The Most Versatile Food of All Time
The Most Versatile Food of All Time
Soft-boiled, hard-boiled, fried, in a hole, scrambled, yellow, white, green
Have you ever had a soft-boiled egg?! I have, but not many, and I certainly never appreciated them enough before. But I got into a conversation with my friend Andrea after I wrote about salads, and we talked about what toppings we liked, and she brought up the soft-boiled egg, and I tried it, and my mind was blown. The egg pictured above was cooked in gently boiling water for six minutes, run under cold water, peeled, and chopped onto my salad, where the yolk ran just enough onto the greens to give it all a luxe feel. (By the way, the bowl is Mark’s and my new favorite.)
It’s hard to think of a food that’s more versatile than the egg — and I’d venture to say that almost everyone has some specific memory around an egg dish. It’s delicious in its simplest forms (hard boiled or fried–even soft-boiled–with nothing but salt and maybe pepper), and it’s filling — a super satisfying snack when you need a quick fix.
When I was a kid, my dad made us ‘egg in the holes’ all the time, using a vitamin bottle top to punch out that bread circle that always turned out so buttery and crisp — my favorite part. I always saved it for last, using it to sop up every last bit of the yolk left on my plate.
The recent egg shortage and subsequent rise in egg prices is upsetting for many reasons. I’m not going to get into it because a) as with many world issues, I really only understand the basics; and b) you can read about it pretty much anywhere else. But I wanted to acknowledge it because I’m sure at least some of you are buying and eating eggs differently.
The fact remains, though: Eggs are a wonder. So all of today’s options let the egg do its thing, but — with sensitivity to the current situation — don’t require a ton of eggs per person. You can have your egg and eat it, too!
This week’s lineup was created out of how inspired I was by Mark’s and my conversation with Toya Boudy on Food a couple of weeks ago. Toya’s cookbook, Cooking for the Culture, is full of things I want to make, but Eggs & Rice, which we talked about with her, was the first. I made a pan last week and it was eaten very, very fast — it’s comforting in both its simplicity and flavor.
I’m also including The Vegetarian Eggs Benedict — that is, Eggs Florentine, which we actually prefer over its meaty counterpart — plus a vegan omelet that will easily become a staple, and Mark’s Fried Eggs Rarebit, which I was only introduced to a couple years ago and is a wonderful way to make dinner without having to really cook.
If you make any of these, let us know. And if you have egg dishes that are important to you, we’d love to hear about those, too — you know where the comments are.
Toya Boudy’s Eggs & Rice
I saw this recipe in Cooking for the Culture and knew immediately that I had to make it. It comes together so fast, and it’s so warming and delicious. (Also: I love the sauté pan pictured above. I got it a few weeks ago and it’s become my go-to.)
Eggs Florentine
Makes: 4 servings
Time: 30 minutes
Ingredients:
Salt
2 pounds fresh spinach, rinsed well and trimmed of thick stems
1 recipe Hollandaise Sauce
4 English muffins, split, or 8 slices crusty bread
2 tablespoons butter
8 eggs
Chopped fresh parsley for garnish (optional)
Sweet or smoked paprika for garnish (optional)
Instructions:
1. Bring a large pot of water to a boil and salt it. Add the spinach and cook until it is bright green and tender, about a minute. Drain well. When it is cool enough to handle, squeeze the moisture from it and chop.
2. Make or reheat the hollandaise, cover, and keep warm in a double boiler or a bowl set over a pot of simmering water. Toast the English muffins or bread until golden. Butter them and keep warm.
3. When you’re ready to serve, poach the eggs following the directions for Poached Eggs. You may need to work in 2 batches and hold the finished eggs in warm water as described.
4. To assemble: Put a muffin on each plate, open face, or 2 pieces toast. Top each with a mound of spinach, an egg, and a spoonful of hollandaise. Garnish with parsley and/or paprika if you like and serve.
— Recipe from How to Cook Everything Vegetarian