flailing in my kitchen v3.1
How can I be sad when I have breakfast, lunch, and dinner?
As I was putting the final touches on my previous blog post, I went to go add an "eggs" tag and I realized...I didn't even have an eggs tag yet 😯 But I eat eggs all the time. I thought that I must have had many entries that feature eggs, but I really didn't. So I gotta add more!
My go-to breakfast is beung pue neung飯配卵 - rice with eggs. I never ever ever get sick of it, because who could ever get sick of eggs?! There are also so many ways to cook eggs that I'd still have lots of variety in my meals if I only ever had rice with eggs for breakfast.
My mom made fried eggs for me a lot when I was a kid. You just heat up a pan on high, add some oil, and then crack a couple of eggs. Well, my mom cooks it on high. I turn the dial to about a 7 or an 8 if I'm feeling risky. High heat will give you this really nice crispy edge, but I fear too much for my own safety. Do you know about the time I burned my leg in high school? That was from me trying to cook this very dish.
We always drizzle si iu豉油 - soy sauce on top, but not just any soy sauce, Golden Mountain Seasoning Sauce. It's actually not even labeled as soy sauce at all. I was so in shock when I learned this in college.
A much safer way to cook eggs is to scramble them because then you're supposed to use low heat. Of course that takes way too long, so I'm still cooking my scrambled eggs at a 7. I'm also really basic when it comes to scrambled eggs. All I mix into them is salt, and maybe pepper if I'm feeling spice-y.
I did get a little inspired by this Jimmy O Yang video, and now I always drizzle sesame oil on my scrambled eggs. I actually used to not be a fan of sesame oil, but something changed when I started pouring it over my eggs and now I'm putting it on all my Asian foods.
So I know I've shared photos of marinated boiled eggs in the past, and I'm usually putting them on some type of noodle soup, but I also really like to eat these with rice! (And some giam chai鹹菜 - pickled mustard greens if I have it)
I know there's a lot of different methods for hard/soft boiling eggs, but what works best for me is to:
I've used a few different recipes for the marinade in the past, but recently I've been making a lot of these Quick Marinated Eggs from Omnivore's Cookbook. It uses five spice, and I'm still trying to get rid of it. Honestly, I can't even tell that there's five spice in this. But whatever, it's delicious.
Frying, scrambling, and boiling eggs are all methods that I've been familiar with for years now, and I probably would feel content enough with just those, but any time I see a new way of cooking an egg I gotta try it. So when I saw Kenji's video on Tamago Gohan, I was like "I NEED TO TRY THIS." Plus all I had to do was mix. That's super easy.
Okay, I guess I'm not even really cooking the egg in this. But you don't have to convince me to eat a mostly raw egg. If some knowledgeable person on the internet tells me it's safe, then I'm eating it.
I'll be honest, while I did enjoy eating this, it's not my favorite. I think I like my eggs to stay mostly eggs rather than being so incorporated into the rice. I guess this makes sense, I don't even like omelettes because of the extra stuff in them.
So that was the easiest, quickest egg rice, and this last one is probably the most involved.
I started seeing shorts by Nutrition by Kylie on my youtube feed, and she had a video on steamed eggs, which she says is one of her favorite things to make. I made it, and it could be one of my favorite ways to eat eggs, but I gotta say, it's a little too involved to ever be one of my favorite things to make.
I tried making it again later, and I took some shortcuts, like using the microwave instead of properly steaming it.
Yeah, it was not nearly as pretty and did not have that silky smooth texture. Still tasted good, but it's definitely worth doing all the steps.
But there you have it! Five different ways of enjoying rice and eggs. Some of them I make more than others, but they're all part of my breakfast rotation. Do you have another tasty way to prepare eggs and rice? Please let me know about it!
I love box brownies. They're so easy to make and they taste just as good as any gourmet brownie I've ever had at a bakery. But the problem with a whole box of brownie mix is that you end up with a whole tray of brownies, and unless I'm feeding a crowd, there is no way I need that many brownies at once. I end up eating way too many brownies in a few days, and I deeply regret it. So I set out to find a way for me to make a single serve brownie.
There are so many recipes for brownie in a mug already, but the problem with most of them is that you don't end up with a brownie. You end up with chocolate cake. And I want a fudgy consistency. I have made so so SO many attempts at this, and I've finally settled on a method that has way too many ingredients and is probably more work than box brownies. But I'm finally happy with it, and I have earned this brownie.
