Tag Archives: eggs

Eggity noggity nog

16 Dec

Eggnog! Nothing screams Christmas and then rubs it in your face quite like eggnog. I have missed out on this age-old tradition for my first twenty Christmases because I’ve always been suspicious of drinking eggs. It’s an abomination reserved for opera singers and stupid people in dares.

It’s not bad (Bobby was appalled that angels didn’t start chorusing; he froths at the mouth at the thought of eggy goodness). Hot chocolate will still be my holiday drink of choice, but give this recipe a try. There are a ton of baked good recipes that call for egg whites only, and it’s a delicious use for those sad, unwanted egg yolks. Plus, it’s ridiculously easy.

Eggnog
Modified from Williams and Sonoma

5 egg yolks
2 cups milk, divided
1 cup sugar
generous sprinkling of cinnamon
smaller dash of nutmeg
bourbon (amount depends on what exactly you plan to do after drinking the eggnog)

Beat the yolks together with sugar and one cup of milk. Simmer on low heat, stirring frequently. I tempered my yolks first, but I’m not sure if this was necessary. Better safe than sorry, though…I didn’t want to end up with scrambled eggs.

When the concoction thickens (it took me about 7 minutes), remove the pot from heat, add the second cup of milk, and let cool. Pour through a sieve to remove errant bits of cooked egg. This is the most frustrating part and will take you the better part of ten minutes. Grr.

Add the cinnamon, nutmeg, and bourbon to taste.

Length of procrastination: 20 minutes

do you wok the wok

28 Jul

recently i watched a movie called “taste of happiness” that had a shanghai chef in japan who cooked all these dishes in this huge wok. my mom also cooks with a wok and every time i go home to eat, i marvel at how well scrambled eggs come out. other things seem to cook differently in a wok too – green veggies always come out more colorful and less wilted, and meat gets cooked thoroughly and tenderly without ever sticking to the side. so for a few weeks i was raving about how awesome a wok is. then, christine bought me a wok as a present, and last night i broke it in and made my first meal in the wok.

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i also used a new wok scoop that i bought in chinatown, and a butcher’s knife christine bought for me. the butcher’s knife is great – it is heavy and sharp and cuts vegetables completely differently than western chef’s knives. the wok scoop, surprisingly, is all you’d need to cook anything in the wok. you can stir the ingredients being cooked, spoon in broth or spoon out soup, you can use the edge to cut meat or veggies into smaller chunks in the wok, use it to serve single servings of rice, you can even scramble eggs using the scoop.

i made cucumber with scrambled eggs (i would have done the traditional tomato and eggs but my haymarket cucumbers were looking a bit overripe) and a large batch of garlic green beans. i made half of it with marinated tofu leftover from our barbeque last night, and another half with beef (from leftover hamburger). so christine, here’s to cooking together to procrastinating together.

Cucumber and Scrambled Eggs

Ingredients

two eggs
one asian cucumber

scramble two eggs in a bowl. sprinkle with salt. heat wok with a bit of oil. before oil gets hot and starts smoking, pour the egg into the wok. occasionally stir until egg starts to firm, then scoop the scrambled egg back into the bowl.

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peel and slice cucumber at an angle into elongated oval slices. heat oil in wok. put a bit more oil so that the cucumber doesnt become burned or dry, and will come out with more color. stir-fry cucumbers for two minutes. add the eggs back in, stir fry and add salt to taste.

Tossing the ingredients in the wok

Tossing the ingredients in the wok

Garlic Green Beans with Marinated Tofu or Beef

ingredients:
1 lb green beans
1/2 package (1 cube) extra firm tofu
1 clove garlic
1/2 lb ground beef
soy sauce and salt

marinated tofu:

slice extra firm tofu into 1/4 inch slices. prepare a marinade of soy sauce, sesame oil, and furikake, and soak the tofu in the marinade. be sure to flip the tofu once so both sides get covered by furikake. after marinating, cut the tofu into bite size squares.

beef:

take 80% lean hamburger (1/4 to 1/2 lbs, about the size of 1 burger patty). hand mix garlic powder, adobo powder, salt, pepper, and cumin.

greenbeans

wash and prepare the green beans by pinching off both ends, then breaking the beans into 1 to 2 inch long segments. peel and dice one clove of garlic into larger, rough slices. heat oil in wok, and toss in the tofu or the beef. if using beef, break the meat into small chunks as it cooks. remove the tofu when the sides barely start to brown, and the beef when it is almost thoroughly cooked.

heat some oil and toss in the garlic. stir for a few seconds for the garlic to start flavoring the oil, then toss in the green beans. stir fry the green beans, making sure that everythings gets a slight coat of oil and starts to get a bit tender. toss the tofu or beef back into the wok and stir fry together, adding salt and soy sauce to taste. remove when the green beans are tender but still slightly crunchy, and still have a bright green color to them.

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cooking time: 15 minutes to prepare green beans and cucumber while rice is cooking, 15 minutes to stir fry.
ways to prolong procrastination: cook a large batch of food. the wok is huge.

Veggie Dumplings

8 Jul

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Let me be honest–I’ve never made dumplings in my life. In my twenty-one years, never have I sat down next to my mommy and helped her wrap the scrumptious, intricate crescents. Last weekend, after the Fourth of July madness, some of my ATS lovelies came over to help me wrap my very first dumplings. If you’re going to  make dumplings, I highly encourage you to do it with friends. It involves a lot of washing and shredding and dicing, which may drive the average person insane. The logical solution is to get someone else to do it.

Also, it takes five people one-fifth of the time to wrap nearly a 89 dumplings as it takes one person.

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Veggie Dumplings
From Angela, Stephie, Tiffy, Zach, and me.

Ingredients
1 pack silken tofu (two blocks)
1 small head napa cabbage
2 large eggs
5 dried shiitake mushrooms, rehydrated
2 blocks of dried vermicelli, rehydrated
2 packs dumpling wrappers
salt
white pepper

Smash the tofu with the flat side of your Asian butcher knife until it looks like cottage cheese. Set aside.

Wash and shred the napa cabbage. Avoid the small bitter leaves in the middle of the head. Toss the shreds with salt to remove the excess water and set aside to drain.

Beat the eggs and fry over a large skillet to create thin pancakes of egg. Shred into pieces about 2 inches long and set aside.

Remove the stems of the shiitake mushrooms and dice. Set aside.

Cut the vermicelli into short strands, at most 2 inches in length. Shorter strands will be easier to wrap, but if they’re too short, the strands will turn into mush. Not tasty.

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Take all of the shredded and diced ingredients that you set aside and dump them into the smushed tofu. Thoroughly combine. Don’t be a wuss–use your hands! At this point, you can add a little white pepper and salt to season the filling, but most people will be eating dumplings with soy sauce, which adds a significant amount of salty flavor.

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Now it’s time to wrap the dumplings. There are tons of different ways of wrapping them–you can just seal the edges together or pleat one edge. It takes some practice and a lot of patience to create a nice, pleated dumpling. When wrapping, keep in mind that any air in the middle of the wrapped dumplings will expand in the heat and give you a funny-looking bloated dumpling. No worries; you can just squeeze the air out with a spoon as you cook them, and the taste isn’t compromised. You may want to flour the plate or aluminum foil you’re placing the folded dumplings on so that they won’t stick to the surface.

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Bring a pot of water to a boil and add a drop of sesame oil so that the dumplings don’t stick to each other. Add the dumplings and wait for the water to boil again. Reduce the heat to a simmer and cook for another 5 minutes or so, until the skin becomes soft and not too chewy.

Any leftover dumplings can be frozen in a ziploc bag for about a week.

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Length of Procrastination: About 3 hours
Ways to Prolong Procrastination: Make a delicious frozen treat for dessert while waiting for dinnertime. (Foreshadowing! DUN DUN DUNNN.)

from late night to early morning

30 Apr

Here’s something to whip up in a really short amount of time for a lot of deliciousness. Last night my neighbors were cooking something that made me really want french toast, so I made a batch of my mom’s best french toast. It makes a really good midnight meal (with cold milk), and it also makes a really good breakfast. For 15 minutes, you get a snack before bed and toast and eggs the next day.

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Mrs. Ren’s French Toast
From my mom’s kitchen too =)

  • 4 slices of white bread*
  • 3 eggs
  • honey

Even though i used wheat, white bread works better because the honey stands out more.

Beat three eggs in a relatively wide bowl, like a soup plate. Drizzle honey to cover one side of each slice of bread. Put the slice of bread, honey side down, into the egg. Drizzle honey to cover the other side of the bread, then flip it over to coat the other side in egg.

Heat a nonstick frying pan on high heat. Put the egg-coated bread onto the pan, then turn the heat down to medium. After about a minute, gently loosen the toast from the pan, and flip it to cook the other side. After another minute, the toast should be cooked and lightly browned. If the egg is still soggy in the middle of the toast, keep on heat until it cooks.

If there’s leftover egg coating, you can turn that into scrambled eggs, but be warned: it’ll be sweet.

Length of procrastination: 15 minutes

Snowy day breakfast

2 Mar

This entry is not really a recipe but just a note about how to make a bad snow day into a good breakfast. I biked through three inches of snowcover in the middle of the road this morning to find that the shuttle to work had already left. I was 1 minute late. You’d think that on a snowy day the shuttle would be late rather than early. But when I made the trek back, i decided to have granola and soy milk and a hard boiled egg for breakfast at home. The granola was from Next Dining, and at $1.60 for about a pound(? maybe 3/4 lb) it’s a really good deal. The soymilk was from a Starmarket but still good nonetheless.

Here is how to make a hard boiled egg, in case you didn’t know. Really, it’s simple, except I couldn’t figure out whether the eggs were ready or not, so use this as a quick guideline.

From GoodEgg.com:

1. Place eggs in a saucepan with enough COLD tap water to cover completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, PROMPTLY reduce heat to a lower medium boil and cook an additional 10 minutes for a “hard boiled” egg. For a “soft boiled” egg reduce the time by a few minutes.

2. Remove from heat and IMMEDIATELY place eggs under ice cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. This is an extremely important step which prevents the greenish “ring” from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk.

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