Tag Archives: eggs

Eggy Perfection: Egg Fried in an Onion Ring

One of the things I love about playing catch-up on all the feeds I’ve saved on Feedly and all the stuff that shows up in my Flipboard feed? I never know what I’ll find, and how it might affect some part of my life.

The other day, for example, I was browsing through Flipboard, and I came across this article: “This Hack For The Perfectly Shaped Fried Eggs Just Changed Breakfast Forever” at Huffington Post. I’m actually not fond of titles like this, but I do love fried eggs, so I couldn’t resist taking a peek.

The hack the article talks about comes from this food threat at Reddit. Basically, you make a perfectly shaped fried egg by frying it in an onion ring. When I first read this, I immediately thought of deep fried onion rings, which kind of shows you where my mind is when it comes to my onions.

But no, the article was talking about raw onion rings, which makes this method of frying up an egg very doable. (Eggs fried in deep fried onion rings would not be doable at my house, as there are generally never any onion rings left over whenever we do have them.)

I wasn’t enticed by the idea of being able to cook an egg in a perfect circle. Frankly, I don’t really care about achieving a perfect roundness with my fried eggs, and if that’s all I wanted, I could probably find a circular metal cookie cutter that would do the trick. Or order an Egg McMuffin from McDonald’s.

(I’m sure Hercule Poirot would be quite thrilled by this hack, though, for the roundness of it all.)

No, what enticed me was the thought of pairing fried onion with fried egg in such an easy, effortless way. Mmmm. Just reading the article, I could taste it already. (The original Reddit thread talks about using the egg fried in an onion ring in a sandwich, and it would be perfect for that.)

So next thing you know, I was frying up some eggs in raw onion rings.

Photo 2015-01-13, 12 58 19 PM

As you can see, there is a danger that your egg might leak out from the bottom of your onion ring. But if you’re doing this because you want a nice circle, and not for the lovely taste of onion, no worries, because it’s easy enough to use your spatula to scrape off any egg white that leaks out the bottom. Voila:

Photo 2015-01-13, 1 00 52 PM

Another handy tip is to make sure the depth of your onion ring is thick enough to contain all the egg – overflowing from the top is definitely preventable. And if you want to make sure you get a nice onion taste, use two or three layers of onion, not just one. (So yes, you want to be working with a large onion.)

Here they are, cooked and ready to eat. Note: the onion isn’t burned. It’s just that I used a red onion, so it looks darker in the picture.

Photo 2015-01-13, 1 04 13 PM

It was delicious. The onion ring gets cooked just right, and lends a wonderful onion-y flavour to the fried egg. Would I make this again? I already have! I made some more this morning for my breakfast again.

I’ll be linking this post up at Beth Fish Read’s Weekend Cooking feature this Saturday. Do you love to read food-related blog posts? Make sure to head on over and check out all the other delicious posts of the week!

Kitchen Mishaps, Kitchen Wisdom

It’s been a week and a day since my husband headed off for some intensive martial arts training in Okinawa, Japan.

Which means I now have a week and a day of kitchen time under my belt.

To paraphrase Oprah, what do I know to be true?

Well, mainly that I’m much better at eating than I am at cooking.

Also, I can hardly wait until Ward comes back on Monday. (Anyone know how long jetlag lasts …?)

Some Burner “Issues”

Yes, that’s right. I’ve been having burner issues.

There was, for example, the incident of the 23-minute poached eggs. It was a case of mistaken burners and yes, the big pot of cauliflower which I thought was simmering gently on low was actually bubbling merrily away on high. (Yes, obviously simmering and rapidly boiling look very similar to me.)

Poached eggThis is how MY eggs should have looked. ( Photo credit)

Poaching the eggs in my soup should have been a no-brainer; I do it all the time when I make ramen noodles.

Well, all I’ll say now is, normally it is a no-brainer, but only if you turn the right burner on high. You know, so the liquid boils.

And yes, I didn’t clue in to the whole mistaken burners thing until after my eggs were finally poached – 23 minutes later.

And About Those Really Dumb Directions …

I used to laugh at recipes that went overboard with the directions. You know, the ones that state the obvious. Like: Step 1. Turn the burner on.

I’m not laughing anymore. Obviously, recipes like that are written with me in mind.

Twice now this week, I’ve set a big pot of water on the stove only to wander back a while later to discover it’s stone cold. Because I forgot to turn the burner on.

This is not such an okay thing when you’ve got an eight year old and his two friends asking, “Is it done yet?” before you’ve even put the pot on the stove.

On The Other Hand …

When I did remember to turn the burner on, that usually meant I’d forget I was waiting for it to boil.

Luckily, I haven’t boiled a pot dry (yet).

The Attack of the Angus Beef Burgers

imageI was hoping for a result like this (Photo credit)

Ah, yes. The box of angus beef burgers I dug out of the back of the freezer. Not only did I burn them – to add insult to injury a small drop of oil hurtled itself up toward my eye as I was frying them up.

(I now know why we humans have eyelids. I am, personally, very thankful for mine.)

I’m sure it was all for the good that they ended up in the compost, though. There was no date on the box, and it did take me about five minutes, armed with a butter knife, to pry a few patties loose from the stack. In hindsight, they were probably about five years old.

Which works for fine wine. Not so much for frozen beef patties.

The Miscellaneous Mishaps List

So far this week I’ve also faced one clogged toilet, a dishwasher door that won’t close because the latch chose this week to break (I assume it’s for safety or non-flooding reasons that you can’t run a dishwasher if the door doesn’t close properly. All I know is, I was quite prepared to stand there holding the thing shut for as long as it took – but to no avail) and three burned out lights in the kitchen. One of which was one of those almost-everlasting bulbs.

(I know burned out lightbulbs don’t sound like much of a mishap, but two of them are halogen ones, and I can’t figure out how to get them out of the socket (much less how to get the new ones into the socket). It is quite the dilemma …)

Yes, you might say it’s been quite a week here in the kitchen.

The Kitchen Wisdom Part

But there’s always a silver lining to everything, right? I’ve also learned a few things this week. In no particular order of importance:

  1. Never go grocery shopping on a Saturday if you can help it.
  2. Lists are good when you go grocery shopping. Otherwise you run the risk of forgetting to get the toilet paper – twice. And you end up at the grocery store on a Saturday just to get toilet paper. (See no. 1 above.) (I’d like to also point out, it’s the perfect thing to do if you want the afternoon gone. Just like that. Simply vanished.)
  3. It is impossible to get everything all done at exactly the same time. I’m convinced now that those TV chefs (and my husband, too) fake it. There is no way they actually have the veggies done at the same time as they’re taking the meat off the stovetop and all of this right when the grains are perfectly done. It is impossible. I’m sure a microwave (or an army of sous chefs) must be involved at some point of the proceedings.
  4. For some reason, my husband has seen fit to hide the salt that goes in the salt mill.
  5. Regular salt does not work well in a salt mill.
  6. It is really silly not to have a regular salt shaker that uses regular boxed salt.

Numbers 4-6 were very important nuggets of wisdom for me: if tonight I fry up, as planned, the piece of steak that’s sitting in my fridge, that will mean a total of three steak dinners this week.

If you had a vegan husband who does all the cooking, and he goes away for ten days, you might do the same yourself, you know …

Want to see more food-related posts? Check out this week’s Weekend Cooking at Beth Fish Reads for more!