I am becoming increasingly convinced that chicken eggs are a miracle food. They’re endlessly versatile! Especially considering the emerging nutrition research that suggests egg cholesterol isn’t so bad for you, I’m going to embark on a eggs-for-breakfast spree.
- Crack 3 eggs and 1/2 tbsp knob butter into pot.
- On med heat, start folding eggs with silicone spatula. When eggs start curdling quickly, take off eat and continue folding, then return to heat afterwards.
- When almost done (but still runny), cool with dollop creme fraiche (or milk…?).
- Finish with finely chopped chives, salt, pepper.
- Serve on robust toast, with tomatoes, mushrooms, bacon, tea.
update 6/23: this one took a while.
- Whisk 2 eggs, 2 tbsp milk/water, salt, pepper.
- In a 6”-8” nonstick skillet on med heat, melt 1 tsp butter. Pour in egg mixture.
- Push curds towards center, tilting the pan to spread liquid eggs to the side. Repeat until almost no liquid egg left.
- Add 1/2 cup fillings (cheese, cooked vegetables, etc) onto one side.
- Fold other side onto fillings. Slide out onto plate. Serve immediately.
I’ve only eaten Eggs Benedict once or twice in restaurants, but in retrospect I realize I don’t even like Hollandaise sauce, and that was like 3/4 of the effort. lol. It’s sour and spicy clarified butter?!
Shoutouts to my roommate for reserving leftover egg yolks.
Poached eggs served on toasted English muffins with Canadian bacon/soft bacon/ham topped with Hollandaise sauce.
- Gently boil water seasoned with salt and splash of vinegar. Swirl into brisk vortex.
- Crack egg into ladle, then lower into water. Cook for 3-4 minutes, until egg white sets and envelops runny yolk
- Extract with slotted spoon. Pat dry.
- Clarify 1 stick butter (melt, skim off froth, simmer 15-20 minutes on low, ladle clarified butter off water on bottom; or boil then strain to make ghee)
- Whisk 3 egg yolks (plus 1/2 tsp white wine vinegar) until frothy.
- Over water bath, add butter very slowly while whisking. Don’t let curdle.
- Add 1/2 lemon of juice, 1/8 tsp cayenne, 1/4 tsp Kosher salt, pinch pepper.
See frittata post.
See shakshuka post.
Inspired from this video on Eggslut in LA.
- 2 eggs scrambled with (1 tsp) cold butter, fold in finely chopped chives and salt.
- American cheese melted on top (but I used Muenster)
- Sriracha mayo in 1:3 ratio
- Sweet caramelized onions
- Toast brioche bun
A classic Taiwanese breakfast dish! Recipe from food52.com. Made 4/2.
Dan Bing (Taiwanese Egg Crepe)
- For 3 crepes, Mix 1/2 cup bread flour, 2 tbsp cornstarch, 1 cup water. Rest for 10 minutes.
- On nonstick pan, heat some oil, add a third of batter and swirl around. Cook until top is set. Flip.
- For each crepe, beat 1 egg, 1/4 tsp sesame oil, 1 tbsp water, pinch salt, 1 chopped scallion. Spread over crepe.
- Cook crepe until egg mostly set. Flip, cook for 10-20 seconds.
- Roll, batter side out. Cut into sections. Serve hot.
- Dipping sauce: 1 tbsp soy sauce, 1/2 tsp rice vinegar, splash sesame oil, 1 clove garlic crushed.
The first time I made this I decided not to photograph it because I didn’t have fresh cilantro so it just looked like a yellow gob. Still tasted good.
- In oil/butter, Sweat 1/2 onion. Add 1/4” ginger minced, 1 tomato finely chopped, 1 green chili.
- Add 1/2 tsp coriander powder, 1/4 tsp cumin powder, 1/4 tsp garam masala, 1/4 tsp turmeric, 1/8 tsp salt. (but everyone has different spice combinations)
- Whisk 2 eggs. Scramble into masala on low heat until even.
- Garnish with coriander.
The trick is to find the right bread. The more eggy the better.
- Combine 1 egg, 1 tbsp milk, 1/8 tsp vanilla, 1/2 tbsp sugar, 1/8 tsp nutmeg, 1/4 tsp cinnamon.
- Dip 2 slices bread in egg mixture.
- Fry bread on skillet in ~ ½ tbsp/slice butter until golden brown. Dust with powdered sugar.