I own an electric kettle (from WalMart, no less) for tea or cocoa and do not find it slower than (an electric) stove. Is yours gas, perhaps? The box claimed it was faster than a microwave; I haven’t done a time trial but it actually seems a tad slower to me. It’s much more convenient, though/
It’s a Hamilton Beach, shaped like a coffee pot so it doesn’t take much room on the counter, and has a separate base so you’re not dragging the cord around when you’re pouring out. The marked capacity is one liter but it can go above that to 1.2 or so. I usually fill it to 0.6 l for a single mug which allows for a little left in the kettle when the pour is done.
And as for eggs, if I’m having breakfast out and having pork and eggs, they’re usually over medium so I can mix the yolk into the hashbrowns.
Beautiful. Brought a tear to the eye, a patriotic glow to the heart, and faint erotic charge to the loins.
Let us also take a moment to imagine the eggs sitting pert in their cups, , the upwelling of the yielding, liquid yolk as the crisp, buttery soldier, glistening slightly, dips in and out… the fumble-fingered might call the process fiddly and unsatisfying, but this is not about merely fulfilling biological urges in a heedless rush, this is about making time for pleasure.
I’ve never tried it or seen it made but something tells me it must be more effort and less enjoyable than the foods I’m already used to. How dare you insinuate that I’m crazy for not eating it?
(Actually, if this is an accurate recipe, it looks delicious. Will try.)
I’ve never heard of shakshouka, but looking at some recipes, I realize I’ve made it in an attempt to duplicate a breakfast dish I tried in New Orleans.
A friend of mine makes creamed spinach, then cracks eggs into it. Cook the egg until the whites are done, but the yolk is still runny. Since I’m one of those runny yolk hating communists, I think its disgusting, but runny yolk spinach lovers think its wondrous.
Shakshouka is indeed a wonder of the world. For those who don’t feel like clicking on the link, it’s basically eggs poached in tomato sauce, with bell peppers, garlic, and anything else you feel like adding, and with bread on the side for dipping and wiping. I think that can all of us, American, English and miscellaneous, can come together and agree that it is, in fact, the finest way to eat eggs for breakfast.
I’m American, but my parents are European, and we used to always have soft-boiled eggs with toast and porridge for breakfast. We used egg cups. In fact we had little roughly triangular plastic plates with egg cups built in, featuring Disney characters- I still have one of those. We also have regular egg cups in the house, which we occasionally use with soft (or even hard) boiled eggs.
Lastly, the “soldiers”. I never was taught to call them soldiers, and I didn’t and neither did my older brother and sister, AFAIK. But my little sister did- she would dunk her ‘brave soldiers’ into the yolky ‘lava’ before biting off their ‘heads’ and ‘feet’. I’d always thought that the ‘soldiers’ thing was original to her. Guess not. Wonder where she got it?
Indeed, shakshuka or any of its variants are wonderful. I sometimes do a New Mexican take on it, basically following the general shakshuka recipe & technique, but using a good portion of roasted New Mexican green chiles in it. It’s a lovely breakfast, lunch, or dinner.
Yeah, we never bothered with that technique. It was just tap around the tip with the back of your spoon and peel off the eggshell cap. Then use the side of your spoon to scoop off the actual egg cap, and voila. You’re in.
