I love onsen eggs and when I saw this recipe in Savour (Cold Storage‘s free Food Magazine), I just had to try it. Younger Daughter thinks of them as Japanese poached eggs, and I guess that’s pretty close. I think the egg white is silkier and softer in the Japanese version though.
Feature photo shows the egg served immediately after cooking, with instant ramen & a variety of blanched vegetables (from Left to Right: broccolini, bean sprouts, cai xin).
This lovely purplefuroshiki is a gift from Older Daughter. She returned from a 2-week tour of Japan with her grandparents last night, and this is the beautiful & thoughtful gift she brought me; purple is my favourite colour, of course, and the double-sided pattern is very artistic! The furoshiki is used by the Japanese to wrap all sorts of things; Older Daughter says it is for me to use as a backdrop for my food pics.
As I look at these cranes Older Daughter has folded & decorated her room with, I think of a conversation she and I have rather often: are they green? or are they blue? When we see a blue (or green) building/car/dress/book, I would see blue and she green, or vice versa. Continue reading “Green? or Blue?”
Our love affair with eggs continues with a family favourite: Toad-in-the-Hole. This is a dish which could mean different things, depending on whether you are from the US or UK. In the UK, sausage & batter are involved. Our version is just the simple bread & egg.