Is there anything more satisfying than cooking fluffy and delicious eggs? We don't think so! This recipe calls for cooking the eggs low and slow to achieve a rich and creamy texture. It's the perfect contrast to the acidic and crunchy pickled veggies featured in the dish. Bonus – they are so easy to make! This meal makes a great breakfast or dinner and will soon become a regular on the menu. Bon appétit!
INGREDIENTS (serves 2)
1 tablespoon of butter or ghee
4 large eggs
1 cup of thinly sliced veggies (carrot, radish, cucumber)
1 teaspoon of grated ginger
1 cup of equal parts rice and white vinegar
½ cup of water
2 tablespoons of kosher salt
2 tablespoons of sugar
Steamed rice, and furikake (japanese rice seasoning) for serving
Bring water, vinegar, ginger, salt and sugar to a boil. Remove from heat.
Use a mandoline, or thinly slice your veggies. Add to the hot pickling liquid and let cool. Once cool store in a jar in the fridge for up to a week.
Prepare rice according to directions on package.
Heat butter in a small, nonstick skillet over medium low heat. Whisk eggs and soy sauce until the eggs are very well mixed and there is no distinction between whites and yolks. Add eggs and using a rubber spatula gently move the eggs around the pan. Continue gently pushing eggs around the pan until the eggs are just set and still slightly runny, about 2-3 minutes.
Serve eggs on top of rice, then top with strained “quickled” veggies and furikake or sesame seeds.