Tasty beef franks scrambled cheese eggs!
Made using two cast iron skillets.
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| Tasty scrambled eggs with beef franks. |
In this post, I use two cast iron skillets to make a delicious, easy, and tasty egg meal. This post is a step-by-step demonstration of how I created a simple, fast meal that can be made cheaply using a cast iron skillet. I encourage you to try to repeat the process and enjoy the meal, following my included recipe and ingredients.
The main ingredients are:
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Directions and Recipe -
1. Set the oven to 380 degrees (f), and place two large cast iron skillets or pans in the oven to heat up.
2. Cut up 1 Bell Pepper (your choice of color, red, yellow, or green).
3. Cut up 1 Onion (your choice, red, yellow, white).
4. Cut up Beef Franks to bite sizes.
5. Open and drain canned mushrooms.
6. Place cheese and milk or whipping crème into a mixing bowl. The cheese amount is to your liking. Try 1 cup to start. Add enough liquid to fill up about 1/2 the cheese.
7. Break open 10 eggs for a couple of people, or 5 for one (you decide how many eggs you want to eat), into the mixing bowl, and scramble the cheese, milk, and eggs together.
8. Remove the skillets or pans from the oven (be careful they will be hot), and add Ghee to both.
9. Put Beef Franks in the smaller pan and return it to the oven.
10. After about 10 minutes check the Franks, and if cooked, add Onions, Peppers, and Mushrooms to the pan, and return to the oven. Check the mix every 10 minutes, when the onions are translucent, turn the oven off.
11. Once the Franks mix is almost ready, re-scramble the egg mixture together and add it to the 2nd pan on the stovetop over low heat.
12. In about 8-10 minutes stir the eggs, flipping them over in the pan to cook evenly. Repeat until eggs are cooked.
13. When the Eggs are cooked, remove the Frank mix from the oven, turn the heat off under the eggs, prepare a serving dish or bowl, add the eggs to the bowl, top with the Frank mix, and serve.
This meal is prepared in a conventional oven and on the stovetop with standard kitchen tools and two cast iron skillets. I use common, easily accessible ingredients from my local grocery store.
This post contains instructions and a recipe for scrambled eggs with beef franks cooked in two cast iron skillets.
I'd like to take a few moments here to go over the specifics of the ingredients in this recipe and how you can adapt them to your own preferences. This recipe can be prepared in a variety of ways, with a variety of different ingredients, depending entirely on your preferences.
To begin with, what are beef franks? Are they even hot dogs? Before we can decide if a beef frank is right for you and your cooking style, let's define it and learn about its history.
The hot dog, a staple of American cuisine, originated in two countries other than the United States. According to legend, these sausages originated in Frankfurt, Germany, and Vienna, Austria. As a result, the terms "franks" and "frankfurters" are simply interchangeable for this dish. Wiener is derived from the Austrian name for Vienna, which English speakers know as Vienna. Although some argue that wieners are slightly shorter than franks, there is no discernible difference between hot dogs, wieners, and franks.
All hot dogs are sausages, which are stuffed casings with a meat and spice mixture (or veggies and soy products for a veggie dog stuffed into a veggie casing). But not all sausages are hot dogs. Many prehistoric sausages can have mixtures of meat, fat, animal blood, and spices in the casing, but they don't taste like modern weiners or franks. Hot dogs are typically made of finely ground pork and beef mixed with salt and spices, unless kosher. This contrasts sharply with the tiny breakfast, spicy Italian, chicken, and apple or black pudding sausages.
Hot dogs are also known as franks.
Homer's Odyssey, which was written around 850 BCE, mentions sausages. The earliest possible mention of a hot dog is in the late 17th century when a sausage maker named Johann Georghehner created a sausage he called "little dachshunds," or "little dogs," after the dogs are known today as weiner dogs. Georghehner, who was born in Coburg, Germany, is said to have brought his new sausages to Frankfurt, but this is widely debated, and the question of who invented this type of sausage remains unresolved.
Sausages in their purest form.
There are, however, some hot dog variations. For example, Hebrew National® labels their product as all beef franks and is popular due to its kosher status. They do not use pork and only kosher cuts of beef. Cocktail weiners, to add to the confusion, are very short sausages designed to be eaten in a bite or two. They are nearly identical to the standard type except for size. Vienna sausages are similar to "hot dogs," but slightly larger than cocktail weiners and smaller than franks.
It's important to note that while most franks and weiners are pre-cooked, they still need to be reheated. Many sausages can be purchased raw, but hot dogs are not always available. Follow the package directions for safe heating.
The primary distinction between Kosher and non-Kosher hot dogs is that Kosher hot dogs are free of pork.
What Does the Term "Kosher" Mean?
Kosher foods are prepared in accordance with biblical traditions that date back over three thousand years. The goal of Kosher food laws is to ensure that only "fit and proper" foods are consumed. Kosher meat can only be obtained from farm-raised cattle, sheep, or goats with cloven hooves and the ability to chew their cuds. The majority of domestic poultry is also acceptable.
How is Kosher meat certified?
The United States Department of Agriculture inspects all meat and poultry, whether kosher or not. Kosher meats are processed in accordance with the rules of one of several Kosher supervision agencies, in addition to meeting USDA requirements. Specially trained "mashgichim" and USDA inspectors oversee all operations in Kosher packing plants.
Unlike livestock in non-Kosher plants, Jewish law prohibits livestock from being "stunned" before slaughter. Meat from these animals is then Koshered by salting it first and then thoroughly rinsing it to remove impurities. The meat is trimmed of certain fats, veins, and arteries during processing.
What's the Distinction Between Kosher and Non-Kosher Hot Dogs?
The primary distinction between Kosher and non-Kosher hot dogs is that Kosher hot dogs are free of pork. Kosher hot dogs are also made from beef or poultry slaughtered in accordance with Jewish law. Kosher dogs, like other hot dogs, contain high-quality meat cuts and spices. Like all hot dogs, every ingredient in a Kosher hot dog must be listed on the package label.
Who Consumes Kosher Hot Dogs?
According to demographic research, six million Americans consume kosher products, with only about a quarter of them being Jewish. Indeed, Kosher hot dogs are a small but growing segment of the hot dog market. While hot dog sales have been strong in recent years, the Kosher hot dog category has grown at twice the rate of the overall category.
Kosher is a term used to describe foods and beverages that are suitable for consumption according to Jewish religious dietary guidelines.
Food must adhere to strict guidelines and requirements in order to be considered kosher.
Kosher is more than just healthy eating and food safety for Jewish communities; it is a commitment to their religion and tradition.
Kosher regulations and restrictions are quite stringent. I will not go over the rules and requirements that food must meet to be kosher, but I will list kosher franks or hot dogs in the United States.
What exactly is a Kosher hot dog?
Kosher hot dogs are typically made from kosher animal meat and prepared according to the strict guidelines required.
Hebrew National Hot Dogs
This is one of the most popular hot dog brands among hot dog enthusiasts. Their hot dogs are made entirely of American beef. They come in a six-pack.
Kosher Beef Hot Dogs by Abeles & Heymann (A&H)
A&H hot dogs have consistently been voted the best kosher hot dogs in America. The New York Daily News, The Forward, and the St. Louis Post have all ranked them first. They are made with high-quality ingredients and slow-cooked to perfection.
So, this was a nice diversion from our original recipe discussion about how to make a scrambled egg meal with beef franks, but I also wanted to mention one of the recipe's main ingredients, beef franks!
Another thing I want to highlight in this post is the recipe. This is my go-to scrambled egg recipe. These recipes are similar, as you may have noticed from another of my recipe posts where I used chicken in the meal. Both cook with cast iron, which allows them to not only cook on the stovetop but also bake in the oven.
Because cast iron can be baked in the oven, you can combine a variety of meats and meat types in the same egg base. If you want to cook a hamburger, for example, brown and drain the meat before adding the scrambled eggs. If you want to add kielbasa to your scrambled egg mixture, cut it up into bite-size pieces.
The addition of scrambled eggs to the meat is a second variation of this recipe.
Variation one is to cook each separately, cooking the meat first, and adding the onions, peppers, and mushrooms later. Once the meat is browned, scramble the eggs on the stove until done, then serve the eggs with the meat mix on top. You can put the meat below the scrambled eggs on the plate, or on top of the eggs, each giving the meal a different appearance.
Variation two is to cook the meat first, adding the onions, peppers, and mushrooms when the meat is browned, and then pour the scrambled egg mixture in with the meat. Bake the combination in the oven until the eggs are finished cooking. With this variation, you do not stir the eggs, but let them bake whole in the oven until a pie is basically formed.
Mostly, I would like to encourage you to experiment with this recipe to come up with a variety of menu recipes that you would enjoy. If you try different varieties, please leave a comment and let me know how it went.
Cast iron cookware is valued for its heat retention, durability, ability to withstand high temperatures and maintain high temperatures for a longer duration, and non-stick cooking when adequately seasoned. Seasoning is also used to prevent rust on bare cast iron. Cast iron cookware includes frying pans, Dutch ovens, griddles, and waffle irons. In this post, and with this recipe, I use two cast iron skillets.
Cheers!
@lovecastironcooking
#castironcooking
Some items used in my cooking you might like, especially if you are just starting your cast iron cooking and cookware journey -
- Lodge Cast Iron Skillet
- Paper Towels
- 4 Pieces Cast Iron Cleaning Kit
- KITCHEN PERFECTION Silicone Smoker Oven Gloves
- Avocado oil
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