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When I fancy an omelette... #omellete #yummy #eggaholic #loveeggs #food #foodie #foodforthought #foodgrams #foodporn #foodphotography #iphonephotography #iphoneX #lovefood #feedme #dinner #letseat #instalike #instafood #instafoodie #instafoodgram #instayum (at La Cuesta La Laguna) https://www.instagram.com/p/BzykcfPhXPD/?igshid=9bft9pj5b7yf
A couple of months ago I went to Greece for a week with some friends and sailed the islands just off Athens with Med Sailors. Our Captain was Emile (pictured), who was also going to be the chef for our breakfasts and lunches (this must be sounding fancy - it was!). I was slightly worried because we were not aware of what our breakfasts would be and of course I couldn’t go without eggs for a whole week! So, I took some aboard just incase. I needn’t have worried, Emile had plenty of eggs, and after hearing about my eggsession, he made a point of making eggs each morning. He mentioned he was not totally confident about cooking fried eggs for a lot of people but after a bit of cheerful encouragement he did a great job!
We had pancakes, frittata, fried eggs, scrambled eggs and french toast all eggcellently eggsecuted and made even better by the views of the beautiful Mediterranean sea and Greek Islands. Most days we would sail to a remote bay or rock and have a swim while Emile cooked up our breakfast on the boat with not the most eggccommodating kitchen and supplies!
Pure Luxury and eggstremely eggjoyable!
Simple and so satisfying, grilled cheese and egg on toast with a splash of Worcester sauce, this eggs-ceptional snack saved me from a cold, peckish and groggy mood. I ate it and straight away wanted more, however I stopped myself as it is a bit of a naughty treat and I probably wouldn't stop at just one extra!
The Anchovy Omelette. Not the prettiest egg dish I've seen, but egg-straordinarily tasty. An Istanbul treat from Hayvore, a recommended restaurant in Beyoglu. After much deliberation and finally a description of what it was, I chose this delicious dish from a buffet. Quite stodgy in texture, unlike my preferred fluffy, light omelettes. It was more of a thin tortilla packed with parsley and anchovies. Some people may turn their nose up at anchovies (I don't understand why, I love them), but when paired with these ingredients they are truly egg-sceptional. They were a natural seasoning to the eggs, and added some of that stodgy texture. Definitely one to try even if you're not a fan of anchovies!
My Big Eggventure is now on
Twitter: @mybigeggventure and
Instagram: mybigeggventure
Follow me for more eggventure treats!
P.s. This picture is from when we boiled eggs on a camp fire in the Jaisalmer desert in India! They were a bit overlooked, not my favourite but with a bit of seasoning and considering the location it was a great eggsperience!!
Last weekend I was in the delightful Istanbul, I arrived in the evening and couldn’t wait for the morning to try a traditional Turkish breakfast.
This is Menemen, a scrumptious tomatoey, green pepper and very scrambled egg dish. Enjoyed on the street in Sultanahmet, although very cold, the sun was shining and we made the most of it!
Before ordering, my friend explained the way it was made; cook chopped tomatoes, peppers and onions, then stir in some whisked eggs. I was slightly apprehensive as I thought it would basically be a tomato sauce, and when the dish came out it kind of looked like it had been regurgitated. However, when dipped with warm bread, I was pleasantly surprised. The tomato wasn’t overpowering, it was really tasty, the egg dulled down that saucey taste and some bites gave a slight crunch with the peppers.
I thoroughly enjoyed it and ordered it again the next morning from a different restaurant, unfortunately the bread wasn’t as good but the Menemen was great, I look forward to try and cook it myself soon!
I just made this. It was fantastic, even if I do say so myself. Inspiration came from a brunch I went to not so long ago. Perfect for a light lunch and ooooh so tasty! The layers start with a slice of bread, spread with some homemade humous. I can't go back to shop bought humous now that I have made it, the difference in taste is incredible! The homemade guacamole tops the humous, again, you can't get better than a ripe avocado smashed up with tomato, onion and lime juice, absolutely incomparable to the blended stuff you get in the shops! Then, to the most important part; the fried egg. The edges are nice and crisp, the yolk perfectly runny. Sprinkled with some feta cheese that seasons the dish as well as some ground pepper. Eggcellent! It seems like a lot of ingredients, but the mix of textures and taste complement each other and throughout the chewing process you experience the flavour of each layer. My favourite bit was swiping a fully loaded forkful into the oozing yolk. Although I just finished this meal, my mouth is watering at the memory!
New Year, Same Egg! You all should know by now that I am obsessed with boiled eggs, nothing has changed with the new year in terms of my egg preference! I thought I would share how I create the perfect yolk every time! It may not seem like a hard task; to boil an egg, but so many people I know can't get it right. There are not many people I trust to make my eggs! So, for a perfectly runny soft boiled egg: • Pop your saucepan full of water on the hob. • Place your eggs carefully into bubbling boiled water and set the timer for 5 minutes. • When the beeper goes, take your eggs out and pop them in your egg cups. • If it's a small egg then crack open the top after about 20 seconds of taking it out of the water, if it is a large one I usually wait about 50 seconds until I chop that top, open and reveal the beautiful runny yolk! Sprinkle with salt and pepper et voilà!
