Food has a way of etching itself into our memories, and it’s usually the simple dishes that stand out. My first ever article took a cursory glance at this idea, and time to re-explore it, with a more specialised approach. Few dishes are as simple are the humble bread and eggs. Let’s start with a…
Tag: eggs
Eggs 201 (Part 2)
Boiled, Scrambled, and Omelette Last time, we started our exploration of breakfast egg dishes by discussing the poached and fried eggs, delving deep into the level of controversy created by something as simple and ubiquitous as a fried egg. This week, we will explore three more egg classics, starting with the humble boiled egg. Thankfully,…
Eggs 201 (Part 1)
Poached and Fried “How d’ya like your eggs in the morning…”, sang Dean Martin and Helen O’Connell in a rather corny duet back in the 50s. Indeed, there are a lot of ways you can cook eggs. We’ve had a two-parter on eggs two and a half years back, the Eggs 101 series, which was…
The Pud Thickens (Part 2)
The Custard Continuum Last time, we explored the role of starches and gelatin as thickening agents, primarily in the context of dessert. This week, we will focus on the egg. We’ve already talked about eggs in some detail in our Eggs 101 series. This time though, the focus will be on its role in custard…
Eggs 101 (Part 2)
Separation Egg-xiety Last week, we learned to deal with the whole egg and the technique of separating the white from the yolk. In case you missed it, check out part 1 here. With that sorted, it’s time to deal with each component individually, starting with the yolk. The yolk is fattier, and frankly, way more…
The Gourmet Glutton 