Not only is May the perfect month to celebrate the arrival of spring but it is also a time to celebrate the Egg…As I wrote recently an egg has Zero Carbs and No Sugar...One of the perfect foods…
Boiled, baked, poached or fried they are the perfect food full of protein. One of the world’s most affordable food sources, eggs contain all the nutrients a body needs except vitamin C. So if you’re on a budget and want to stay healthy, add eggs to your superfood list.
They are portable and pair with both vegetables and herbs such a versatile protein. They have over the years received both good and bad publicity.
They come in their own environmentally friendly little package. The shell is completely biodegradable, compostable, and can be used in a variety of ways around the house and garden.
An affordable source of protein compared to other animal-based sources, high in a protein which is both high quality and complete.
Eggs are incredibly versatile in the kitchen. You can enjoy them from breakfast to dinner in a variety of dishes and paired with almost any other ingredient from sweet to savoury.
What other natural, single-ingredient product has a cleaner ingredient label than a farm-fresh egg….Ok…I hear you…”unzip a banana”
But we are talking about egg...of which today in our house eggs have been used in a number of ways…Little Lily had a boiled egg and soldiers, hubby ordered an omelette and Aston and I had spicy grapow with an egg.
I would say almost everyone around me has some chooks (chickens) and they are all free to roam as our chooks…You get to know where their favourite place is to lay eggs…But we are guaranteed lovely fresh eggs year-round…
Here in Thailand, there are many ways of preserving egg some are because of the heat and others are centuries-old traditions although I did come across one such tradition yesterday while reading some blogs and one I hadn’t heard of before…Preserving Eggs in water…A 1920 Egg Preservation Method: it was fascinating and one way I hadn’t heard of before…Why is it done …Because…There are of course certain times of the year when the hens are more proficient layers so safe storage for freshness is important…
Stuck for recipes…something different…how about cloud eggs..so simple to make even a child(supervised) can make them…
Or a nice egg curry…
Green Tomato and egg Curry…
Makes 2/3 portions
- 5 medium green tomatoes chopped
- 3/4 spring onions sliced
- 1 tsp garlic finely cut
- 1 tsp fresh ginger finely cut
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 stem of curry leaves
- 1/3 cup chopped brown onion
- 2 tsp oil/ghee
- 1/4 tsp turmeric powder
- 3 green chillies chopped
- 1/2 tsp red chilli flakes (optional)
- 1/4 tsp coriander powder
- 1/4 tsp garam masala
- Salt to taste.
Heat oil or ghee in a pan add the cumin and mustard seeds and cook for a few seconds stirring then add the chopped onions, green chilli and curry leaves cook until the onions are soft.
Add the ginger and garlic and cook for a minute and then add the tomatoes and spring onions then cook until the onions and tomatoes are soft.
Add the other spices and add water as the tomatoes soften as required if the sauce gets too thick…Taste and season with salt as required.
Meanwhile, boil your eggs. Once the tomatoes have softened add the eggs and stir gently to coat with the sauce.
Serve with rice or flatbread…
I really like this curry but prefer it with bread so I can scoop up the lovely sauce…
A frittata is a lovely way to use up odds and ends you have in the fridge or freezer…
- 4 eggs
- 1 tbsp oil
- 3 small potatoes sliced
- 1 small onion sliced
- 2 cloves of garlic finely chopped
- salt and pepper to taste
- 1/4 cup of milk
- Few mushrooms sliced
- Few slices salami or chorizo
- Grated cheddar
Add oil to heavy-bottomed pan /skillet and add sliced potatoes cover with lid or foil and cook for about 10 minutes until tender but firm.
Cook salami/ chorizo…I like mine a little crispy. Add onions and mushrooms and cook until onion softens. Add any other veg you are using I added sliced tomato but you could add anything spinach, finely sliced peppers, broccoli florets.
Beat eggs with milk and season well. Pour over your potatoes and vegetables and lower the heat. Add grated cheese. Cook for 5-7 minutes until the eggs are set. Turn out onto a plate and cut into portions. Serve with a mixed salad and crusty bread.
Now generally I am not a bad cook even though I say it myself…I do however have a tendency to get distracted especially if I am timing something…On this occasion, I didn’t set the timer…I burnt the boiled eggs….Now those of you who are writers will understand how engrossed we get in our work….won’t you?
An hour later…I came down as I was summoned…He shouted at me!
One of the eggs had exploded over the kitchen and the other two were burnt as was the bottom of the saucepan……Oooooops
I will say though that my saucepan is now nice and shiny once again…my hubby is a gem as after he had finished telling me that I will burn the house down one day…He cleaned it! Bless him ..x
If you have any favourite recipes using eggs you would love to share on my blog this month please let me know I will of course credit back to you…I look forward to seeing some of your egg recipes …x
That’s all for today…Please be well and stay safe…xxx
About Carol Taylor: Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
Thank you once again for reading this post I hope you all have a fabulous week and stay safe these are troubling times xx