no words needed....well maybe a few. Check out one of my favs...Kylie Kwong's book 'Heart and Soul' page 11. Some where I read a comment that complained Kylie doesn't know how to cook. The person that made that remark obviously hasn't made this recipe.
This dish is without a doubt a 'peel my face off the bed, slap my ass, smile, and start a fantastic day' breakfast. Asian Happy Eggs:) 1 cup canola oil 4 eggs 2 green onions 2 tbsp oyster sauce 1 tbsp soy sauce
In your best seasoned wok, heat the oil until it reaches it's smoke point (turn your vent on).
Crack the eggs in a bowl. Add the soy sauce.
Carefully, add the eggs to the oil. After 1 minute add the onion and 1 tbsp of oyster sauce. Cook for another minute. At this point I carefully remove the eggs from the oil with a giant spider utensil and then discard the oil. Return the eggs to the pan to continue to crisp. Plate while the yolks are still runny. Drizzle with oyster sauce.
This is now my favorite way to wake up during the weekend...
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.