Getting eggah with it
Feb. 21st, 2011 09:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
daidoji_giseiI got home from work and immediately set to work washing all the dishes that got neglected over the weekend because I was washing clothes instead. (My washing machine hooks up to the kitchen sink, so it really is one or the other.)
I also did some cooking. Specifically, I threw together an eggah, which is a Arabic take on the omelet concept. I discovered them in Claudia Rosen's A Book of Middle Eastern Food and immediately fell in love with the idea because it is a main dish involving vegetables and because it is an egg dish with non-slimy eggs. I'm probably going to lose my foodie card for admitting this in public, but I cannot deal with half-cooked, runny, 'moist', or 'glistening' eggs. They are slimy and they make me want to gag. In restaurants I always have to order my eggs scrambled and give the wait person careful instructions on how I want them, because the alternative is too horrible to contemplate.
Anyway. An eggah is eggs mixed with some combination of vegetables, meat, and/or pasta that is either baked in an oven or cooked slowly on the stove until firm. Rosen provides recipes for a dozen different eggah using anything from brains to zucchini, none of which I have ever made because I never have exactly the kinds and quantities of vegetables she calls for. However, after reading through the collection it is easy to figure out the basic principles and go from there, so I just improvise. Tonight I had two beat-up small zucchini and a package of baby romaine lettuce, so I chopped them up and broke out the eggs. I cannot be the first cook who has ever cleaned out her vegetable bin by making an eggah, and I doubt that I will be the last.
I baked this one because I already had the oven on for something else, and after it cooled I wrapped it and put in the fridge. That is another virtue: they can be eaten hot or cold, so I now have lunch fixings for most of the week. Now I am looking forward to spring, when I can use garden gleanings in my eggahs.
I also did some cooking. Specifically, I threw together an eggah, which is a Arabic take on the omelet concept. I discovered them in Claudia Rosen's A Book of Middle Eastern Food and immediately fell in love with the idea because it is a main dish involving vegetables and because it is an egg dish with non-slimy eggs. I'm probably going to lose my foodie card for admitting this in public, but I cannot deal with half-cooked, runny, 'moist', or 'glistening' eggs. They are slimy and they make me want to gag. In restaurants I always have to order my eggs scrambled and give the wait person careful instructions on how I want them, because the alternative is too horrible to contemplate.
Anyway. An eggah is eggs mixed with some combination of vegetables, meat, and/or pasta that is either baked in an oven or cooked slowly on the stove until firm. Rosen provides recipes for a dozen different eggah using anything from brains to zucchini, none of which I have ever made because I never have exactly the kinds and quantities of vegetables she calls for. However, after reading through the collection it is easy to figure out the basic principles and go from there, so I just improvise. Tonight I had two beat-up small zucchini and a package of baby romaine lettuce, so I chopped them up and broke out the eggs. I cannot be the first cook who has ever cleaned out her vegetable bin by making an eggah, and I doubt that I will be the last.
I baked this one because I already had the oven on for something else, and after it cooled I wrapped it and put in the fridge. That is another virtue: they can be eaten hot or cold, so I now have lunch fixings for most of the week. Now I am looking forward to spring, when I can use garden gleanings in my eggahs.
