So Friday I made one of those trips to the market where you say to yourself, “I bet we’re low on…” and you get it exactly wrong. In this case, I thought we were flush with milk, which we were out of, and were out of eggs, which we already had two full dozen of. Always check the refrigerator.
So I need to make some egg-centric dishes for dinner tonight.
Generally, that means one of a number of things: a frittatta or omelet, something that has a lot of hard or soft-boiled eggs in it like ramen, a baked dish that has a lot of eggs in it, something like shakshuka where eggs are a featured part of the dish. I leafed through a lot of cookbooks this morning trying to decide what to do. Broadly speaking, I kept alternating between European dishes and Japanese ones. In the end, I settled on three possibilities which I’m going to further resolve once my spouse comes downstairs and I can see what is most appealing. Two are from Melissa Clark’s book Dinner, which has a lot of recipes that you can also find on the New York Times cooking app—one of them a savory Dutch Baby, the other a gruyere frittatta. I haven’t used the book yet so that would be a genuine “Cookbook Survivor” test, albeit one that is guaranteed to keep the book on my shelf, I think.
I have a few other alternatives to pitch, but in any event, I’m also going to make some soy-marinated eggs for lunch this week—I’m going to try and start being more consistent about bringing a small lunch, maybe in a bento box.