Eggs for lunch yesterday in various forms.
I had steamed eggs, and I made a masala / Parsi omelette for the other egg eater. I looked up the Dishoom recipe only to discover that it was exactly the same as my dad’s - except for the additional step of finishing in the oven, which ruined the texture imo. Sigh. Live and learn.
I don’t know how I missed the Chinese steam egg recipe you linked but these both look delicious.
Great photo, how was it flavored?
Thxs, I’m in a lunch rut so looking for something delicious is the next best step.
Have you got the Dishoom book? What do you think about the recipes?
It’s Bombay food, so it’s very familiar to me.
The recipes look “right” if that makes sense - I haven’t cooked much yet, but have enjoyed reading and reminiscing.
I’ll have lots of nits to pick, of course, since it’s really my wheelhouse 
But I like it. The restaurant food is reportedly legit.
Some chilaquiles made with store bought tomatillo salsa and leftover tortilla chips, fried eggs, and black beans.
That sounds like a perfect cold weather soup! What’s your recipe?
I prepared a few lbs. of cleaned and cut carrots in a pot with just enough water to soft boil. While that was going, I softened 3 shallots in a bit of olive oil. Grated up a inch piece of fresh ginger and grabbed the curry jar. Then everything went into the blender, pureed until semi smooth. Returned to the pot to adjust salt, pepper and curry powder to taste.
Easy, peasy. I’m going to give it a whirl! Thanks!
What kind of sandwich is that? Chicken salad? Fish salad?
It’s a tuna salad on a bed of egg salad (made with gently crushed coddled eggs)
Nice, where’s the bagel from?
This one was a plain Wise Sons bagel that I got from Mollie Stone’s. They sell them in packs of 4.
Yesterday I combined leftovers to have miso butter shiitake mushrooms with the last of the crustless quiche (savory egg custard?) I made a few days ago.
Eggs were truffled, I thought the mushrooms had too much miso the other day, but somehow it all worked.
I’m back in egg custard mode… between asian versions and quiche, I could eat some every day. I guess there’s also kuku, for a more vegetable forward version.
