When it comes to arranging a well-stocked pantry and refrigerator, several things immediately come to mind: canned pasta, canned coconut milk, dried beans, fresh herbs, beautiful canned fish and of course! – eggs.
Eggs are a featured cooking ingredient with the power to bind, emulsify and thicken. You can cook them, boil them, fry them and scramble them. Despite all this potential, many people – myself included – tend to fall into a rut of eggs.
This is your guide to escaping this rut. These five recipes will allow you to prepare a kitchen staple in a way that is (hopefully) new to you. Mix your eggs with unique ingredients, use them to reinvent a lunchbox classic, or even get inspired by TikTok.
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Lox scrambled eggs, cream cheese and capers
Turns out, all you need are three ingredients to elevate your basic morning run. This simple recipe is a high protein version of one of my favorite breakfast foods: a bagel with lox and a schmear. Cream cheese gives scrambled eggs a succulent and delicious texture that holds up beautifully against flaky and lightly smoked salmon. The final touch? Beautiful brackish capers.
Japanese egg salad sandwich
I became poetic about Kewpie’s enduring appeal in “Saucy”, Salon’s weekly condiment column. Popular Japanese mayonnaise contains only egg yolks, which gives it a creamier consistency than American mayonnaise, which contains both yolks and whites.
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“The acid is a bit higher, it’s a bit sweeter, and the umami content is a bit stronger as well,” Chicago chef Mari Katsumura told Salon Food earlier this year.
One of the best uses for this condiment? Japanese egg salad sandwiches! This Japanese-style egg salad recipe is simple because you only need three ingredients: hard-boiled eggs, Kewpie, and chopped herbs. Serve it over fluffy milk bread and you’ve got a really elevated version of a lunchbox classic.
Steamed “water egg” cream
Got a few eggs at home and not much else? Hetty McKinnon’s Steamed “Boiled Egg” Cream is the recipe for you!
“The eggs are beaten with just the right amount of water so that when steamed, they turn into a light, silky cream, with only the smoothest shake,” McKinnon wrote. “Growing up, we ate this dish with white rice, but nowadays I often eat it for breakfast with no other accompaniment than a few drops of chili oil, a shower of sesame seeds and a sip or two. of Maggi seasoning. ”
For more on McKinnon – including a soy sauce brownie recipe – check out her interview with Mary Elizabeth Williams of Salon Food.
Crispy Eggs with TikTok Pesto
This Williams TikTok Pesto Crispy Eggs recipe is just as simple.
“While pesto eggs are a concept as old as brunch itself, there is something endearing about taking pesto, 80s quiche, and avocado toast, 2010s pesto, and straining it through through TikTok, the Snapchat of the 2020s, ”Williams wrote. “The result is a dish that is both trendy and timeless, easily adaptable to your favorite way of cooking eggs.”
Creamy Dill Stuffed Eggs
Let’s go back for a moment to Kewpie mayonnaise, my favorite egg yolk condiment. It’s also one of the keys to much better Devil’s Eggs. The other secret ingredient? Creamy dill mustard. Combine the two with egg yolks for a tastier stuffed egg filling. As we head into the holiday season, this is an ideal appetizer or side dish for family meals.
More egg reading: