eggs | Pamela Toman

Soy Sauce Noodles

Dim sum dish, stylized for us. Serves 6-8.

Could toss in some tofu or other vegetables.

Fairly greasy when made according to instructions, so reduce where possible.

Ingredients	Step
10 oz. thin Chinese egg noodles (e.g., lo mein)	Cook according to package instructions until just tender, then rinse under running water. Set aside.
8 T. soy sauce 2 T. walnut oil 6 T. water	Combine. Set aside.
eggs (as many as people want)	Start eggs frying simultaneously to making the cabbage-and-noodle base: Fry until edges are frizzled, whites are set, and yolk is to your taste. Season with a pinch of salt. Set aside.
half a green cabbage, sliced thin ½ t. salt	Saute until softened and reduced in size, 2-3 minutes.
whites of scallion bunch, 2" segments	Add. Toss for 2 minutes until softened.
noodles soy sauce mixture	Add noodles and soy sauce mixture to the cabbage mixture. Toss for 2 minutes until well coated.
greens of scallion bunch, 2" segments	Add. Toss for 1 minute until wilted.
	Assemble bowls of cabbage noodles, topped with fried egg(s).

A basic but solid French toast recipe. The original recipe had a picture boasting heart-shaped food!

Ingredients	Step
2 eggs ⅛ c. milk 1 T. sugar ½ t. cinnamon dash nutmeg ¼ t. vanilla	Whisk well, then pour into a shallow dish.
egg mixture 5 slices bread	Fry in buttered skillet, flipping when needed.

Source: FoodNetwork

A decent amount of hands-on work, but delightful warm or cold. The milk can be replaced with dairy-free alternatives. Makes 3½ cups.

Ingredients	Step
⅓ c. small pearl tapioca ¾ c. water	Soak in a saucepan for 30 minutes. Do not drain if there is remaining water.
2 eggs	Separate, putting the whites into the bowl of a stand mixer and putting the yolks into the saucepan with the tapioca pearls.
2¼ c. milk ¼ c. sugar ¼ t. salt 2 egg yolks (from above)	Add to saucepan. Stir over medium heat until boiling, then simmer uncovered for 10-15, stirring often.
¼ c. sugar 2 egg whites (from above)	Beat together until soft peaks form, maybe 5 minutes. (The egg whites should quickly curl and fall into themselves, not holding their shape.)
OPTIONAL ADD-INS 2 T. unsweetened cocoa powder PLUS 2 T. sugar 1 oz. dark chocolate pieces ⅔ c. finely chopped fruit (dry or fresh)	Stir in to hot tapioca mixture. Let cook ~1 minute.
	Temper the egg whites with the hot tapioca (transfer at least ¾ c. tapioca). Then gently fold the warmed egg whites into the hot tapioca mixture in the saucepan.
	Stir and cook pudding over low heat for another ~3 minutes.
½ t. vanilla	Cool 15 minutes, then add vanilla.

Source: Bob's Red Mill

Ingredients	Step
2k cups of bread	Scantly fill a lidded baking dish with cubes of stale bread (you'll add more volume, and it'll rise more when baked). Measure the volume of the bread (it's probably 4-6 cups), and cut that number in half. We'll call half the volume of bread "k".
	If you're going to make the strata the night before, first dry out the bread cubes by baking them at 250 degrees for 5-10 minutes, just until they start to brown.
k cups of eggs (~4-5 eggs per cup) k cups of milk seasoning	Beat eggs. Add the seasoning (e.g., salt and pepper, mustard, hot sauce, paprika, nutmeg, herbs, lemon zest) and mix well. Add milk and mix well. Set the egg mixture aside.
k cups of cheese (some reserved for topping) k cups of extras	Butter the dish. Combine the cheese and extras with your bread in the buttered dish, layering or mixing together.
reserved cheese	Pour the egg and milk mixture on top of the bread base. Press down to make sure all bread cubes have been submerged. Top the strata with reserved cheese. Cover and let it rest at least 30 minutes, and potentially overnight in the fridge.
	When you're ready to bake, preheat the oven to 350 degrees. Bake the strata covered (until it rises too high), uncovering it only for the last 15-30 minutes to brown the top. Bake until the eggs reach 160 degrees. (Depending on how cold your ingredients are, baking may take ~30-60 minutes.)

Source: Anna Stockwell (epicurious.com)

Serve with cranberry sauce, applesauce, and/or sour cream.

Can fry in morning & leave on paper towels at room temperature, then reheat on a cookie sheet at 400 degrees or under a broiler.

1½ pounds of potato serves 4 people.

Ingredients	Step
2 onions	Grate on a box grater. Squeeze excess juices out over sink.
3 lb. boiling potatoes	Grate on a box grater. Rinse & squeeze excess juices out over sink.
oil	Start heating oil in a skillet.
6 T. flour 1 t. salt 3 eggs	Combine, then mix in onions and potato.
	Fry.

Source: Aaron's Aunt Leah