Egg Foo Young

Having sprouted half a cup of mung beans, which became huge, we needed to eat them in something.  So we had Egg Foo Young for breakfast every day that week. The first batch was dressed up with pork and shrimp.  By the end of the week the dish included nothing but egg, sprouts, and one minced green onion.  It is just as good without all the extras!

Egg Foo Young
It's so much prettier at the restaurant.  Then again, it's so much oilier, too.

Pour a tablespoon or two of oil into a pan, and heat it

Drop in a minced green onion, and anything else you want to include, such as diced celery, shrimp, cooked pork or ham, water chestnuts, or sesame oil.

When these are browned a bit, add a good handful of bean sprouts.

While the sprouts are wilting, beat up eggs with soy sauce for the number of people you are feeding.  Then collect the sprouts and other ingredients towards the center of the pan and pour in the eggs.

Allow it to cook unstirred until the eggs are set and a bit browned.  Then turn the whole thing over to brown the other side.

Serve as-is, or with brown gravy poured over it.  It's usual to have rice on the side.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Chicken and Egg Salad

Chicken and Egg Salad

3 cups coarsely chopped boiled chicken
3 stalks celery, diced
1 large dill pickle, diced
1/2 red onion, diced
 3 hard boiled eggs, diced
Mix all together, gently.
Salt to taste
Add mayonnaise to taste - 1/4 cup or more.
*Mayonnaise can be thinned with lemon juice for more flavor and less fat.

Chicken and egg salad is good in sandwiches, on crackers, in hollowed-out bell pepper, mounded onto tomato slices, and in a bowl all by itself.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #83 in Baker's Dozen Challenge Countdown

Egg Trick

My egg slicer has disappeared. I'm back to dicing eggs in the palm 
of my hand. It's a good way to dice an egg though! I learned it from the late Bertha Adams Poynor of Leeds, Alabama.

Just hold 
the peeled egg in the palm of your hand and slice it first this way,  
then that way, and finally the other way.

Two-Bean Salad

A Russian-style layered salad filled with substantial
stick-to-the-ribs ingredients.

Two-bean Salad with chopped egg

We collected these ingredients:

Black beans
Sweet peas
Carrot
Celery
Tomato
Green onion
Spinach leaves
Lemon juice
Hard-boiled egg

Then we layered them:

Start with spinach leaves in a small bowl.

Add ingredients; do not stir.  We did it in this order:

Spinach
Black Beans
Diced celery
Diced tomato (salt and pepper the tomato layer)
Canned sweet peas
Mayonnaise, spread across the peas
Diced carrot
Diced green onion
Diced egg
Lemon juice
... and vegetable oil drizzled around the top.

Refrigerate for a time.

Garnish with lemon slices and the last bit of green onion

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #88 in the Baker's Dozen Challenge Countdown.

Multi-Grain Bread in a Bread Machine

 

 

Multi-Grain Bread made in a bread machine

This is a wonderful recipe that is pleasantly inexact, developed by Mrs. Knutson
in Minnesota many years ago.  It works in the bread machine too!

One has choices.

4 cups flour, one of which should be unbleached unenriched white.  This time I used

2 c. Whole Wheat flour
1 c. Rye flour
1 c. White flour. 

1 1/3 cups liquid (milk, water, saved cooking water). In these loaves I used

1 1/3 c. milk
1 egg
2 Tb. butter
2 Tb. honey
1 tsp. salt
1 packet yeast. 

Add butter and honey to milk, then heat to lukewarm, stirring.
Pour liquids into the bread machine first.
Pour in the egg, lightly beaten
Put flour into bread machine over the liquids.
Sprinkle salt over it.

Make a little well in the flour and into that pour the yeast

Bake on Whole Wheat setting with crust set to "dark".

When the machine has run long enough to make a ball of dough, look to see whether it is too dry and crumbly and if so, add a bit more liquid.  (Follow directions that came with the machine.)

The kneading cycle will have a pause when you can add such things as nuts or cheese if you like.

note:  you can get away with adding a bit more butter and a bit more honey if you like.   You may prefer more salt, too.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Fried Rice with Egg

Fried Rice with Egg

Ingredients:

Leftover rice.  The longer it has sat in the cooker drying out, the better.
Other leftovers
Egg
Soy Sauce or Fish Sauce

Frying pan (or wok!)
Oil to coat the bottom of the pan

Heat the pan, and then spoon in the rice.  The purpose here is to dry out the moisture and to brown the rice slightly.  Let it go until the rice is no longer giving off steam and the grains are not clumping together.

Meanwhile, chop up onions and other ingredients (whatever you have on hand: bits of meat, tofu, shrimp, vegetables... )
Stir these into the rice and cook some more, until the onions are soft and everything is hot.

Beat up an egg with a bit of fish sauce or soy sauce; drizzle it around the rice, stirring constantly.

Some like this dish with egg still wet, others want it fully cooked.  Suit yourself, and then serve.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #93 in Baker's Dozen Challenge Countdown!