“He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast with it in his heart.”

Sunday, January 30, 2011

EGGsotic: Spicy and Sour Steamed Eggs!


Suddenly I get the feeling this search for the best egg recipe is like re-inventing the wheel. You won't believe the number of blogs and websites my Googling fingers have taken me to. And then I stumbled on this:


I found the mother lode! The blog post starts thus:

According to legend (a.k.a. wikipedia), the folds in a chef’s hat used to represent the number of ways s/he knew how to cook an egg, with the vaunted 100-fold hat reserved for the heads of only the most knowledgeable culinary experts. But are there really 100 ways to prepare eggs? ES set out on an exploration across the food blogosphere to find out, and our answer is a decidedly delicious "yes."
We’re reporting back and presenting our 100 favorite ways to cook an egg. If you’ve ever looked in the fridge and said, “I’ve got tons of eggs, but no idea what to cook with them,” well, you have no excuse to ever do that again. Just come right back here. Or better yet, print this out and hang it in your kitchen.
Now tell me if you aren't as curious as I am to check them out!
I plan to start with a Thai dish: Spicy and Sour Steamed Eggs 





INGREDIENTS:

  • 200 g. white prawns
  • 2 eggs
  • 1 tsp. chopped chilles.
  • 1 tbsp. coriander leaves
  • 1 tbsp. chopped garlic
  • 2 tbsp. fish sauce
  • 2 tbsp. lime juice

Cooking:

  • Wash shrimps and remove the shells and the heads but leave the tail fins intact.
  • Cut them open along the back and remove the vein.
  • Put the chillies, garlic, lime juice, and fish sauce in a bowl, stir to mix, and set aside.
  • Break the eggs into a mixing bowl and beat just enough to break the yolks.
  • Divide the beaten egg, putting some into each of several small bowls.
  • Bring the water in the steamer to a boil then put the eggs in. Lower to medium heat.
  • When the egg is almost done just put one prawn into each cup. When done remove from the heat.
  • Pour some of the sauce from step 2 into each cup and sprinkle with the coriander leaves and serve.

2 comments:

  1. I am EGGstatic about this particular egg recipe !

    ReplyDelete