Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
Tuesday, April 15, 2014
Turkish Poached Eggs with Yogurt Çılbır
Çılbır (pronounced "chilber") is one of my all time favorite comfort dishes. The perfect harmony of eggs, yogurt, and paprika is simply delicious. It offers everything youd expect from a comfort dish; its easy to make, very light, and yummy. For those reasons I wasnt surprised when I came across it in Marianna Yerasimos’ 500 Hundred Years of Ottoman Cuisine; if çılbır made it to the palace kitchen, then theres no need for discussion over how great it is. Peotry, military, architecture put aside, Ottomans were infamous for creating comfort for themselves in every possible environment and delicious food, which brings us back to my favorite comfort food: çılbır.
The recipe below is for 1, but you can easily make it for more people by adding more eggs, yogurt, and butter.
2 tbsp vinegar
5 cups of water (or more)
1/2 cup yogurt
1 tsp paprika
1/2 tbsp butter
mint flakes
salt
pepper
1 clove of garlic, minced (optional)
-Bring to boil water, vinegar, and salt in a medium size pot. When it starts boiling, turn it down to medium heat.
-Break eggs one at a time in a small bowl, and glide them, one by one, in to the very hot but not boiling water. (If the water is boiling vigorously when you pour the eggs, you cannot have a homogeneous cooking or keep the egg together) Do not cook more than 2 eggs at a time. If an egg starts going messy in water, try to pull it together with a spoon.
-Cook them for 3-4 minutes for medium soft yolk. For a hard yolk, you need to cook them at least for 5 minutes .
-Take them with slotted spoon on a plate.
-Pour yogurt on them. (If you want to have your çılbır "a la turque", mix yogurt with 1 clove of minced garlic; you wont beleive how poachhed eggs go well with garlicy yogurt)
-On a skillet heat butter. When it sizzles add paprika. Stir for half a minute or less (just dont let it burn) and pour it on top of eggs and yogurt.
-Sprinkle mint flakes on top.
As I said before it is extremely easy to make çılbır; there are only a couple of points to be careful about: dont put the eggs in boiling water; bring it to a boil and then let it calm down and do not break the eggs directly into the pot; instead break them in little bowl and let them glide.
Monday, March 24, 2014
HARD BOILED EGGS FROM THE OVEN !!
There is nothing tricky about boiling eggs for Easter, but there are ALWAYS those eggs that crack as they boil, or the phone rings and you forget the eggs on the stove (and they overcook and get those green "rings" around the yolks, etc.) Not a big deal, but it can be a hassle when you are preparing for a crowd.
This oven method, of cooking eggs in the shell, is not only fool proof, but the eggs come out absolutely perfect and you can make a ba-jillion at once!!
Preheat your oven to 350 and place large size eggs in a mini-muffin pan (large end down). If you dont have a mini-muffin pan, you can use a regular cupcake pan (they they will just roll around a little more).
How long you bake the eggs depends on the size of eggs you use and how hot your oven runs. I used large grade A eggs and cooked them for 25 minutes. If you are concerned about it, just run a "test egg" to gauge how long to cook them.
When the eggs are done, use tongs to put the eggs into a bowl of ICE water (for 10 minutes) to stop further cooking.
Read More..
This oven method, of cooking eggs in the shell, is not only fool proof, but the eggs come out absolutely perfect and you can make a ba-jillion at once!!
How long you bake the eggs depends on the size of eggs you use and how hot your oven runs. I used large grade A eggs and cooked them for 25 minutes. If you are concerned about it, just run a "test egg" to gauge how long to cook them.
When the eggs are done, use tongs to put the eggs into a bowl of ICE water (for 10 minutes) to stop further cooking.
NOTE: After the eggs are cooked, you MIGHT find SOME eggs that have brown speckles on them, but dont freak out; these little specks will dissolve when you put the eggs into the ice water. The next photo is before and after the ice water bath.
Not only is this a great way to cook Easter eggs in bulk, but the eggs are delicious!! The yolks are bright yellow and the whites are very tender (not rubbery like boiled eggs can produce).
Where has this cooking method been all my life!?!?
Friday, March 7, 2014
Scrambled Eggs – This is still a test…a soft creamy delicious test
Well, I’m still testing, and learning, and fumbling around with the new A/V equipment and software, but at least you can see an actual edible recipe during this experiment. I decided to do some very basic scrambled eggs.First of all, my sister-in-law Nina requested an eggs demo, and secondly I wanted to see how much better quality the quicker stirring motions would come out verses the old camera. So, this is still officially a test video, so go easy on the comments… I’m getting a real microphone today, and still don’t have Photoshop on the new MacBook to do any decent screen shots with. Anyway, enough excuses, on to the recipe.
I’ve heard Chef Gordon Ramsey say that when he wants to test a young cook’s skills, he has them scramble a couple eggs. He wants to see if they are going to produce a plate of rubbery yellow clumps, or a smooth, creamy, custard-like delicacy. Today’s clip will hopefully show you how to produce the later. Speaking of Chef Ramsey, I’ve included his scrambled egg video recipe below mine. He goes into much more detail than I do (hey, I said this is just a test), so check that clip out also. It’s from a series he did a while back, and he’s quite different from the screaming maniac that you see on Hell’s Kitchen. There he is paid good money to curse and make people cry. On his “real” cooking shows from the BBC, he is a very good teacher and well worth watching.
A few key points before you watch; do not beat your eggs, do not salt the eggs until their cooked, and do not cook on high heat. If you’re going to add cheese, do it near the end when you add the butter. The rest of the tips you can catch while you view the clip. Oh, and serve on a warm plate!!
For larger groups you’ll need a larger pan of course, but the same technique will work; it will just take a bit longer. Also, make sure you have some heat-proof silicone spatulas around. As Alton Brown might say, “melted rubber is not good eats!” Enjoy.
Ingredients:
2 large eggs
salt and pepper
2 tsp butter
fresh chives
Chef Gordon Ramsey’s Version
Friday, February 21, 2014
Coloring eggs Naturally Experiment
This is what I used.
6 Eggs for each color
1 tbsp Vinegar
2-3 cups water
1 cup Grape jelly
3 tbs Turmeric
3 bags Green tea
1 1/2 cups Frozen or fresh blueberries
3 tbs Beet powder
I havent tried paprika it should be red color.
I had fun trying new things:)
This info I found on the web:
Red:
2 pounds beets, peeled, diced
Yellow/tan:
1 pound onion skins
Yellow/orange:
1 1/2 cup (1.9 ounce) jar turmeric
Purple:
2 small heads red cabbage, sliced
Warm brown:
1 (6-cup) pot of strong coffee
Distilled white vinegar
Directions
For all but the coffee color, in a 5 quart saucepan add 1 vegetable or ingredient. Add 4 quarts water, bring to a boil and cook for 1/2 hour or until the color is very dark. Allow to cool to room temperature and strain out vegetables. Add 1/4 cup distilled white vinegar and then add hard boiled eggs to each color. Refrigerate overnight. For the coffee color: brew the coffee. Allow to cool to room temperature. Add 1/4 cup distilled white vinegar, add hard boiled eggs, refrigerate overnight.
Read more at: http://www.foodnetwork.com/recipes/natural-dyes-for-easter-eggs-recipe/index.html?oc=linkback
Lavender
Small Quantity of Purple Grape Juice
Violet Blossoms plus 2 tsp Lemon Juice
Red Zinger Tea
Violet Blue
Violet Blossoms
Small Quantity of Red Onions Skins (boiled)
Hibiscus Tea
Red Wine
Blue
Canned Blueberries
Red Cabbage Leaves (boiled)
Purple Grape Juice
Green
Spinach Leaves (boiled)
Liquid Chlorophyll
Greenish Yellow Yellow Delicious Apple Peels (boiled)
Yellow
Orange or Lemon Peels (boiled)
Carrot Tops (boiled)
Celery Seed (boiled)
Ground Cumin (boiled)
Ground Turmeric (boiled)
Chamomile Tea
Green Tea
Golden Brown
Dill Seeds
Brown
Strong Coffee
Instant Coffee
Black Walnut Shells (boiled)
Black Tea
Orange
Yellow Onion Skins (boiled)
Cooked Carrots
Chili Powder
Paprika
Pink
Beets
Cranberries or Juice
Raspberries
Red Grape Juice
Juice from Pickled Beets
Red
Lots of Red Onions Skins (boiled)
Canned Cherries with Juice
Pomegranate Juice
Raspberries
http://chemistry.about.com/od/holidayhowtos/a/eastereggdyes.htm
Try both fresh and frozen produce. Canned produce will produce much paler colors. Boiling the colors with vinegar will result in deeper colors. Some materials need to be boiled to impart their color (name followed by boiled in the table). Some of the fruits, vegetables, and spices can be used cold. To use a cold material, cover the boiled eggs with water, add dyeing materials, a teaspoon or less of vinegar, and let the eggs remain in the refrigerator until the desired color is achieved. In most cases, the longer you leave Easter eggs in the dye, the more deeply colored they will become.
Here is the preferred method for using natural dyes:
Place the eggs in a single layer in a pan. Add water until the eggs are covered.
Add approximately one teaspoon of vinegar.
Add the natural dye. Use more dye material for more eggs or for a more intense color.
Bring water to a boil.
Reduce heat and simmer for 15 minutes.
If you are pleased with the color, remove the eggs from the liquid.
If you want more intensely colored eggs, temporarily remove the eggs from the liquid. Strain the dye through a coffee filter (unless you want speckled eggs). Cover the eggs with the filtered dye and let them remain in the refrigerator overnight.
Naturally-colored eggs will not be glossy, but if you want a shiny appearance you can rub a bit of cooking oil onto the eggs once they are dry.
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