Today is World Egg Day. This annual event is a day for celebrating all things eggs and for considering the great reasons to eat eggs!
Although we don't make a huge deal of World Egg Day here in Ontario (we like to think every day is a great day to enjoy to eggs!), in some parts of the world there are special events planned including egg festivals and cooking demonstrations by celebrity chefs.
Eggs are eaten all over the world, and in many ways. This Spanish tortilla (an egg and potato omelette) is just one example. In honour of World Egg Day (and because this recipe just tastes good!), we'll be enjoying Tortilla de Patatas for supper in my house tonight.
Tortilla de Patatas (Makes 6 servings) 2 tbsp (30 mL) olive oil 3/4 cup (175 mL) chopped onion 4 cups (1 L) Yukon Gold potatoes, peeled and cubed in 1/2-inch (1.5 cm) pieces 1/2 tsp (2 mL) salt 6 eggs 1/4 cup (50 mL) finely chopped sweet red pepper (optional) 1 tbsp (15 mL) finely chopped fresh parsley (optional) Heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring about 3 minutes. Add potatoes; cook until tender and golden, about 8 minutes. Season with salt. Whisk eggs in a large bowl. Stir in onion-potato mixture, sweet pepper, and parsley, if using. Pour egg mixture into skillet over medium heat; cook for 1 minute. Reduce heat to low, cook until eggs are set in centre and lightly browned on bottom. Slide omelette onto large flat plate. Place another plate on top; flip to invert. Slide back into skillet; cook for 2 to 3 minutes longer. Tips: * Add a dollop of roasted garlic mayonnaise or serve with tomato sauce. * To cook in the oven: Pour potato/egg mixture into a 9-inch (23 cm) pie plate brushed well with olive oil. Bake in a preheated 325F (160C) oven until set in the centre, about 35 minutes. Here are a couple more cultural recipes that use eggs.
Akoori (Makes 4 servings) Add a taste of India to your scrambled eggs! 1 tbsp (15 mL) vegetable oil 2/3 cup (150 mL) finely chopped onion 2/3 cup (150 mL) chopped tomato 1 tsp (5 mL) grated gingerroot 1 to 2 green chilies, minced (or to taste) 1/2 tsp (2 mL) ground cumin 1/2 tsp (2 mL) ground turmeric 8 eggs Salt and pepper, to taste 1 to 2 tbsp (15 to 30 mL) finely chopped cilantro or parsley Heat oil in a large non-stick skillet over medium heat. Cook onion until soft, stirring frequently, about 6 minutes. Stir in tomato, gingerroot, chilies, cumin and turmeric; cook for 2 minutes. Whisk eggs lightly in medium bowl; season with salt and pepper. Stir eggs into tomato mixture; add half of the cilantro. Cook, stirring, until soft, thick curds form. Serve immediately, topped with remaining cilantro.
Stacked Foo Yung (Makes 9 small omelettes, serves 3) Take an easy trip to China by making these thin 'pancakes'. Prepare the sauce first and keep it warm so it's ready to serve when the 'pancakes' are cooked. 2 to 4 tsp (10 to 20 mL) oil 2/3 cup (150 mL) sliced mushrooms 6 eggs 1/3 cup (75 mL) bean sprouts or thawed frozen peas 1/3 cup (75 mL) slivered sweet red pepper or diced water chestnuts Heat 1 tsp (5 mL) of the oil in a large non-stick skillet over medium heat. Cook mushrooms until soft; remove and set aside. Whisk 2 eggs in a medium bowl until frothy; stir in mushrooms. Heat skillet over medium heat; add oil as needed. Pour 1/3 of the mixture for each 'pancake' into the skillet. Divide mushrooms evenly between each 'pancake' . Cook until lightly browned, about 1 to 2 minutes per side; remove and keep warm. Repeat process with next 2 eggs, adding sprouts; remove and keep warm. Repeat with remaining 2 eggs, adding red pepper. Stack one of each type of 'pancake' on 3 plates. Serve drizzled with warm sauce. Sauce: Whisk together in a small saucepan: 1-1/2 tbsp (22 mL) soy sauce and 1 tbsp (15 mL) cornstarch. Stir in 3/4 cup (175 mL) low-sodium chicken broth and 1/4 tsp (1 mL) sesame oil. Bring to a boil, stirring constantly. Reduce heat; simmer for 1 to 2 minutes. Remove from heat; stir in 1 thinly sliced green onion. Keep warm until ready to serve. Tip: * If you wish, you can use your favourite vegetables instead of the ones suggested. In fact, to simplify prep, use just one type of vegetable instead of a trio.