I’ve always believed that there’s some magic to eggs. They’ve been my saviour in times of crisis. Every time I’m too lazy to cook, or I can’t decide what to eat, I blindly break em and make em! But oddly, I always made them sunny-side up with some pepper and salt. The thought of experimenting never occurred to me. So go ahead, stop living that mundane life and explore the land of eggs like they’ve never been before (never by me at least :P)
I think I’ve found my healthy alternative to avoid eating cupcakes. This has got to be the cutest and most attractive way of preparing a savoury meal. The moment I saw this recipe; my mind was telling me to make it right away! It took me less than 5 minutes to put make the mixture and fill it into the muffin cups, and then the oven worked its magic. What came out, were beautiful, sunny, golden mini egg cups. They were absolutely delicious and the cheese made it even more rich, which helped keep my hungry stomach from growling for quite a long time. It’s the perfect kind of food to stock and keep it for the future. Thanks to Jen, I always have good food at my disposal when I’m running late!
(Psst…. I’m always running late :P)
My craving for Chinese food has kicked in again. But the cold weather makes me feel like having some soup. Put two and two together and voila – hot egg drop soup! I was pretty fascinated while making this, because I always thought the egg had to be cooked separately. But things could not get easier than this. I just had to pour everything into the pot and “TADA” it was done! The piping hot soup was so soothing to the throat and it was packed with so much flavour that I greedily devoured the entire bowl within a matter of seconds. Trust me after you prepare this yourself and taste it, you’ll be wondering why you go to the corner Chinese restaurant and pay so much money, when you could make it right here in the comfort of your kitchen.
It’s been a long time since I’ve had rice, and thought of making some. Then I was left there thinking, “what curry will I make?”. Well, I did not want to make something too elaborate and after going through gazillion recipes, one of the basic ones caught my eye. It was Maggie’s simple, classic tomato and egg stir-fry. Another reason why I chose to make it was because it was a Chinese recipe, and who doesn’t like to eat Chinese! So I started chopping my vegetables and then cooked it for a bit. It would have taken lesser time if I could improve my chopping skills, nevertheless it was still one of the fastest meals I had ever made. I had such a peaceful, quiet and fulfilling dinner that it felt like being in heaven, while sitting at home. The taste of the steamed rice with the soft eggs and the tanginess of the tomatoes, still lingers on my tongue.