The Dirty Stall

Posts Tagged ‘eggs

Somewhere in Singapore…

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The title name for this post is actually the French name for this traditional dish – eggs en cocotte. The cocotte referring to ramekins like the ones shown below. This is a common breakfast dish and can be spiced up with any sort of ingredient that you want to add, from herbs to smoked salmon. In this case, I’m using smoked bacon.

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Frittatas are open-faced Italian omelettes, differing from the typical French omelette as the ingredients are mixed with the raw eggs instead of folding it around them. The frittata is normally first started on the stovetop and then finished inside an oven. This is the main difference from other omelettes as the frittata is always cooked slowly over low heat.

For this dish, I first sauté 4 cups of sliced onions in olive oil and some salt, covering the pan on low heat. Once the onions wilt and reduce in bulk, I uncover and cook until the onions are golden-brown.

Next I mixed 5 eggs with 2/3  cup of grated parmigiano-reggiano cheese, some salt and black pepper and those sautéed onions. Melt 2 tbsps of butter in a sauté pan and once it foams, turn down the heat to very low and add in the eggs.

After a while, the eggs will begin to set with only the surface being runny.

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I’ll let the pictures do the talking 😀

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Ful Medames

Posted on: June 14, 2009

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Ful Medames



Past dishes