Eggs pair well with just about everything; poached in some leftover stew, curry or tomato sauce to serve over rice or toast, they make a quick and easy dinner and an excellent way to repurpose leftovers
So many circumstances determine how and what we eat – who we are, where we live, what we do – yet many similar dishes have origins in different terroirs. Every culture has its dumpling, its flatbread, its doughnut, its pasta or noodle. What about the saucy egg?
Eggs love a gentle, spa-like cooking experience; moisture acts as a heat conduit, tenderly cooking them while preventing a rubbery texture. . All saucy food requires some form of bread. Here’s a simple way to make a batch of naan that doesn’t require rising: Stir together one cup of all-purpose flour and a quarter teaspoon each of baking powder and salt; stir in two tablespoons of oil and a quarter cup of water, then knead until smooth.
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