In her biweekly column, A Shared Tradition, CIA grad and amateur food historian Molly Siegler cruises around the world (and into the depths of her pantry) to explore the versatility of a single food item.
This week: Molly unearths four egg-centric recipes that are made for mornings.
Daniel Patterson's Poached Scrambled Eggs (photo by James Ransom)
I’ve always had a bit of a rocky relationship with eggs. When I still needed a step stool to reach the counter, I helped in the kitchen, and my breakfast job was to break up raw eggs for scrambling. I often snuck bites of the gooey raw egg yolks (there’s photographic proof), which might explain why eggs and I started off on the wrong foot.
When I moved on to cooked eggs, I first insisted that they be evaporated to a fine powder (I exaggerate only slightly). Then, when eggs were allowed to appear in larger morsels, they were barely visible through a thick veil of hot sauce. I have since matured and have learned to embrace eggs in their natural form. I even have an egg joke (it’s the only joke I know).
If you’re a little egg shy, too, these dishes will help to prove your commitment to the breakfast table workhorse.
Shakshuka has left a trail of happy egg eaters across Northern African and the Middle East, and is ensconced in Israeli culinary tradition.
A frittata look-alike, the green-tinged egg cake kuku-ye sabzi (often called "kuku" for short) is a traditional New Year's dish in Iran, and may be eaten hot or cold.
Migas (Spanish for "crumbs") is a Texas standard, perfect for weekend brunches.
A sweetened, rolled omelet often served in slices, Tamagoyaki makes appearances in breakfast spreads and bento boxes alike.
These are just a few of the ways I like to travel by way of eggs in the morning. What other regionally inspired flavors would you use to make this breakfast powerhouse your own? Share your ideas in the comments section below.
Do you love a good food theme as much as I do? Tell me what food items or themes you'd like to see featured in this column and your idea could be the subject of an upcoming post!
Like this post? See Molly's previous topic: Soda.
When she's not dreaming up themed menus and exploring the wilds of Northern Wisconsin, Molly's dishing out other delicious content as the assistant editor for the Whole Foods Market Cooking program.