...the river now in circles ran, round the land of endless sand...
A few days ago, tried something new: chop up a little garlic, grate a carrot, and beat two eggs. Heat oil in a frying pan, fry garlic, then fry the grated carrot a little, add egg. Result: fried egg with a fibrous, soft and spongy layer in the middle. Tastes not bad. Should have tried to spread out the carrot into a thinner layer though.
This morning, fried enoki/えのき mushrooms with egg. Only this time decided to chop the enoki up into short lengths, in an attempt to avoid ending up with the stringy feel. As follows: fried a little garlic in a pan. Added enoki bits. When soft, added soya sauce, sesame oil. Then came the beaten eggs. Continued as for an omlette.
Result: Good. Slightly different texture compared to if I had not chopped up the mushrooms. Also makes it easier to cut the omlette. Forgot to add pepper.
Tried to poach an egg last night. Never really knew the exact definition of poaching until some recent reading on the internet. Of course, I have broken eggs into boiling water/soup/instant noodles before, but did not realise that was poaching. I mean, there's a name for this process? Apparently the aim is to get a soft-boiled egg ( shape-wise too, which I guess is different from what I have done up to now ).
End-result: I think soft-boiling an egg and then peeling is easier. Although I will probably try again.
Was back at home for a month which meant I did not have to cook, but now it's back to living alone. Finally got round to some cooking yesterday.
Froze beancurd/tofu and then defrosted it before use, giving it a spongy texture which I am afraid to say I did not exactly utilise very well. However, at least now I know how the result is like. Not exactly light and airy like taupok, but a more solid feel.
