Eggs in Dinner

We all know and love the usage of eggs in our breakfast. But what about dinner? Aside from lazy days where one's dinner is ― what I like to call ― breakfast-dinner, eggs in dinner is not something that is discussed often. This is a shame, as my dinner today featured a delightful twist on the classic fried egg.

I put some earlier prepared spinach and onion into a pan (though you could use all sorts of greens here, like bok choy) with olive oil. I cracked three eggs into it, sprinkled mozzarella, feta, and finally sweet paprika on top. Paired with a side of couscous, I had a wholesome dinner whilst meeting my daily egg criteria.

By Yagmur

The Versatility of Eggs by Yagmur

It is my belief that eggs are an invaluable resource in the world of cooking. Whether you want a simple breakfast, a trendy lunch, or a show stopping dessert, eggs are your best friend.

Simply boiling an egg in different ways can achieve different effects. For example, boiling an egg for a long time will cause the yolk to solidify. You are able to cut the egg in pieces. Many people like to scoop out the yolk out of the egg white, and mix it with cheese or sauce before returning it to the egg white. However, boiling the egg for a short time will result in a hardened egg white and runny yolk, similar to fried eggs done sunnyside up. This is when you put it in an egg cup and scoop out the insides like a kiwi fruit, and it's my favourite way to eat an egg. This is but one way to prepare the cornerstone of your breakfast ‒ other ways include frying and poaching. 

The ways in which eggs can be used in both savoury and sweet meals is limitless. This has been true since modern society began. For example, the one thousand year egg has been enjoyed in China for centuries. This dish is prepared by encasing an egg in cement and herbs for months or years at a time! Understandably, it is a very polarising dish. 

Many different types of eggs can be used, such as quail eggs, though most recipes will call for standard chicken eggs. Be careful as they come in different sizes, which can affect the outcome. Free range as opposed to caged eggs are always recommended.

So get out there, and get eggsperimenting! 

I woke up to an eggciting gift this morning

Written by Yagmur

The Foodie's of ISYS 100

Sydney has so many great options when it comes to food. From the City to the West, there is such a diverse nature for the types of food you can experience throughout your travels. As Sydney is a multicultural city, so is our group, and as such we will use this as an opportunity to explore and blog about some of our favourite foods and drinks. Our team is made up of 5 individuals, who each will explore their own unique food/drink category, they are as follows;

Tom Isles - Burgers
Damion Puopolo  - Coffee
Hung Hoang - Protein Shakes
Frankie Ian - Cake
Yagmur Guvener - Eggs

Throughout the next few weeks, we will look to enlighten and diversify your knowledge on these areas with insights and secrets for each.

Words by Tom Isles