Eggs-O-Eggs-O: Shoyu Tamago and Hard-Boiled Duck Eggs

Shoyu tamago (top photo) & hard-boiled duck egg (bottom photo)

Those who know me are well aware that I am somewhat of an egg fiend. I eat boiled egg whites almost everyday and always maintain a stash of large-sized eggs (preferably organic) in my fridge. This is somewhat ironic given that as a child and for a decent portion of my early adulthood, I either avoided egg consumption altogether on the principle that they were gastronomically unappealing or ate them but without much zeal and never actively pursued them.

Somehow within the last year or so, I came to appreciate the versatile protein-packed egg, desiring to try it in all its forms (some of which I have yet to try!) In particular, I have developed an affinity for the hard-boiled egg, which is probably the least exciting/blandest of the food's many incarnations. The cool, moist, clean semi-firmness of the egg white -- its natural moisture sopping up whatever condiment or salt granules you sweep it onto before popping it into your mouth -- and how the white's texture contrasts so well with the mealy, play-doughiness of the yellow interior, these are tactile qualities of the hard-boiled egg that I find appealing.

Therefore, it's no shock that at a local Korean grocery chain - H-Mart! - I was keen just last summer on trying the shoyu tamago sold there. Shoyu tamago translates from Japanese as "soy sauce egg," and though it is a popular in Japan both in ramen dishes and in bento boxes, it is also a Korean appetizer. Judging from the version of the soy sauce egg sold at H-Mart and a recipe available on KFoodAddict.com, I've ascertained that the difference between the Japanese shoyu tamago and Korean jangjolim is that the latter version includes chilies in the recipe. Being a spicy food lover, I'm partial to the Korean adaptation of the dish; however, I prepared shoyu tamago because I didn't have any chilies at hand. I primarily followed the recipe posted on cooking blog Eat Your Greens, but followed some of the procedural advice offered for the same dish on Just Bento.

As for the hard-boiled duck eggs (one is on display in the bottom photo), I recently reacquainted myself with this lesser-known egg. I was shopping in Whole Foods and saw that they were being sold after what was probably a seasonal hiatus. Having tried hard-boiled duck eggs for the first time only less than a year earlier, I recalled not being too impressed with them. I had found their boiled whites to be rather tough and less palatable in comparison to boiled chicken egg whites. Nevertheless, I decided to give them another shot. And I'm glad I did. I found a winning method for optimally preparing hard-boiled duck eggs, as well as a simple yet sinfully good way in which to serve them -- sliced in halves and sprinkled with fleur-de-sel (I used Maldon sea salt flakes, which basically constitute the luxury class of sea salt). With the crispy, crystalline sea salt working to enhance the egg's flavors and the tactile experience of consuming the duck egg, I was surprised by the duck egg's deliciousness. This time around, I was better able to appreciate it -- yes, the boiled white exterior is thicker and tougher than that of the chicken egg, but it is also denser and therefore more meaty. But it is really the yolk that makes the duck egg special: it is creamier, thicker, and less mealy than a chicken egg yolk. Sprinkled with Maldon Sea Salt, a boiled duck egg makes for an excellent snack or appetizer.

Recipes for both Sho-Yu Tamago & hard-boiled duck eggs after the jump!

(Mid)summer Vegetable (Green) Curry

Being that it is Midsummer, preparing a so-called "summer" curry (an adaptation of Summer Vegetable Curry from Heidi Swanson's website, 101 Cookbooks) seemed appropriate. I honestly was not that enthusiastic about making this dish; I pursued it as an alternative (I like trying new things) to a panang curry I made a week or so ago for which I used too much paste, thereby rendering it too spicy for my mother (for whom I had prepared it) to enjoy and as an excuse to use the tin of green curry paste sitting in the pantry. Besides, my reasoning went, my mom had probably never tried green curry before! More babbling (and my version of Swanson's curry) after the jump.