I recently watched a documentary called ‘Miso Hungry‘ which made me a bit obsessed with Japanese food. Fat comedian, Craig Anderson, swaps his junk food-laden diet, for nothing but traditional Japanese cooking for 12 weeks, in a bid to shed a few pounds. It’s no secret that the Japanese live the longest healthiest lives in the developed world, but is it as easy as swapping a burger for a bowl of natto? Of course it’s not – that’s why it’s so funny.
Anyway, not only is Japanese food slimming and healthy, it’s lovely and cold. I don’t know if you’ve noticed, but it’s been like a hundred degrees in London this week, which has turned my little Camden flat into a fully functioning oven. So when you live in an oven, turning the actual oven on is frankly suicide, especially when you look and feel like a fat manatee. I really should lay off the crumpets.
Anyway, ramen eggs are delicious, nutritious and definitely worth trying. They’re easy to make and are a great addition to any lunch box. I personally like to eat mine drunk after a night out.
Makes 4 / Hands on time 15 mins / Total time 15 mins + cooling VDf
4 eggs (fresh eggs are harder to peel once boiled, so I recommend using eggs that are a little older and need using up)
10 tbs of water
6 tbs of light soy sauce
4 tbs of mirin
V– VegetarianDf– Dairy free Keep refrigerated in the liquid and consume within a week.
1. Bring a small pan of water to the boil and turn down to a simmer. Carefully immerse your eggs and cook for 8 minutes. Whilst boiling, prepare a bowl of iced water.
2. Once boiled, remove the eggs carefully and place in the iced water and cool for a minimum of 30 mins (the longer you leave them, the easier they are to peel).
3. Meanwhile, put a small sandwich bag in a small bowl and fill the bag with the water, soy sauce and mirin. Put to one side.
4. Once your eggs have fully cooled, carefully peel them and pop them straight into the bag with the marinade. Make sure the eggs are well immersed in the liquid before twisting the bag and tying either in a knot or with an elastic band. Place the bag back in the bowl and leave in the fridge, preferably for 12 hours. Cut them in half and enjoy cold.
If you’ve had a go at making my ramen eggs or any of my recipes I’d love to hear about it. @corrieheale email@example.com
This is my boyfriend’s absolute favourite breakfast, he’s been harassing me to make it for aaaaaaages. I tried to explain that he could always make it himself but this didn’t go down very well. Anyway, don’t be scared of frying eggs, they don’t need to be cooked in a bath of oil like that grotesque scene in Withnail and I (click here). Also, I don’t appreciate being spat at by lamas let alone by a saucepan of hot oil, so lets use spray oil instead yeah? Far less spitty.
Anyway, I tend to always have a couple of frozen pitta breads in my freezer, so this recipe is pretty easy to throw together just as long as you have bit of yogurt to use up. It has to be plain yogurt mind, don’t be using any old strawberry Frube you find at the back of the fridge.
In any case, I hope you enjoy this Turkish delight as much as Jamie does, it’s been known to cure many a bad hangover.
P.S. I apologise if you watched the Withal and I clip to the point where the old woman bites into her fried egg sandwich and it all falls out the back. This gave me nightmares for quite some years.
Turkish Eggs Serves 1 / Takes 10 minutes Ingredients:
1 brown pitta bread
1 garlic clove
3 Tbs of greek yogurt
Small handful of freshly chopped mint
Pinch of smoked paprika
Pinch of chilli flakes
1 tsp extra virgin olive oil
2 green chillies in brine stalks removed (optional)
1. Start by finely chopping the mint and put to one side. In a small bowl add 3 Tbs of yogurt and mix in one crushed garlic clove. Season with salt and pepper.
2. Spray a small frying pan with spray oil and pop on a medium heat, add two eggs and start to fry. Meanwhile toast the pitta bread.
3. Once the pitta is toasted, cut down one side and open to butterfly it. Add the yogurt in the centre of your pitta and spread out with the back of a spoon.
4. Top with fried eggs and sprinkle with fresh mint, smoked paprika and chilli flakes. Season again with salt and pepper, drizzle with extra virgin olive oil and add 2 green chillies in brine (optional). Sexy.
If you’ve had a go at making my eggs or any of my other recipes I’d love to hear about it. @corrieheale firstname.lastname@example.org
My quest to cook the perfect egg continues with ‘poaching’. Yes my friends, the scariest of all the egg cooking methods but why are we all so afraid? I think poaching an egg always seems like the riskiest option, especially when you only have two eggs left, no no, better play it safe a fry the little blighters.
But if you want to take a chance then you have to make a few tough decisions. To vinegar or not to vinegar? To swirl the water or not to swirl? Frying pan or saucepan? Refrigerated or room temperature? Boil or simmer? AGHHH JUST FORGET IT!
I hear you people, I hear you, poaching an egg can be a very stressful time in ones life, I don’t blame you for frying, it’s a natural reflex. But if I told you there’s a way of poaching an egg that won’t make you run for the hills? No no, I’m not a mad idiot, I’m a just a girl who wants poached eggs for breakfast and this is where my story begins…
One blustery but warm Autumnal morning, I rise from my sleeping quarters to find my housemate Isabelle in the kitchen. It’s a small kitchen, with a blue tiled floor which feels cold on the soles of my feet. She delicately stirs a spoonful of sugar into her tea, I can’t help but notice her slender bird like hands. There’s a small frying pan simmering away with what looks like two cloudy white orbs floating on the surface, like two boats on a calm sea… But they are not boats, oh no, Isabelle is making POACHED EGGS!
“ARE YOU POACHING EGGS???!!! HOW THE HELL ARE YOU DOING THAT???!!! I screech, my eyes wide with shock.
“Yeah, it’s easy, I’ll show you” she says… And she did. So now I will show you my dear friends. Hold onto your hats, it’s going to be wild.
Perfectly Poached Eggs Serves 1 / Takes 10 minutes
You’ll need: One small frying pan
2 medium eggs at room temperature (fresh is always best and does make a difference. I find older egg whites spread more in the pan, as do refridgerated ones.)
1. Fill your small shallow frying pan with boiling water leaving a 1 centimetre at the top. Bring to the boil and reduce to a low simmer. You want the water to be as still as possible to avoide a fluffy egg white situation.
2. Crack one egg into a small cup and then gently pour it into the water. Don’t panic if it spreads a bit, just try and keep it to one side. Repeat with the other egg on the other side of the pan. Don’t worry if they look like they’re touching, you can always separate them with your spoon once cooked.
3. Leave them to set for about a minute and if you can see the yolk is popping above the water (see above) gently submerge your eggs under water by placing your slotted spoon over the top of them for about 10/20 seconds (see below).
4. You’re eggs should take around two minutes to cook so get your toast ready pronto! I don’t want to tell you how long they’ll take exactly as it can vary, just don’t take your eyes off the pan or you’ll overcook them. When they’re done they should look like the above picture.
5. Once cooked, remove one egg at a time with a slotted spoon, allow to drain over the frying pan for a few seconds and pop onto a couple of sheets of kitchen towel.
6. Prepare your toast (I like sourdough toast brushed with a garlic clove and topped with avocado). Once your eggs are cooled a little I tend to just pick them up with my hands to avoid breaking the yolks. Pop on top of your toast and serve.
If you’ve had a go at making my poached eggs or any of my other recipes I’d love to hear about it. @corrieheale email@example.com
Frodo’s quest was to return the ring to Mordor, mine is to learn how to cook the perfect soft boiled egg. The humble egg and solider is a throw back to my childhood, a Saturday morning treat that my mum, and mum’s the world over just seem to know how to do, it’s a frickin conspiracy. How do they manage to get those gooey golden yolks with immaculately set whites every time? Egg boiling freaks! Mine are either too hard or too snotty (nothing worse than a snotty egg).
Anyway, so boiling an egg is easy right? Yes, even a hamster could do it (if it was some kind of horrible giant hamster that could reach a hob). Actually, don’t think hamsters even eat eggs so forget that analogy. Anyway, so soft boiling an egg should be easy right? WRONG! I’ve dedicated my life (well, some of my time) to trying and testing different egg boiling methods. So get your egg cups out (or your napkin rings/shot glasses, both of which make excellent egg cups) and lets do this!
Perfect Soft Boiled Eggs and Soldiers Serves 1 / Takes 10 minutes / V You’ll need… 2 medium eggs at room temperature (you can use refrigerated eggs, it doesn’t seem to make much difference).
1. Put two eggs in a small saucepan and fill with cold water. Put on a high heat on a medium ring and cover. Heating the water gradually like this, ensures the eggs gets evenly cooked through, thus preventing a snotty egg white situation.
2. Once the water starts to boil, turn the heat down to avoid vigorous boiling and start timing. After a minute and a half take out the first egg (you’ll eat this one second). Boil the remaining egg for an extra 30 seconds before removing it.
3. The first egg will continue to cook while you eat the second one, that’s why it’s a good idea to take it out 30 seconds before to prevent the egg hard boiling by its self.
4. I like to eat mine with one slice of marmite on toast and one slice with butter.
If you’ve had a go at making my lasagne or any of my other recipes I’d love to hear about it. @corrieheale firstname.lastname@example.org
It’s my 31st birthday today, yippee hooray!… Although I don’t feel as fresh as I perhaps hoped I would, managed to drink a tad too much Prosecco last night at Mahiki. Have woken up to some very unflattering pictures of myself on Facebook. In one of them I’m sprawled over my poor friend Rachel, drinking out of a giant cocktail treasure chest through a very long straw. Classy.
Anyway, it was fun so who cares. This is my favourite hangover breakfast (so end up eating it most weekends). It’s super quick, super easy and super tasty. I tend to always have some sliced sourdough in the freezer for hangover emergencies such as this one, I suggest you start doing the same. It also helps that I live with an avocado addict so I always have the bits I need to make this.
Birthday Avocado & Eggs On Toast With Sweet Chilli Sauce Serves 1 / Takes 10 minutes / V🌶
1 Small garlic clove, peeled
2 Pieces of sourdough (obviously if you don’t have any sourdough it’s not the end of the world, just use whatever you need to use up)
Sweet chilli sauce
Salt and pepper
This is very basic so not going to go into too much detail… Start by toasting your sourdough and start frying your eggs. Shell your garlic clove and rub it over the toasted sourdough. Scoop out the avocado and squash it on top of each slice with a fork and season. Top with the fried eggs and and sprinkle with salt and pepper. Add a couple of puddles of sweet chilli sauce and bish bash bosh, you’re DONE!
If you’ve had a go at making my birthday eggs or any of my other recipes I’d love to hear about it. @corrieheale email@example.com