Soy, the egg monster’s, egg tasting plate
I’ve always loved eggs, Honey even goes as far as to call me an egg monster. Mainly because one time, on a holiday in Indonesia, we stayed at a hotel that had an egg station at breakfast where we could get our eggs cooked on the spot by the chef. That morning, I had a 2-egg omelette with mushrooms, cheese and red capsicum, a soft-boiled egg, a poached egg, a fried egg (sunny side up), oh and I had a salted egg with congee..so yeah..I had 6 eggs for breakfast on that day! I do love my eggs.
However, when I was getting this egg tasting plate ready, I realised that I can’t imagine a world without eggs. That sheds more light on why I always make sure that the house is stocked up with eggs. Honey also goes on to say that I get anxiety attacks when our egg stock gets low. The reason why I love eggs that much is that they are so versatile. They are commonly used in my household in fried rice, poached eggs or fried eggs for breakfast, omelette with mushrooms, custard, pastry….. Honey uses loads!
To those who have chickens to give them an ample supply of free-range eggs (Celia and Ellie), you’re very lucky and I wish that I was your neighbour. I have been wanting to keep chickens for the longest time and it’s only recently that Honey has been persuaded…. however, I have a massive snake phobia and have not taken the plunge because I’m convinced that chooks=rats/mice=snakes… Plus I have been uncertain about how to best house the chooks (chicken coop) and the costs involved, but I’ve been reading about this Chicken DIY guide and if I take the plunge, I think I will try my hand at building a chicken coop!
Anyway, now that you know about my egg + chook obsession, you can imagine my delight when Honey told me that she signed me up for Penny’s International Incident party. This month’s IIP was hosted by Penny and Trix, and the theme was eggs! It’s not often that I like these ‘surprises’. Before starting this post, I mentioned to Celia that I had 48 eggs in preparation for this challenge! When the weekend came, I had 38 left. (We go through a lot of eggs) I only used 10 eggs in this challenge, mainly because I made extra for the rest of the family to try.
My inspiration for this egg tasting plate was to showcase how a dish can be heightened by using eggs. I was very tempted to just showcase eggs on their own, but fundamentally, eggs go really well with certain ingredients. To an egg monster like me, eggs on their own are great, but paired together with dill, salmon, or a small morsel of braised beef, it’s fantastic! I even separated the egg yolk from the white so that if you eat my egg tasting plate, you’ll only be eating just under 2 eggs. (In case you wanted to know how many eggs I ate for this “concept design”, the magic no. was just over 5)
So, I proudly present my egg tasting plate, in the order of how I think one should eat it, as the flavour intensifies with each spoon.
Soy, the egg monster’s egg tasting plate
-Egg white and spring onion crepe with poached salmon
This little sushi inspired morsel is gluten free, almost fat free and full of flavour from the salmon and spring onion-flavoured egg white crepe. Perfect cold starter.
-Egg mayo with dill on lightly toasted bread
A honeyandsoy household favourite! Hard boiled eggs lovingly combined with Japanese Mayo, dill and a pinch of salt. Served on lightly toasted bread to create a taste and texture sensation in your mouth.
-Soft boiled egg with red braised beef
Inspired by those yummy soft boiled eggs they serve with ramen, I served 1/2 of a soft boiled egg and accompanied it with the red braised beef and its sauce.
-Slow cooked egg yolk with beetroot and mushroom risotto
It’s hard to know which is the main star in this dish. The egg yolk slow poached for 20 min in 45 degree olive oil oozing with eggy heavenly liquid; or the intense flavoured beetroot and mushroom risotto that is slightly sweet yet savoury?
So how do you normally enjoy your eggs and what do you use them most in?
Check out the other fab people who came to the eggs party!