CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

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Eggs

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Beet Pickled Eggs

From "Sunday Suppers"

INGREDIENTS

  • 3 cups water
  • 1 cup distilled white vinegar
  • 1 small beet, sliced
  • 1 small shallot, sliced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 12 hard-boiled large eggs, peeled
  • Salt

DIRECTIONS

Combine teh water, vinegar, beet, shallot, sugar, salt, and bay leaf in a 2-quart saucepan and bring to a boil. Reduce the heat, cover the pan, and simmer untl the beet slices are tender, about 20 minutes. Uncover and let cool completely.

Place the beet mixture in a container, add the eggs, and marinate in the refrigerator for at least 2 hours, stirring gently once or twice.

To serve, slice the eggs in half and top with salt.

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Thai Omelette

INGREDIENTS

  • 2 eggs
  • 2-4 drops of lemon juice (or white vinegar, any acid really)
  • 1 tbsp cornstarch
  • 1 tsp fish sauce
  • 1/2 - 3/4 cup vegetable oil

DIRECTIONS

  1. Put a pan over high heat and add oil. You want it to the point it's almost smoking.
  2. Add acid, fish sauce and cornstarch to a bowl and mix until dissolved.
  3. Add eggs and whisk until incorporated and frothy.
  4. When oil is hot, pour egg mixture in.
  5. After about half a minute, flip the omelette over.
  6. After another half a minute or so, take the omelette out of the pan and serve immediately.

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