Eggs

#821 Marbled Egg and Boiled Pork

My notes: Begin early in the day or the day before. Pork loin is lean and gets tough quickly. Don’t let it cook too long. Only make as much as you will eat in one sitting because warming it up later makes it tougher. 

4 eggs

400g pork loin roast

1T salad oil

1.5 c sake (I used chicken broth and a dash of liquid smoke)

⅔ c soy sauce

1 green onion

1 clove garlic

A piece of fresh ginger

Cucumber to garnish

1. Hard boil the eggs in water with a little vinegar. Crack the shells a little and set aside.

2. Tie pork with a string. Brown around the edges in hot oil. 

3. Place ingredients in a pot that fits them exactly, not too big, not too small. Add eggs and pork to pot. Add sake, soy sauce, onion, garlic, peeled ginger, and add just enough water to cover. Turn on heat.

4. Bring to a simmer and remove scum as it forms. Simmer on low about 25 minutes.  Let sit until evening or overnight.

5. Untie the pork and peel the eggs. Arrange on plates and garnish with cucumber. 

#823 Hot Egg and Cabbage Salad

2 eggs

3 cabbage leaves

1 pack sprouts

A

Dash of salt, 1 t. Vinegar

Salt and pepper

1 T. butter

1. Wash the cabbage and, while still wet, microwave in a microwave-safe container for 1:30 seconds. Let cool. Chop into bite size pieces and squeeze out excess water.

2. Cut seed base off sprouts and throw away.

3. Mix cabbage and sprout greens and top with A to season. 

4. In a bowl, beat egg slightly, and season with salt and pepper.

5. Melt butter in a frying pan and scramble eggs. Place eggs on cabbage mixture and season as desired. 

#834 Ground Beef and Potato Omelet

My notes: I peeled and steamed and let my potatoes sit out and dry a little before mashing them instead of cooking them in the microwave. I also added some capers to the potato mixture for flavor. For easier shaping, shape the potato mixture a little tighter with your hands before placing on the egg shell.   

4 eggs

50 g ground beef

1 small round onion

2 potatoes

A

2 t oil

1 t salt

Pepper to taste

1 T milk

Tomato and parsley for garnish

1. Finely chop the onion and fry in a little oil. Add the ground beef and saute over high heat until softened.  Season with salt and pepper.

2. Wash the potatoes and wrap in plastic. Microwave for 7-8 minutes until soft. Cool and peel. Roughly mash with a rolling pin. 

3. Mix the potatoes with the meat mixture and divide into four parts. 

4. Crack the eggs into a bowl. Add milk and salt and pepper. Mix well. 

5. Heat a little oil in a frying pan. Pour ¼ of the egg mixture into the hot pan and roll around to create a shell. When the egg is halfway cooked, top with ¼ of the potato mixture and wrap in thirds to create an attractive shape. 

6. Garnish as desired and serve immediately.