Category: Eggs

About eggs

Three awesome masala (desi) omelets

Before chat rooms and MySpace, there were pen friends. Did
you have one? I had several between the ages of nine and fourteen,
who I wrote to diligently every month. We exchanged news and
factoids on our country, school, what we read and where are lives
were. Then life and school got hectic, took priority and I had no
time to keep in touch. Neither did they, and the inevitable parting
of ways took place without us even knowing it. Every once so often,
I found myself missing that like-minded interaction with fun
individuals I knew only through their words. I missed that, until a
few more years passed. Then there was Twitter.

Among all the social media prevalent
today, Twitter is the one that I find most creatively inspiring. It
facilitates connections so easily that finding someone interesting
and inspiring requires only that you start. This was where I
connected with Manisha. Not only is she an interesting follow on
twitter, but her blog never
ceases to inspire me. When my half-Kashmiri husband had a sudden
yearning for Haak,
it was her blog that led me to salvation. I despair using collard
greens, what one would traditionally use here. I embraced, and
enjoyed, her dandelion greens version with a sigh of relief. Her
travel photos on India go a long way in assuaging that homesick
feeling I still get sometimes.

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Bravery, baked eggs and a kickin’ sage pesto

Spring in the Bay area has brought some beautiful days along with several gray ones, filled with rain, cold and general gloom all around. I’ve had my low days but for the most part, I’ve been very thankful I’m not truly affected by seasons. This past winter and spring would have done quite a number on me.

This hasn’t been the general case though. Our move to a lovely Richmond apartment by Golden Gate Park last year not only brought with it a peaceful neighbourhood and lovely north-facing windows, but also a small, overgrown quadrangle of leftover land its Craigslist ad called a backyard. What a combination of this move and this year’s spring begot was an expansion to our previous humble efforts at gardening.


We’ve tried to get the powers-that-be to clear this up but our ardent requests in this regard have so far gone unheard. So we’ve resorted to container gardening. There’s lots of room for this since, despite being overgrown, this is a huge upgrade from our former tiny kitchen window sill. This sunny piece of decrepit tarmac is great for pots. I’ll tell you all about our urban garden soon.

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Mom’s Indo-french toast

I love eggs.

The Eggnoggins

If you’ve been reading this blog for a while, this may not be news to you. I hope you aren’t tired of hearing it though because this certainly won’t be the last time I play this tune. Eggs are my favourite food. After potatoes, of course, but before everything else. I could eat them for breakfast, lunch and dinner, possibly fold in a delicate egg salad sandwich at tea too. Then I could begin all over the next morning and let this course of affairs continue all month. I’d venture to say the month after too, but that probably wouldn’t be possible as I may have overdosed on egg by then. Age has taught me that there is such a thing as too much of a good thing. Stupid growing up. So over-rated. It has to ruin everything.

Peter Pan-esque rant aside, eggs honestly are my preferred way to get my protein fix. I was hooked with my first omelette, moving through the entire gamut of boiled, fried, scrambled, basically any way to have eggs. I was the official weekend omelette-for-dinner maker of the house in my teens. This was the one thing my mom left me alone in the kitchen to work with. The tines of a fork whipped through the sunny yolk as it mixed in with the  silver egg white while the fork tinged a rhythm against the steel bowl. Fold in a few basic ingredients and there was a lovely omelette ready in no time. Few suppers were as divine and simple as this.

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Egg Curry

The current economy is taking its toll and no one is immune from its effects. While there are changes in weather and joys in spring, some part of me seems chilled in a grip of melancholy and in my head there’s a strident head-ache. Actually that latter thing could also have a lot to do with the fact that there is intense hammering on the outside of a wall less than two feet away from my head. I woke up to its dulcet tones early this morning and now its 3 pm and I’m thoroughly sick of it. I should be immune to stuff like this, there are days that I work around much louder noises on site. But the build-up has been unbearable. The only thing stopping me from going outside and bopping that construction worker silly with those shingles he’s so busily trying fix on my building wall is the fact that he’s whistling cheerfully. In the gloom and doom of the time we live in, someone is happy, someone is doing a job he loves. What kind of person would want to ruin that for anyone?

It is a good thing that I haven’t been contemplating making a soufflé of any kind. Every time that hammer hits the wall, everything shudders slightly and I’m willing to bet good money that it would fall flatter than that joke I heard last night at dinner. Since I’m home on this somewhat cold Friday and the construction work outside was slowly robbing me of the ability to string coherent thought together, lunch had to be a tried and tested go-to recipe I can make without thinking. The day called for something warming and comforting to warm me and soothe my aching head, so I decided to go with one of my versions of Egg Curry.

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Annie Somerville’s Green Gulch Special Scrambled Eggs

The rain is leaving us as spring waltzes in but it certainly isn’t leaving quietly. In the night, my little kitchen was flooded in moonlight but as I looked up, swift grey covers silently stole in and blocked her from my view. The next morning, formerly azure skies were swathed in threatening grays and mauves. People who had put away their winter wear were sent scrambling for their coats and spent the day wishing for the sun again. But despite the shocked gasps that I’m going to incite from that quarter, I’m not sure I’m ready for the rain to leave us just yet. I do like the sun but I’m going to miss winter’s quiet monochrome days this time around. It’s perfect for staying in and studying, which I’ve needed to do. Nevertheless, foodwise, I am looking forward to spring and summer’s bounty of fresh produce, which in the Bay Area is tremendous.

Before then, we continue to make the best of staples and our small pantry. Greens restaurant here in San Francisco always seems to have wonderful menus no matter what the season and their head chef Annie Sommerville’s cookbook Field of Greens is one of my favourite places to go looking when I want different flavours. This light and lovely scrambled egg breakfast is simple, with ingredients quite different from what I’d normally put in scrambled eggs. The sesame gives it varied smoky nuance and the ginger brings a lovely mild heat.

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