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| Scrambled eggs with blood sausage I picked up at the Bacalhau Grill and Trade Rite Market in San Jose's Portuguese neighborhood. So heavy, I'm not sure I'd cook it for breakfast again. But great for afternoon tapas, I suppose. The sausage was mushy, chewy INTENSE! |
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The back of a Chinese cookbook I found at the East
Bay Depot For Creative Reuse. The stuff of dreams... |
I'm sorry, I'm obsessed with eggs. My preferred protein- they score eleven out of ten on the cost/deliciousness dynamic. So easy to prepare, so rewarding. So gourmet. So succulent, sexxxy. For pure visual recreation, I thought I'd post some egg pics of late. Some are my recipes, and some are from restaurants. Whatever floats your boat.
SIDE DIATRIBE: I'm all for poached eggs at gourmet restaurants/cafes, but seriously, it's just fashion people! The best bite of egg ever has to be the yolk of a sunny-side up. When it comes to the base, unadulterated pleasure of luscious yolk dripping all over your face and body, nothing else compares. I'd like to see more chefs channeling the fried egg. Go for it people!
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| I love making pizza from flatbreads. Just take whatever's in the fridge and throw it on there. This guy has tomato sauce, caramelized red onions, fried sage, black olives and my beautiful baby chicken embryo. Just plop it on there and bake for a few minutes. INSANE. |
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| Day after Thanksgiving breakfast: fried egg on green bean casserole with bakkin' |
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The best breakfast in the whole world: microwaved jasmine rice packet from Oakland's Koreana Plaza, miso butter (you cook miso paste with butter on low for a minute), seaweed and poached egg. They start off separate, but become a miso/rice/egg mush by the end. Yolky rice is happy rice.
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| I spotted these Chinese tea eggs at the Imperial Tea Court's booth at the Ferry Plaza Farmer's Market. They're basically hard-boiled in tea! Seriously the best idea of all time. |
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| Pleasantly surprised by the huevos rancheros at Bette's Oceanview Diner, Fourth Street Berkeley. Egg was perfect texture: soft and supple. With baked chz and some decent tomatoey salsa. Fresh and fancy. Thank you. |
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