Crab and Eggs with a side of Crab Rangoon. [Pictures]

LTH,

In my journey of 1000 eggs, actually only 4 dozen, but it's starting to seem like 1000, Bill/SFNM suggested Joyce Chen's Crab and Eggs. The recipe sounded very good, but the real clincher was when my wife read the recipe she thought it sounded delicious, case closed.

In addition to the Crab and Eggs, which are not only delicious, but a snap to make, I made batch of crab rangoon. Crab Rangoon?? Yep, there's a reason it's so popular in restaurants, who doesn't love crispy things with crab and cream cheese, only problem is most places now either just wave a crab shell over the mix or use krab. (imitation crab)

Anyway, I really couldn't resist making crab rangoon once I realized I had the ingredients on hand. I also made a Thai sweet garlic chili dip from the '03 June/July issue of Saveur.

Thanks again for the recipe Bill.

Crab and Eggs took just a few minutes to make.

Break a few eggs


Gently mix.


Stir fry


Finished in just a few minutes.


Crab Rangoon is easy as pie. First you grind white peppercorns and a few dried hot peppers.


Mix up crab, cream cheese, scallion, dried hot pepper, white pepper, a few minced Thai peppers, a little celery if you have it, I didn't, and my secret ingredient a dash or two of Worcestershire Sauce.


Put a few together and fry until crisp and golden.


Serve with Thai sweet garlic chili dip.


Crab and Eggs, Crab Rangoon and rice. Simple and quite delicious.


Enjoy,
Gary

Gary, of course you know that your LTH makes a mean osters and scrambled eggs (and I assume also shrimp or crab). I think that oysters are especially good with eggs, they have a real affinity.

Anyway, the one thing that impressed me as a great idea at Lai Hah Heen in Toronto was their seafood with scrambled eggs. They separated the eggs, cooking only the beaten whites with the seafood. The yolks were incorporated into the still-hot whites/seafood mixture at the table. This kept the yolks silky -- not unlike adding a yolk to your bibimbop or your pizza. Something a little different, but very good.

PS, my number 1 go-to dish is a Spanish tortilla. It's a bit more complicated than some recipes, but if you are still looking for somewhere to use your eggs, I might be willing to share. Between a big tortilla and a big flan, you can have a latin feast and use a lot of eggs.

One thing I noticed in these pictures was how incredibly rich and yellow the yolks of these farmers market purchased eggs look compared to store bought. Are they really that different or is it a trick of the light in the photos?

JeffB wrote:They separated the eggs, cooking only the beaten whites with the seafood. The yolks were incorporated into the still-hot whites/seafood mixture at the table. This kept the yolks silky -- not unlike adding a yolk to your bibimbop or your pizza. Something a little different, but very good.

Jeff,

Sounds great, especially since I'm a fan of an added egg once a dish is off the heat, even when I don't have 1000's of eggs.

JeffB wrote:PS, my number 1 go-to dish is a Spanish tortilla. It's a bit more complicated than some recipes, but if you are still looking for somewhere to use your eggs, I might be willing to share.

Yes, please, thanks.

I was at Resi's last night, got there just before 10 in the mood for the Jeff B recommended Russian Eggs, no soap radio. Seems it was slow so they closed the kitchen at 9:30. Is early kitchen closing a regular occurrence?

Enjoy,
Gary

stevez wrote:Are they really that different or is it a trick of the light in the photos?

Steve,

Fresh eggs from Henrys Farm, Green Acres or Nichols at the Evanston Farmer's Market are as different from grocery store eggs as dry aged prime meat from Allen Brother's is from Jewel select beef.

The only problem is all three vendors run out by 7:30, at the latest. Up with the crack of dawn or no eggs fresh from the chicken's tush for you.

Enjoy,
Gary

http://www.cityofevanston.org/enjoy/market.shtml

The composition of chicken feed affects yolk color. Commercial feed usually includes some alfalfa leaf meal because it is a good source for several nutrients but not in sufficient quantity to affect yolk color materially. Hens with access to a good supply of green vegetables will produce yolks with deeper color. I would guess that the organic growers selling eggs in Evanston are running some excess or substandard vegetables through their chickens before going to the compost pile and/or are allowing the chickens to run on grass, clover or alfalfa. I have heard of farmers allowing their hens access to alfalfa hay in the winter. It has been many years since I raised chickens, but I recall that the hens loved kale and produced richly colored yolks in response.