In the magical world of baking, Egg Yolk is a golden element, without which custards and mousses wouldn’t be the same. Not to undermine Egg White, I think I just like Egg Yolk better. In the savouries, Egg Yolk helps Mayonnaise and Hollandaise. But above all, Egg Yolk is simply best when runny, be it soft-boiled in an egg cup, or poached in simmering liquid.
Sausage, Egg & Spinach
The first time I’d ever heard of humous was in the movie Don’t Mess with the Zohan, starring Adam Sandler being a complete hairdressing-sex predator. Not the best way to encounter food I know. Apart from wrecking my brains trying to figure out what that gloppy mushy substance might be, I came to London a couple of years back and took a leap of faith, buying a pack of humous at the store.
Made of mainly chickpeas and tahini, there’s an amazing variety of that stuff these days. I got the dodgiest looking pack though, plain and uninspiring, and had it alongside Scrambled Eggs on Toast for breakfast yesterday morning.
Still can’t figure out which creamy gloopy mush wins at breakfast.
I got real sick of sitting at my desk doing readings, and it wasn’t long before I found myself thinking about food again. Story of my life. Then, I started thinking about making mayonnaise. I was craving some egg mayo that day but didn’t have any mayo, so why not make my own?
This was so easy to do, I’m never looking back at store-bought mayo again.
- In a DRY bowl with a whisk, beat a single egg yolk till it’s creamy and pale yellow.
- Then beat in a small amount of oil (any will do: vegetable, olive, rapeseed, go crazy experimenting) until the mixture starts resembling mayonnaise.
- At this point, you can add oil at a steady pace till you have the desired amount.
- Flavour and season with lemon juice/white vinegar, mustard, salt and white pepper powder. Dilute with drops of water if necessary.
- Bottle it up and eat potato salad and egg mayo non-stop till there’s no more. Then, repeat from step 1.
I don’t know how people feel about sausages in particular but I do know having a piece done well is never a bad thing. Sausages should be browned with a nice tan, but not burned; when you sink your teeth into a one, it should be toasty but not shrivelled, succulent and not dry. This morning, I’ve just discovered the best way to cook sausages, so that you get that crispy exterior enveloping juicy mince. Here’s how I did it:
- Place your sausages into a pot with a small drizzle of oil.
- Turn up the heat to medium and put the lid on, keeping any steam released within the pot.
- Let the sausages fry about by rolling them about in the pot with the lid still on. Check occasionally.
- Once the sausages are nicely browned, turn down the heat to the lowest setting and let them steam slowly for a couple of brief minutes before serving.
Remember, crispy yet juicy.
They always say, ‘Breakfast is the most important meal of the day.’ I’ve never actually taken that to heart, until recently when I realised that having a good breakfast in the morning is not only a healthy thing to do, it also and almost always will set you up well for the day’s challenges and tasks.
Yes, we’re all really busy people and sometimes breakfasts are the last thing you’d wanna think about when the sun comes up. It’s always either rushing to head out to work or school, or plain just paying off those sleep debts, hitting the snooze button, again and again, and again.
In any case, when you do get time, please do sit down and have a hearty breakfast, because it’s good for your heart, in more ways than one.
Perfect scrambled eggs recipe here.
There’s word of this fifth basic taste going round, a taste alongside salty, sweet, sour or bitter; it’s called umami. According to Wikipedia, it means ‘pleasant savoury taste’ in Japanese. It’s the taste most common in Japanese food, which makes it so well-loved. ‘The human tongue has receptors for L-glutamate, which is the source of umami flavour. As such, scientists consider umami to be distinct from saltiness.’ So you ask? How and where do you get umami from? Tomatoes.
I believe having tomatoes at breakfast is a great way to start your day, awakening your belly with wholesome savoury goodness, not just salty ham or bacon.
Have them with your sausages today.
Puff pastry sold in supermarkets is a genius intervention. I know some people believe firmly in making everything from scratch. but puff pastry is one of those things which the homemade handmade version is no different from the ones sold ready-made in supermarkets. In fact, sometimes the former falls short of the latter. So with making your own puff pastry being so time-consuming, why not just pay a little and make your life easier?
Then again, that’s just me.
Well then, back to topic, these little babies are so easy to make, you’d be smiling from ear to ear by the time they’re on your dining table. They’re also one of them quick treats you can whip up if you’ve got guests coming round on short notice. Here’s how:
- If your pastry is already pre-rolled, that’s good. If not, roll it out till it’s about 5mm thick.
- Cut them into little rectangles and score a border around all four sides of each piece.
- You can brush them with an egg wash, if you want. Then, lay pieces of sliced tomatoes atop, fitting them within the scored borders.
- Crack a little sea salt on each and pop them into the pre-heated oven, top rack at 200ªC for about 10 minutes before lowering to 180ªC for another 10 minutes or so. Remove once the pastry is nicely browned.
- When fresh out of the oven, drizzle with good extra virgin olive oil and sprinkle a small pinch of dried basil.
- Let them cool on a cooling rack and serve when no longer piping hot.