Today marks the third week of the dish a wee/ck/
The general theme for this week is EGGS, do whatever style or kind of eggs or egg dish or anything with eggs at all you please!
Dish a wee/ck/ is a tri-weekly rotation focusing on simple beginner meal one week, a specific dish the next, and a general free for all theme the 3rd.
Dish a wee/ck/ runs from Monday-Sunday each week.
Previous weeks were French Toast and Eggs Benedict, this week is just the general theme of EGGS, next week is simple dish CHICKEN SANDWICH.
current thread history:
*use warosu if any of the threads are out of the archive here
since im going to be away for a couple of week ill make the chicken sandwich this week as well as my egg dish which will feature eggs prepared with two different methods
watch this space kids
gather all natural ingredient organic
no fake, or process
this will make best fresh clean taste meal
crack egg into bowl (2 here)
beat egg with fork to scrambles
add milk for taste texture
nuke egg 45-60 second per egg
make sure to cook till almost pop, this make nice and fluff
let egg defluff in bowl
chop egg into piece
put piece on flatbread
Just stop before the ketchup touches the eggs. No gore thread. No.
add cheeze, more is better, but less if you dont like cheeze
nuke to melt cheeze
make sure it all melt
add Trader Joe's® Organic™ Ketchup©
step 6 last
fold it up and eat!
congradulation on making traditional tex-mex Huevos Rancheroes
Organic foods are foods produced by organic farming. While the standards differ worldwide, organic farming in general features cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic pesticides and chemical fertilizers are not allowed, although certain organically approved pesticides may be used under limited conditions. In general, organic foods are also not processed using irradiation, industrial solvents, or synthetic food additives.
2:3 ratio of egg to water/light stock
and a dash of white pepper, beaten gently until everything is mixed
pour into heatproof vessel and steam for 20 minutes, or until firmly jiggly
its ready when you stick a toothpick in and it comes out clean
here are egg yolks cured in soy sauce/mirin for 2 days
the cured yolk is hard on the outside like cheese, but creamy inside
the steamed egg is very tender
i had it with soy sauce
Looks good, Borneo! Love the cured yolks.
I make a garlic custard every once in awhile, and I'm always looking for different ways to dress it up/serve it, and I think I'm going to try the cured yolks with it next time. I think they'd really compliment it.
a lot of white will stick to the yolk (as you can see in >>6207637) but you can dab it off with a paper towel, the white stays watery while the yolk solidifies a little so it's not too hard
i'd say cure it for one day only, it'll be more paste like that way and you can smear it over the top of your custard
Hunt and gather materials...
for finest of American ingredients
Nuke for 1-2 minutes, be sure to still have eggs partial runs
Garnish like a superstar...your wildest dreams... ta da!
Fried egg on avocado on toast. Nothing fancy just a nice simple breakfast.
I'm going to be posting my egg dish tomorrow, pasta with zucchine in egg sauce. I made the sauce already and took pictures of the whole process. I just need to toss it with pasta.
This is someone else's picture from the internet of the same dish.
Interesting that you should mention a sweet version. There is indeed something very similar in Cantonese cooking, it is called dun daan (燉蛋, steamed egg). It generally uses milk instead of stock. This video details how to make it.
Personally the savoury version of steamed egg is tastier, if you want a soft sweet pudding then there is something called dun lai (燉奶, steamed milk). It looks like the pic. You can google it to get a recipe, it is not too hard to make and tastes heavenly.
There's really no way to fuck up a quiche. You coul dburn it, I guess. But that could happen to anything you put in the oven if you're retarded.
Eggwash the rim of the crust or cover the edges with tinfoil halfway thru so it doesn't burn.
I didn't even consider quiche. I made and froze a 2-portion spinach-and-onion/Gruyère quiche on Tuesday. Would have been bigger, but I don't have a large enough tart plate and didn't want to use a pie plate because I always have difficulty removing the damned thing from a pie plate.
And >>6212493, what will you be putting into it? Quiche is my favourite picnic food.
Made an omelette with broccoli and cheese.