I find eggs to be the most versatile ingredient there is. Adding an egg to a dish somehow just makes it into something more. Just imagine a ramen with a soft boiled egg or an avocado toast topped with a crispy fried egg. It really just bulks up the meal. Plus, there are so many different ways you can cook an egg. You can scramble it, make it into a hollandaise sauce, fry it, make it overeasy, boil it for deviled eggs, or even make a savory souffle. It’s really endless.
The three recipes that I decided to share with you guys are some of my favorite and easiest recipes that are great for beginner cooks. The first one is a classic carbonara that my mom made me when I was kid, another is tomatoes and eggs served on some toasted sourdough bread (or you can eat it with some rice), and the last recipe is a super soft and silk chawanmushi that makes a great lunch or light dinner. I hope that you try out one or all of these recipes. Enjoy!
The first time I had carbonara was when my mom made it for me. I was extremely confused when she poured scrambled eggs onto my pasta and I immediately thought ‘there is no way I'm eating pasta and scrambled egg for dinner’. I left the kitchen and 10 minutes later my mom served me a delicious and creamy looking bowl of pasta carbonara. No scrambled eggs in sight. From that point on I was a firm believer in pasta carbonara and asked for it at least once a week. This carbonara was how I had it as a kid. However, feel free to not use the bacon or the peas. No matter what veggies or protein you choose to serve it with you will end up with a creamy, lucious, yet not heavy at all hot bowl of pasta.
½ package of spaghetti, or any long cut pasta you like
2 strips of bacon
¼ cup of grated parmesan cheese
¼ cup of green peas
¼ teaspoon of black pepper.
In a large pot, bring salted water to a boil and cook your pasta according to the instructions on the box.
Then a large skillet, cook your bacon on medium heat until nice and crispy. Once it is done, let it cool off, and then chop it into small pieces. Next, lower the flame to low and add in your green peas just to warm them up slightly.
Next, whisk together ¼ cup of grated parmesan cheese and 1 egg. At this point, your pasta should be done cooking. Place your cooked pasta into the large pan with your bacon and peas.
Pour in all of your egg and cheese mixture and toss with the hot pasta until the egg becomes thick and creamy. Add some hot pasta water if you want a looser consistency. Add in ¼ teaspoon of black pepper and serve while hot!
Tomatoes & Eggs
Tomatoes and eggs are a great combo. Whether it's in shakshuka, a breakfast sandwich, or just cooked together like this dish, it’s a great meal. It's super quick to make, filling, and is one of my many comfort foods. It’s great served with rice and veggies for a simple dinner or with a nice piece of sourdough bread for breakfast. Give this quick and easy meal a try and I hope you like it!
1 tablespoon of oil
2 tablespoon of milk or water
Pinch of salt & pepper
1 clove of garlic, minced
¼ cup of water
1 teaspoon of cornstarch
1 stalk of scallion, chopped for garnish
Rice or bread, for serving
In a medium size bowl combine the oil, milk, eggs, salt and pepper together. Make sure to beat until the whites have combined with the yellows.
Next, prepare your wok or any large pan with a drizzle of oil and set it on high.
Once you see whispers of smoke coming off your pan, pour in all of your eggs. You want to quickly scramble your eggs and make sure to leave big chunks of eggs. So dont cut them up too much.
Once your eggs are done, lower the heat to medium high, add in your garlic and tomatoes and cover with a lid. Let this mixture cook for about 5 minutes. You're just looking for the tomatoes to break down a bit and get saucy.
Finally, mix together ¼ cup of water with 1 teaspoon of cornstarch and pour into your tomato and eggs. Let it cook until it thickens up. Top with chopped scallion and serve hot with rice or bread!
Chawanmushi is japanese for steamed eggs made with dashi broth. It's silky, soft, and I swear these eggs are as delicate as eggs can possibly get. Even though chawanmushi is made with dashi broth, which is a broth made with bonito flakes. I use any kind of stock or even water when I'm making steamed eggs. So don't worry about not having any dashi on hand, just use stock and it'll come out just as good! Serve the chawanmushi hot out of the steamer and top with any kinds of topping like steamed veggies or furikake and serve with some warm rice for a nice and simple lunch.
1 cup of dashi, stock, or water
1/4 teaspoon salt
1 teaspoon soy sauce
1 ½ teaspoons mirin
In a large bowl, whisk together 2 eggs, 1 cup dashi, ¼ cup salt, 1 teaspoon soy sauce, and 1 ½ teaspoons of mirin. If you want to have a super smooth and silky texture you can pass the egg mixture through a strainer.
Pour the egg mixture into one large and wide bowl or 4 small individual bowls. Get a pot of boiling water going and steam your chawanmushi for 20 minutes. Top with any toppings like furikake, bonito flakes, or veggies and serve with warm rice!
Hope you enjoyed this weeksquarantine blog post on eggs! Stay tuned to see what the main ingredient of next weeks recipes will be. Feel free to respond to this email with any questions or ingredients you want to see in the upcoming posts!