Hello cooks! Welcome to another culinary adventure!
I come here to say with confidence that one of the best ingredients in world cuisine is the egg. And one of its best ways is to fry. Ah, the kid. Is there anything better than rice, beans, farofa, kale, and fried eggs? The white sphere with its golden yellow interior (and soft, forgive me if you don’t like it) has the power to brighten up even the most trivial meals.
As a steak on horseback, it accompanies the beef tenderloin and is accompanied by rice and fries. Often comes with the traditional minced meat dish. In the so-called “eggs in a basket”, it is fried inside an open cavity in the slice of bread.
Rich in protein, the egg has always been used in human food. And, whatever the interest, yes, it came before the chicken, since many animals bred this way before the birds appeared.
The Roman researcher and foodie Apício was already talking about recipes with soft, fried and boiled eggs in the 1st century (the same), and by the 19th century its production was already undergoing industrialization. Today, organic versions of free-range chickens are starting to gain popularity again, even though they are more expensive.
To make the perfect fried egg, I usually use oil or olive oil and wait for this to create a slightly golden, crispy crust around the edges, still with the very soft yolk, which for me, is the most special part of the egg. Then season with salt and freshly ground black pepper.
Although we are used to eating it with rice and beans, soft egg yolk looks great with foods of different flavors. Therefore, in today’s recipe, I propose a PF made from basmati rice, of Indian origin, cooked in coconut milk, with a vegetable stew with a curry flavor and the fried egg.
The dish is beautifully assembled, but the great pleasure is to mix the parts and eat it all together to see how the flavors complement each other.
So, are we going to the kitchen? Next!
PF DE (A) ADVENTURE IN THE KITCHEN
Yield: 4 people
2 small eggplants
3 small zucchini
1 broccoli ninja
1 small carrot
1 small onion
3 cloves of garlic
3 tablespoons of olive oil
1 tablespoon of curry
2 chopped tomatoes
2 bay leaves
2 stalks of chopped chives
1 tablespoon of sesame
¼ cup roasted peanuts
2 cups of basmati rice
200 ml coconut milk
1 cup of tea
Salt to taste
Juliana Ventura, 36, is a journalist who graduated from PUC-SP (Pontifical Catholic University of São Paulo), graduated in gastronomy from Universidade Anhembi Morumbi and a children’s cooking teacher.