Creative Use of Eggs, Take 1

It’s another gloomy day… but look! A freesia popped up by the parsley over the weekend!

Also, our chives just came back. Hello, early spring!

I’m officially in detox mode. After being on the road for the better part of a week eating lots of meat, cream and cheese (oftentimes together (!!!!!)), I needed a break. In fact, on the way home from the desert, we stopped in for dinner at a local Vietnamese pho house, just so I could get my Eastern fix in.

Side announcement: Thanks to a plethora of accumulated miles, we’re goin’ to the British Virgin Islands in April. (!!!!!) That means I have less than 5 weeks to  squeeze into a sarong. So tomorrow, I resume my food-logging diligence.

For my final journal-free meal, I had fried rice that Barry made with some leftover eggs (2) and leftover NY strip steak. I supplemented dinner with a first course of egg, spinach and vegetable soup.

Somewhere between dicing vegetables and mincing garlic, I thought I’d also try to go East and started adding ginger, curry, soy sauce and my secret weapon… Vietnamese fish sauce. Thinking it actually might turn out, I grabbed a pen and a piece of paper to document what I was throwing into the pot.

At 88 calories per cup, this might be my staple soup for the next 5 weeks. Tortola, here I come!

Eight eggs down, fifty-two to go. [K]

P.S. If you’re wondering about the math of eight eggs used this evening, Britta got two raw eggs with some oatmeal in her raw chicken-leg dinner. We couldn’t leave her out of our egg-venture.

 Click here to view a printable version of this recipe.

Swirled Egg, Spinach and Vegetable Soup

~

~ Makes ~

8 servings

~ Ingredients ~

• 1 medium onion
• 2 medium carrots
• 2 stalks celery
• 2 tbsp. olive oil
• 4 garlic cloves
• ½ tsp. ground or 1 tsp. freshly grated ginger
• ¼ tsp. cayenne pepper
• 1 ½ tsp. Madras curry
• ¼ tsp. ground pepper
• 2 tbsp. soy sauce
• 1 tbsp. fish sauce
• 6 cups chicken stock
• 2 oz. baby spinach leaves
• 4 eggs
• 3 tbsp. cornstarch
• Optional: chopped chives for garnish

~ Preparation ~

Preparation Time: 30 minutes

1. Dice onion, carrot and celery. Sauté with olive oil in 5-qt. saucier until soft, about 7-10 minutes.
2. While vegetables are cooking, peel and mince garlic cloves; when you’re done, add them to the vegetables.
3. Once the vegetables are tender, add in ginger, cayenne, curry, ground pepper, soy sauce and fish sauce. Stir about another minute until fragrant.
4. Add in chicken stock; bring to boil then reduce to simmer for 15 minutes, or until carrots are tender.
5. Crack four eggs into prep bowl and lightly whisk with fork.
6. In another prep bowl, combine cornstarch with 3 tbsp. of water.
7. Once carrots are tender, add in spinach and swirl in eggs. Thicken soup with cornstarch mixture, garnish with chives if available, and serve immediately.

Nutrition content per serving: 88 calories, 4g carbs, 3.5g protein, 6g fat, 1g fiber

Cost per serving: $ 0.32 – $ 0.89

Source: Rustic Garden Bistro

What else can I survive on for the next five weeks?!

Tagged as: Egg, Spinach