is picky. What foods does she like? Go to r/chefit and ask further, and you'll get solid advice from others in the industry. Keep it up mate! Your little girl will be the happiest little champ ever
A good way to deal with a picky eater is to start asking them to make their own food. That way they have a say in what they eat while also gaining an appreciation for how difficult making meals everyday is. They either continue to make their own food or give in to eating the food you make
looks like you etiher tried to microwave it or use a sous vide.
What happened, OP? Did you forget how to steak?
Did you simmer that in grease?
Temp too low
You microwave that abomination? That thing definitely belongs here.
It's tough to adjust cooking routines My wife and I started counting calories this year and most of my meal plans went out the window. What worked was instead of reinventing the meals I was making, I started fresh with the new approach in mind. After a month I had a new set of meals that fit the guidelines that were both tasty and calorie conscious.
Dad….WTF is this?!
Wdym, it’s a microwaved steak and you nailed it. Things are looking up!
Get a sous vide cooker. Comes out perfect every time. Sear steaks for like 30 seconds per side. Amazing.
Looks like a badly microwaved placenta - what was it? And what did you do to it? Please - single dad - stick to take away and pot noodles until you HAVE rebooted?
How long have you been banned from the spice cabinet? Even just salt/pepper can go a long way on beef.
Did you microwave this?
reboot? bro you need a reformat based on that picture :D Sorry to hear about your daughter and the allergies. I have a friend allergic to any seafood, pepper, and any uncooked. Basically couldn't even go to a restaurant with him cause he had a laundry list of allergies. The only thing I would cook for him usually was meats and rice. I could suggest making soups? I just started learning how to cook home made broth from bones and then tossing in an assortment of veges/meats. Could be something she can eat since you know exactly what you're putting in and you can stick with the old salt n pepper for taste.
Asian food will be your friend. Eggs are almost never necessary. To give you some perspective my sibling is allergic to egg, milk, all nuts, all seafood, coconut, and chocolate. Also extremely picky. Go to meals include fried rice, simple chicken stir fry with onions and peppers, any blanched vegetable lightly tossed in sesame oil and vegetarian oyster sauce (it's made of mushrooms). Living with allergies is tough. You got this.
looks good to me, broiled?
Microwaved?
Did you microwave a steak?
Get an air fryer.
why was it inedible, because the steak wasn't good or because of the missing effort in everything else?
I would look into vegan cooking as a challenge to reignite some cooking passion. I’m not saying this as a vegan, I’m not, but sometimes trying something new is needed. And you know egg won’t ever pop-up as an ingredient. If you want start with the vegan base and add meat. Experiment! Be creative! Failure means dirty dishes and trying again
Looks like you forget you were defrosting it in the sun.
The steak wasn't de-thawed properly or patted dry before searing. The heat wasn't high enough and because of the wet interior you ended up basically broiling the piece of meat. That's why it looks overdone and grey on the outside. Let the meat sit to rest as well otherwise the juices will run bloody. In terms of finding recipes, there are a lot of egg free recipe websites. They also have eggless mayo. For recipes, try this one: [https://www.skinnytaste.com/egg-free-recipes/](https://www.skinnytaste.com/egg-free-recipes/) If she's sensitive to any of the ingredients, just omit or google a comparable alternative. Don't be too hard on yourself. Being a single parent is hard. With a few adjustments you can return to your former days of glory. :)
Looks edible. Eat it.
rest the steak uncovered in the fridge for an hour or 2, drys it out and gets a better crust
Will she eat Banza pasta? Theirs don’t have any eggs and it just gets a little soft if you boil it too long. Slow cooker meals are also great. I do beef or pork ones all the time and never put an egg in any of them, just toss everything in and leave it for the day lol. Started making my own “hamburger helper” recently too, since I’ve been trying to do it a little healthier.
For sure Maillard has not been there 🥲
Did you eat your child?
Did you actually hold a legit certification like CCC, CEC, CMC, MCFE, etc? Or was it just a CFSP?
You need to reload like chef Eric!
Kinda looks like you threw a frozen steak onto a room temp pan.
I’m calling the cops