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Adding wild rice to scrambled eggs provides texture to the dish, plus it also makes it more of a complete meal.
- 12 eggs
- 1⁄3 cup milk
- 1 cup pre-cooked long-grain wild rice
- 6 large fresh mushrooms, sliced
- 1 small green bell pepper, diced
- ½ cup minced white onion
- 6 slices ham, diced, or 2 chicken breasts, cooked and diced
- Salt and pepper, to taste
- 1 cup grated Colby Jack cheese
- 1 large fresh tomato, diced
- Parsley, for garnish
Preheat oven to 300 degrees and prepare a large and deep ovenproof frying pan with nonstick cooking spray. Heat pan over medium heat until hot.
Beat eggs and combine with milk. Pour into pan, and as eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking — pulling, lifting, and folding eggs — until thickened but not completely done. Do not stir constantly.
Take off burner and stir in rice, mushrooms, bell pepper, onion, ham, salt, and pepper. Mix well. Sprinkle with cheese and top with diced tomatoes and parsley.
Place uncovered pan in oven and bake for 15 minutes. Eggs will finish cooking. Let sit for 5 minutes to set, then cut into 6 pie-shape portions and serve hot.
This recipe only serves two people. It is easily doubled or tripled however, to serve more. The more you are making, the greater the likelihood that you will need two pans.
To prepare this dish, begin by chopping the onion and garlic. Melt the margarine in a large skillet. Add the onions and garlic. Sauté briefly until the vegetables become fragrant and tender. Add the rice and cook it around until it is hot and absorbs the fat. Crack both eggs into the pan on top of the rice. Using your spatula or a fork, stir the egg into the rice mixture. Cook and stir until the egg is cooked through. Salt and pepper to taste. Serve in a bowl for a good quick lunch. Sprinkle with soy bacon bits if desired.
This dish is primitive and ancient. It is also quite delicious. Once you taste it, you will find yourself craving it like a lost relative you haven’t seen in a long time. Scrumptious.
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Well, ramps are a bit novelty item. You will never find ramps in a grocery store in the middle of winter. They are the true essence of seasonality, growing wild in the forest and only available for a few short weeks per year. As soon as you tire of Ramp-everything, they are gone, and you have to wait another 12 months to enjoy them again.
Ramps represent something more than just an ingredient. They herald in a new season, a promise of sunshine and abundant locally grown produce. If you've ever spent a winter in New York City you understand the feeling of elation that arrives when you know the cold and snow and days inside are officially over, and rooftop cocktails, late night dining in outdoor cafes, and long leisurely afternoons in the park are here.
Ramps. They. Are. Everything.
I treat my ramps as I would scallions or leeks, except I relish in the addition of tender green tops. Slice the white bottom part as you would a scallion and then roll the tender greens into a cigar shape and slice into a chiffonade.
My favorite use of Ramps is in soft scrambled eggs with goat cheese. Simply saute the white part of the ramps in butter (butter + ramps = true love forever), once they are tender (about 2 minutes) add the greens. After another minute or so add your eggs, cook until soft and buttery (see below for tips) and top with goat cheese.
Other recipe ideas for ramps: ramp pesto, mashed cauliflower with wild ramps (think garlic mashed potatoes – YUM! I simply saute the ramps as I mentioned above and then stir them into perfectly mashed cauliflower),
I am a food blog
I love tamagoyaki with a passion. You know, that unassuming little brick of bright yellow rolled omelette on rice, wrapped with a nori belt? It doesn’t look like much but tamagoyaki – which is literally “egg grill” in Japanese – is an art. If you don’t think so, just watch the tamago making in Jiro Dreams of Sushi – I think the assistant had to make it over two hundred times before it was deemed acceptable . He had tears in his eyes when he mastered it and I know the feeling. I too have had tears in my eyes over tamago: tears of joy when biting into that perfect piece.
If you haven’t had tamagoyaki before, it tastes a little sweet, a little savory, and basically like how all eggs should taste. If it sounds a little weird that there’s sugar in the eggs, don’t think about it too much. It essentially enhances the savoriness of the egg and soy. Tamago sushi is one of my favorite sushis. I almost always end my sushi order with one.
I wish I ate more tamagoyaki, but one can only spend so much time at the stove rolling omelettes. To be honest, I think Mike was starting to get concerned with the time I was devoting to Japanese rolled eggs. Enter: soft scrambled tamago!! Yes, that needed two exclamation marks because soft scramble tamago is genius. I love soft/slow scrambled eggs. I love tamagoyaki. I love the mutant hybrid of the two. I came across the idea when scrolling through Instagram. Ironically, I was next to the stove waiting for a layer of tamagoyaki to set. The photo was a glorious mess of golden yellow eggs on a bowl of rice.
I don’t think I’ve ever clicked a link so fast. The Food52 version has garlic, which has no business being in tamgoyaki so I left it out. It also has decidedly less sugar but if you’re going to go for sugar in your eggs then you should go all in so I just took my usual tamagoyaki mix and soft scrambled it. It was perfect.
I know seems indulgent, decadent, and crazy eating a bowl of scrambled eggs with sugar in them, but heck, if this is being a grown up, then I sure am glad I am one. Happy tamago-ing!
Scrambled Eggs with Cauliflower Rice
This simple, flavorful recipe originates from China, where it would more traditionally be made with Chinese yellow chives. Unfortunately, I don’t have access to those in rural Texas, but the recipe is every bit as delicious with garden-variety green onions! These Scrambled Eggs with Cauliflower Rice have become one of our favorite breakfasts. Using leftover rice (or actual rice, if you tolerate it well), it comes together in less than 15 minutes and is both a hearty and satisfying way to start the day. As long as you like chives, of course!
Looking for Some Simple AIP Recipes?When you’re dealing with fatigue, pain, or illness, eating healthy is hard enough without having to multitask while cooking or clean up a huge mess afterwards. That’s why one-pot meals are my favorite. 28 Days of One-Pot AIP is exactly what it sounds like: A 28-day meal plan featuring only 100% autoimmune protocol, one-pot recipes. There’s an intro to explain the AIP and one-pot cooking and the preparation is so much simpler when you’ve only got one thing to keep track of. Plus, you’ll be amazed at the variety of flavors still available to you, like my Chicken Pot Pie Soup, satisfying green smoothies, and colorful salads! The e-book is now available for $9.99.
Basic Scrambled Eggs Recipe
BEAT eggs, milk, salt and pepper in medium bowl until blended.
HEAT butter in large nonstick skillet over medium heat until hot. POUR in egg mixture. As eggs begin to set, gently PULL the eggs across the pan with a spatula, forming large soft curds.
CONTINUE cooking—pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from heat. SERVE immediately.
Spice up this easy egg favorite by adding Pepper Jack and salsa, or lighten it up by substituting cooking spray and water for the butter and milk.
Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
How long to beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.
Ideally, serve scrambled eggs as soon as they are cooked, but if necessary, they can be held for a short time. Place the skillet of cooked eggs over a pan of hot water rather than over direct heat.
This recipe is an excellent source of protein, vitamin A and choline, and a good source of vitamin D and folate.
Sides for Your Burger
What goes well on the side of vegetarian wild rice burgers? We think the best sides are ones that are healthy and that stick with the vegetarian theme. Instead of oily French fries, why not try some baked sweet potato wedges? These are super simple to make yourself at home.
We also like the way roasted cauliflower goes with the burger. It has that crispy French fry texture to it that pairs so well with a juicy burger, but yet it’s very healthy for you, so you don’t feel guilty about having some (or lots!).
Coleslaw is another good option that you can make in a very healthy way. Homemade coleslaw is surprisingly easy to put together, and you can make it from shredded cabbage and carrots, with mayonnaise and a few simple spices.
Here are a few other quick suggestions that you may want to try:
- Grilled corn on the cob
- Avocado and tomato salad
- Cucumber slices in cilantro and salt (called cucumber chow)
- Dry fried potato slices
- Breadcrumb covered zucchini fries
- Fresh veggies and ranch dressing
Trip To Ohio
So. I made these fall-inspired burritos in honor of my recent trip to Ohio with the Ohio Poultry Association for an EGGstravaganza! Okay, I promise, I’ll stop now.
Anyway, as someone who is incredibly interested in food, where it comes from and how it gets to my table, I jumped at the chance to learn more about Ohio’s egg farms.
The trip included everything from speaking with lots of different farmers … to a trip to Bob Evans’ headquarters to meet their executive development chef and see their test kitchen … a stop at the Franklin Park Conservatory for an egg cooking demo … and just so very much good food at places like Max & Erma’s, Lindey’s, Jorgensen Farms and The Guild House.
I learned way more than I could ever summarize in a quick post, but I think my favorite part was spending time with all the farmers.
They answered all our questions about eggs and talked so openly about all their practices for the health and safety of their chickens. We learned about avian flu, the different types of environments for raising chickens and plenty about what goes into raising hens.
I think the heart of what I took away from the experience was how much respect I have for these farmers.
The amount of work that goes into what they do and how much they care about their chickens and their products was just pretty darn awesome to see.
- 3/4 cup long-grain white rice
- Kosher salt
- 2 Tbs. canola oil
- 1 small yellow onion, cut into small dice
- 1/2 medium red bell pepper, seeded and cut into small dice
- 2 large cloves garlic, minced
- 1/2 tsp. ground cumin
- 1/4 cup canned tomato sauce
- 1 (15-1/2-oz.) can black beans, drained and rinsed
- 3 Tbs. Salsa Lizano more to taste
- Freshly ground black pepper
- 8 large eggs
- 2 Tbs. chopped fresh cilantro
The video embedded above is the easiest way to see the differences in these processes, but I'll walk you through some of the details here. First, let's look at how to cook egg fried rice in an ideal setup—in a carbon steel wok with a powerful wok burner—then we'll talk about how to adapt that to simpler gear.
At home I use a 160k BTU burner from outdoorstirfry.com along with a 14-inch, 14-gauge, round-bottomed, hand-hammered carbon steel wok and a wooden wok spatula. I connect the burner to a propane tank in my backyard.
Unlike with more complicated versions of fried rice, where I'll typically cook the aromatics and rice together before pushing them aside to break an egg into the center of the wok, then fold everything together, for simple egg fried rice, I like to beat and cook the egg before adding the rice. This allows you to more finely control the texture of the finished egg. Here's the basic process.
- Before you begin. This dish cooks fast, so make sure you have everything ready before you start. Have your rice on a plate, with any large clumps broken up by hand. Have a bottle of oil and soy sauce ready to go, your scallions sliced, your eggs beaten, a towel for grabbing the wok handle, and a plate to transfer the cooked fried rice when it's done.
- Step 1: Preheat the wok. Properly preheating the wok performs two functions. First, oil added to a preheated wok forms a slick, non-stick surface, a process known as longyau in Cantonese. Second, a hot wok will cause part of the beaten egg to puff up into fluffy curds and gently brown, while still maintaining plenty of moister bits for tenderness.
- Step 2: Add oil, remove from heat, and add the beaten egg. Add a good splash of a neutral cooking oil, such as canola, rice bran, or peanut, swirl, turn heat to low, then add the beaten egg. It should begin to puff and sputter immediately. With a high output wok burner, if you leave the burner running at its highest heat when the egg goes in, it scorches in literally seconds. Instead, you let the heat of the wok do the cooking, swirling the wok as the egg cooks, then flipping it into a sort of semi-omelet just as the first side lightly browns. This takes about 15 seconds. If you want to get extra fancy, you can separately cook the egg whites and egg yolks to bring more flavor and textural contrast to the finished dish. (I rarely feel this fancy.)
- Step 3: Add more oil and the rice. Push the egg omelet up the side of the wok, add a splash more oil, then dump the rice into the oil in the center of the wok. Do not turn the heat back up yet or your eggs will burn!
- Step 4: Flip the egg and start stir-frying. Using a deft flick of the wrist (or just a spatula), flip the egg omelet on top of the rice. Now, with the egg safely on top of the rice, it's safe to turn the heat back up to high and start stir-frying. Putting the egg on top of the rice also makes it easier to break it up into pieces as chunky or as fine as you like, while simultaneously breaking up any rice clumps. As the egg breaks up and the rice fries, start tossing and stirring. You'll know your rice is ready when individual grains start to jump and leap in the pan by themselves when you stop stirring. If you can pull it off, make sure some rice and egg passes up over the back lip of the wok as it stir-fries. This allows tiny droplets of oil to combust and create sooty deposits that add smoky wok hei flavor to the finished dish. Subtlety is key here. Lightly smoky, not burnt, is the goal.
- Step 5: Season the rice. When the rice and egg are ready, nestle it down into the bottom of the wok, then drizzle a little oil around one edge of the wok. Immediately drizzle a couple teaspoons of soy sauce where you just drizzled the oil. The second part of wok hei flavor comes from the rapid reduction and browning of the soy sauce, which you only get by adding it around the edge of the wok (if you drizzle it directly onto the rice, it gets absorbed before it can reduce properly). Why the drizzle of oil? Without it, your reduced soy sauce will firmly adhere to the side of the wok and burn, rather than sticking to the rice and eggs as you toss them.
- Step 6: Add the scallions. After adding the soy sauce, stir fry for a few seconds, add the scallions, then shut off the heat. Continue stir-frying in the residual heat of the wok until the scallions are aromatic and lightly tenderized, about ten seconds longer, then immediately transfer the contents to a serving dish.
The result is egg fried rice that has aroma to spare. Smoky, savory, light, fluffy. perfect.
Cooking on a Gas Range
Cooking on an indoor gas range is not all that different. Gear-wise, I swap out the round-bottomed wok for a flat-bottomed version. I still opt for a carbon steel version with a 14-inch diameter and 1.5- to 2-mm thickness. I got my wok a couple decades ago at a Target for around $20, but the Joyce Chen Pro wok will do you just fine.
As for the process, the main difference is a longer preheat before longyau, and rather than shutting off the heat partway through cooking, I leave the gas on at full blast throughout. That's because even the most powerful home burner will max out at around 25k BTU—only about 15% the power of my outdoor burner. Leaving the heat on ensures that the pan will stay hot enough while the egg cooks before adding the rice so that the rice can fry properly without sticking or turning mushy.
If you want to capture some of the wok hei, you can do that. All you need is a blowtorch and some skills. Tim Chin wrote about the process here. At home, I use standard butane canisters along with an Iwatani torch head.
Cooking on an Electric Range with No Wok
All right, I know some of you are in this situation, and you have my condolences. But those condolences aren't particularly deep, because the fact is you can still make delicious fried rice with nothing but a run-of-the-mill non-stick skillet (or, if you have it, a carbon steel or cast iron one) and an electric coil or induction range. Why a skillet? Well, woks rely on gas flames licking up their sides to create a larger, hot surface area for cooking. The contact a wok makes with an electric burners is inadequate for proper stir-frying, unless you've got a wok with a really wide flat bottom.
Just as with cooking on a gas range, I recommend thorough preheating (a thick skillet will require longer preheating than a thinner one or a wok), and keeping the heat on high for the entirety of the cooking process. Additionally, it's important to let the eggs take their time to brown slightly. No, a plain old skillet and an electric burner alone aren't enough to give you wok hei, but honestly, you'll be too busy eating delicious egg fried rice to really worry about it too much.
For topping wild rice pancakes
- ½ pound salted butter
- 2 anchovies, deboned
- 1 tablespoon lemon juice
- 1 tablespoon parsley, minced
- 1 small clove garlic
- 1 tablespoon capers, chopped
In a food processor, blend all the ingredients until fully incorporated. Let it come to room temperature before serving.
Savory wild rice pancakes
Savory wild rice pancakes topped with anchovy butter // Photo by Matt Lien
- 1 cup cooked wild rice
- ¼ cup jalapeños, seeded and finely chopped
- 1 cup spinach, chopped
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1⅓ cup milk
- 2 large eggs, beaten
- 2 tablespoons grapeseed oil
Combine the first six ingredients in a mixing bowl. Mix the milk, eggs, and oil together in a separate bowl.
When the wet ingredients are fully mixed, fold them into the dry ingredients making sure not to over-mix.
Heat a large cast iron pan on the stove and add a generous pat of plain butter. Right before it starts to brown, add individual scoops of the pancake mix. Cook until browned on both sides and cooked all the way through.
Drop a pat of the anchovy butter on the hot pancakes on a plate. Let it melt all over the place.