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Today is not an exciting day, but it is a big one. I’ve got 50 papers to grade (hooray for my MA, side projects, and profs desperate for grading help), a birthday cake to bake (Happy Birthday, Steven!), and of course, blogging to do. We’re almost through NaBloPoMo!
I thought I’d start with breakfast today (start blogging, not start eating. I eat breakfast every morning. I am obsessed with food after all, and NEVER miss a reason to eat). Please excuse the glamour photo. Given that I started my day with papers, I thought it would be appropriate to photograph my eggs with one of those essays. But then I realized that I didn’t want you to be able to read any students’ work, so I soft-focussed it. Of course, these eggs deserve a glamour shot. That’s home-smoked salmon perched on top of soft, silky, creamy, slow-cooked scrambled eggs. Isn’t that salmon a beautiful colour? My dad just bought a smoker, so that salmon was part of Thanksgiving dinner last night. Thank goodness there were leftovers. We smuggled home two big chunks. It’s salty and smoky and sweet, and I can’t wait to go over my my parents’ again. I was thinking maybe smoked tofu would be a worthy smoker experiment. What do you think? Anything else I NEED to try?
As far as the eggs go, I cooked them over low heat for about 10 minutes. As I was beating them with a fork, I thought “you know, this breakfast is going to be pretty virtuous.” So I added a couple tablespoons of cream. And there you go! Breakfast to go with “”Great Expectations” by Charles Dickens, which is a good example of a Bildungsroman. Bildungsroman is defined as….”
So the other day, I asked what people thought of egg white cocktails. I had a lovely recipe I wanted to publish, but I wasn’t sure what its reception would be.
Thanks to your input, I decided that Edmonton was ready for raw egg whites.
Here’s the article, if you want to check it out (recipe included). Please excuse the headline. I didn’t choose it. (Sorry, Mom and Dad).
Yesterday I made a great cocktail that had raw egg white in it. It shook up nice and frothy, and the egg gave the drink a nice mouth-feel and texture. It tasted like Orange Julius for grownups! I’m probably going to include the recipe in my next cocktail column, but I’m wondering if I should. I wonder if anyone would try it. Does anyone even touch raw egg anymore? Would you drink a cocktail with egg white in it?
Here’s some discussion online:
The Kitchn explains the logic of egg in cocktails.
The New York Times says egg whites in drinks are back.
The Art of Drink says egg whites are safe.
David Wondrich says to shake your drink twice to get the best foam.
Supper In Stereo 