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I actually didn’t know that tomorrow is World Egg Day until recently. But I figured it would be as good a time as any to talk about how much I love eggs. Cause it’s a lot.
I used to actually really dislike eggs. I think I just had a bad batch of really rubbery scrambled eggs and couldn’t bring myself to ever touch them for a while.
Then I eased back in by being super-specific about how my eggs were cooked. They couldn’t be really runny because, hey who wants a good dose of salmonella in the morning, but if they reached that point where there is no liquid left, then they’re ruined. It also took me a while to get into fried eggs, in restaurants they were always perfect, but when I tried to have my own sunny-side up eggs and could see the clear gooey egg white sliding over the top, I had to take a break again.
Now I can eat eggs all day every day. It’s ‘egg’-cellent. Oh, I ‘crack’ myself up.
Not only are eggs good for eating, there is a plethora of egg puns out there. Love it.
Last week I think I ate at least 5 eggs in one day. Which may not seem like a lot if you’re having a massive serving of scrambled eggs in the morning, presumably before running a marathon, or maybe struggling after a night out. I actually just kept eating them sporadically throughout the day, I had a hard-boiled egg for breakfast, then for lunch I had a super-exciting salad of tuna, egg and rocket (don’t judge, I was paying rent that week), and then when I got home I found my boyfriend experimenting in the kitchen. He had made an egg tart, but due to lack of other ingredients, it was more like a pile of eggs in pastry. At that point I felt like my cholesterol levels were getting a bit high. Egg-tremely high, perhaps?
But the next day I was straight back to eating eggs again.
In order to show you how much I really love eggs I decided to round up my favourite facts about eggs (don’t worry they’re not about nutrition or health or anything actually educational) plus I made one of my favourite egg dishes: quiche!
Okay, facts first. Come to think of it these may all be false but they’re awesome anyway.
1. One of the only things I remember from watching Paula Deen’s cooking show (other than the fact that I should apparently add three sticks of butter to every dish) is that she likes to talk about how some foods are male or female. According to the lovely Paula, croque monsieur is male and croque madame is female. Judging by the names it seems reasonable that she would think that, but she went further. You know why Paula thinks croque madame is female? Because the egg on top looks like a boob! Good lord.
According to Wikipedia, the next most reliable source, the name croque madame actually comes from the belief that the egg on top looks like a woman’s hat. There’s a more M rated explanation for ya.
2. Also according to Wikipedia, in some parts of the Southern and Midwestern United States they don’t called devilled eggs, devilled eggs. Instead, (especially when the dish is served in connection with a church function) they are called “salad eggs” or “dressed eggs.” Cause you just don’t know when the devil is going to pop off that buffet table out of those evil little eggs.
3. There’s an awesome way to separate egg yolks from egg whites with a water bottle. You’ve been doing it wrong all along, trust me. YouTube it.
4. There is such a thing as Cadbury Egg Porn.
5. Lady Gaga burst out of a giant egg at the Grammy’s last year. Someone reported she sat in the egg for 72 hours. When she arrived her assistant told Ryan Seacrest that she is “in an embryonic state and won't be born until the performance.”
Well, there you go, my top five egg facts. That have little to do with actually eating eggs. That’s where the recipe comes in.
Bacon, onion and mushroom mini quiches:
(Recipe from my roommate, Kahina)
Makes 12 small quiches
3-4 sheets of pre-made puff pastry
¼ cup cream
3 rashers of bacon, diced
½ large onion, diced
½ cup of mushrooms, diced
4 tablespoons of tasty cheese, shredded
Salt & pepper
Spray a muffin tin with cooking spray or grease with butter. Cut the puff pastry into small squares and fit them into each muffin cup. Press down along the bottom and the sides.
Dice the onion, bacon and mushrooms and cook over medium heat until the onion and mushrooms are soft and the bacon is crisp.
Mix together the eggs, cream, cheese, salt and pepper.
Mix the eggs with the onion, bacon and mushroom mixture. Spoon about 2 tablespoons of mixture into each muffin cup.
Bake for about 12-15 minutes for until puffed, golden and set.
For other types of quiche try filling it with:
• Bacon, mushroom, onion, feta and spinach
• Leek, onion, mushroom and cheddar
• Smoked salmon, dill, chives and cream cheese
• Spinach, onion and pine nuts
• Roasted tomatoes, caramelized onions and cheese
• Leek, lemon and feta
• Sweet potato, cheddar, spinach and broccoli
Last week's post: Savoury cupcakes
Visit Alexandra's food blog: www.urbanfeast.com