more food blogging: eggs
Nov. 8th, 2004 08:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
beige_alertI’ve been reading Last Chance To Eat by Gina Mallet, a book I’ll have more to say about later, and she waxes so eloquently about eggs that I decided to eat some.
I haven’t been eating eggs other than as a minor ingredient in some more complex food, but I used to enjoy the occasional hard boiled egg, so I thought I’d try one. I already have some high-quality eggs from free-range vegetarian happy hens, bought at the local natural foods co-op. My theory is that since I use very few eggs, it doesn’t really matter how much they cost, and when was the last time a hen did something bad to me? Never. As George Carlin put it, chickens are decent people. So why torture hens to save a few bucks a year?
Step one: figure out how to hard boil an egg. I know, you boil it, but how long? Five minutes? Hour and a half? Cookbooks tend not to mention any details, possibly because they figure such simple things are beneath them. Fortunately, we have Google. The procedure I used is: place egg in cold water, bring to boil, boil two minutes, let sit twelve off the heat with the lid on, then cool in cold water for half an hour. I’d forgotten how satisfying a simple egg is, or maybe it’s the happy hens than make the difference.
Today’s project was a stuff-I-had-on-hand omelette. Stuff I had on hand was crimini mushrooms, onion, and some soft tofu. I don’t think I’ve got the cooking technique exactly right but I’m nonetheless very satisfied with the tasty results. That was certainly the first omelette I’ve cooked and maybe the first I’ve eaten.
I think Mallet’s book is going to have me eyeing the cheese selection at the co-op next.
I haven’t been eating eggs other than as a minor ingredient in some more complex food, but I used to enjoy the occasional hard boiled egg, so I thought I’d try one. I already have some high-quality eggs from free-range vegetarian happy hens, bought at the local natural foods co-op. My theory is that since I use very few eggs, it doesn’t really matter how much they cost, and when was the last time a hen did something bad to me? Never. As George Carlin put it, chickens are decent people. So why torture hens to save a few bucks a year?
Step one: figure out how to hard boil an egg. I know, you boil it, but how long? Five minutes? Hour and a half? Cookbooks tend not to mention any details, possibly because they figure such simple things are beneath them. Fortunately, we have Google. The procedure I used is: place egg in cold water, bring to boil, boil two minutes, let sit twelve off the heat with the lid on, then cool in cold water for half an hour. I’d forgotten how satisfying a simple egg is, or maybe it’s the happy hens than make the difference.
Today’s project was a stuff-I-had-on-hand omelette. Stuff I had on hand was crimini mushrooms, onion, and some soft tofu. I don’t think I’ve got the cooking technique exactly right but I’m nonetheless very satisfied with the tasty results. That was certainly the first omelette I’ve cooked and maybe the first I’ve eaten.
I think Mallet’s book is going to have me eyeing the cheese selection at the co-op next.
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Date: 2004-11-09 12:34 pm (UTC)no subject
Date: 2004-11-09 02:39 pm (UTC)no subject
Date: 2004-11-09 06:04 pm (UTC)your omelet sounds good. cheron swears by folding the ingredients into the eggs in a cast iron pan, cooking them till they are set (sort of an unfolded omelet), and then putting them under the broiler till they get just toasted