Tag: eggs
The Perfect Soft Boiled Egg
The Perfect Soft Boiled Egg
I love soft boiled eggs; especially with ramen and other noodles soups. They are extremely easy to make. But for some reason so many people struggle with this very simple concept. So I’m here to go over it again so you can continue with the struggle. I recommend using a timer, especially if you happen to be a stoner. It will save your life in the kitchen. If you own a microwave, use the timer on that. All you have to do is set it for 8 minutes. Nothing more or less. Carefully drop the eggs in the boiling water. Don’t forget to push start on your timer, you high ass. No that isn’t a ringing in your ear. That’s the timer beeping. Your eggs are done. Run them under cold water and give them an ice bath for at least 10 minutes. The shocking of the ice bath allows the eggs to stop cooking. If also helps the shell separate from the egg’s membrane on the inside.A lot of people have a hard time peeling eggs. In the last year I learned possibly the best technique for peeling eggs. After they’re cooled, shake them for 10 seconds in the same pot you boiled them in. For some reason, the eggs cracking against each other allows them to peel easier. You can take the eggs out perfectly while the shell is still in one piece. It works because of science, or something like that. Once you slice the egg in half, the yolk will be firm but still runny. A runny firm, we’ll say. If you want your eggs to be hard boiled, boil them for 10 minutes instead of 8. It’s all that easy.
Ingredients
- boiling water
- eggs
Instructions
- Bring a pot of water to a boil. Make sure there is enough water to have the eggs completely submerged.
- Carefully add the eggs one at a time.
- Boil the eggs for 8 minutes.
- Once the 8 minutes are up, bring the pot of water to the sink and run cold water over the eggs for 5 minutes.
- Crack a tray of ice cubes to give the eggs an ice bath. Let them sit in the cold water for 10 minutes.
- Pour all of the water out of the pot. Shake the eggs in the pot for 10 seconds, allowing the eggs to crack into one another.
- This allows the eggs to peel perfectly out of their shells in one piece.
Andhra Spiced Egg Curry
Andhra Spiced Egg Curry
This egg curry originates from the Andhra Pradesh state of India, which is on the Southeastern coast. This region is known for being the leading producer of red chilies. The cuisine is mostly vegetarian, consisting of tangy and spicy flavor; such as this dish. Chicken, lamb, and seafood are sometimes consumed, but not often.Preparing this dish is quite simple. As with any Indian cooking, the most important thing to do is to add the ingredients in the specific order provided. If you can follow really simple steps, this curry will turn out amazing!
Ingredients
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 medium onion finely diced
- 1 small cinnamon stick
- 2 green chilies diced
- 2 tomatoes diced
- 1” ginger minced
- 1 tsp ground coriander
- 1 tsp kashmiri chili powder
- 1/2 tsp turmeric
- 1/2 cup water
- 1 tsp tamarind paste
- 1/4 cup coconut milk
- 4 large hard boiled eggs halved
- 10 curry leaves roughly chopped
- salt to taste
Instructions
- Heat the cooking oil in a large sauce pan over medium high heat. Addin the mustard seed. Cook for a minute. Stir in the onions. Cook down for 7-8 minutes.
- Stir in the green chilies and cinnamon stick. Cook for 2 minutes.
- Add in the tomatoes. Cook for 5 minutes.
- Stir in the ginger. Cook for 2-3 minutes.
- Add in the dry spices. Cook for 2 minutes.
- Pour in the water and tamarind paste. Bring to a boil, then reduce heat to medium. Let simmer for 5 minutes.
- Stir in the coconut milk. Season with salt to taste.
- Stir in the curry leaves. Then add in the halved hard boiled eggs. Simmer for 3 minutes so the eggs can soak up some of the sauce.
Kua Gling (Southern Thai Pork Stir Fry)
Southern Thai Pork Stir Fry (Kua Gling)
Kua Gling is a classic Thai stir fry made of ground meat, or even crumbled tofu, and a spicy curry paste. One subtle difference between this curry paste and others is that the Kua Gling paste uses black peppercorns instead of white ones. Once you make this curry paste, the rest of the dish comes together fairly quick. Kua Gling is traditionally served with steamed jasmine rice and slices of cucumber. The cucumber will help cut through the heat of this dish because it is spicy as all hell.Kua Gling is a great ingredient to use as a leftover. I included 2 more recipes to use if in: Kua Gling Omelette and Kua Gling Tacos. The omelette is stuffed with the Kua Gling and Thai basil. It is served with steamed jasmine rice. The tacos are on double corn tortillas and topped with Kua Gling, julienne carrots and cucumber, diced shallots, shredded cabbage, Thai basil, siracha, and Japanese mayo.
Ingredients
Kua Gling Curry Paste
- 10 dried arbol chilies
- 1 tsp black peppercorns
- 1 stalk of lemongrass
- 3 tbsp galangal chopped
- 1 1/2 tsp turmeric
- 1/2 tsp salt
- 1/3 cup shallots chopped
- 6 garlic cloves
- 2 tsp shrimp paste
Kua Gling
- 1 lb ground pork
- 1/4 cup water
- 2 tsp fish sauce
- 2 tsp sugar
- 6 kaffir lime leaves julienned
- 4 thai chilies finely diced
- 1 stalk of lemongrass finely chopped
- 1 tbsp vegetable oil
Kua Gling Omelette
- 3 large eggs beaten
- 3/4 cup kua gling
- basil leaves
Kua Gling Tacos
- corn tortillas
- kua gling
- shredded cabbage
- julienned cucumber
- julienned carrots
- diced shallots
- thai basil
- siracha
- japanese mayo
Instructions
Kua Gling Curry Paste
- In a spice blender, add the arbol chilies and black peppercorns.
- Grind into a powder.
- Add the chili powder along with the rest of the curry paste ingredients into a food processor or blender.
- Blend until it is a smooth paste.
- In a wok or large skillet, heat up cooking oil over medium high heat. Add in the curry paste and cook for 2-3 minutes. If the curry paste starts to stick, add in some chicken stock.
- Add in the ground pork. Brown the pork, making sure there aren’t any big chunks remaining.
- Add in the sugar. Cook until there is no more liquid in the pan.
- Stir in the lemongrass, Thai chilies, lime leaves, and fish sauce. Cook for 2 more minutes.
- Serve with steamed jasmine rice and slices of cucumber. The cucumber will help cut through the spiciness.
Kua Gling Omelette
- Over medium high heat, add the beaten eggs to a well greased griddle or skillet. Cook the eggs for about a minute. Add the Kua Gling down the center of the omelette. Top with a bunch of Thai basil.
- Fold the omelette. Serve with steamed jasmine rice.
Kua Gling Tacos
- I like to assemble the tacos in this order: Kua Gling on the bottom, followed by julienne carrots, julienne cucumber, Thai basil, shallots, cabbage, mayo, and siracha.
