Category: Egg

Soy Sauce Eggs

2/17/2020

If you love eggs, and can handle an ice bath [Ed. note: Not literally], then there are a thousand different ways you can enjoy these beauties. They work on toast, on a salad, or on their own as a snack. You can also vary the marinade. One of my favorites is comprised of soy sauce, scallions, ginger, and chilies.

When I recently made this for the BF, he suggested adding some chicken to the dish, and then smartly decided against that. [Ed. note: There goes my quota.] I prepared the eggs on top of a bed of coconut rice, sprinkled with scallions, micro-cilantro and black sesame seeds. To quote the great Ina Garten, "How easy is that?"

Inspired by: Well Seasoned Studio and Momofuku

Ingredients

6 large eggs
1 cup low-sodium soy sauce
3 ½ tablespoons rice vinegar
1 tablespoon sesame oil
2 medium garlic cloves, thinly sliced

For serving

Rice (coconut rice was used here)
Avocado, scallions, pickled ginger, seaweed, micro-cilantro, toasted sesame seeds, black sesame seeds

Directions

In a medium bowl, mix soy sauce, rice vinegar, sesame oil and garlic.
Bring a large pot of water to a full boil. Set a timer for 7 minutes and immediately (with a large serving spoon, not your hands!) lower eggs into water.
Meanwhile, make an ice bath (cold water + lots of ice) in a large mixing bowl. When there’s 15 seconds left on the timer, begin transferring eggs to ice bath. Let cool for 10-15 minutes,
Gently crack egg on a hard surface loosening the shell on all sides. Peel egg (if you wish, you can peel the eggs in the water-this will help keep a perfect exterior).
Transfer peeled eggs to soy mixture. Cover and refrigerate 6 hours, turning once halfway through.
To serve, cut eggs in half or quarters. Serve over rice and any accompaniments you desire.
NOTE: You can save the soy sauce mix for another round of eggs, if you wish. Refrigerated in a tightly sealed container, the eggs will keep for about 4-5 days.

PS: [Ed. Note: Hello it's the BF here, and okay so this is weird. A year ago we got super healthy with this Asian-style kale salad, and I sniffed, guffawed and gave thanks to a true kaleaholic, then-San-Francisco-Giants outfielder Hunter Pence, who was on his way to Arlington to play for the Texas Rangers. WELL, he had a great season with them and here we are a year later and HE'S BACK and I repeat for emphasis: Yes. Yes. Yes.] (www.moveablefeast.me/blog/asian-style-kale-salad)

2 Comments

Pinkalicious Deviled Eggs

3/27/2018

4 Comments

You know that one person in your family that has that annoying habit that drives you and the rest of the clan batshit crazy? [Ed. note: It's a technical term.]

That person was me.

Removing the filling of a Hostess Twinkie, Suzy Q, or cupcake. Digging out the fruit at the bottom of a yogurt cup, leaving the sour plain yogurt for the next unsuspecting sibling. Sorry, Mike.

Eggs. Mom would go to Defcon 2 as I would surgically remove the yolk of a fried egg and leave behind a perfectly entact white saucer.

So it's no surprise that when the BF and I have deviled eggs, the filling gets excavated and he gets the outside white. Except...for this pinkalicious delight, where the outer egg white packs a puckering wallop of flavor (courtesy of the cardamom, anise, peppercorns, and optional jalapeno).

This is a nice addition to any Easter or Passover table. In my experience, they're always the first to disappear.

Happy Easter, Pesach Sameach.

Adapted from: Simply Recipes and The Kitchn (Brine)
Number of Servings: Makes 6 whole pickled eggs or 12 deviled egg halves

Ingredients
Hard Boiled Eggs

6 large eggs

Pickled Beet Brine

2 cups beet juice, canned
1 cup apple cider vinegar
¼ onion, sliced
⅓ cup granulated sugar
1 tablespoon whole peppercorns
3 cardamom pods
1 star anise
1 jalapeno pepper, sliced in half lengthwise, seeds removed and discarded (optional, I happen to like the kick)

Deviled Eggs

6 hard boiled eggs
2 tablespoons sour cream
2 tablespoons finely minced scallions or chives, divided
1 teaspoon onion powder
Salt

Directions
Hard Boiled Eggs

Place 6 cold eggs in a saucepan and fill with cold water, covering the eggs by an inch.
Bring water to a rolling boil, uncovered.
As soon as water comes to a boil, remove pan from heat and cover the pan.
Set timer for 10 minutes.
Fill a large bowl with ice water.
After 10 minutes, remove cooked eggs from the pan with a slotted spoon and tap each gently on the counterop to crack the shell in a few places.
Immediately shock eggs in ice water bath. Chill for at least 30 minutes.
Peel under cool running water.

Pickled Beet Brine

Place eggs in the bottom of a clean glass jar, quart sized.
In a medium saucepan, add vinegar, onion (and jalapeno, if using), sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and onions are translucent, about 5 minutes. Remove from heat and let cool to room temperature.
Pour the cooled vinegar onion mixture over the eggs in the jar, covering the eggs completely. Be careful, that beet juice will stain!
Cover with lid and refrigerate for at least 12 hours or up to 3 days. The longer you leave them in the brine, the more pickled and pink they will be towards the yolk. I let mine sit about 16 hours as I like some of the outer egg to remain white.

Deviled Eggs

At desired time, remove the eggs from the brine. Cut each egg lengthwise.
Scoop out the yolks and place in a medium bowl. Add sour cream, 1 tablespoon scallions or chives, onion powder, and salt.
Mix/mash with a fork until very smooth.
Use a spatula to scoop all the filling into a resealable sandwich bag or piping bag fitted with a ½-inch round tip. Press the bag with your hands to push all the filling to one corner and press any air out of the top. If using a plastic bag, snip one corner off with a pair of scissors.
Pipe the filling into the cup of each egg white, that the filling mounds a little over the top. Squeeze the bag from the top to force the filling downward. (Alternatively, you can scoop the filling into the egg whites with a spoon.) Sprinkle with 1 tablespoon minced chives and season with salt and pepper.

4 Comments

Vegetable Noodle Nest with Soft Boiled Egg

9/1/2017

8 Comments

Gadgets. Not my thing, usually. Was a late adopter to the smart phone, slow cooker, Instant Pot, and mandoline. Still don’t own an ice cream maker, waffle iron or Ebleskiver Pan, nor do I want any.

That said, I took swift interest in the Spiralizer www.williams-sonoma.com/products/5965843/ and hand-held julienne peeler www.target.com/p/zyliss-julienne-peeler/-/A-16731252. They appealed to my sensibilities and food preferences, particularly pasta, and introduced the idea of substituting vegetables as a healthy, low-carb alternative.

Kids love twirling the veggie strands onto their fork like spaghetti, and even my meat-and-potatoes loving BF loves it. One of the most endearing things he has said to me was, as I served him Spiralized rutabaga noodles with beef meatballs in marinara sauce, “I don’t miss the pasta.” [Ed. Note: Still don't.]

This is so easy, it’s barely a recipe. You can use a Spiralizer, but really, for this the hand-held julienne peeler works fine. The tool itself is inexpensive and can be bought most anywhere (see photo below).

The dish is gluten free, paleo, low carb, Whole30 friendly, and a great way to clear out your vegetable garden at the end of summer. Perfect for breakfast, lunch or dinner.

Number of servings: 2

Ingredients

4 eggs (I always make extra boiled eggs)
1 tablespoon extra virgin olive oil
2 medium zucchini (not the ginormous-bigger-than-your-head zucchini)
1 yellow squash

1 large parsnip, peeled
1 large carrot, peeled
¼ teaspoon salt
Sprinkle of garlic powder (optional)
Freshly ground pepper
Optional toppings: drizzle of truffle oil, sesame seeds, sumac, Furikake seasoning

Directions
Soft Boiled Eggs

Place eggs in a large saucepan and cover them with cool tap water. Bring water to a boil, lower the heat and simmer for 3 minutes.
Remove eggs from saucepan and immediately place them in a bowl of cold water until they are completely cool.
Remove shells and set aside.

Vegetable Noodles

Julienne the zucchini, squash and parsnips just to the core. Do not go past that point. Julienne carrot.
Heat oil in large sauté pan on med-high heat.
Throw parsnips and carrots in pan and stir with tongs for approx. 30 seconds. Add zucchini, yellow squash and salt. Cook for approx. one minute or less. You are looking for the veggies to be cooked, but not mushy.
Divide between two plates and make a “nest” in the middle of the noodles.
Cut the upper top part off of the soft boiled egg (so you can see the yolk). Place soft-boiled egg snugly in the veggie nest and sprinkle with freshly ground pepper, additional salt and optional toppings as desired.

8 Comments

Feast Mode

Soy Sauce Eggs

Pinkalicious Deviled Eggs

Vegetable Noodle Nest with Soft Boiled Egg

Author

Archives

Categories