Eggs


The Jennings Sisters’ Boiled Custard

  Stir and chat. Chat and stir.   That is all you need to know to make a good batch of boiled custard. That and to completely disregard its name. If you bring boiled custard to a simmer, let alone a boil, you will have a lumpy scrambled mess on your hands.   The term […]

Potato and Egg Scramble with Pilpelchuma

  Bulked up with potatoes, this Middle Eastern scramble is hearty and satisfying. I learned to make it from a Palestinian Muslim, sans pilpelchuma. This make sense because pilpelchuma, according to Jerusalem authors Yotam Ottolenghi and Sami Tamimi, is used by Jews from Tripoli. Ottolenghi and Tamimi go on to say that it’s great whisked […]

Thai-Style Eggs, and the Hens That Laid Them

The Eggs: One of the plates of eggs shown above is for Jack Sprat, the other, for his wife. Both preparations—deep-fried eggs and steamed eggs—are found David Thompson’s Thai Cooking, the current DCCC pick, where they are presented more as method than recipe.   The process of making deep-fried and steamed eggs was an interesting […]




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