Showing posts with label Eggs. Show all posts
Showing posts with label Eggs. Show all posts
There was a reason I put up that Blender Mayo post, I wanted to use that in this Egg & Potato Salad. It started out as just a Potato Salad, but then I thought just potato and mayo, that would be boring. I added the salad leaves for crunch, Then the egg came for some protein. And the dried cranberries? Well, they were added on just a whim. A whim that worked out so well. It rounded off the other flavours and just added a pop to the salad. You could add raisins instead. I had a tiny unopened bag of cranberries from my last Indigo flight which I thought I'd use up.
Have this salad cold. It deserves an hour at the least in the fridge. You don't want to be eating warm egg & potato salad with mayonnaise. Trust me on that. Especially in this weather. It would be just the right thing to for a working lunch. Fortifying enough for the rest of the day while being refreshing. Try not to overdo the mayo, it could become really heavy. You could use Greek yogurt instead. I hadn't planned it out before and set my yogurt to drain. So no Greek yogurt for me this time.
Serves 2
Ingredients
4 medium sized potatoes
2 eggs
6 salad leaves/lettuce
2 tbsp mayo
salt to season
2 tbsp raisins/dried cranberries to garnish
Method
1. Boil the potatoes unpeeled till just tender and a knife goes through easily. Let it cool and come to room temperature
2. Hardboil the eggs for about 8 mins. Immediately run under cold water a couple of times till the eggs cool down. Let it rest in cold water till it comes to room temperature.
3. In a salad bowl, roughly tear the salad leaves.
4. Peel and dice both potatoes and eggs to roughly the same size. 1/2" cubes
5. Toss all ingredients with the mayonnaise till its evenly spread.
6. Check seasoning and add salt/pepper if required.
7. Chill in refrigerator till its time to be served.
I've been trying out different colour settings in my camera. Excuse the different tones. One day I'll read up that manual. Till then...
Egg & Potato Salad
Have you ever tried pounding your mayo together? I have. Not easy. Have you tried whisking your mayo together? I'm sure you have, but again a terrible bore dripping it bit by bit and whisking till it all emulsifies.
I've always read that you have to do it by hand and not a mixer cos the heat of the motor impacts the flavour. I've never been brave enough to try it though. If I'm going to be using all that oil, it better turn out right. I hate things not working out and having to throw food away. That just seems wrong in my eyes.
These days though, my aunt and everyone else (including David Lebovitz) seems to be talking about blender mayonnaise. All you have to do is use the whole egg instead of the yolk. Fair enough. With enough victories and testimonials going around, I thought I'd try it out. You could also use a hand blender, I don't own one, so I went ahead with my trusty Molinex.
Ingredients
1 whole egg
1 tbsp mustard (I squeezed it out of a bottle, you could use powdered too)
1 tsp white wine vinegar
2/3 cup refined oil (you could use half olive oil, but I feel it overpowers the whole thing)
1/2 tsp salt
1/2 tsp pepper
Method
1. Break the egg into the blender bowl
2. Add the mustard and start blending till it has mixed in.
3. Keep the mixer running and slowly drizzle in the oil a tablespoon at a time slowly while the blender works its magic
4. You'll slowly see it all thickening and building up volume.
5. Season with salt and pepper to taste.
Mayo made this way will be bulkier because of all the air whisked in, not as dense as the other techniques. The addition of the egg white also impacts the texture considerably.
PS: I've heard that a hand blender gives a completely different consistency. It's thicker and fluffier. I can't vouch for it, because, like I said, I don't own a hand blender.
DIY: Blender Mayonnaise
What do you do when you wake up at 5:45 in the morning really hungry? Like so hungry you can't go back to sleep but you don't want to be standing by the stove making breakfast kind of hungry.
PS: this excludes folks who keep cereal at home and enjoy having it in the morning.
Me, on the other hand, I don't enjoy sweet stuff so much in the morning. I'd rather have idli or dosa or puttu or idiyappam or any of those nice savoury things. Toast & eggs are always welcome too! But all of the above requires being near the stove and really who wants to do that early in the morning.
Which is when you say hello to casseroles. The easiest breakfast in the world where all you need to do is shred some bread, add in some veggies of your choice, whisk a couple of eggs in milk, throw it all in a dish and bake for half an hour. If your stomach can wait for half an hour that is.
Mine does wait, cos the end product is so good and feels so indulgent while not being really indulgent at all. How could it be? All you've done is changed around toast and eggs to a casserole. Perv that I am about toast, my toast probably takes more effort on the stove than this.
To add a little more sparkle to this plain dish, I drizzle some extra virgin olive oil before baking and well, while serving. I'm extra indulgent about olive oil these days. You can use any kind of spice mixture - pepper, chilli flakes, za'atar and probably even add a chilli sauce to the custard mix if you're so inclined. I'd add sausages and other cooked meats if I feel like having a meaty casserole. There actually is no recipe for a casserole. Or atleast the kinds I make. All you need to remember is a ratio of 2 eggs to 1 cup milk. I also occasionally go for 1 egg for 3/4 cup milk, but then that takes longer to cook. Today 2 eggs to 1 cup milk works. You could also use cream instead of milk or half milk and half cream. Whatever floats your boat.
For this recipe I used a 7" x 3" baking dish. And it serves one really hungry person. It can also be stretched to two not so hungry people.
Ingredients
4 slices day old bread shredded by hand
2 handfuls baby spinach torn
1 large tomato sliced
2 eggs
1 cup milk
1 tbsp extra virgin olive oil
1/2 tsp Salt
1/2 tsp pepper
Extra EVOO & chilli flakes to serve (optional)
Method
1. Preheat oven to 200 C
2. Shred the bread and evenly distribute in a baking dish
3. Top with spinach and tomatoes. Toss around if you want it evenly distributed. I just layered them.
4. Whisk eggs, milk, salt & pepper in a bowl
5. Gently pour over the bread mix and let it spread it evenly.
6. Press down on the mix from top with a spatula and let the bread soak up the egg mix.
7. Let it rest for 5 mins (if you have patience)
8. Drizzle olive oil on top
9. Bake in oven for 30-35 mins till the egg mix has set but is slightly jiggly.
10. Slice up to a plate, drizzle with extra virgin olive oil & chilli flakes
11. Serve!
Voila! Breakfast ready.
The best part? You could also make this in advance and warm it up when it's time to eat. Wooohoooo!!!
Baby Spinach & Tomato Breakfast Casserole
Spread a little goat cheese
Spread fig slices
Poach an Egg and place on top
Add some fried bacon
Drizzle balsamic vinegar
Salt & Pepper
Voila!
Breakfast is yum!
Figs, Poached Egg & Bacon on Toast
#BadGirlBreakfasts Part 4 - Creamy Eggs on Toast
When I first moved out of home and to Bangalore, there was this café right next to my house, Rendezvous. My cousin Riya and I spent quite a few evenings reading books and eating sandwiches there. Run by a couple, it was a cozy, homely place for us to spend our evenings than at our cramped rental. My favourite over there was their Egg Club Sandwich. A double decker of a sandwich with lovely toasted bread filled with an egg & mayo mix and also something else I couldn't identify but made me love it all the more.
Creamy Eggs on Toast
It seems silly of me to post a how-to post on this blog... considering I'm not an expert on most things, especially not this. But I tried poaching eggs for the first time today and it worked. It really worked! And I'm really excited about it. And then I got this super click of my first egg (well not literally my egg.. but you know) with the yolk running down just the way I wanted it to.
How to Poach an Egg
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