Posts Tagged ‘eggs’

Last Thursday, while I was fasting for Yom Kippur, I had the genius idea that I would distract myself from my hunger by spending the day baking a challah. Hm. Obviously, there were some faults in my thought process, but the idea was that it’s a fairly focused task, and one without temptation, since raw bread dough is really not that appetizing.

Little did I know that this particular bread dough, infused with a teaspoon of cinnamon, would be utterly tempting, releasing the scent of its sweet goodness long before I put it in the oven. So the distraction from hunger aspect was a failure.

The focused aspect, however, was a great success. Baking bread is actually a pretty easy task, and not even particularly time-consuming in terms of active time. You do, however, need a whole afternoon for it, because the bread will have to rise repeatedly and be left alone for an hour here, 20 minutes there, a half hour here. This, though, could not have been more satisfying, and was also pretty fun. (more…)


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(Welcome to Breakfast Briefs. If you’re like me, you find yourself rushing out the door hungry and undercaffeinated many a morning, the inevitable result of which is $6 spent on a bad egg sandwich and coffee fit only for war criminals. In these posts, I’m going to share my tips and tricks for getting to work fed without adding more than 5 or 10 minutes to your morning routine.)

Egg sandwiches: easy, cheap, portable, filling, delicious, versatile. The list goes on, but I think it’s the “easy” point that I’m going to need to convince people on. So here we go:

You can make an egg sandwich in five minutes.

You can. Have faith in yourself. And what’s more, you can do it with cheap ingredients that will last in your fridge for up to a month. Egads!

So get yourself a timer and take my five-minute egg sandwich challenge:


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As the proud owner of a part of a CSA share — and thus the owner of 2 lbs of summer squash every week for the last month and a half –- my recent discovery of the “Recipes for Health” series in the New York Times’ Health section has been a real boon. Operating on the premise that cooking for yourself is the best way to eat healthily, Martha Rose Shulman offers recipes that use seasonal ingredients in, at least to my sometimes uninventive culinary mind, off-the-beaten-path ways. It helps that she’s not a skimper on eggs and cheese, but that’s perhaps for another post. Over six days about a week and a half ago, she printed five recipes that revolved around summer squash. A fan of things Spanish and eggy, I made the Pisto Manchego to bring in for lunch at work (but, sadly, ended up forgoing the eggs since they’re not transportable as prepared in the dish).  Below is my adaptation of the recipe. (My comments are added after the dashes where I made changes.) (more…)

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This may be the most brilliant thing I’ve ever made. And one of the easiest. And now that I know how brilliant and easy it is, one of the most destructive, as I will now be eating it on a really regular basis, and it might be best saved as an occasional treat. But no matter, it is so good, and so easy, and I think I might have come in contact with a divine force during my first bite.

I never was particularly interested in BLTs — they seem empty to me, vapid, naked, and unsubstantial. But a BLT with avocado and egg? Now we’re talking. (more…)

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Eggs de la Vera

Any scruffy young bachelor who can’t make scrambled eggs deserves a few good slaps about the head with a rubber spatula. They don’t have to be GOOD scrambled eggs, but everyone should be able to throw beaten eggs into a pan with a little hot fat and stir them until they’re cooked through. Scrambled eggs are my fallback meal, and served up with a vegetable, it’s actually one of my favorite dinners.

But sometimes plain scrambled eggs get a little boring. They need a little spice. Maybe an awesome Spanish spice that makes them taste like bacon? Yeah, that’ll do…


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This is an original Food Junta recipe, with no inspiration from anywhere other than my own imagination. Carbonara is typically pasta — usually spaghetti — with eggs, cheese, pork, and black pepper. You add the raw eggs directly to the pasta after it’s done cooking, and the heat of the pasta cooks the egg and makes it into a kind of sauce (though most recipes have you throw the whole thing into a skillet for a minute, just to be safe).

Mine is not technically a carbonara, nor is it even really following the exact method of making a carbonara. I just add the eggs on in here, and use the whole egg, not just the egg yolk, because what am I really going to do with a bunch of extra egg whites? But it is in the spirit of a carbonara, and the idea of a carbonara is what made me think of my last minute innovation to add the eggs (because I already had pasta, bacon, cheese, and black pepper…I felt like something was missing, and there was only one thing that could be). (more…)

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Mat-zoh/zah/za Brei/Brie

Will the transliteration confusion never stop? No, it won’t, and apparently Passover will never end. This morning, tired of plain matzoh grabbed on the run to work, I took the time to make a matzoh-centric brunch of matzoh brei, southwestern style, by which I mean served with avocado and salsa. This is a really easy recipe, either to get you through Passover, to use up leftover matzoh after Passover, or just as an actually really yummy breakfast.

Matzoh brei is a take on French toast, basically. Instead of soaking stale bread in milk and egg and frying it, you soak matzoh (stale tasting enough on its own) in water or egg and fry it. But I’ve never really liked French toast, honestly, and I’ve also never been that into the typical sweet matzoh brei, served with maple syrup. Reading a recipe for savory matzoh brei a few years ago was like a revelation for me, and I love love love the results. (more…)

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