Soft Cooked Eggs With Coriander Salt Food

EGG SALAD WITH TOASTED CORIANDER

Steps:

• Fill a large bowl with ice and plenty of cool water. Put the eggs in a medium saucepan and add enough water to cover the eggs by 1 inch [2.5 centimeters]. Bring just to a boil over medium-low heat, and immediately remove from the heat. Let sit, for 5 minutes. Remove the eggs with a slotted spoon and place them in the ice bath to shock them and stop the cooking. Let cool for 5 minutes. Peel the eggs under running water, then coarsely chop.
• Meanwhile, heat a small skillet over medium-high heat. Add the coriander seeds and toast until fragrant, swirling the seeds occasionally so they toast evenly, 30 to 45 seconds. Transfer to a mortar and pestle or spice grinder and grind to a coarse powder.
• Put the ground coriander in a medium bowl and add the eggs, mayonnaise, garlic, chile, chives, capers, salt, pepper, and hot sauce (if using). Mash with a potato masher and stir to combine. Taste and adjust the seasoning, if necessary.
• Divide the egg salad among four slices of bread, spreading it out to cover. Top each one with another slice of bread, cut in half if you like, and serve.
• Preheat the oven to 400 degrees F [200 degrees C]. Peel off and discard most of the outer layer of papery skin on the garlic, and cut off the top quarter of the bulb. Put the garlic on a sheet of aluminum foil large enough to wrap it. Rub or brush with the olive oil and sprinkle with the salt. Wrap in the foil and roast until the cloves feel soft and tender when pricked with a knife, about 1 hour. Remove from the oven, carefully unwrap the foil and cool, about 15 to 20 minutes. To use, squeeze the cloves from their skins. Refrigerate in an airtight container for up to 2 weeks.

STEAMED EGGS WITH CORIANDER

Steps:

• Boil the water 5 minutes and allow it to cool until lukewarm. (This is to drive out the dissolved air, preventing the formation of bubbles in the finished custard.)
• Beat eggs gently until just mixed. Combine beaten eggs with the water. Add Sherry, salt, pepper, sesame oil and sugar. Stir to mix well, but do not beat.
• Strain this mixture into a flat-bottomed, 2-quart baking dish (or into a deeper, narrower dish that will fit your steamer). Add coriander leaves and scallions and stir to distribute them throughout the liquid. Cover and steam 10 to 20 minutes, or until custard is set in the center. (A deeper dish will require the longer steaming.)
• Remove the dish from the steamer and uncover. Pour soy sauce on top of the custard, tilt the dish to distribute the sauce evenly and serve with white rice.

SOFT HARD-BOILED EGGS

Steps:

• Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
• Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
• Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.

HARD-COOKED EGGS WITH CUMIN, COARSE SALT, AND CAYENNE

Steps:

• In a small skillet dry-roast cuminseed and coriander seeds over moderate heat, shaking the skillet, until fragrant, being careful not to burn them. In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind seeds fine.
• Arrange egg halves on a platter and sprinkle with some cumin mixture, salt, and cayenne.

GOLDEN NOODLE SOUP WITH SOFT-BOILED EGGS

Steps:

• Bring a small saucepan of water to the boil and carefully lower in the eggs using the slotted spoon. Set a timer for 7 mins if you like your eggs a little runny in the middle, or 8 mins for a set yolk. Have a bowl of cold water nearby. When the timer beeps, scoop the eggs from the hot water using your spoon and plunge them into the cold water. Set aside to cool.
• Fill a medium saucepan with enough water to come halfway up the side of the pan. Bring the water to the boil over a high heat, reduce the heat, then lower in the noodles and season the water with a pinch of salt. Cook for 5 mins, or until just cooked - test one noodle to see if it's done. Drain the noodles and drizzle over 1 tbsp oil while they're in the colander. Toss the oil through the noodles to prevent them from sticking together.
• Peel the garlic cloves and crush them to a paste using a garlic crusher.
• Pour the remaining 1 tbsp oil into the medium saucepan (no need to wash it first), and turn the heat to medium. Add the garlic and ginger, stirring for 1 min until sizzling, then add the turmeric and stir for another 30 secs.
• Add the stock, coconut milk, soy sauce and sugar to the pan. Bring to a gentle simmer and bubble, for 2 mins.
• Cut the sugar snap peas in half on an angle, then drop them into the hot soup and cook for 1 min. Thinly slice the spring onions.
• Divide the noodles between four shallow bowls. Use a ladle to spoon over the hot soup and sugar snap peas. Carefully peel the eggs, then cut them in half and serve 2 halves on top of each serving of noodles, before scattering with the spring onions and coriander.

SOFT-BOILED EGGS WITH SEASONED SALT

Steps:

• Put enough water in a pan to cover the eggs and bring to a boil. Turn the heat down so the water is simmering gently. Lower the eggs into the water with the help of a spoon, one at a time. Set your timer for 4 minutes if you want the whites soft, 5-5 1/2 minutes if you want the whites almost set, and 6 minutes if you want them completely set.
• Meanwhile, mix the salt, pepper, and cumin together in a small bowl or saltcellar.
• As soon as the eggs are done, remove them, put them in egg cups, and serve immediately.