How To Beat Eggs Perfectly

Rose Carrarini of Rose Bakery hung out with us here at The New Potato at the perfect time of year: when we’re craving foods that are sweet, starchy and everything in between. We got Carrarini’s take on everything from making the perfect scrambled eggs, to five kitchen items we all should have, all the way to how to make a mean muesli in the morning. You want to eat your way through the holidays? Delve into this interview…

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From start to finish, what would be your ideal food day?

Raw muesli for breakfast, brown rice and vegetables for lunch (maybe with an egg), a good soup, salad and bread for dinner, ending with a piece of very dark chocolate!

You’ve said breakfast is the most important meal of the day. What is your absolute favorite breakfast, and can you tell us how to make it?

My favorite is my raw muesli, without a doubt.

To make it, soak rolled oats in water for about 10 minutes until fully absorbed. Add some almond milk if too stiff. Grate some fresh apple into it. Chop some raw soaked almonds and add either dried fruit in winter or red fruits in summer. I add some maple syrup or honey to sweeten slightly. It must end up a creamy thick mix, not loose. Eat straight away.

The trick to beating eggs perfectly…

I use a fork, as you risk over beating with a whisk and get a frothy mix!

Could you tell us how to make the perfect simple soft scrambled eggs? 

I beat up three eggs in a bowl and add a pinch of salt and pepper. Heat up some butter in a saucepan gently. Over a low heat, add the eggs and with a wooden spoon stir continuously until smooth, creamy scrambled eggs are achieved. Do not overcook! Eat immediately as this will dry out quickly.

What ingredient is overrated? Which makes everything better? 

Black truffle is overrated (white is best). I think a pinch of salt and a drizzle of the best olive oil make most things better!

rose bakery menu

Can you give us a baked good in three – five easy steps? 

My favorite wholemeal cookie…

1/2 cup plain white flour

1 cup wholemeal flour

Pinch of salt

125g cold butter

1 rounded tbs. brown sugar

Put all of this in a bowl or food processor and mix well together.

Bring that mixture together with 2 tbs of golden syrup or honey.

Roll out this dough to about 6mm thick. Cut into shapes and place on a baking tray.

Bake at 350° for about 15 minutes until golden.

Four easy steps!

Is there such a thing as too sweet?

Absolutely. Just try eating a few meringues!

Sweet or savory? Do you have a preference?

Savory.

Your absolute favorite tea and where we can get it…

I drink herbal teas and my favorite is Golden Camomile by Pukka Teas. I think it’s only available in the UK and France for now.

Could you give us your favorite restaurants in Paris and London? 

In Paris, we often go to our local spot in the 9th – Le Pantruche, a tiny French bistro. I love to go to the Japanese tea room Toraya, near Concorde, for lunch.

There are more places I love in London. I love Honey & Co, Zuma, and Medlar.

Where do you like to eat in NYC (besides Rose Bakery)?

I’m not sure yet. I had a great breakfast at The Butcher’s Daughter!

Your personal all time favorite pastry…

I love fruitcake a lot. Something we don’t make but I love if it’s done well is Gateau St. Honoré.

If you could host a dinner party with any five people living or dead, who would be there? What would you cook? 

Very difficult! Would I prefer serious or fun?

I think I’ll go for serious, so: Aung San Suu Kyi, Nelson Mandela, Dalai Lama, Daniel Cohn-Bendit, and Hillary Clinton.

I think I would make a large vegetable risotto with a green leaf salad. For dessert, a perfect apple and blackberry compote with Crème anglaise.

In the same vein as what is the new black in fashion, what’s ‘the new potato’ in baking right now? 

I am continuously striving to make ‘healthier’ baked goods, so going back to using old flours and whole grains. But that’s me. Maybe classic baking is coming back, like madeleines and chou filled pastries.

What five kitchen items are you coveting right now?

hand pasta machine, a special Japanese cast iron pan for making rolled omelettes, a stainless steel steamer, a copper saucepan and a porcelain ginger grater.

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