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Wednesday, September 23, 2009

Eggs Schezwan style

In these tough, tough economic times, it becomes important to cut back, and if there is one thing that definitely means, its trying to score some meals at the rents. At some point since me and my brother went to college, my parents stopped shopping anywhere but Costco, meaning they have large tubs of certain items, and nothing in the way of standard grocery fair. They also now eat way healthier, meaning unless I want to dig into the gallon of non-fat yogurt (I dont) I am left with few options. Fortunately, one of those options is eggs, and their spice collection is pretty good.

I went to the dentist today at noon, and by the time I got back (i hadn't eaten breakfast) I had worked up quite an appetite. I wanted to try and take things to the next level with my eggs, and this is what I made (it was delicious).

4 eggs
a little bit of water
[[[1/2 a red bell pepper
3 mushrooms
a can of diced Hatch Chilis]]] - all cooked down first, with the hatch chilis thrown in towards the end
some Havarti Cheese
salt, pepper, curry, Schezwan seasoning (which is garlic, ginger, and red pepper base i think), red pepper, a little bit of cinnamon
Tabasco brand spicy Worcestershire sauce

cooked in oil. remember, pepper tastes best if you throw it in in the middle.

I think that was it. It was great. Basically I smelled the Schezwan seasoning side by side with some curry and figured I could get away with combining the two. I'd previously been making eggs with red pepper, yellow curry, and cinnamon as a spice base, so that recipe got thrown in, along with some chunkier stuff that I traditionally enjoy in eggs. I didn't have any onion, otherwise there would have been some of that in there too. First I tried to make it an omelet out of it, but there was too much shit and it ended up as scrambled eggs.

But yeah, pretty good shit, try it out sometime if you like. I recommend Schezwan seasoning, its a good combo and good flavor and you can mix it in with your regular spices. I'll tell you another thing, if there had been any Allspice, I probably would have thrown that in too, and I'll bet it would have been pretty good. When I was in Athens there was this can of whole Allspices and you can just crush them in your fingers and they taste real fresh, just like whole peppercorns.

-Chef Ethan, Over and Out

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