80 and I spent an unfortunate—yet joyous and drunk—less than 24 hours in New York City this past weekend. Unfortunate because of the lack of time in the city and joyous because of our friends’ wedding. Usually whenever we get the chance to visit we extend the stay in this city to the north but with 80’s last exam on Monday night before he graduates on Sunday, we had to get in and out so he could concentrate on macro economics. (And if anyone has any graduation gift ideas – let me know!)
Because we left early Saturday from DC and didn’t get to check out the inaugural opening for the year’s Mt. P far mar and then we got back too late to hit up any of the Sunday markets I was left with a fridge full of last weeks’ purchases for Sunday’s dinner. 80 invited a classmate over for a study session so I was charged with figuring out dinner. Of course it revolved around eggs.
So my new favorite way to incorporate lots of veggies and other ingredients into eggs is to first cook all of the other ingredients, then pour whisked egg over top and throw it under the broiler.
I recently resolved Passover’s matzoh dilemma when I incorporated the stale cracker into an omelet with swiss cheese, garlic and greens. The problem though is the quickness in which an egg cooks and an egg overcooks.
My parents’ kitchen is perfect. Stainless steel perfection. Except for one thing: the broiler.
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