Nom Nom Paleo: Food for Humans (39 page)
Read Nom Nom Paleo: Food for Humans Online
Authors: Michelle Tam,Henry Fong
Tags: #Cookbooks; Food & Wine, #Cooking by Ingredient, #Natural Foods, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Food Allergies, #Gluten-Free, #Healthy
POACHED EGGS (THAT AREN‘T UGLY)
Sick of omelets and scrambles? Then poach your eggs to produce a delicate, quivery oval of egg white. Pop it, and the creamy yolk becomes an instant sauce of its own. This is comfort food at its easiest, right?
Well
...
maybe. In Julia Child’s
Mastering the Art of French Cooking
, she describes a perfect poached egg as “neat and oval in shape,” with a white that “completely masks the yolk.” Sadly, many of us struggle to achieve this standard. Our yolks end up overcooked, or our whites come out lumpy and misshapen. Or both.
But it doesn’t have to be this way. With a few simple pointers and just ten minutes in the kitchen, we can all make beautifully poached
oeufs
that would make Julia proud.
| Makes 2 eggs |
| Hands-on time: 10 minutes |
| Total time: 10 minutes |
GET:
2
large
eggs
Kosher salt
Freshly ground
black pepper
CLASSIC EGG SALAD
No leftovers to pack for lunch? With some hard-boiled eggs and Paleo Mayonnaise on hand, a simple, creamy egg salad can be yours in less time than it takes for you to get dressed for work.
| Makes 4 servings | 2 tablespoons minced red onions or shallots |
| Hands-on time: 10 minutes | 8 Perfect Hard-Boiled Eggs |
| Total time: 10 minutes | ¼ cup Paleo Mayonnaise |
| ½ medium celery rib, cut into ¼-inch dice | |
| 1 ½ tablespoons minced fresh Italian parsley | |
| 1 tablespoon fresh lemon juice | |
| 1 tablespoon Dijon-style mustard | |
| ½ teaspoon kosher salt | |
| ¼ teaspoon freshly ground black pepper |
DO THIS:
- S
oak the minced onion or shallot in a small bowl of ice water for about
5
minutes to remove the bite. In the meantime, peel and dice the eggs. - D
rain the onion and toss all the ingredients (minus the water, of course) into a large bowl, and mix to combine. Serve immediately, or store the egg salad in an airtight container for up to
3
days in the refrigerator.
CHANGE IT UP:
A
dd a new twist to your egg salad!
- U
se
Sriracha Mayonnaise
in place of the Paleo Mayonnaise! - O
r add ¾ teaspoon red pepper! - O
r use
1
tablespoon capers and
1
tablespoon caper brine in place of the salt! - O
r add
2
tablespoons
Crispy Lardons
to the salad!
W
anna make it more exotic? Add a half teaspoon of curry powder and some halved red grapes! 
KAI JIAO (THAI OMELET)
Kai jiao
is often described as a “Thai omelet,” but unlike its Western counterpart, this egg dish is eaten at any time of day—usually atop a generous mound of rice and with a squirt of fiery sriracha. I often fry up a plain
kai jiao
for breakfast when I’m in a rush, but the first time you make this, do it right: prepare a batch of
Easy Cauliflower “Rice”
, plate it with
kai jiao
, and top it with
Paleo Sriracha
. Pow!
| Makes 2 servings | 6 large eggs |
| Hands-on time: 10 minutes | 2 tablespoons tapioca flour |
| Total time: 10 minutes | 1 tablespoon Paleo-friendly fish sauce |
| 1 teaspoon fresh lime juice | |
| 3 tablespoons ghee or fat of choice, divided |
DO THIS:
- I
n a large bowl, beat together the eggs, tapioca flour, fish sauce, and lime juice until smooth. - H
eat half the ghee over high heat in an
8
-inch cast-iron skillet until it’s sizzling-hot. Holding the bowl of egg mixture about
8
inches above the skillet, pour half of the batter in. This isn’t just for theatrical effect; upon splashdown, the edges of the batter will puff up in the hot ghee, forming a crunchy frill. Cook for
30
seconds, and then flip and cook the other side for another
30
seconds. - T
ransfer to a plate, and repeat with the remaining ghee and egg mixture to make a second
kai jiao
. This crisp-on-the-outside, fluffy-on-the-inside egg dish is best when served hot off the stove.
T
hrow in a generous pinch of thinly sliced green onions and minced cilantro for some extra color and texture!
