Wednesday, June 18, 2014

Egg on Top

Fried Egg

Eggs. I love them. I almost typed I love them so much that I feel like I could be a vegetarian, but that's a bit of an exaggeration. Either way, you get the point. Last night's dinner was all about the perfectly runny fried egg.

Did you know I have a dedicated egg pan? As in, nothing but fried eggs get made in there. I never wash it with soap. Just quick rinse, wipe with a paper towel, and it goes back on the rack.

// ginger fried rice + bok choy //

P.S. Grating ginger is a pain in the ass.

4 comments :

  1. protip: ginger whack - http://youtu.be/lZUiigESWYM?t=1m8s

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    1. Great. I just need a Chinese cleaver now. Where would I get that, Anonymouse?

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  2. Try keeping your fresh ginger in the freezer. Then when it's time to use it, grate it using a fine grater, skin and all. Keeps it fresh, and is much easier to grate than when it isn't frozen.

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    Replies
    1. Nice. Leftover ginger is in the freezer! (No Chinese cleaver necessary, apparently.)

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