Posted in Food, Recipes

Crack a Few Eggs to Make an Omelette

Eggs are a fantastic source of protein. Boiled, poached, baked, scrambled, or fried. With a few extra ingredients you can have a cheap and filling meal.

Photo by Klaus Nielsen from Pexels

My brother introduced me to merguez sausage Made with either uncooked lamb or beef stuffed into an intestine casing. Merguez sausage is heavily spiced with cumin and harissa, sumac, fennel, and garlic Native to the north western countries of Africa known as Maghreb, historically called the Barbary Coast. Merguez sausage is now available in most supermarkets.

The region is predominantly Islamic, and halal meat is most often used. Cuisine of the area is influenced by French and Italian cooking and includes: seafood, red meat, nuts, fruits, legumes, couscous, and spices.

Maghrebi Omelette

Ingredients

  • 4 eggs
  • 1/2 onion
  • spinach
  • merguez sausage
  • 1 tbsp vegetable oil

Method

  1. Peel and dice 1 onion. Only half the onion is needed. The other half can be used at a later date if stored in the fridge for a maximum of 48 hours. Slice the merguez sausage into bitesize pieces. Crack 4 eggs into a bowl and whisk.
  2. In a large frying pan heat the vegetable oil over a medium heat.
  3. Add the onion and merguez sausage to the frying pan. Stirring regularly allow the sausage to brown and onion to turn translucent, about 5-6 minutes. Throw in a handful of spinach and heat until wilted.
  4. Pour the eggs over the sausage, onion, and spinach. Give the egg time to set, loosening the edges from the pan. Pop under a hot grill for a minute to ensure the egg is cooked through. Serve with crusty bread and side salad.
Posted in Food, Recipes

What is a Coddled Egg?

<p class="has-drop-cap" value="<amp-fit-text layout="fixed-height" min-font-size="6" max-font-size="72" height="80">A coddled egg is similar to a poached egg. Instead of cracking a whole egg directly into water, it cooks in a dish (often a ramekin) placed in a lightly simmering water bath (bain-marie), for approximately 6-8 minutes depending on the water temperature. The word coddle refers to the soft texture of the egg yolk achieved by gentle cooking. Like poached eggs, the yolk should remain unbroken and slightly runny and the white should be set. The dish is greased with butter or oil to prevent sticking. Depending on the size of the dish more than one egg can be cooked at the same time. A coddled egg is similar to a poached egg. Instead of cracking a whole egg directly into water, it cooks in a dish (often a ramekin) placed in a lightly simmering water bath (bain-marie), for approximately 6-8 minutes depending on the water temperature. The word coddle refers to the soft texture of the egg yolk achieved by gentle cooking. Like poached eggs, the yolk should remain unbroken and slightly runny and the white should be set. The dish is greased with butter or oil to prevent sticking. Depending on the size of the dish more than one egg can be cooked at the same time.

Coddled eggs can be cooked in the oven or on the stove. Preheat the oven to 350°F, 177°C, Gas Mark 4 and heat a bain-marie until it is almost bubbling. The steam produced by the bain-marie helps gently cook the egg, while keeping it soft. On a stove fill a roasting tin with hot water and place over two burners. Place the ramekins in the water and cover with foil until cooked.

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Coddled eggs are a traditional ingredient in a classic Caesar salad. Nowadays the dressing for Caesar salad is made with raw egg yolk. They are sometimes called eggs en cocotte. Other ingredients can be added to the ramekins with the eggs.

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