And so it happened that we discovered the tastiest, fluffy egg recipe in a long time in of all places, Fort Worth, Indiana. Let’s start at the beginning. We recently spent some days with my sister-in-law and her husband, Don, in the Midwest. One of the great highlights of the trip was coming upon Netty’s fluffy egg recipe. Which, as told by Don, came about as a mistake. Netty was about to prepare breakfast, with the usual egg omelet, but she discovered she had no milk. She did have mayonnaise; and necessity being the mother of invention, as they say, she improvised. The result was an egg dish, more like a frittata, that is delicious, and so simple to make. All she did was substitute the mayonnaise for the milk, and you get the fluffiest egg dish imaginable.
The trick to this recipe is slow cooking. You whisk the eggs with the mayo, herbs and seasoning desired, place in a covered pan over low heat and let it cook. The longer you let cook, the fluffier it gets. That simple. You can dress up the omelet by adding bits of ham, or cooked chicken, or fish, with chopped tomatoes, and you have a genuine continental frittata. You’re only limited by your imagination.
So, go at it, kiddies. The best breakfast dish around, quick and delicious. With some toast or hearty, crusty bread, or muffins, you can’t go wrong.
NETTY’S FLUFFY EGGS
Ingredients:
4 eggs
2 tablespoons mayonnaise
Salt and pepper to taste
1 teaspoon Italian seasoning, or can substitute oregano, thyme, or tarragon.
2 tablespoons olive oil
Instructions:
- In a bowl, crack eggs, add mayonnaise, and whisk until mixed. Add salt, pepper, seasoning, and mix to combine.
- Heat oil in a medium-sized pan or skillet on low heat. Add eggs, cover, and cook for 10-15 minutes. As noted, the longer the eggs cook, the fluffier the dish. She sometimes cooks the eggs 20-25 minutes to get the maximum puffiness.
Yield: 2 servings.
Note: the recipe can be double or tripled, depending on how many servings.
Some recipes come out of necessity: see what you have available in the cupboard or fridge and then crate something. Sometimes it happens by accident: you recall an old recipe and tweek it.
This recipe is very similar to that Nuyorican favorite, Pernil, or roast pork shoulder. But it differs in terns if ingredients. It’s termed Pork Adobo or Adobo Pork, yet the adobo seasoning has a definite Asian motif—it includes soy sauce, rice vinegar, and scallions. It brings to mind more of a Filipino adobo. Also, the recipe calls for lots of garlic, which we love. Vampires don’t stand a chance against us. The final result is heavenly. My wife, who is a tough critic, states that this recipe is one of the best she’s ever encountered. That says a lot.
I love garlic, and I love shrimp. That should be obvious from the previous posts I’ve had on what we call Camarones con Ajo , or Garlic with Shrimp (10/2717 and 03/01/18). In both case it was shrimp cooked the Nuyorican way, with the usual condiments: garlic, salt, pepper, oregano, and a touch of brandy. This is a different garlic shrimp recipe. It comes from the Solera restaurant, now closed, that was on East 53rd Street in New York. The restaurant offered Iberian style cuisine, and tapas. among them Garlic Shrimp tapas.
I posted a stuff peppers (pimientos rellenos) dish back on 09/18/13. I got remarks back about the whole scenario of crushing peppercorns, garlic, oregano, salt and other ingredients in a mortar. What I was told was, Is there an easier way of doing it? I realize that not everyone is a purist when to comes to Nuyorican cooking. So, for those who want a simpler method of making pimientos rellenos, this is it.
