Posts Tagged With: eggs

Air Fryer Eggs

American Breakfast

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AIR FRYER FRIED EGGS

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INGREDIENTS
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2 eggs
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SPECIAL UTENSILS
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air fryer
parchment paper*
2 mini-cake pans
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* = Parchment paper should fit in min-cake pans
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PREPARATION
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Preheat air fryer for 4 minutes at 360 degrees. Line  mini-cake pans with parchment paper. Add 1 egg to each mini-cake pan. Place mini-cake pans in air-fryer basket. Set temperature to 360 degrees. Set timer to 7 minutes. For over-easy eggs, set timer to 4 minutes. For more well-done eggs, set timer to 8 minutes. (Times vary between air fryers. Check eggs when they should be nearly done. Use oven mitts to remove mini-cake pan from fryer basket.)
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Eggs should come out of the min-cake pans when tipped over. If not, carefully remove the egg with a flexible spatula.
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TIDBITS
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1) Cleaning up with this recipe will be a snap compared to the alternative of frying eggs with butter in a pan. Or even, frying them au naturel. I mean by that, not using butter. I would never suggest frying anything in the nude. Particularly bacon. Oh gosh, no.
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2) As I write, the price of eggs is at an all time, maybe double the cost of a year ago.
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3) Some people think the high cost of eggs influenced the last election.
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4) There’s something to this fear. The crushing  cost of bread and the ensuing riots precipitated the French Revolution.
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5) This fear has not gone away. The French government heavily monitors and regulates bread prices.
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6) If your last name was People, wouldn’t you be sorely tempted to name your baby, Some?
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7) Then everything Some says could be repeated as, “Some People says this.”
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8) Remember when eggs were so cheap that trick-or treaters would egg peoples houses?
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– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

Categories: cuisine, observations | Tags: , , , , , , , , , , , , , , | Leave a comment

National Egg Painting Days

Who doesn’t love eggs? No one! Who loves paintings? Most of Us. So, it stands to reason that paintings  of eggs are the bees’ knees. Of course, they are. With that in mind the American Egg Producers (AEP) and the National Association of Museums (NAM) are proud to host Great Egg Paintings exhibits across the country from May 1st to October 22nd. Be sure to go; you’ll be impressed and uplifted.

Lebrun’s still-life painting, “Les Oeufs Jolie”

 

 

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

Categories: art | Tags: , , , , , , , , , , , , , | Leave a comment

I Wish You a Happy New Year

I don my metaphorical armor as last year could have been a lot better; I’m looking a you, The Summer That Sucked where I was sick the whole. I’m also aprehensive about nation’s future.

But this is a time to wish great things to your loved ones, your friends, and all the other good people of the world. Evil sorts, such as the one who gave me Covid, can just suck eggs for the next twelve months.

For all good people, I wish  you a year of the following good things:

1)  health
2) tacos
3) tasty, yet healthy, doughnuts
4) Full employment or full retirement, your choice
5) Self-cleaning dishes
6) finding salt pork at the first supermarket you visit
7) true love and true friendshio
8) Not being a victim of crime
9) fun and safe drivng
10) sales on tortillas
11) cheap eggs
12) reuniting with loved ones and lost friends
13) steaks cooked exactly to your liking
14) peace in your neighborhood and in the world
15) success in at least one endeavour, no matter how small as long as it makes your proud of yourself
16) finding a new and comfy pair of shoes on the first try
17) perfectly home cooked meals everytime.
18) Many great parties if you’re an extrovert and many non-mandatory parties if you’re an introvert
19) Waking up refreshed everytime.
20) the ability to fold fitted sheets
21) All sorts of good tv shows and movies to watch
22) writing a best seller
23) consistent Capitalization
24) a wonderful vacation
25) friendship with cats and dogs
26) healthy air-fried Twinkies
27) an uplifting conversation with a guy named Ralph
28) No paper cuts except for your enemies
29) you master the health-care system
30) catching almost no red lights
31) picking the right line when waiting for something
32) your fitted sheet never comes off a mattress corner while you try to get to sleep
33) ability in directing your spam mail to your worst enemy
34) cheese
35) your typos magically disappear as soon as you type them
36) and all sorts of other good things
37) finding your car keys right away, even when you’re pressed for time

Happy New Year

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

 

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You Know You Want to Party With Me

Salt pork, hard to find in the wild

I spent much of the morning shopping at three grocery stores. First one, Grocery Outlet was missing all sorts of basic foods. The next one, Stater Brothers did not have salt pork. They were, however, selling a dozen eggs for $9 – $10. It’s the age-old story, an item cannot be produced in one place then every store or supplier across the universe holds back supplies and jacks up prices for months to come.

I then went to Sprouts, They were selling eggs for $4.70, so I bought them there. In your face, Stater Bros. However, they didn’t have salt pork either.

I need salt pork to make homemade Boston Baked Beans for a party. I’ve looked online for an hour or two. Only two possible stores in the country. I couldn’t find a good source online.

Thanks, Obama.

Then, I spent hours fixing problems in finances.

That’s it.

You know you want to party with me.

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

Categories: about me, my life | Tags: , , , , , , , , , , , , , , | 1 Comment

Çilbir (Turkish Eggs)

Turkish Entree

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ÇILBIR

(Turkish Eggs)

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INGREDIENTS
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2 garlic cloves
1 cup Greek yogurt or yogurt
¼ cup olive oil
1 tablespoon Aleppo pepper or red pepper flakes
4 eggs
3 tablespoons white vinegar
4 slices bread or flatbreads
1 teaspoon dill (optional)
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Serves 4. Takes 25 minutes.
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PREPARATION
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Mince garlic. Add garlic and yogurt to mixing bowl. Mix using fork or whisk until well blended. Add olive oil to pan. Heat olive oil at medium heat until a tiny bit of Aleppo starts to dance. Add Aleppo pepper. Cook at medium heat for 1 minute or until Aleppo pepper becomes fragrant. Remove from heat.
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Add enough water to pot to poach 4 eggs. Bring water to boil using high heat. Add eggs and white vinegar to pot. Poach eggs for 3 minutes or until the egg whites are cooked through, or until the eggs are done to your liking. While eggs poach, toast bread.
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Add toast to plate. Evenly spread the garlic/yogurt mix on the 4 pieces of toast. Use slotted spoon to transfer a  poached egg to each slice of toast (Let water drain from spoon.) Drizzle Aleppo pepper/oil evenly over the toast slices. Garnish evenly with dill.
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TIDBITS
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1) A horse is a horse, of course, of course. But who ever heard of a talking horse?
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2) “Çilbur!”
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3) Çilbur is Turkish for the name of this dish.
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4) It is also what all Turkish horses say. Turkish don’t neigh, they çilbur.
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5) The first Turk, Adlee Badem, to make this dish was quite pleased with it, and why not? But he didn’t have a name for it? How could he boast of it when it didn’t know what to call it?
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6) As luck would have, the exact moment Badem plated his entree, his horse said, “Çilbur.” “That’s a great name,” thought Adlee. Ever since then, we’ve all called this dish, “Çilbur.” Now you know.
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– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , | Leave a comment

What I Did Today

Liechtenstein, a tough nut to crack

After much internal debate, I got out of bed, showered, and got dressed. Look at me, all adulty and everything.

Poked around my finances instead of taking to the street and fomenting revolution.

Make an appointment to have my ears looked at.

When shopping at the supermarket. I was planning to make a two course meal.

I decided instead to invade Leichtenstein. It did not got well.

Me: Yo ho, I’m invading your country. I’m going to rule your country.

Border Guard: No you’re not. I’ll stop you.

Me: You and what army?

Border Guard blows whistle. Three burly sorts run up to me.

Border Guard: Me and the Leichtensteinan army.

Me: Aw, man.

Border Guard: Shoo. Shoo.

So, I went home, dejected and tired. I jettisoned plans to make Cilbir (Turkish eggs with yogurt.) and made Powegian Pastrami Pepperoni wraps instead.

I’ve had a couple glasses of chocolate glasses since then and am feeling more upbeat.

I hope you behaved yourselves while I was careening around Europe.

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

Categories: what I did | Tags: , , , , , , , , , , , , , , | Leave a comment

Anglesey Eggs

British Breakfast

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ANGLESEY EGGS

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INGREDIENTS – POTATOES­
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1½ pounds russet, Yukon gold, or King Edward potatoes
¼ teaspoon pepper
½ teaspoon salt
2 large leeks
3 tablespoons butter (2 tablespoons more later)
½ tablespoon butter (1½ tablespoons more later)
1¼ cups milk
6 hard boiled eggs
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* = Caerphilly can be difficult to find and be expensive to buy online.
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INGREDIENTS – SAUCE & TOPPING
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1½ tablespoons butter
5 teaspoons flour
1 cup milk
¼ cup breadcrumbs
½ cup grated, or crumbled, Caerphilly* cheese or Cheddar cheese (½ cup more later)
½ cup grated, or crumbled, Caerphilly cheese or Cheddar cheese
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SPECIAL UTENSIL
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9″ casserole dish
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Serves 4. Takes 1 hour 20 minutes.
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PREPARATION – POTATOES
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Preheat oven to 375 degrees. Peel potatoes. Cut each potato into eight pieces. Put potato pieces into large pot. Add enough water to cover potato bits. Bring water to boil on high heat. Reduce heat to low-medium and simmer for 20 minutes or until potato is tender. Drain potatoes. Add pepper and salt. Mash potatoes with potato masher.
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While potatoes boil, remove stringy root end of the leeks. Remove the dark green tops. Wash leeks. (Dirt can get between the leek layers.) Slice leeks into circles ¼” thick..Add 3 tablespoons butter and sliced leeks. Sauté for 12 minutes at medium heat or until leek slices soften.
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Coat casserole dish with ½ tablespoon butter. Add leek circles and mashed potatoes to large mixing bowl. Mix with large spoon until well blended. Add leek circles/mashed potatoes to casserole dish. Smooth with spatula. Boil eggs. (6 minutes for soft-boiled and 12 minutes for hard-boiled.) Peel and cut eggs in half. Arrange egg halves evenly over mashed potatoes. Press eggs gently into the top of potato mix.
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PREPARATION – SAUCE & TOPPING
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While eggs boil, add 1½ tablespoons butter to pot. Melt butter using low heat. Add flour. Mix with spatula until well blended. Cook for 2 minutes at medium heat. Stir frequently. Add milk. Mix with spatula until well blended. Cook for 3 minutes at medium heat or until sauce thickens. Stir constantly. Add ½ cup cheese. Cook for 1 minute at medium heat or until cheese melts. Stir frequently. Ladle sauce over mashed potatoes and egg halves.
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Add bread crumbs and ½ cup cheese to small mixing bowl. Mix with whisk or fork until well blended. Sprinkle bread crumb/cheese mix over sauce. Bake at 375 degrees for 20 minutes or until  golden brown and crispy.
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TIDBITS
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1) How many times has this happened to you? You’ve made scrambled eggs just before the start of the seventh game of the World Series. You made a lot. You get ready to clean the pan.
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2) But your friends in the den yell, “The game’s started.” As you head to the TV, you tell yourself that you’ll scrub off the eggs bits from the pan when there’s a lull in the ball game.
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3) But there is never is lull in the action. In fact you are watching the most exciting baseball game ever, and in the game of the World Series! And between the Mariners and the Pirates. They had gone decade after decade without appearing in baseball’s fall classic.
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4) It’s the sixth inning. Barney Bubble and Louis Courgette are both throwing perfect games. How exciting is that? But in the back of your culinary mind, you sense the eggs in the frying pan petrifying into rock. You sense a cup has fallen into the mixing bowl used for whisking the eggs. You feel the egg remnants in the mixing bowl cementing the cup to the bowl in a bond so strong that it will last until the Sun becomes a red giant and incinerates the Earth.
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5) “Why, oh why?” you think, “didn’t I make Anglesey Eggs for everyone. It’s ever so tasty and it leaves no egg glue.”
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6) Your synapses fire an existential thought. “Why didn’t I tell my wife to make us sandwiches?” But you knew why not. She tried to kill you the last time you tried this stunt. An all-woman jury acquitted her.
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7) 22 innings later, the Mariners win. A walk-home run ends it; it’ provides the only man on base. But there is no joy in your kitchen. That pan will never scrub clean. In fact, a rhino’s become fossilized in the egg strata that lies between the cup and the mixing bowl.
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8) How the rhino get into your kitchen without anyone noticing? Perhaps it tiptoed? How did it get between the cup and the mixing bowl? Perhaps it was on a diet.
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9) So plan your meals wisely.
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– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, international | Tags: , , , , , , , , , , , , , , | Leave a comment

Yoga Instructor on Eggs

It needed to be said:

Yoga Instructor #11

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: yoga instructor | Tags: , , , , , , , , , , , , , , | 1 Comment

Bring Back the Milkman

Often enough, I only need a half gallon of milk, four sticks of butter, or a pound of cheese. Sure I could drive to the store, but it hardly seems worthwhile for just a half gallon of milk when the whole process of driving to the supermarket, parking, finding the milk, checking out, leaving the parking lot, and driving home.

If only there were a simple, convenient way to buy a small amount of dairy. Oh wait, there was. We called him the milkman. We place an order on our door step and he’d bring it from the stores of his truck.

Easy peasy.

And quite often the milkman brought other products as well. Here’s what I remember about the milkmen from the various towns of my youth.

Arcadia, California: The milk truck brought milk and I believe butter.

Earlwood, Australia: The milk truck brought milk and I believe butter and eggs.

Voorburg, Netherlands: The milk truck carried: milk, eggs, cheese, cans of soups, soda, and beer! I believe the milkman also delivered juice and jams.

I want a milkman who will bring all the items his counterpart in the Netherlands did. I want it! I want it!

Going to the store takes too long, cars are driven by nuts, and the stores are far too peoply.

I am willing to pay more for this service than from stores. I worked and saved all my life so I can now afford this service to my door.

Please make this happen. Thank you.

And please also let me know what your milkman delivered? Thanks again.

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– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: about me, cuisine, observations | Tags: , , , , , , , , , , , , , , | Leave a comment

Egg Foo Young

Chinese Entree

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EGG FOO YOUNG

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INGREDIENTS – VEGGIE & CHICKEN MIX
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8 eggs
1 small chicken breast
1 medium white onion
2 stalks green onion
1 stalk celery
1 garlic clove
1 cup bean sprouts
2 teaspoons sesame oil
½ teaspoon cornstarch (3 more tablespoons below)
1½ tablespoons soy sauce (¼ cup more below)
½ teaspoon salt
¼ teaspoon white pepper
2 tablespoons peanut oil
no-stick spray
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INGREDIENTS – SAUCE
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3 tablespoons cornstarch
¼ cup soy sauce
1 tablespoon dry sherry
⅔ cup water
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Serves 4. Takes 35 minutes.
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PREPARATION – VEGGIES & CHICKEN MIX
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Beat eggs. Dice chicken breast, white onion, green onion, celery, and garlic clove. Put sesame oil in frying pan or skillet. Add white onion, green onion, celery, garlic, and sprouts. Cook on  for about 5 minutes on medium heat or until veggies are tender. Stir frequently.
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Add chicken breast, ½ teaspoon cornstarch, 1½ tablespoons soy sauce, salt, and white pepper. Cook for about 3 minutes on medium or until chicken bits have all changed color. Stir enough to prevent burning. Remove veggie/chicken mixture from frying pan and set aside.
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Spray pan with no-stick spray. Add peanut oil. Cook peanut oil on medium heat. Add ¼ of the beaten eggs and cook with medium heat until egg begin to set. Use a spatula to cut this big patty into 4 patties. Flip over all egg patties. (You might want to use two spatulas.)
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Add ⅓ of the veggie-chicken mix to the top of the 4 patties. Add another ¼ of the beaten eggs and cook on medium until egg on top begins to set. Flip these egg foo young patties. You should now have 2 layers of egg and 1 of mix for each patty. Repeat this step 2 more times until you have 4 layers of eggs and 3 of the mix. Don’t let the  egg layers burn. Place patties on serving plates.
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PREPARATION – SAUCE
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Add 3 tablespoons cornstarch and ¼ cup soy sauce to small mixing bowl. Mix with fork or whisk until well blended. Add dry sherry and water. Mix with fork or whisk until well blended. Add this mix to pan. Bring to boil using medium heat. Remove from heat. Mix with spatula until sauce thickens. Ladle or brush sauce onto egg foo young patties.
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TIDBITS
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1) Many solar orbits ago, 1728 in fact, the second half of the Foo clan finally set off from China in search of culinary freedom. But where to go? They decided to let the next morning Sun decide. As luck would have it, the Sun rose in the east. So they trekked east to America.
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2) Their leader Egg was a good man. So much so, that for ever after, whenever a man was held to be a nice guy, people would call him a “good egg.”
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3) Anyway, Egg Foo led his tribe to the Asia-North America land bridge, which no longer existed in 1738. The Land Bridge had only existed up to 16,000 years ago. The first half of the Foos had managed to cross the Bridge before it disappeared. But Chow Fun had lead the first Foos and he was a dynamic, go getter.
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4) The nice Egg Foo was not. In fact, the second Foos were rather disorganized. They really meant to leave only after the first Foos departed. But delay after delay occurred. The Foos would seem to be ready, then a little girl would forget her doll. Alfonso Foo–a Spaniard who’d married into the Foo clan–realized he’d forgotten his spear and went back into his tent to get it. Hunana Foo, decided to go through her mail. This reminded Xiangzhao Foo that she had forgotten to stop her mail and so hopped off to the post office to do so. In the meantime, Zingzin Foo had gotten peckish and decided to have a rather robust breakfast. Meilee Foo, went through her wardrobe for the 32nd time.
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“Did everyone remember to bring snacks?” asked Egg, No one had. So, all the Foos went back to their tents to make some. “Did everyone remember to bring caps?” asked Mama Xi. “It gets cold at the Asia-North America land bridge.” No one had. So the men folk took to shearing sheep and the women to knitting caps. And so it went. Before anyone knew it, ­­16,000 years had passed. The Bridge had long since been covered by rising water levels.
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5) Fortunately, Egg’s descendant, Egg DCXV–a brilliant man who really deserved to be remembered in history–made the Foos collect tons of krill. It was simplicity itself to trade this food to balleen whales in exchange for passage across the Bering Strait.
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6) In 1878, the Foos finally entered San Francisco. The locals remarked how young Egg DCLV looked. So, it was inevitable that Chef Egg’s first entry got called Egg Foo Young.
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7) Chjcken-egg historians claim that the Egg Foo DCLII joined the Cole-Younger that terrorized Missouri after the Civil War, heralding the formation of the Cole-Younger-Foo (CVF) gang. Naturally, lcocals referred to the Foo’s leader as Egg Foo Younger. In time, folks shortened his moniker to Egg Foo Young. Egg historians even aver that Egg Foo DCLII served this entree to the CVFs before train robberies. However, little evidence exists to support this preposterous, alternative claim.
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– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , | Leave a comment

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