Fried-Egg Soup

Today I made “Fried Egg Soup” from A Platter of Figs by David Tanis. I’ll let you in on a secret… this is probably the third soup I have ever attempted to make. I love eating soup when I go out, but somehow, homemade soup (at least homemade by me) doesn’t quite appeal to me; however, I think this recipe has completely changed my position on the matter. It was so amazing, and so easy too!

I made a few very slight alterations to the recipe. Most notably, I quartered the original recipe since I was only cooking for myself today. Even quartering it made enough broth for me to have dinner tonight, breakfast tomorrow, and to freeze some broth for later. Maybe I don’t eat very much.

Below is the recipe as I made it, although I highly recommend you take a look at Mr. Tanis’ book for both the original recipe, and for other amazing recipes and techniques!

Fried Egg Soup with a round of toasted baguette, and white ginger-pear tea from Tea Forté.

Fried Egg Soup with a round of toasted baguette, and white ginger-pear tea from Tea Forté.

This soup starts out with the light broth:

1.5 pounds raw chicken wings
1/2 onion, diced
1 carrot, diced
1/2 leak, slivered
1 thyme branch
1 bay leaf
cooking oil (I used canola)

Warm up a large saucepan to medium heat. Put a little bit of cooking oil into the saucepan, and then toss in the onions. Cook uncovered until they are see-through (about 2 minutes). Put in the chicken wings and let them cook until they are no longer pink (I think it took me about 15-20 minutes). Pour in 6 cups of cold water, throw in the carrot, leek, thyme, and bay leaf. Optionally, add some peppercorns. (If all that stuff doesn’t fit into your saucepan, just transfer the onions and chicken to a big pot and use that– I don’t happen to have a big pot right at the moment, and the saucepan was big enough.) Bring to a brief boil, then turn down to simmer. Simmer for 40 minutes.

Instead of straining and skimming the broth, I decided to leave it as-is for my soup. I don’t mind avoiding chicken and leeks to ladle my broth, and I like the extra flavor from the carrots and onions directly in my soup.

The next part is adding the aromatics:

2 cloves of garlic, sliced
1/2 inch ginger, finely chopped
1 cup of baby bok choy leaves, slivered (or use adult bok choy or spinach)

Add garlic to your soup and simmer for five minutes. Then add ginger and simmer for five more minutes. Add salt to taste. Just before serving, add the slivered baby bok choy leaves. They will take a minute or two to wilt.

Next comes the fried egg:

1 fresh egg per bowl of soup
salt to taste
cayenne (or black pepper) to taste

When you put the garlic into your soup, while you’re waiting, begin frying an egg sunny-side up, leaving it mostly runny. Season it with salt and cayenne pepper to taste (or black pepper if you prefer). This is also the time to drizzle some baguette slices with olive oil and give them a good toast, as well as to start steeping some tea. A white tea will go well with this recipe.

He likes food even more than I do!

This guy likes food even more than I do!

Place the fried egg into a shallow bowl. Ladle over the soup broth, making sure to pick up some of those carrots and bok choy leaves. Garnish with sliced green onions and serve immediately!

By the way, once the food was ready, I pulled my chair out onto the balcony, and ate it in the afternoon sunlight. Here is the view from my balcony.

Spicy Carrot-Egg Salad (no mayo)

I’ve never been a big fan of egg salad, mainly because of the mayo. So a few days ago, I decided to devise an easy egg salad recipe to destroy all other egg salad recipes! I find that the cooked carrots in this recipe blend well with the egg, while adding a little extra colour and texture to the salad. As usual, my measurements in this recipe are rough estimates, so please feel free to experiment and fine-tune it to your own tastes.

Great in sandwiches, on rye toast, or on its own!

6 eggs
1 large carrot
2-3 cloves garlic, grated or finely minced
1 sprig of green onions, chopped
1 teaspoon spicy mustard (Dijon, Chinese hot mustard, or similar)
1/2 teaspoon cayenne pepper
1/2 cup extra virgin olive oil
a pinch of salt

Hard boil the eggs, peel, and chop them up into rough chunks. Boil the carrot until it is semi-soft, and chop it up into rough chunks. (You can boil the eggs and the carrot in the same pot.)

Mix the rest of the ingredients in a small mixing bowl using a fork to make a dressing. Feel free to adjust the levels of spice in the dressing to taste. When adjusting the spice levels, keep in mind that you don’t want to overpower the flavour of the carrots and eggs. Mix everything together in a bowl and serve on sandwiches, rye toast, or as a side to a main dish, garnished with a sprig of parsley.

If you are not a fan of egg yolks, this salad can also be made with egg-whites only. Carrots can be substituted with celery (or perhaps used as an addition to celery).

Enjoy, and let me know how yours turns out!

Two-bite Breakfast

*Takes four or five bites to consume

Perfect for breakfasts on the go, or work lunches.

Today I tried a new breakfast recipe, the Two-bite Breakfast, and just wanted to share my success! These delicious bites of heart-attack are made with cheesy toast on the bottom, bacon strips wrapped around, and one wholesome egg in the middle.

To head in a slightly more healthwardly direction, I recommend low-fat, low sodium bacon (which I prefer anyway) and whole wheat bread. You can also scramble the eggs and add in some veggies for an omelette breakfast cup. The variations possible for this recipe are limitless.

To avoid wasting bread, use one slice per one cup and make bunny-in-a-holes the next day, or cut two holes out of each slice and use the bread scraps for bread pudding.

Since this was my first try at the recipe, I only made a few slight tweaks:

First of all, I didn’t bother separating the egg yolk from any of the egg white, because I like the egg whites as much as the yolks. As a result, my Two-bite breakfast was more like four or five bites.

Second of all, I let the eggs bake for a little bit longer, until the yolk was almost completely hard. This is, of course, a matter of preference. However, having a harder yolk also allows for easier transportation, and these little cups of heaven are just perfect for breakfast on the go, or lunches at work.

Finally, I had four rows of three breakfast cups, so I put four different herbs on top: oregano, tarragon, paprika, and none. I have to say that the tarragon probably tasted the best, with paprika coming in close second. I also used three different cheese combinations along the three rows. The result was that each breakfast cup was unique. =)

The credit for this recipe goes to Meseidy over at Nosherry, and a big thanks to her for posting it online! Mine don’t look as good as the picture on that post, but I think they were just as tasty.