A true Sunday brunch entry today; the kind that inspired this blog. Meg made Indian Eggs, or as Madhur Jaffrey - who inspired their construction in our house - calls them Khitcherie unda: scrambled eggs Indian Style.
Meg starts by dicing onion, tomato, cilantro and green chilies and sauteing all this in a small (I mean it) amount of butter. In our case we get a couple packages of these chilies from the Indian store in Lebanon (yes, we have one). They are found in the freezer and we keep them there as well, in two zip lock bags to keep them "fresh". They are pretty darn hot so we don't go through them too quickly.
Anyway while that's cooking and making the house smell fantastic, you beat eggs well in a separate bowl and when the onions etc. are ready, you add the eggs to the mix.
Then the magic happens. Meg has a way of very gently cooking eggs, letting the curds form slowly and stopping before things get dry, that makes her eggs sublime. She repeated the performance today and the results were transcendent.
And spicy!! Today's incarnation had four of the spicy chilies which was a perfect heat level for me and I'm glad to say also for her.
Meg starts by dicing onion, tomato, cilantro and green chilies and sauteing all this in a small (I mean it) amount of butter. In our case we get a couple packages of these chilies from the Indian store in Lebanon (yes, we have one). They are found in the freezer and we keep them there as well, in two zip lock bags to keep them "fresh". They are pretty darn hot so we don't go through them too quickly.
Anyway while that's cooking and making the house smell fantastic, you beat eggs well in a separate bowl and when the onions etc. are ready, you add the eggs to the mix.
Then the magic happens. Meg has a way of very gently cooking eggs, letting the curds form slowly and stopping before things get dry, that makes her eggs sublime. She repeated the performance today and the results were transcendent.
And spicy!! Today's incarnation had four of the spicy chilies which was a perfect heat level for me and I'm glad to say also for her.
Buvez: I stumbled here a bit. We had a snakebite made with Guinness draft and Dogfishhead Festina Pêche. It was nice, but this meal really needs a fine IPA such as the Smuttynose Big A double IPA.
I love Sundays!
I love Sundays!
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