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Posts Tagged ‘eggs’

I feel like eggs benedict is what classy people order at brunch in the city. At least that is how this dish makes me feel when I see it on a menu. While brunch is definitely a thing on the west coast, it is almost a part of life here on the east. You won’t hear any complaints from me, since the combination of hollandaise sauce, poached eggs, and a mimosa can be either the beginning of a great weekend, or the bookend to a fabulous night out.

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Crab Cake Florentine at Honey Honey Cafe in San Francisco: Poached eggs, crab cakes, spinach, and an English muffin with a side of tangy spiced potatoes.

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Eggs Chesapeake at The Old Ebbitt Grill in Washington, DC: Poached eggs, jumbo lump crab cakes, English muffin, and old bay spiced hollandaise sauce, with a side of cheesy grits.

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Benedict Johnny at Jane in New York City: Poached eggs, chicken sausage, tomato hollandaise sauce over crispy polenta cakes, with a side of home fried potatoes and peppers.

There might be a day where I get pancakes instead, but right now I choose brunch places based on their eggs benedict options!

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Do you know the happy feeling you get when you dream about eating something all day…and then your dream becomes reality?

For some reason I woke up this morning craving scrambled eggs and toast, but I had to run off to work with just a mandarin orange thrown into my bag. I thought about fluffy just slightly set eggs and crunchy toast until lunch, and though today’s lunch of soup and pasta was good, it did nothing for my craving. So when I got home, I was on a mission to make eggs and toast for dinner, and ended up eating them as I edited some of my grad school essays.

I like my scrambled eggs to be just set and with plenty of salt, pepper and butter.

Here are the steps to how I make scrambled eggs:

Ingredients

  • 2-3 eggs
  • 1 tbsp salted butter
  • salt and pepper

1. In a frying pan, set on the lowest possible heat, melt a generous amount of butter. I usually use about a tbsp of salted butter. Yes, I know that seems like a lot, but I never said my scrambled eggs were healthy >:)

2. While the butter is melting, lightly beat 2-3 whole eggs in a bowl.

3. Once the butter is melted in the pan, swirl the pan to make sure the butter is evenly coated and then sprinkle in salt and pepper.

4. Gently pour in the eggs (Yup, no milk to be found in this recipe)

5. Do not raise the heat, and using a wooden spatula, continuously scrape around the edges and stir the eggs.

6. Cook for about 4-5 minutes or until the eggs seem to be halfway set. Turn off the heat and move eggs to a plate. They might seem a bit underdone, but they will continue to set a bit more as they cool. Add more salt and pepper if you like.

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Taco Salad:
A crispy fried flour tortilla filled with fresh iceberg lettuce, sliced tomatoes, tuna salad, guacamole, olives and sliced eggs. Served with a side of spicy tomato salsa and creamy sesame dressing.

Taco salad always reminds me of summer time. The novelty of being able to eat the “bowl” never seems to wear off. Taco salad, and really most Mexican/TexMex is not common in Japan, so I was extra surprised to see this taco salad on the menu.

CoCo’s @ Fujiyoshida, Yamanashi, Japan

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Toast, scrambled eggs and fried ham!

Sukhumvit 25@ Bangkok, Thailand

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I had a bunch of lemons sitting in my refrigerator, so I decided to make some lemon bars. I don”t have a square pan..so in truth, there are more lemon wedges 🙂

Pastry:

  • 190g flour
  • 60g brown sugar
  • 100g butter (melted)
  • 15g grated lemon zest

Filling:

  • 75ml lemon juice
  • 200g powdered sugar
  • 2 eggs (beaten)
  • 15g flour

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Pastry
1. Combine flour, sugar, lemon zest and butter in a medium bowl. Stir until it combines to make a soft dough. If it is too soft, refrigerate for 15 minutes until firm. Preheat oven to 170 degrees Celsius.
2. Press dough into the bottom a 20 cm pie pan lined with cooking paper. Bake for 10 minutes or until golden brown. Remove from oven.

Filling
1. Combine powdered sugar and flour in a medium bowl.
2. Whisk in beaten eggs and lemon juice until smooth.
3. Pour into baked pastry and return to oven.
4. Bake 5-6 minutes, then cover top of lemon bars with aluminum foil, and bake an additional 25-30 minutes or until the filling is set, and the top of the filling is a light golden brown.
5. Remove from oven and let cool thoroughly before cutting into wedges.
6. If you like, you can dust a bit of powdered sugar on top of the wedges.

Enjoy!

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egg tarts

I tried to make a modified version of this recipe last week and they turned out pretty tasty. (Thought a little bit burnt x_x)

The original recipe was a bit too big for me, and after reading the comments about the proportions being incorrect, I made a half batch of pastry and a third batch of filling, which ended up being perfect for the cupcake tins I was using. In the filling, I substituted 35% heavy cream for the evaporated milk, and brown sugar instead of white for the sugar syrup. When I baked them, I set my oven lower to 200 degrees Celcius and baked for 15 minutes.

Click for the recipe!

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Kimchi Soup Noodle

200-250g napa cabbage kimchi including juices(白菜キムチ)(배추김치)

1 cup water

3 cups broth(I use bonito stock, but you can use chicken or beef etc.)

300-400 g sliced pork (any meat is fine, really)

tofu (silken(slice into large chunks and gently put into pot) or firm( cubed), whichever you like)

egg, hardboiled and peeled

garlic, minced

noodles (any kind of noodles are okay, i like kudzu noodles 칡 냉면 , and shirataki noodles しらたき because they don’t get soggy, no matter how long you boil)

1. Stir fry the meat with a little oil and garlic until cooked.

2. Add water, stock, and kimchi. Bring to a boil, stir occasionally.

3. Add tofu, noodles and egg. Bring to a boil again on medium heat.

**If you are using shirataki, don’t forget to drain the noodles first**

4. If it isn’t spicy enough, you can add kochujang chili paste.

The longer it cooks, the better it tastes ^_^

Makes about 4 servings.

Let me know how your soup turns out 🙂

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