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neighborhood library, slow-poached egg & scallions

By 11:59 PM , ,

My neighborhood library got a face lift this summer. Actually, it was more than that. It perhaps surpassed massive reconstructive surgery and was venturing into witness protection level transformation. It's quite impressive what our tax dollars can do when channeled properly. Anyway, as I walked through the sparkly shiny aisles, my eye was drawn to a book facing out and looking down at me from the top shelf. It was David Chang's Momofuku cookbook. This came out last year with much fanfare, and like most hot things I tend to turn the other cheek for fear of getting burned.

Well, a year later and a brand new library card burning a separate hole on my person, I reached for the hardcover book on my tippy toes. This was my first book to check out at our new library.

I read cookbooks like some people pore over, well, whatever porn-like printed matter fills in the blank, you choose. I literally gobbled this one up one Saturday morning. When I came across a mythical recipe for Onsen Tamago (slow-poached egg) I sprung out of my bed to test it out immediately. This is something I knew about but never knew how to make it until today. It's called Onsen (hot springs) Tamago (egg) for how ladies in rural areas of Japan take a basket of eggs to the hot springs and sink them into the bath as they themselves sink in to soak. This cooks the egg at a controlled temperature of 165° for a mind-numbingly long ass time (40+ minutes, this is not your eat and run bowl of cornflakes), which is precisely why I cooked four at once. By the time the ladies are relaxed and ready to return home, the eggs are done perfectly soft and creamy that you can still crack it open like a raw egg but what emerges from within is a gently poached egg - a perfect topper for a bowl of ramen. Like magic.

Chang's all about noodles (particularly ramen) and pork, which is why this egg was introduced. But the two recipes that really sent me over the moon were the Green Scallion Noodles (made!) and his recipe for English Muffins (I'll make next). Thank you David Chang (and Peter Meehan).

Ask me how much I love my library.

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5 comments

  1. Remind me who is "Momofuku." It sounds familiar. Is it a Ramen House?

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  2. It's not a "who" but a "what" - group of restaurants that David Chang opened. You'll find out more when I talk to you this weekend.

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  3. How much do you love your library?

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  4. Love & Love. It's a great cookbook from a cute library with an amazing view of the city. Wow, how effusive can I be? Anyway, I might just cook something from it for Thanksgiving!?

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