It probably wasn’t exactly how egg-tossing activist Amber Holt thought her hit on prime minister Scott Morrision would go down. The egg bounced off his head. He cracked jokes about it. She’s been charged with common assault, and may yet lose her job for her efforts.
Tagged With eggs
It is easy to get overenthusiastic at the salad bar. I tend to both overestimate my appetite and underestimate the filling nature of fibre, and thus usually end up with at least half a cup of salad that is fully dressed with nowhere to go.
Unless it’s made of sturdy stuff, next-day salad is a sad affair, but only if you try to eat it as a salad. Cook it into a scramble, however, and you get to start your day on a very virtuous note.
It’s hard to keep up with the message on eggs. Are they good for you or not? In the 1960s, people were told: “Go to work on an egg”. But in the 1970s the public was advised to avoid eggs because they were linked to high blood cholesterol. The negative press on eggs continued in the 1980s when raw eggs were linked to salmonella poisoning.
For reasons we can't begin to fathom, the Australian arm of Starbucks does not sell its famous sous vide egg bites. These bad boys have a velvety, almost creamy interior, with — at least in the case of the bacon & gruyère variety — a distinct cheese flavour infused right in. Thankfully, it's pretty easy to make them yourself.
There is something elegant and indulgent about a baked egg, topped with a pinch of cheese and sprinkling of fresh herbs. Shirred eggs — which is a fancy name for baked eggs — seem very special, but they can be cooked up in mere minutes in your toaster oven, making them a perfect easy breakfast for one (or two, if you are into other people being around in the morning).
The versatility of the humble egg is almost mind-blowing. While eggs are perfectly delicious with nothing more than a sprinkle of salt, they also glow up remarkably easily, bringing rich, flavorful yolk and hunger-fighting substance to whatever dish you plop ‘em into. They are a breakfast workhorse, and we have gathered up all of our favourite ways to prepare them.
I love the “in-a-hole” genre of egg cooking, be that hole in a simple piece of white bread, a grilled cheese sandwich, or even a bell pepper. (The only member of this family I hate is an egg cooked in an avocado; not all holes are meant to be filled.)
My new favourite is the delicata squash, specifically when pan fried in browned butter until soft throughout and caramelised on the edges.
If you're reading this in a bleary-eyed haze wondering where the morning went, there's a pretty good chance you need to rethink your waking up ritual. The way you spend the first 60 minutes of each morning can have a profound affect on the rest of the day -- especially on Mondays when any sane person would rather be in bed. Here are seven morning routines that will help you to start the day on the right foot.
In the case of the hard-boiled egg, the yolk provides all of the flavour. Though it is a reliable and easily accessible source of protein, the white is aggressively bland, and no fun at all without seasoning. Salt (obviously) works well, but if you wish to outright infuse the white of an egg with tons of nutty umami, you should reach for the miso.
My aesthetic — both as it pertains to food and in general — can best be described as “horny raccoon”. Though I have been known to mess with a tasting menu, I am fully sincere in my love for processed delights such as burger cheese and devon, and will continue to champion chefs and food personalities with similar dispositions.
Cheese is good way to upgrade a mediocre scramble — heck, it’s a good way to upgrade a mediocre anything — but it can also be used to elevate, rather than obscure. The following luscious creamy cheeses work much like a good backup singer; they accentuate the eggs while only pulling focus at choice moments.
As a writer of food-things and lover of breakfast foods (at non-breakfast times), I have eaten many an egg. I don’t know that there is a preparation I don’t enjoy, but a sunny side up egg, fried in olive oil until the edges are crispy ranks very high on my list. I didn’t think there was much improving on the method, until I read about Melissa Clark frying herbs directly in the whites on Food52.
Potato chips are usually thought of as a lunchtime companion -- a crunchy side to your sandwich or wrap -- but their time has come to shine as a breakfast star. Think of them as a low-effort breakfast potato, which is the best kind of breakfast potato, especially on those morning where frying something seems impossible.
In my mind, egg whites exist only as a delivery system for egg yolks. Though they are a great source of protein, whites have almost no flavour, which is why I’ve never understood those people who add more of them to their scramble. (I don’t understand athletes, is what I’m saying.) Yolks should be the star of any egg dish, even scrambles.
For the most custardy, creamy, flavourful scramble — that comes together in mere minutes — you need to increase your yolk content.