Eggs à l’Oignon and a Defense of Food Bloggers
The International Association of Culinary Professionals' website just published an incendiary (but nothing new, actually, and nothing unexpected) opinion article by Amy Reiley that charged food bloggers with "faking it": faking the recipe development, food journalism, and cooking expertise that the culinary industry is supposedly painstakingly cultivating.
I have some strong opinions about this charge, obviously; visit WBB if you want to see my full argument and discuss. In the meantime, love one another and make some eggs.
These eggs begin with aromatic minced shallots and garlic sautéed in butter. Mayonnaise lends a slight tanginess and a gorgeous texture after cooking, and the green onions sprinkled on top round out the delicate onion flavor. You'll love these for breakfast or even as a quick, simple dinner, which is how Mike and I enjoyed them. Don't shy away if you're not a mayo lover -- the mayo adds only a subtle flavor but so much creaminess.
Eggs à l’Oignon
Recipe by: Willow Bird Baking
Yield: 2 servings
Ingredients:
4 eggs
2 tablespoons heavy cream
salt and pepper to taste
2 teaspoons minced garlic
1 tablespoon minced shallot
1 1/2 tablespoons mayonnaise (Hellmann's, preferably)
1 tablespoon butter
green onions and a sprinkling of Parmesan cheese for topping
Directions:
Whisk eggs, cream, salt, and pepper together in a medium bowl. Heat a large skillet over medium-high heat and melt the butter in it. Add the garlic and shallots and sauté for about 30 seconds or until very fragrant. Pour in eggs and scramble them, removing them to a plate when they appear just slightly moist (they will finish cooking on the plate). Smear them with mayonnaise and Parmesan cheese and mix them to combine. Top with green onions and serve immediately.
To read my argument against Reiley's assertion that food bloggers are "faking it," throw your two cents in, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and cookingupastorm
I have some strong opinions about this charge, obviously; visit WBB if you want to see my full argument and discuss. In the meantime, love one another and make some eggs.
These eggs begin with aromatic minced shallots and garlic sautéed in butter. Mayonnaise lends a slight tanginess and a gorgeous texture after cooking, and the green onions sprinkled on top round out the delicate onion flavor. You'll love these for breakfast or even as a quick, simple dinner, which is how Mike and I enjoyed them. Don't shy away if you're not a mayo lover -- the mayo adds only a subtle flavor but so much creaminess.
Eggs à l’Oignon
Recipe by: Willow Bird Baking
Yield: 2 servings
Ingredients:
4 eggs
2 tablespoons heavy cream
salt and pepper to taste
2 teaspoons minced garlic
1 tablespoon minced shallot
1 1/2 tablespoons mayonnaise (Hellmann's, preferably)
1 tablespoon butter
green onions and a sprinkling of Parmesan cheese for topping
Directions:
Whisk eggs, cream, salt, and pepper together in a medium bowl. Heat a large skillet over medium-high heat and melt the butter in it. Add the garlic and shallots and sauté for about 30 seconds or until very fragrant. Pour in eggs and scramble them, removing them to a plate when they appear just slightly moist (they will finish cooking on the plate). Smear them with mayonnaise and Parmesan cheese and mix them to combine. Top with green onions and serve immediately.
To read my argument against Reiley's assertion that food bloggers are "faking it," throw your two cents in, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and cookingupastorm