Naomi wrote about rice bowls with veggies and tofu – I wholeheartedly agree with her. Left over rice (or barley, quinoa etc) + veggies = the best. Since Basel has no real edible tofu, for the extra source of protein I love gooey, runny eggs. I know some people are opposed to runny eggs. I am not one of them. Perhaps it’s from growing up in Japan where they often eat eggs raw or when the yolk covers each kernel of rice..mmm. After a long hike in Neuchatel with Naomi last Sunday and on the train ride back, I was reading Bon Apetit and came across great articles on eggs. Here are some fun pointers:
– Fresh test: drop an egg into water and if it 1) sinks = fresh and delicious; 2) bobs in the middle = not as fresh, but probably better for baking and fully cooked eggs; and 3) floats = garbage time!
– Poaching per esteemed chef Thomas Keller (French Laundry/Per Se) crack the raw egg in distilled vinegar before cooking to tighten the white. Boil water and instead of dropping the egg in, create a whirlpool by stirring then place the egg in. Simmer for 2 minutes. Not 3 minutes or 5 minutes. TWO minutes.
Anyway, I tried these methods out on a farm fresh egg I bought when Nat was here at a Funfschilling in Germany. Had no idea what a Funschilling was, but a friend took us to lunch there and it was DELICIOUS farm to table food and great produce etc from the farm.
Note the beautiful yolk – you can also tell a fresh egg by the color/firmness of the yolk. The mass produced eggs have yolks that are pale yellow and break easily which I am sure shows the lack of nutrients and freshness:
End product – I had it with left over black forbidden rice. As Naomi said in her last post, I often also put seaweed (from Japan), soy sauce, and fresh scallions if I have them.
PS – Totally forgot the timeliness of writing about eggs with Easter coming up. Here are some tips for natural eggs coloring:
– Blue/purple: Red Cabbage
– Yellow: Saffront
– Red: Red Beets
– Green: Red Cabbage and Tumeric
Simmer ingredients with 1/4 cup distilled white vinegar and place eggs in it for 30 min!