Breakfast Ideas: How to Dress The Marvelous and Mighty Egg

Hello Friends,

What a difference a whole week makes! The drywall is up, the new windows got their new sills. The drywall installation made a huge difference; my kitchen looks like a proper room. This reminds me of the time I was sick and missed math class in school, and when I returned a week later, it seemed like they covered the entire syllabus. In a stroke of good luck, all my appliances arrived last week, and they're stored away like a Christmas present that I can't unwrap until March. I've been terribly worried about the current supply and demand chain issues across the globe, that the kitchen would be completed sans the appliances. (I go once a day to check on my appliances and give them a hug, more frequently than I go to see and ride my stationary bike that sits in there.)

I love winter food, it's all about being cozy and comfortable. With that theme in mind, I've got a new recipe for winter comfort food in my column at Serious Eats and it's a fragrant stew of pork and beans. Make a big pot and enjoy it for a few days! And remember to brine your beans for a creamy, delicious texture. (I can't wait to remake this in the new oven.)

We haven't discussed breakfast yet, and based on a recent Q and A over at Facebook, I learned that eggs are one of your most popular options for breakfast.

How to Dress an Egg

Just like clothes, there are a million options for dressing an egg. The things to keep in mind are whether you’re eating them fried, boiled (hard/soft), or poached (or if it’s the main component inside a sandwich like an egg salad, but that changes the entire game). In addition to the texture of the egg, the temperature is also essential. While most of these forms of cooked eggs are eaten hot or warm, with cold hard boiled eggs being an exception, certain basic tastes are amplified like sweetness and bitterness while salty and sour tastes are downplayed. This is one reason why beer which is a bitter-tasting drink, is served cold; when warm, well, you don’t want to drink warm beer, you get the message. The temperature sensors in our mouth also respond to hot and cold temperatures and fiery chemicals like the capsaicin that gives chillies its heat. Heat also bumps up the sensation of warmth in spicy foods, so hot sauce will feel hotter. Keep in mind most of what we eat is a complex mixture of ingredients and tastes, with some tastes appearing more dominant than others.

Here are some of the ways I dress my eggs. I like a slice of toasted buttered bread on the side. There are many other ways to go about this, what are some of your favorite ways to add flavor to eggs. Hop on the comment section below to share your favorites.

Salt

Instead of using regular salt, choose a flavored or infused salt like a smoked (Smoked Maldon flakes are a game changer) or umami infused salt (Red Boat makes one that I love). Indian black sea salt or kala namak is another fantastic option.

Condiments

I talk about my love for Lao Gan Ma’s Chili Crisp all the time and everywhere and to everyone I meet. A spoonful over hard boiled eggs is heaven. Indian aachars and chutneys like tomato and garlic (the folks at Brooklyn Delhi have attractive options) are also worth companions to eggs. Garlic confit, XO sauce, hot sauces, and other savory preserves are also superb! Preserved lemon peel and fried brined capers are other excellent options for a concentrated spot of flavor. I also recommend South Asian sambals; heat lovers will love them.

Infused Oils/Tadkas

Heat a little extra-virgin olive oil, brown some butter, or use ghee and toss in dried herbs like oregano or thyme, good flavorful red peppers like Aleppo, Maras, or Urfa, and maybe some whole or crushed/ground spices like cumin, coriander, or nigella for 30 to 45 seconds until they turn fragrant and drizzle all that flavorful goodness over the egg.

Spice Blends

Spice blends are truly some of the best shortcuts in any kitchen. They take away some of the guesswork when trying to give a familiar dish, a new face. Spice blends like garam masala, ras el hanout, za’atar, duqua/dukka, panch phoron, shichimi togarashi, gunpowder masala (see The Flavor Equation cookbook), etc. (Don’t use chai masala over eggs, you might regret it). Some blends like za’atar can be used straight, while some like garam masala are better added after infusing them in hot oil.

Herbs

Herbs might seem like an afterthought, but herbs are what bring freshness. Choose from herbs like garlic chives, onion chives, cilantro, parsley, fried curry leaves, etc. While fresh lemon peel isn’t technically an herb, a tiny pinch can add a lovely fragrant kick. Fresh herb chutneys and sauces like mint and coriander chutney or green goddess dressing are also lovely options.

Anchovies and Canned Fish These go well when the egg is accompanied by briny ingredients like capers, olives, or even a sweet and sour pickle relish. I didn't forget caviar, it is kinda expensive so yeah that works but something I do rarely unless it is a special occasion.

Of course, this isn't a complete list. There is no limit to building flavors in eggs.

On a side note, I've updated all the recipes with printable pdfs from Recipe #21 to 35. If you encounter any issues, please let me know.

Have a lovely weekend,

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