Monday, December 5, 2011
egg with pork
It's been snowing with below freezing temperatures for three days straight, but our amazing chickens are still gifting us with fresh eggs daily! This dish I'm sharing with you today is a staple in our household, especially when we're enjoying an egg abundance. It's similar to a fritatta--quick, easy, flavorful, and a suitable meal for any time of day (or night). The onion in this recipe keeps the egg mixture moist, and helps create stream to puff the whole thing up, giving it a light, airy texture.
1/2 of a smallish yellow onion, very finely chopped
1 Tablespoon sugar
3 Tablespoons fish sauce
1/8 pound ground pork
peanut oil, enough to generously coat the bottom of the skillet
1. Beat the eggs in a bowl
2. Add the onion, sugar, fish sauce, and pork, and mix thoroughly. I break up the pork a bit with my fingers while adding it to make sure it's evenly distributed throughout the mixture.
3. Heat the oil on high in a skillet (I use a nonstick 10-inch round one) and add egg mixture. Turn the heat down to medium-low and cover with a lid
4. When the egg has set all around the edge of the pan and the middle is still a bit runny, flip the whole thing over. To do this, I place a plate turned upside down on top of the skillet and then flip the skillet over so that the egg releases onto the plate. The cooked side will now be facing up, and you can slide the whole thing off the plate and back into the skillet with the uncooked side facing down.
5. Cook a few more minutes, covered, until the mixture is cooked through
6. Serve with white rice. If you're lucky enough to have fresh greens this time of year, a salad with a light vinaigrette is the perfect accompanying side dish.