Tag Archives: eggs

Pisco Sour

by Katie | Leave a comment

Eggs are our ingredient of the season. That link will take you to our archive of egg posts.
pisco_sour_title Read on for the most popular hipster of all egg white cocktails: the pisco sour!

Last month we shared the recipe for a lavender lemon gin fizz. That post provides a simple introduction to egg white cocktails. I LOVED that drink, but since I finished the lavender simple syrup, it was time to try something new.

I feel like pisco sours have had a resurgence lately. Really, it seems like all sours are back in fashion, and I’m glad that we didn’t totally miss the boat. With their citrus, sugar, and creamy egg whites, I think you’ll find that these drinks are easy to sip.

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Pisco

Pisco is an un-aged brandy produced from fermented grapes. It is currently produced in the wine-making regions of Peru and Chile, where it was developed by Spanish settlers in the 1500s. I bought a color-less pisco from Peru, but other varieties may be a yellow to golden color.

There is a bit of a standoff between both countries when it comes to the liquor and the cocktail. They both claim to be the original of pisco and they both claim the cocktail as their national drink.

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Pisco Sour

The pisco sour was developed in Lima, Peru in the 1920s by an American bartender BUT it was a Peruvian bartender who added the egg whites and bitters! The Chilean version is slightly different in that it usually doesn’t include the egg white or bitters and uses powdered sugar.

There are many pisco sour recipes online, and you’ll likely notice one other big difference between the recipes : some call for lemons while others call for limes! Traditionally, limes are used in the Peruvian and Chilean pisco sours, BUT the International Bartenders Association’s recipe uses lemons.

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The Wikipedia article on pisco sours goes into great detail about the history of the drink and its nationality… it’s a fun read if you want to go down that rabbit hole. It’s moments like this when I love the collective power of the internet to create a volunteer-generated article about a single cocktail.

Ingredients & Instructions

  • 2 oz pisco
  • 3/4 oz lime (or lemon!) juice
  • 3/4 oz simple syrup (I’m heavy handed with my simple syrup, you can use less if desired)
  • 1 egg white
  • ice
  • Place the gin, simple syrup, lemon juice, and egg white in a blender. Blend on high for a quick 15-30 seconds. You’ll see a nice foam develop, and you’ll know that  the white is whipped the right amount.
  • Shake the blended ingredients with ice in a cocktail shaker.
  • Strain and pour over ice into an old fashion glass and enjoy!

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*You can read more about my use of a blender here. If you prefer to skip the appliances, then you can do that first shake in the cocktail shaker without ice (dry shake). Just make sure that you get a nice foam from your egg whites. Egg slime is not your sour’s friend.

Summer Quiche

by Katie | 2 Comments

Eggs are our ingredient of the season, you can find our full archive of egg posts here.

This post was originally published in June of 2016. Follow our simple quiche formula, and it will make your mid-week dinners a piece of cake quiche. 😉

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If you follow us on Instagram, then you may have noticed that I’ve been having fun with a #quicheoftheweek hashtag. I don’t make and post a quiche *every* week, but that’s the goal, and I find that my quiche-making really ramps up in the spring and summer time. So, since today’s the first day of summer, I thought it was the perfect time to share my basic quiche formula. Continue reading …

Eggsperiment Time!

by Katie | Leave a comment

Eggs are our ingredient of the season. You can find our full archive of egg posts here.

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Today we’re excited to inject a bit of science into this ingredient series!

You may know this as the “Naked Egg Experiment”. You may have even done this experiment as a kid. In this post we take that basic experiment and add a few more fun steps.

Continue reading …

Lavender Lemon Gin (Fizz)

by Katie | Leave a comment

Eggs are our ingredient of the season. That link will take you to our archive of egg posts.

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As soon as we picked eggs as our ingredient of the season, I knew that I wanted to try out a few cocktails that include egg whites. These are recipes that I’ve seen all over the web, on fancy bar menus, and well-curated Instagram photos, but, there was no way that I could bring myself to taste one. Until now. Continue reading …

Soy Sauce Eggs

by Katie | Leave a comment

Eggs are our ingredient of the season, look for some egg-citing and totally egg-cellent posts in the months ahead.

I like to have a few hard-boiled eggs on hand. They’re a super easy snack, can be added to salad for an extra protein boost, or can be turned into egg salad for a quick lunch. But I admit that my hard-boiled egg snacks can only last so long before I get tired of them.

soy_sauce_eggs5 Today, I’m sharing a recipe for soy sauce eggs. They’re just hard boiled eggs that have been lightly simmered in a soy sauce mixture, adding a touch of flavor and color to the whites of the egg.

If you think you’re getting tired of hard boiled eggs, this is such an easy way to change things up and add a bit of flavor to your eggs.

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Soy Sauce Eggs

This recipe comes from the cookbook 101 Easy Asian Recipes. I found the cookbook after binging on Ugly Delicious on Netflix. Here’s another version of the eggs where instead of simmering them in the sauce, you just let them marinate in the fridge.

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Ingredients

  • 3 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp brown sugar
  • 1 Tbsp water
  • 1 star anise
  • 6 hard boiled eggs, peeled

How-to

  • Place all ingredients except the eggs in a sauce pot and bring to a simmer over medium heat. Stir until the sugar has melted.
  • Add the eggs. Gently roll the eggs around the pan while continuing to lightly simmer the sauce. Continue to swirl the eggs around the pan until they are tan and infused with the sauce (about 5 minutes).
  • Remove eggs from the sauce.
  • Store in the fridge until ready to eat, and consume within 2 days.

I stored my eggs in the simmering sauce, and even poured some of the sauce over the eggs for extra flavor before eating. Some recipes suggest that the eggs can get too salty if stored within the sauce, but I didn’t find that to be the case.

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Dyeing Eggs the Naturally Crazy Way

by Katie | 1 Comment

This post was originally published in 2014, but we still dye our eggs the same way – with whatever we can find in the kitchen!

My title is a play on Sarah’s post. While I also used kitchen ingredients for my dyeing (purple cabbage, purple onion skins, turmeric), you’ll see that somehow the whole process ending up being a lot less pretty and a lot more crazy. BUT! I think I learned a few things that will improve the process next year and may help you too.

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Continue reading …

Ingredient of the Season : EGGS!

by Katie | 4 Comments

That’s right, this month and next we’re focusing our attention on the incredible edible egg!

Of course, this is a great ingredient to feature at this time of year, with Easter just around the corner. But beyond that, I’m really excited to feature eggs because they are such a versatile ingredient.
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I often take our featured ingredients as a challenge to try new recipes and ideas. This month we’ll bring you main dishes and desserts, side dishes and snacks, and cocktails! Yes, we’ll be cracking a raw egg into the cocktail shaker and giving it a go. If that’s not dedication to this little blog side project, then I don’t know what is. Continue reading …

Eight Natural Egg Dyes

by Sarah | 1 Comment

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Hey there! With Easter only days away, we wanted to remind you of a fun, easy, and most importantly, natural way to dye eggs. This time last year, Katie and I decided to experiment with common kitchen ingredients to make our dyes.  Here are Katie’s eggs using purple onion skins, tumeric and purple cabbage.  For eggs dyed with coffee, cherries, cumin, paprika, and brown onion skins follow my instructions. Other than your dye ingredient, you’ll just need some water and vinegar, but as you’ll see in Katie’s post, you can also use a few drops of vegetable oil to make your eggs shine.

This is a great project to do with kids, because you can turn them into scientists ~ they’ll see these foods in new ways and may even want to experiment with dyes from other foods and plants (you may want to start with just a couple of the foods on that list, and then do some guided exploring to have them test out the other foods).

Let us know how it goes!

 

Potato Patties With Egg and Asparagus

by Sarah | 1 Comment

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I hope this post finds you well and just in time for the weekend. Why? Because big breakfasts are what my weekends are all about and precisely where these Potato Patties With Egg and Asparagus were born.  I rarely eat any breakfast during the week.  I’m not sure when that happened, but it did and I know, it’s not a great routine to get into, but so it goes.  Let’s forget about Monday through Friday and focus on the weekend, which is when you’ll be making this eggy, garlicky, asparagussy (<quite proud of that made up word) goodness.  There’s something about layering food that makes it taste that much better to me.  I like grabbing a little of everything in each yummy bite.  I know I could do that if these three ingredients were all sitting side-by-side on the plate, but it just takes the fun out of all of it.  I want everything snuggled together ready to be devoured in under a minute’s time.  This potato, egg and asparagus breakfast is extremely simple.  If you haven’t ever cooked a thing, try making this.  Everyone can make eggs, right? Can you use a spatula? Do you know how to shake a salt shaker? Sweeeeet! That means you can also impress your family with this super tasty take on breakfast.

Continue reading …