Do you know what’s excellent? Eggs are! Eggs are great because they are extremely versatile in cooking and many great recipes can’t function without them. I used to hate eggs besides those that were scrambled or hidden in cakes, but thankfully over the years I have warmed up to these tasty globs of white and yellow. Today I will be sharing a few of my most recent egg discoveries.
Egg Molds
Eggs don’t have to be oval. In fact, eggs have the super hero ability to morph into various shapes and disguises. These eggs have decided to transform into a car and fish in a cute attempt to avoid the inevitable fate of consumption. After peeling some hardboiled eggs, place them into molds and pop them in the fridge for 5 min. Nori seaweed was added for decoration.
Onsen Egg
This type of egg is cooked in an onsen hot spring where the water is kept at a consistent, not-quite-boiling, temperature. To make pour previously boiling water into a thermos, add an egg, cover, and let sit for 45 minutes. The result: firm, soft yolk and whites. It's like an egg poached inside its shell! Good when consumed with a shoyu – dashi soup sauce.
Oyakodon
Oya (親) = parent, ko (子) = child. While the parent usually embraces the child, in this dish the child is the one surrounding the parent! Creepy, but tasty, easy, and cheap.
I basically used the recipe here but was pretty loose on the measurements:
I also used green onion in addition to the regular onion. Yum!
(Not my picture... will make one soon)
