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Cooking Club Ingredients #1: Eggs

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Comments

  • Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭Minder


    Mrs Fox wrote: »
    Good man, Minder :) I don't stock a lot of Japanese essentials apart from nori sheets and wasabi. So I wondered if chawanmushi was worth making if I stock up other ingredients like mirin, etc. Or can i sub them. Say, to make dashi; what can i use instead of konbu and bonito flakes. Thanks for your input.

    You can buy Dashi granules that just need hot water to make stock. This is the brand I see most commonly

    http://www.amazon.co.uk/Shimaya-Dashi-Fish-Stock-50g/dp/B003XQKWBK/ref=sr_1_1?ie=UTF8&qid=1453362103&sr=8-1&keywords=dashi+granules

    Mirin is quite useful as a store cupboard ingredient.


  • Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    Minder wrote: »

    Mirin is quite useful as a store cupboard ingredient.

    For some reason I have a small bottle of Tesco brand Japanese Rice Wine Vinegar in the press. But after Googling, I believe it's not the same as Mirin, as Mirin is Rice Wine.


  • Registered Users, Registered Users 2 Posts: 25,005 ✭✭✭✭Toto Wolfcastle


    I've been making a simple chocolate soufflé (Darina Allen recipe I think) for years. 50-60g chocolate (whatever chocolate you fancy - I use 55%) and 1 egg per person. Preheat the oven to 200. Melt the chocolate. Let it cool a bit. Separate the eggs. Stir the yolks into the chocolate. The chocolate will get quite thick but that's fine. Whisk the egg whites. Stir a spoon of the whites into the chocolate and mix it to loosen. Fold the egg whites in gently. Spoon the mixture into ramekins. Bake for about 10-12 minutes. They may need longer depending on your oven so check that they're not too wobbly.

    I ended up using an extra yolk when I made them tonight because it was leftover after an egg mishap and they were a bit fudgier than usual but still nice. It's a super easy recipe and it makes a lovely rich dessert. To lighten it a bit you could probably add an extra egg white. Lash a bit of cream on top and nom nom nom.


  • Registered Users, Registered Users 2 Posts: 2,921 ✭✭✭Bananaleaf


    Dial Hard wrote: »
    "Egg in a cup" ROCKS. And there's no need to pre-boil the egg.

    Crack an egg (or two) into a mug, add a good knob of butter, loads of black pepper and a grind of salt.

    Microwave for 30 seconds. Chop with a knife. Microwave for another 30 seconds. Chop with a knife. Personally I like it like that but cook to taste. Et voila!

    No - it's not the same done in the microwave.


  • Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭Minder


    Son-In-Law Eggs

    Prep a bowl of cold water and ice cubes. Place 4 eggs in a small pot and cover with water. Bring to a rolling boil and cook for 5 minutes. Plunge the eggs into the cold water to stop them cooking any further. Once cooled, crack the shells and peel them gently. They will be soft boiled, so go easy.

    Heat enough oil in a wok to deep fry the eggs (or use a deep fryer). Heat the oil to 180c and fry the eggs until golden. This only takes a few minutes. Serve the eggs with sweet tamarind sauce, chilli jam and a scatter of Thai basil leaves. The yolks should be oozy.


  • Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭Minder


    Old tradition of buttering the shell of a newly laid egg to preserve it. The fat in the butter seals the porous shell of the egg preventing evaporation and prolonging the life of the egg. But the butter also flavours the egg.

    http://www.saveur.com/article/travels/irish-buttered-eggs
    I first came across Irish buttered eggs—eggs rubbed in softened butter—at a stand at a market in Cork, Ireland. Jerry Moynihan, the farmer selling them, explained that buttering was a means of preserving eggs. Because the shell is porous, it absorbs the butter to form a more protective seal. Curious, I took one home. Soft-boiled, it tasted fresh from the hen, the yolk the color of sunshine, the white carrying with it a whiff of cream. Today buttered eggs are a delicacy, largely vanished from Irish farmyards and pantries. “You can't butter eggs by machine,” Moynihan told me. Every one needs to be done by hand. Farmers' wives used to say it was a task most difficult to execute in winter, when the butter was harder and their hands were colder. So perhaps in addition to the egg and the butter, what I taste is the memory of an Irish woman whose palm coaxed butter lovingly all the way around a fragile shell, hoping to preserve it for as long as she could.


  • Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    I hope I don't get a slap on the wrist for posting this so late :o

    Egg 'Bistik' is a popular Malaysian side dish to accompany a rice meal. It's basically an omelette topped with mince in sweet and sour sauce.
    My theory is, the word 'bistik' derives from 'beef steak', as the omelette's shape and thickness is similar to steak, complete with 'gravy' on top.


    EGG 'BISTIK'
    serves 2

    Omelette:
    3 eggs
    1 tbsp mayonnaise
    black pepper
    Oil

    Gravy:
    1/2 onion, chopped
    2 garlic cloves, minced
    1 chilli pepper, sliced
    1/2 cup mince, any meat. Chicken is best.
    1/2 cup frozen veg mix
    2 tbsp tomato ketchup
    2 tbsp sweet chilli sauce
    1 tbsp oyster sauce
    a dash of fish sauce
    a bit of water to loosen the sauce
    corn flour mixed with a bit of water


    Make the omelette first. Heat wok on medium high (using a wok will result in the 'steak' shaped omelette) and add...er.... a lot of oil. Yes, a lot. Like 4-5 tbsp serving spoonful. In a bowl, beat the eggs with mayo and season with black pepper, then pour the mixture into wok and watch the egg puff up. Once the underside turns golden brown, carefully flip and let it cook through. It shouldn't take long. Remove and keep warm.
    Now make the gravy. Same wok, heat up, scoop some of the oil out. Add onion, garlic and chilli and fry until fragrant. Add mince, stir stir stir. Then add veg.
    Mix in all the sauces and give a good stir. Add a bit of water, a trickle at a time. Depends on how saucy you want it. Then add the corn flour mixture. Season to taste.
    Pour the gravy on the omelette. Serve immediately with rice.


  • Registered Users, Registered Users 2 Posts: 1,479 ✭✭✭catho_monster


    Egg fried rice, the Smitten Kitchen way, with an added attempt to get a bit of a socarrat going on: http://smittenkitchen.com/blog/2010/02/ginger-fried-rice/

    Tweaks: I hardly ever have day old rice, I always make a fresh batch; I never use garlic; I've used cabbage instead of leaks too.

    I was never any good at regular egg fried rice, and this is so simple it has changed my life I think.

    Edit: almost forgot - the discovery of using coconut oil to fry sunny side up eggs in has also changed my life. Heated really hot, the edges get super crispy. Super crispy. Nothing I dislike more in my fried egg than the oily slippery incarnation. Crispy white, runny yoke ftw.


  • Society & Culture Moderators Posts: 25,947 Mod ✭✭✭✭Neyite


    Double Decker fried egg sambo.

    Pick three slices of your favourite bread, butter and lightly salt them and crack 2 eggs into the frying pan. I prefer them fried with a soft yolk to make the sandwich messy and drippy. Layer it as bread-egg-bread-egg-bread. Slice in half and consume.

    Frittata/omlette type of a hybrid concoction is also a weekend favourite and great for using up leftovers. Its also handy for lunches. I usually do this when I've got left over cooked baby potatoes and tend to put on extra to cook for midweek dinners so I can make this at the weekend.

    Slice up about 8 -10 baby potatoes in half-cm slices, fry until golden, remove from the pan and set aside. Chop an onion, peppers, chorizo, ham, chicken, fry these up and also set aside. Lower the heat, Mix the lot together, return to the frying pan, flattening down the mixture slightly. Pour seasoned beaten egg though it - I find that about 5 eggs do the trick for a standard frying pan. slice cherry tomatoes in half and dot around the mixture, poking them into the egg mix. Sprinkle paprika on top. Let it cook over a low heat slowly and to cook the top, you can put it under the grill for a few minutes too.


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  • Registered Users, Registered Users 2 Posts: 25,005 ✭✭✭✭Toto Wolfcastle


    Neyite wrote: »
    Frittata/omlette type of a hybrid concoction is also a weekend favourite and great for using up leftovers. Its also handy for lunches. I usually do this when I've got left over cooked baby potatoes and tend to put on extra to cook for midweek dinners so I can make this at the weekend.

    Slice up about 8 -10 baby potatoes in half-cm slices, fry until golden, remove from the pan and set aside. Chop an onion, peppers, chorizo, ham, chicken, fry these up and also set aside. Lower the heat, Mix the lot together, return to the frying pan, flattening down the mixture slightly. Pour seasoned beaten egg though it - I find that about 5 eggs do the trick for a standard frying pan. slice cherry tomatoes in half and dot around the mixture, poking them into the egg mix. Sprinkle paprika on top. Let it cook over a low heat slowly and to cook the top, you can put it under the grill for a few minutes too.

    I often see recipes that involve using up the contents of the fridge but I never actually have anything in the fridge that needs to be used up. All the planets aligned today though, and I had chorizo, bacon, chicken, onions (I've started buying massive bags of 'wonky' onions because they're nicer and cheaper than buying a couple of loose onions) and potato that needed to be used so I made this. So good. I'm stuffed now so it will keep me going until dinner. Thanks for the inspiration. :)


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