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	<rdf:li rdf:resource="http://www.saveur.com/article/Techniques/Whip-Flip-and-Serve"/>
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  </channel><item rdf:about="http://www.spicechronicles.com/double-bell-pepper-egg-curry/">
    <title>Double Bell Pepper Egg Curry</title>
    <dc:date>2015-11-17T13:11:40+00:00</dc:date>
    <link>http://www.spicechronicles.com/double-bell-pepper-egg-curry/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Today would have been my father’s birthday, a day he missed by less than a month. In fact, it felt strange not to put in the usual order of flowers to Kolkata. A simple gesture that did bring him a lot of happiness. Actually, almost any act of affection was always much appreciated by him, it did not matter how small.

I had been on a cooking binge, despite the fact we had a fairly well stocked refrigerator. I had been out of sorts this weekend and if there was not enough to fill my Saturday, between their dance and soccer and some residual work projects. Nonetheless, I spent the evening cooking, like I do when I am anxious. The poor husband is now being asked to sit and finish all the food. With all the bell peppers looming around me, this egg curry was born, possibly appropriate given how much dad liked egg curries. I cooked this again today, by sheer chance.

In a stray comment, my husband mentioned that I probably have more pictures in my flickr, than I remember. This is true, it also set me on a quest. Most of the “people” pictures were fine, but the food pictures were another story. I think this is such an evolving process, I seem to have pictures that look so horrid, I shudder to think that I actually took them and then of course several meaningless one. The loss of the camera and chip has also made me very nervous about the pictures. The truth certainly is that good or bad, the pictures are almost more of a journal for me at times than the blog. Well, but I guess nothing stops one from editing the journal. Skimming through, I came across this recipe, that I had developed last fall when the garden was literally overflowing with bell peppers.]]></description>
<dc:subject>recipes curry vegetarian eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://food52.com/recipes/35930-momofuku-s-soy-sauce-eggs">
    <title>Momofuku's Soy Sauce Eggs Recipe on Food52</title>
    <dc:date>2015-05-15T17:51:46+00:00</dc:date>
    <link>http://food52.com/recipes/35930-momofuku-s-soy-sauce-eggs</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA["What I like best is that these eggs can be used in a thousand different ways: They are perfect on their own as a snack, or on an English muffin (eggs Benny setup), in pasta, or cut up and mixed into a salad," Christina Tosi says. You can vary the marinade as you like—add sake, scallions, ginger, mirin, garlic, chiles, or rice wine vinegar. What's to stop you?]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/recipes/2015/03/chocolate-cinnamon-swirl-meringues-recipe-egg-whites.html">
    <title>Chocolate-Cinnamon Swirl Meringues | Serious Eats : Recipes</title>
    <dc:date>2015-03-20T16:32:57+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2015/03/chocolate-cinnamon-swirl-meringues-recipe-egg-whites.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[These rustic-looking chocolate swirl meringues are flavored with cocoa powder, a touch of molasses, and a pinch of cinnamon, then baked until crisp. They bring together a light and crumbly texture with intense chocolatey flavor. The cinnamon provides just a hint of warmth, while the molasses gives the meringues a subtle caramel flavor.]]></description>
<dc:subject>recipes cakes eggs chocolate</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/wordofmouth/2010/jun/03/how-to-make-perfect-omelette">
    <title>How to make the perfect omelette | Life and style | The Guardian</title>
    <dc:date>2015-03-12T15:38:01+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/wordofmouth/2010/jun/03/how-to-make-perfect-omelette</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[What sort of omelette does it for you - a delicate French roll-up, a hearty English half moon or a full Spanish-style circle?]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2014/nov/05/jack-monroe-prawn-bibimbap-recipe">
    <title>Jack Monroe’s prawn bibimbap recipe | Life and style | The Guardian</title>
    <dc:date>2014-11-12T15:34:24+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2014/nov/05/jack-monroe-prawn-bibimbap-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Enjoy this traditional Korean dish, with its kaleidoscope of colours and flavours, on a bleak winter’s day]]></description>
<dc:subject>recipes seafood eggs rice mushrooms chilli</dc:subject>
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<item rdf:about="http://www.seriouseats.com/recipes/2014/09/menemen-turkish-style-scrambled-eggs-tomatoes-chilies-recipe.html">
    <title>Menemen (Turkish-Style Scrambled Eggs With Tomatoes, Onions, and Chilies) | Serious Eats : Recipes</title>
    <dc:date>2014-09-24T17:30:02+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/09/menemen-turkish-style-scrambled-eggs-tomatoes-chilies-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA["What should we eat for breakfast today," I asked my wife Adri and my sister, Pico, as we walked down the street on what must have been our fourth or fifth morning in Istanbul.

I knew the answer before I asked the question, but I played along anyway. Who's going to give in first?, I thought to myself.

It was my sister who chimed in with a quiet "Mahna mahna," which Adri and I immediately followed up with a "do-doo be-do-do."

See, ever since we had our first taste of the Turkish scrambled egg dish called menemen, at Van Kahvalti Evi, a Kurdish restaurant in the upper Beyoglu neighborhood, that song from The Muppet Show had become code for PUT SOFTLY SCRAMBLED EGGS WITH ONIONS, PEPPERS, AND TOMATOES IN MY MOUTH RIGHT NOW.

Even after a full week and a half of eating awesome stuff all over Turkey it was the one dish that continued to haunt my dreams—both sleeping and waking—long after we got back home.

Having wisely bought myself a couple of small tinned-copper sahans—the shallow metal dishes typically used to cook and serve the dish—I've made it a few times since I've come home, but always with some problems. The main issue is finding the right kind of pepper.

Most home recipes call for green bell peppers slow cooked with onions and tomatoes to form the base of the dish before eggs are added, and indeed, even in Istanbul, we had versions made with bell peppers. But the best ones were made with an entirely different type of green pepper: one that's thinner, less grassy, with a touch more bitterness and a distinct heat.

Last week, as I was digging through the fridge and happened across a pint of leftover Japanese shishito peppers, a lightbulb went off in my head (and yes, I immediately started singing the song to myself).]]></description>
<dc:subject>recipes eggs chilli</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://food52.com/recipes/29898-chipotle-tomato-egg-skillet">
    <title>Chipotle Tomato Egg Skillet recipe on Food52.com</title>
    <dc:date>2014-07-29T13:37:40+00:00</dc:date>
    <link>http://food52.com/recipes/29898-chipotle-tomato-egg-skillet</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I love finding fun ways to eat eggs for every meal, and a hearty skillet meal is my go-to.]]></description>
<dc:subject>recipes rice eggs vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:805e09550b13/</dc:identifier>
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<item rdf:about="http://www.sailusfood.com/2014/06/25/mangalorean-egg-curry-recipe/">
    <title>Mangalorean egg curry recipe, Mangalore Food Recipes » All Recipes Indian Curry Recipes Indian Egg Recipes Mangalorean Recipes South Indian Recipes Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen</title>
    <dc:date>2014-06-25T14:14:34+00:00</dc:date>
    <link>http://www.sailusfood.com/2014/06/25/mangalorean-egg-curry-recipe/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Regular followers of Sailu’s Kitchen will know our family’s love for eggs in all its avatars. I am always on the lookout for the best dishes with egg especially curry based recipes that go well with dosa, appam, neer dosa and rice. There is never any dearth for authentic Indian regional egg recipes and I tend to go for curries that have unique spice blends. Mangalorean egg curry is a coconut based curry that calls for a unique blend of spices like mustard seeds, cumin, coriander seeds, fenugreek seeds, red chillis and tamarind. For a deeper coconut flavor, one can add coconut milk instead of water while cooking the curry. A classic egg curry among Mangalore food recipes that makes for a perfect dish with steamed rice, dosa or chapati.

The slit boiled eggs absorbed the flavors of the spices and made for a brilliant combination with Neer dosa. If you are lover of egg curry, do give it a try and am sure you will add Mangalorean egg curry recipe to your recipe repertoire.]]></description>
<dc:subject>recipes curry eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/recipes/2014/03/mushrooms-bacon-asparagus-egg-recipe.html">
    <title>Mushrooms, Bacon, and Asparagus Topped With Eggs | Serious Eats : Recipes</title>
    <dc:date>2014-03-01T18:06:34+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/03/mushrooms-bacon-asparagus-egg-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Originally, I was planning on making a dish of asparagus wrapped with bacon, served with sautéed mushrooms and fried eggs, but then I thought, is wrapping asparagus with bacon really any better than simply cooking the two separately and combining them? With the former, you end up with one of two options: perfectly crisp bacon and overcooked asparagus, or perfectly cooked asparagus and rubbery bacon. Cooking them separately gives you more control, delivering perfect results on both fronts.

This simple hash starts with bacon crisped in a skillet. I set it aside and use the bacon fat to then brown mushrooms. The mushrooms soak up all of that bacon flavor—the perfect meaty counterpoint to tender-crisp asparagus stalks.

It all forms a perfect base for some eggs fried until crisp-and-runny, the golden yolk forming a sauce for the asparagus, bacon and mushrooms. I like to use thin asparagus stalks so that they cook up quickly without the need for any sort of par-cooking or steaming.]]></description>
<dc:subject>recipes bacon eggs mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:4288e5b99464/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/02/baked-eggs-in-cream-with-mushrooms-cheddar-and-ham-recipe.html?ref=search">
    <title>Baked Eggs With Mushrooms, Cheddar, and Ham | Serious Eats : Recipes</title>
    <dc:date>2014-02-08T21:51:36+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/02/baked-eggs-in-cream-with-mushrooms-cheddar-and-ham-recipe.html?ref=search</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[These savory eggs bake in the oven in a water bath, ensuring even cooking and a perfect result every time.]]></description>
<dc:subject>recipes eggs mushrooms cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:9f0f59cf27e7/</dc:identifier>
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</item>
<item rdf:about="http://www.sailusfood.com/2013/12/23/kothu-parotta-recipe-salna-muttai/">
    <title>Kothu Parotta - Egg Muttai Parotta Salna Recipe » All Recipes Indian Snacks and Starter Recipes South Indian Recipes Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen</title>
    <dc:date>2013-12-23T10:00:19+00:00</dc:date>
    <link>http://www.sailusfood.com/2013/12/23/kothu-parotta-recipe-salna-muttai/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Having blogged Tamil Nadu/Kerala style parotta and chicken salna, its now time to bring to you an irresistible street food of Tamil Nadu that combines both of them in a mish mash of sorts. I am talking about Kothu Parotta. Kothu Parotta is prepared with mixed vegetables that include carrot, beans and green peas, egg kothu parotta calls for scrambling eggs while chicken kothu parotta has chicken pieces with salna gravy going into it. Whatever the variation, I can tell you that it is a hard to resist fast food.

Kothu means ‘minced’ in Tamil where the small strips of soft and flaky parottas are coated with a medley of spices and salna (gravy) and pounded into a mince using the edge of a flat spatula. Egg Kothu Parotta or Muttai Parotta is prepared with shredded parotta that is tossed in a sauteed onion-tomato spiced mixture, scrambled eggs and salna. In most restaurants it is served with raita but you can savor the dish without any accompaniment. Its a meal on its own, very filling and full of flavor. To learn more on how it is prepared in restaurants and street food hawkers, do watch the video of Egg kothu parotta recipe.]]></description>
<dc:subject>recipes eggs curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:28b81294ebe1/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/recipes/613-not-exactly-grandma-s-migas">
    <title>Not Exactly Grandma’s Migas recipe on Food52.com</title>
    <dc:date>2013-11-29T18:40:35+00:00</dc:date>
    <link>http://food52.com/recipes/613-not-exactly-grandma-s-migas</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A visit to my grandmother’s house would not be complete without a big breakfast featuring the ultimate Tex-Mex comfort food, migas. A combination of eggs and (preferably stale) corn tortillas, some migas can be a bit dense, but the version I’ve developed over the years has a light, fluffy texture. This dish isn’t going to win any beauty contests, but it’s a real favorite in our household, and it's easy to make for a crowd. I call for canned tomatoes and green chile as they are available year-round, but you can of course substitute good fresh ones in season if you prefer – just chop them and add them to the skillet to cook down rather than pureeing them. Serve these with a side of refried beans, plenty of grated cheese, and your favorite salsa.]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:84f6b5ea3d34/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/11/crispy-potato-latkes-recipe-from-the-artisan-jewish-deli-at-home.html">
    <title>Crispy Potato Latkes From 'The Artisan Jewish Deli at Home' | Serious Eats : Recipes</title>
    <dc:date>2013-11-13T16:43:36+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/11/crispy-potato-latkes-recipe-from-the-artisan-jewish-deli-at-home.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[For such a no-frills dish, latkes can be surprisingly difficult to get right. Between the potato shredding and draining, the frying method, and the challenge of keeping the cooked pancakes crisp and warm, latkes are not for the faint of heart. Nick Zukin and Michael C. Zusman's crispy latkes from The Artisan Jewish Deli at Home are somewhat middle-of-the-road in terms of difficulty.

They advocate using the shredding dish on a food processor to streamline the work, and aren't terribly worried about the batter seeping liquid as it waits to be fried. Instead, they squeeze out the remaining liquid from the shredded potatoes right before slipping the patties in the oil. These steps make for latkes that are somewhat creamy on the inside, and super crisp on the outside—perfect for dragging through applesauce, or as a bed for their decadent pastrami Benedict (recipe coming tomorrow).]]></description>
<dc:subject>recipes eggs potatoes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:034bbefff663/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/recipes/24645-baked-eggs-with-mushrooms-and-gruyere">
    <title>Baked Eggs with Mushrooms and Gruyere recipe on Food52.com</title>
    <dc:date>2013-10-31T15:39:31+00:00</dc:date>
    <link>http://food52.com/recipes/24645-baked-eggs-with-mushrooms-and-gruyere</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[What can I say about baked eggs? They're so good. The texture of a nicely baked egg is so perfectly velvety, and if they're drizzled with cream that thickens and becomes buttery when baked? Yum. This is one of my many preferred combinations for baked eggs, with mushrooms and gruyere cheese rounding out the eggs and cream.]]></description>
<dc:subject>recipes eggs mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:606659d1224d/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/blog/8583-how-to-make-perfect-scrambled-eggs">
    <title>How to Make Perfect Scrambled Eggs</title>
    <dc:date>2013-10-16T14:52:09+00:00</dc:date>
    <link>http://food52.com/blog/8583-how-to-make-perfect-scrambled-eggs</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Three ways to get your perfect scrambled eggs -- whatever your version of perfection may be.]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d6aad254c33c/</dc:identifier>
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</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2013/sep/28/10-best-egg-recipes">
    <title>The 10 best egg recipes | Life and style | The Guardian</title>
    <dc:date>2013-09-29T09:06:02+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2013/sep/28/10-best-egg-recipes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[There's more to life than boiling an egg – including flawless Portuguese custard tarts and a gut-busting brunch hash]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c49d095cd599/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/09/poached-eggs-grilled-polenta-cakes-recipe.html">
    <title>Poached Eggs on Grilled Polenta Cakes | Serious Eats : Recipes</title>
    <dc:date>2013-09-14T15:57:15+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/09/poached-eggs-grilled-polenta-cakes-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[These tender cakes make a great base for anything that's saucy and rich. While a thick ragu may be the ideal pairing in the evening, poached eggs are a perfect touch come morning. If you don't have a grill, then you can crisp up the polenta in olive oil on a non-stick skillet.

Poaching eggs can be intimidating to some, but I still encourage you to give it a try. Just make sure to consult this guide—the method is seriously foolproof. That said, if you're still feeling uneasy, a fried egg will work, too. As long as youmake sure your egg has a runny yolk to act as a thick sauce for the cakes, you'll have a simple robust breakfast in no time at all.]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:5430a3fc2b22/</dc:identifier>
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</item>
<item rdf:about="http://www.bbc.co.uk/food/recipes/christmasveggiewelli_90569">
    <title>BBC - Food - Recipes : Christmas veggie Wellington</title>
    <dc:date>2013-08-28T11:18:02+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/christmasveggiewelli_90569</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A show-stopping alternative to beef Wellington, this vegetarian recipe will have everyone asking for another slice.]]></description>
<dc:subject>recipes vegetarian eggs mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b88ecdb4651f/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.sailusfood.com/2013/06/14/egg-roast-nadan-kerala-style/">
    <title>Egg Roast - Kerala Style Recipes - Indian Egg Dishes » All Recipes Indian Egg Recipes Indian Fry Recipes Kerala Recipes South Indian Recipes Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen</title>
    <dc:date>2013-06-14T14:19:20+00:00</dc:date>
    <link>http://www.sailusfood.com/2013/06/14/egg-roast-nadan-kerala-style/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Those of you who have been following my blog for sometime will know how much our family loves eggs.  I prepared Egg roast in typical Kerala style along with Vegetable stew to go with Appam.

This egg roast recipe comes straight from the kitchen of a Keralite home cook par excellence. I happened to relish it at a friend’s home during a visit to Kerala last year. His mother served Nadan (traditional home style) egg roast over a bed of pure white lacy appams which was polished off the plate in minutes. She was amused with my enthusiasm to learn more about the egg roast which according to her is really not much of a recipe. I love this Kerala style egg dish for the immense flavor and simplicity of the recipe and it goes to my list of favorite Indian egg recipes. The onions need to be sliced and not chopped and the egg roast does use a lot of onions. The onions need to be caramalized to a light brown shade before adding the spices. You could add few tablespoons of coconut milk towards the end of the cooking process to mellow down the kick of the fiery spices like black pepper and red chili powder.]]></description>
<dc:subject>recipes eggs curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:15f36b5d1e8c/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/04/eggs-in-a-bacon-basket-recipe.html">
    <title>Eggs in Bacon Baskets | Serious Eats : Recipes</title>
    <dc:date>2013-04-14T09:30:21+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/04/eggs-in-a-bacon-basket-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Eggs wrapped in bacon: the concept is incredibly sound. And with only a few additional ingredients, you can add a lot of dimension to this simple fun brunch dish.

Try a few sautéed onions and peppers or a spoonful of creamy soft leeks; it's really about what you have on hand or what you're in the mood for. Personally, I like to use this technique for the egg portion of huevos rancheros as well.

Microwaving the bacon on a paper towel-lined plate is the easiest way to render out some of the fat before baking. But you could also gently cook the bacon in a skillet—just make sure to not cook it too long.]]></description>
<dc:subject>recipes bacon eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:2d12f338e4dd/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:bacon"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/04/beyond-curry-kerala-style-egg-gravy-recipe.html">
    <title>Kerala Style Egg Gravy | Serious Eats : Recipes</title>
    <dc:date>2013-04-10T10:28:31+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/04/beyond-curry-kerala-style-egg-gravy-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Poach them, fry them, scramble them up with some greens. The list of things the humble egg can transform into are countless. For me, a Kerala style gravy is one of the more dramatic avatars the egg can take. It's a dish full of bold flavors and interesting textures that makes for a quick dinner or lunch.

Eggs in India are somewhat of an invisible fence in the landscape of vegetarianism and non-vegetarianism. While some vegetarians won't even have pastries baked with eggs, many still enjoy egg curries and egg biryanis (no meat, only eggs) and with such an array of delicious gravies and sides in Indian cuisine, who can blame them.

This dish is from the state of Kerala, which is known for using a lot of curry leaves and spice. If you use boiled eggs in this recipe, shallow-fry the de-shelled eggs in some oil before halving them and adding them to the gravy. This gives them a lovely crisp outer layer and adds to the texture party of the dish. Or you could break the eggs gently into the dish as it bubbles and cook them to the consistency you like. Either way, the gravy is finger-licking good.]]></description>
<dc:subject>recipes eggs curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:a7b31e480118/</dc:identifier>
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</item>
<item rdf:about="http://www.sailusfood.com/2013/01/05/egg-slice-masala-egg-recipes/">
    <title>Egg Slice Masala - Egg Recipes - South Indian Food » All Recipes Indian Curry Recipes Indian Egg Recipes South Indian Recipes Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen</title>
    <dc:date>2013-01-05T14:26:31+00:00</dc:date>
    <link>http://www.sailusfood.com/2013/01/05/egg-slice-masala-egg-recipes/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[You will find many egg recipes on the blog since I keep trying out different varieties of egg curries (away from the routine) as a side with rice or rotis. Last week, I prepared an egg curry with a twist. Egg Slice Masala is a gravy based dish where hard boiled eggs are sliced, shallow fried and simmered in a spicy, tangy and fragrant onion-tomato base. It is a slightly labor intensive dish since there is a bit of preparation work going into it. But worth the effort for all those egg lover’s out there.]]></description>
<dc:subject>recipes eggs curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:ae4087e0b167/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/recipes/10430_1840_farm_pancakes">
    <title>1840 Farm Pancakes recipe from Food52</title>
    <dc:date>2012-11-25T17:13:37+00:00</dc:date>
    <link>http://food52.com/recipes/10430_1840_farm_pancakes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This pancake base has been a family favorite for years. We typically dress them with banana slices or blueberries grown on our farm, but they would be delicious topped with your favorite pancake companion.]]></description>
<dc:subject>recipes sweets eggs breakfast</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6afd2c4777ae/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:breakfast"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2012/feb/19/yotam-ottolenghi-breakfast-recipe-shakshuka?INTCMP=ILCNETTXT3487">
    <title>Breakfast recipe: Shakshuka | Life and style | The Observer</title>
    <dc:date>2012-11-25T10:50:45+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2012/feb/19/yotam-ottolenghi-breakfast-recipe-shakshuka?INTCMP=ILCNETTXT3487</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Yotam Ottolenghi's favourite Israeli and North African breakfast, eggs braised in an aromatic tomato and pepper sauce]]></description>
<dc:subject>recipes vegetarian eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b24ef1bc98dd/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.sailusfood.com/2012/11/17/kerala-egg-curry-recipe/">
    <title>Kerala Egg Curry - Recipes of Kerala Dishes » All Recipes Indian Curry Recipes Indian Egg Recipes Kerala Recipes Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen</title>
    <dc:date>2012-11-17T13:01:44+00:00</dc:date>
    <link>http://www.sailusfood.com/2012/11/17/kerala-egg-curry-recipe/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A light, yellow colored sauce, subtly spiced egg curry that is flavored with coconut milk and garam masala, makes for a delectable side with Kerala style breakfast dishes like Appam, Puttu and Idiyappam. Very quick to make provided you have coconut milk on hand. I used fresh home made coconut milk using home grown coconuts. The egg curry made for a divine accompaniment with Idiyappam.

The finishing touch of freshly ground black pepper and fresh curry leaves are the key elements of Kerala egg curry. Of course, the thick coconut milk lends the curry a creamy sauce and an irresistible aroma and flavor. Don’t you love the gorgeous color of the curry?]]></description>
<dc:subject>recipes curry eggs vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:10d89f590abc/</dc:identifier>
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</item>
<item rdf:about="http://www.epicurious.com/recipes/food/views/Spinach-with-Chickpeas-and-Fried-Eggs-51117800?mbid=rss_epinr">
    <title>Spinach with Chickpeas and Fried Eggs Recipe at Epicurious.com</title>
    <dc:date>2012-10-22T06:44:55+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/Spinach-with-Chickpeas-and-Fried-Eggs-51117800?mbid=rss_epinr</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[We love the frilly edges of olive oil-fried eggs. Serve them over chickpeas for a vegetarian main.]]></description>
<dc:subject>recipes eggs vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:39dfb78409f4/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2012/10/naomi-duguids-golden-egg-curry.html">
    <title>Naomi Duguid's Golden Egg Curry | Serious Eats : Recipes</title>
    <dc:date>2012-10-17T07:33:59+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/10/naomi-duguids-golden-egg-curry.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Eggs and tomato sauce seem to pop up everywhere these days. Most chefs have their own version of eggs in purgatory or shakshuka somewhere in their repertoire. But the Golden Egg Curry in Naomi Duguid's Burma, is decidedly different. The eggs are hard-boiled, peeled, and then fried in turmeric-laced peanut oil. The tomato sauce is sparse but redolent of sauteed shallots, garlic, and chiles, leaving the eggs to take center stage. There may not be a runny yolk to mop up, but the golden crisped exterior of the eggs more than makes up for it.]]></description>
<dc:subject>recipes curry eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:ec9ec6cb66dc/</dc:identifier>
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</item>
<item rdf:about="http://greetingsfromtheasylum.blogspot.co.uk/2011/05/got-eggs.html">
    <title>Greetings from the Asylum: Got EGGS?</title>
    <dc:date>2012-03-17T13:33:58+00:00</dc:date>
    <link>http://greetingsfromtheasylum.blogspot.co.uk/2011/05/got-eggs.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I love a good hard-boiled egg.  The emphasis here is on the word good.  It is SO hard to get a good hard boiled egg.  It is almost impossible.  I am forever grateful to Alton Brown for teaching me an easier way to make PERFECT hard-boiled eggs - don't boil them at all BAKE THEM! ]]></description>
<dc:subject>recipes cooking eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:2477a2fc5424/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.independent.co.uk/life-style/food-and-drink/recipes/gingerfried-rice-with-egg-pancake-6294321.html">
    <title>Ginger-fried rice with egg pancake - Recipes - Food &amp; Drink - The Independent</title>
    <dc:date>2012-02-19T13:42:47+00:00</dc:date>
    <link>http://www.independent.co.uk/life-style/food-and-drink/recipes/gingerfried-rice-with-egg-pancake-6294321.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The secret with this rice is not to skimp on the ginger and garlic. You could just stir the eggs through but I think the little omelette ribbons are a nice touch. Add some leftover roast chicken and you've got dinner.]]></description>
<dc:subject>recipes rice eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:9df760f30f20/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.epicurious.com/recipes/food/views/Poached-Eggs-in-Tomato-Sauce-with-Chickpeas-and-Feta-368963?mbid=rss_epinr">
    <title>Poached Eggs in Tomato Sauce with Chickpeas and Feta Recipe at Epicurious.com</title>
    <dc:date>2011-12-15T11:31:41+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/Poached-Eggs-in-Tomato-Sauce-with-Chickpeas-and-Feta-368963?mbid=rss_epinr</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.]]></description>
<dc:subject>recipes vegetarian eggs cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e1487e369cb4/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2011/07/peppers-and-eggs-sandwich-recipe.html">
    <title>Peppers and Eggs Sandwich | Serious Eats : Recipes</title>
    <dc:date>2011-11-27T09:45:14+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2011/07/peppers-and-eggs-sandwich-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Second only to the cold cut heavy Italian sub, Peppers and Eggs is about as Italian-American as you can get, sandwich-wise. This recipe, adapted from Defonte's in Brooklyn for The Big New York Sandwich Book, is a spot-on home adaptation of the deli classic. Sautéed and simmered onions and bell peppers are scrambled with eggs, finished with a hefty handful of mozzarella, and piled into a crusty long roll. Don't try messing with any sort of highfalutin fresh mozz here; it's not the place for it. This is one case where only the salty, rubbery supermarket will do. And as far as seasoning goes, salt and pepper is just about all you need since the eggs take in all of flavors of the onions and peppers. Throw on a few hot peppers if you're feelin' like a tough guy, but this sandwich is really all about its barebones heartiness.]]></description>
<dc:subject>recipes sandwich eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:50adda923d6a/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2011/08/roti-jala-malaysian-pancake-recipe.html">
    <title>Roti Jala | Serious Eats : Recipes</title>
    <dc:date>2011-11-27T09:41:22+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2011/08/roti-jala-malaysian-pancake-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Roti canai is probably Malaysia's more famous roti, but the lacy, crepe-like pancakes known as roti jala are even prettier—and much simpler to make. A simple batter of eggs, coconut milk, and flour is drizzled in concentric circles onto a hot pan, cooking in seconds and then folded to form a loose, netlike pancake whose nooks and crannies are ideally suited to mopping up curries and sauces.]]></description>
<dc:subject>recipes vegetarian eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:53b03767616a/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.pauladeen.com/recipes/recipe_view/shrimp_salad_sandwich/">
    <title>Shrimp Salad Sandwich — Pauladeen.com</title>
    <dc:date>2011-11-19T08:54:20+00:00</dc:date>
    <link>http://www.pauladeen.com/recipes/recipe_view/shrimp_salad_sandwich/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Shrimp Salad Sandwich.]]></description>
<dc:subject>recipes sandwich seafood eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d86b7eedd793/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.spicesofindia.co.uk/acatalog/Egg-Curry.html">
    <title>Egg Curry | Recipe for Curried Eggs</title>
    <dc:date>2011-10-15T09:07:20+00:00</dc:date>
    <link>http://www.spicesofindia.co.uk/acatalog/Egg-Curry.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Egg Curry is a spicy side dish eaten mostly with Rice. Egg as we all know is a wholesome food but it gets boring to eat this in plain form. So why not try this full of flavour variety for your simple supper. Using the Curry paste makes it more quick and spicy!]]></description>
<dc:subject>recipes curry eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:280c6a7bc82e/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2011/10/potato-egg-and-chutney-pattice-indian-recipe.html">
    <title>Beyond Curry: Potato, Egg and Chutney Pattice | Serious Eats : Recipes</title>
    <dc:date>2011-10-13T13:00:40+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2011/10/potato-egg-and-chutney-pattice-indian-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The potato gets a good workout in Indian cuisine. Our kitchens will always have a steady supply of them. It's part of the grocery list: milk, bread, and a kilo of potatoes. There are tons of dishes we make out of the humble spud and it's one of those dependable vegetables we stock up on for the sudden dinner guest.
In Indian non-vegetarian cuisine, the potato is used to absorb the flavors of the meat and spices in curry dishes or to encase delicious morsels of lamb mince or in this case, boiled eggs.
Very often, it's the potatoes that are most sought after in a biryani and the textural contrast of crisp, deep-fried potato straws over a bed of meltingly tender mutton gravy is one of life's precious experiences. After a helping of this, it's easy to understand why the potato is the only vegetable that resolute Indian non-vegetarians will care to welcome onto their table.
It is this affable, hard-working nature of the potato with meats, which makes it the only vegetable that resolute Indian non-vegetarians will welcome on their tables. One of my favorite potato side dishes is the egg, chutney (a coriander and chili relish) and potato pattice (dumpling). It's very easy to make and can be eaten as a starter or an accompaniment to any meal. And it's even easier to have one too many!]]></description>
<dc:subject>recipes potatoes eggs curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:2b2a8a644356/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.route79.com/food/egg-bhurji.htm">
    <title>Egg Bhurji</title>
    <dc:date>2011-10-08T11:03:34+00:00</dc:date>
    <link>http://www.route79.com/food/egg-bhurji.htm</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A "bhurji" is a term used to describe a dry-ish masala dish which is just a mixture of stuff in small pieces - e.g. pieces of paneer, potato etc. A very commonly-eaten bhurji is the egg version - which is effectively a spicy scrambled egg dish - or more accurately is probably best described as a scrambled omelette comprising a masala of eggs, potatoes and onions.

I have to say that this is a really fast dish to knock up - and so we tend to cook this if we've left it too late to cook anything more involved - or if we cannot really be bothered to cook anything more involved! I also have to say that it's my absolute favourite on a cold and wet British spring day - exactly like it was tonight!]]></description>
<dc:subject>recipes curry eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:eee546f9efe6/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://thestonesoup.com/blog/2011/09/the-easiest-way-to-poach-an-egg-8-reasons-to-eat-eggs-for-breakfast/">
    <title>the easiest way to poach an egg + 8 reasons to eat eggs for breakfast</title>
    <dc:date>2011-09-20T13:21:42+00:00</dc:date>
    <link>http://thestonesoup.com/blog/2011/09/the-easiest-way-to-poach-an-egg-8-reasons-to-eat-eggs-for-breakfast/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This may sound silly, but I’ve always had a bit of a phobia around poaching eggs.

Growing up, we were a boiled or fried egg type of house. I can’t ever remember my mum poaching an egg. So I guess that’s where it all started.

Poached eggs were something you ate out. In fancy hotels or cafes.

As I started getting into cooking, it wasn’t long before I attempted my first poached egg. With careful water swirling and a few teaspoons of vinegar and the freshest eggs I could get my hands on, I gave it a shot. The results? Disaster.

Over the years there have been many more attempts, a few acceptable outcomes and many failures. So when I decided to go Slow Carb at the beginning of the year and started eating eggs for breakfast pretty much every day, it was only a matter of time before I decided to put in some serious effort and master the gentle art of egg poaching.

The good news is, I’m now longer a poached egg phobic. Lately they’ve become my daily egg of choice.]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:5820d88d25f8/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2009/01/grandmothers-egg-salad-sandwiches-recipe.html">
    <title>Dinner Tonight: Grandmother's Egg Salad (Sandwich) | Serious Eats : Recipes</title>
    <dc:date>2011-09-13T07:43:46+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2009/01/grandmothers-egg-salad-sandwiches-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I hesitated to write up this recipe up for two reasons: one, egg salad is as common as the white bread it's served on, and I figure everybody has their own version and isn't interested in somebody else's take. And two, there's no secret ingredient here that I'm about to reveal. This is just your straightforward egg salad (aka "egg mayonnaise" in the UK) with celery, green onion, mayo, salt, and pepper. So it's hardly a recipe.
Still, an egg salad can go from simple to sublime with attention to detail. I always make sure to chop all the celery finely and evenly, avoid overcooking the eggs so the yolks don't go green (they should be soft and custardy), use toasted white bread that's good and squishy, and make a quick batch of homemade mayonnaise. Together with good-quality ingredients, it all makes for a wonderful result.
In the opinion of my fiancée, who was served egg salad by her Estonian vanaema (grandmother) on a regular basis, the only way to eat egg salad is to cut the bread into quarters. She says it tastes better that way. And I have to say, I agree.]]></description>
<dc:subject>recipes eggs sandwich</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c329e3b059c0/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2009/12/curried-egg-salad-sandwich-recipe.html">
    <title>Dinner Tonight: Curried Egg Salad | Serious Eats : Recipes</title>
    <dc:date>2011-09-13T07:42:32+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2009/12/curried-egg-salad-sandwich-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Egg salad is usually a monochromatic affair thanks to the healthy helping (or, as some people may point out, unhealthy helping) of mayo. Now, I happen to have a soft spot for this style, especially when it's on white bread and paired with something bitter and crunchy like watercress. But I began to wonder whether there was life beyond the basic recipe.
Taking a cue from one of my favorite chicken salads, I found this recipe in Gourmet that pairs hard-boiled eggs with lime juice, curry powder, and chopped apple. The result: a tangy, crunchy salad that's about as far removed from normal egg salad as possible.
It's an incredibly simple recipe. The only difficult part is choosing how to hard-boil the egg. Gourmet doesn't give a recipe but luckily we have Kenji Lopez-Alt for that. They come out perfectly creamy, not chalky and dry.]]></description>
<dc:subject>recipes eggs sandwich</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:8a42a3c172c6/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/2009/10/the-food-lab-science-of-how-to-cook-perfect-boiled-eggs.html">
    <title>The Food Lab: Perfect Boiled Eggs | Serious Eats</title>
    <dc:date>2011-09-13T07:41:26+00:00</dc:date>
    <link>http://www.seriouseats.com/2009/10/the-food-lab-science-of-how-to-cook-perfect-boiled-eggs.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I'd like to apologize in advance for the shameless, horrible egg puns that I'm inevitably going to shell out over the course of this story.
For the very first installment of The Food Lab, I thought I'd tackle one of the simplest, yet most vexing everyday challenges of the home kitchen: perfectly boiling an egg.
Nearly every basic cookbook offers conflicting techniques on how it should be done—start the egg in cold water, or gently lower it into boiling water; add vinegar to the water to lower its pH, or add baking soda to the water to raise it; cover the pot, don't cover the pot; use old eggs, or use new eggs, and on and on—but very few offer evidence as to why any one of these techniques should work any better than your average old wives' tale. Apparently, boiling is not...ahem...an eggs-act science.
The first few of these fairy tales were easy to banish with some easy tests.]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:bedcbcbddcca/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/9aac91ab4776cfcac972">
    <title>Egg and Black Bean Burritos</title>
    <dc:date>2011-08-03T12:00:41+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/9aac91ab4776cfcac972</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[You can roll these burritos yourself, or you can simply lay the ingredients out and let the diners make their own.
]]></description>
<dc:subject>recipes eggs vegetarian</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d7e95e95305a/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/be69a58c62e3d48f45ea">
    <title>Potato and Egg Gratin</title>
    <dc:date>2011-05-23T08:21:04+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/be69a58c62e3d48f45ea</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[You can make this elegant dish in a single casserole, but individual ramekins or gratin dishes will give it more eye appeal.]]></description>
<dc:subject>recipes potatoes eggs</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:a0136ad71ef3/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:potatoes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/ba186f90fabb461c07c8">
    <title>Crab Omelet</title>
    <dc:date>2011-05-20T07:39:06+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/ba186f90fabb461c07c8</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is a Vietnamese variation on the classic omelette. Cooked shrimp may be substituted for the crab, but the crab version is more often found in Vietnamese restaurants.]]></description>
<dc:subject>recipes eggs seafood</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:69ffe0f67ac9/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.saveur.com/gallery/How-to-Make-Delicious-Scrambled-Eggs">
    <title>How to Make Delicious Scrambled Eggs - Photo Gallery - Photo 1 | SAVEUR.com</title>
    <dc:date>2011-05-08T09:48:13+00:00</dc:date>
    <link>http://www.saveur.com/gallery/How-to-Make-Delicious-Scrambled-Eggs</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[How to Make Delicious Scrambled Eggs]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:62d3b9c2524c/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.saveur.com/gallery/How-to-Cook-Eggs-Sunny-Side-Up/1">
    <title>How to Cook Eggs Sunny Side Up - Photo Gallery - Photo 1 | SAVEUR.com</title>
    <dc:date>2011-05-08T09:47:38+00:00</dc:date>
    <link>http://www.saveur.com/gallery/How-to-Cook-Eggs-Sunny-Side-Up/1</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[How to Cook Eggs Sunny Side Up]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:9fffb9b3f384/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.saveur.com/gallery/Making-Soft-Boiled-Eggs/1">
    <title>Making Soft Boiled Eggs - Photo Gallery - Photo 1 | SAVEUR.com</title>
    <dc:date>2011-05-08T09:47:05+00:00</dc:date>
    <link>http://www.saveur.com/gallery/Making-Soft-Boiled-Eggs/1</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Making Soft Boiled Eggs]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:84e30512cf8e/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.saveur.com/article/Techniques/Whip-Flip-and-Serve">
    <title>Whip, Flip, and Serve - Saveur.com</title>
    <dc:date>2011-05-08T09:46:12+00:00</dc:date>
    <link>http://www.saveur.com/article/Techniques/Whip-Flip-and-Serve</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[In the minds of many devoted patrons, the signature dish of the Waffle House restaurant chain (see Welcome Home) is not the waffles; it's the omelette, a fluffy and deeply satisfying marvel. The secret to the omelette's puffiness? "A milk shake machine," says Edwin Johnson, a cook at a Waffle House in East Point, Georgia. The machine's high-powered blades, Johnson says, whip and aerate the eggs into a froth. Back in our test kitchen, we achieved similar results using a handheld electric mixer.]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:f9795a4b9cc1/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://lifehacker.com/#!5797936/make-breakfast-in-a-mug-in-1-minute">
    <title>Make Breakfast in a Mug in Just One Minute</title>
    <dc:date>2011-05-05T12:19:36+00:00</dc:date>
    <link>http://lifehacker.com/#!5797936/make-breakfast-in-a-mug-in-1-minute</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[May is National Egg Month, but of course a quick hot breakfast is welcome any time of the year. This basic "egg in a mug" recipe has infinite possibilities. And it only takes a minute or two to deliver fluffy yumminess.]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:8d56e18d8962/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/9daa64f07b719609281e">
    <title>Indian Curried Eggs</title>
    <dc:date>2011-05-04T07:03:13+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/9daa64f07b719609281e</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This dish is great as a breakfast item, and it is also wonderful as a luncheon or light dinner dish. The proportions need not be exact - adapt the recipe to accommodate the number of eggs you want to use up. You may also want to omit the onion if you are making this for breakfast.
]]></description>
<dc:subject>recipes eggs curry</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b1aa2cad7b0a/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:curry"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/fc95af900b0c74bf090d">
    <title>Egg Foo Yung</title>
    <dc:date>2011-05-04T07:02:19+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/fc95af900b0c74bf090d</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is not a Chinese dish, but was actually created right here in the good-ol' US of A by Chinese immigrants. You won't find this dish served anywhere in or near China, but it is an American classic.]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:aae54c8cfafb/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spiced_rice_with_egg_fried_veg.html">
    <title>Spiced rice with egg-fried veg</title>
    <dc:date>2011-03-31T13:41:07+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spiced_rice_with_egg_fried_veg.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Add tofu or raw mangetout to any left overs for a nutritious lunch]]></description>
<dc:subject>recipes vegetarian eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e352babe3c97/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2011/03/dinner-tonight-peppery-pasta-carbonara-with-poached-egg-recipe.html">
    <title>Dinner Tonight: Peppery Pasta Carbonara with Poached Egg | Serious Eats : Recipes</title>
    <dc:date>2011-03-24T13:43:09+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2011/03/dinner-tonight-peppery-pasta-carbonara-with-poached-egg-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[There are few foods in this world that I love as much as pasta carbonara. And though I've tried a few different variations over the years, I'm still partial to this very simple version I wrote about nearly four years ago. So what are we doing here with a recipe from Gourmet, which features a poached egg? Well, while I might enjoy that raw egg yolk perched on top of a mound of pasta, some people don't. When I decided to make a version for my mom, she appreciated the presentation. Luckily, this version seemed to be even more hedonistic than the other version.

Although there is always a whole egg present in that other version of carbonara, there is something about seeing it here that makes it seem heavier and even more filling. Of course, the ease of this dish will depend completely on your egg poaching skills. I definitely wouldn't consider myself an expert at the process. Luckily, this great slideshow is easy to follow and worked perfectly for me.]]></description>
<dc:subject>recipes eggs bacon pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:074ca6edacad/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:bacon"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/092beb0ff30caafc4135">
    <title>Scalloped Eggs</title>
    <dc:date>2011-03-15T07:33:36+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/092beb0ff30caafc4135</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Here is a simple yet elegant dish.  Serve it with ham or crisp bacon, or a bowl of fresh fruit.]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:1ed2c1642138/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2011/02/dinner-tonight-fried-eggs-with-mustard-creame.html">
    <title>Dinner Tonight: Fried Eggs with Mustard-Creamed Spinach and Breadcrumbs | Serious Eats : Recipes</title>
    <dc:date>2011-02-11T11:53:03+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2011/02/dinner-tonight-fried-eggs-with-mustard-creame.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The general opinion is that Breakfast for Dinner (affectionately shortened to B4D) is for those nights when you don't feel all that ambitious in the kitchen. Unlike a roast chicken or risotto or even a simple pasta, eggs or pancakes have a reputation as no-effort comfort foods, something you turn out quickly and eat in your pajamas. Even if it's because you've put on your pajamas at 6pm.
Despite all that, breakfast food—no matter what time of day—doesn't have to be boring if you're willing to experiment, without sacrificing that essential "comfort food" feeling. That's the idea with this recipe from Bon Appetit, which takes spinach and wilts it down with cream, mustard, and thyme. It becomes the base for a simple fried egg, but the final flourish—homemade bread crumbs baked with mustard and mustard seeds—is what really makes it special.]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d790c03d8850/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2008/nov/15/mushroom-ragout-poached-duck-egg">
    <title>The new vegetarian: Yotam Ottolenghi makes mushroom ragout with poached duck egg | Life and style | The Guardian</title>
    <dc:date>2011-01-29T09:55:45+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2008/nov/15/mushroom-ragout-poached-duck-egg</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[My ideal solace for a gloomy winter night. Serves four.]]></description>
<dc:subject>recipes vegetarian eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:36efb5a25ec5/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2008/sep/27/21">
    <title>The new vegetarian: Best brunch | Life and style | The Guardian</title>
    <dc:date>2011-01-29T09:52:29+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2008/sep/27/21</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Here's what I'd serve for my perfect brunch. It's a bit like a vegetarian version of kedgeree, with more bite and character. Add peas, broad beans, fried onion, even sultanas, if you like. Serves four.]]></description>
<dc:subject>recipes vegetarian eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:30f6a1c0bfb5/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.guardian.co.uk/theguardian/2007/sep/29/weekend7.weekend6">
    <title>Yotam Ottolenghi: Egg and pecorino pizza | Life and style | The Guardian</title>
    <dc:date>2011-01-29T09:47:10+00:00</dc:date>
    <link>http://www.guardian.co.uk/theguardian/2007/sep/29/weekend7.weekend6</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Even the baking-shy shouldn't find this a huge challenge. The sumac and za'atar (available online from steenbergs.co.uk) give the pizza a Middle Eastern flair with a rustic quality. Makes six individual pizzas.]]></description>
<dc:subject>recipes vegetarian pizza eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:06154c89c24e/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2009/nov/07/rice-cakes-leeks-egg-vegetarian-ottolenghi">
    <title>The new vegetarian: Fried rice cakes with creamed leeks and egg | Yotam Ottolenghi | Life and style | The Guardian</title>
    <dc:date>2011-01-29T09:02:15+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2009/nov/07/rice-cakes-leeks-egg-vegetarian-ottolenghi</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Here's a solution to cooked rice left over from takeaways. Though, as a matter of fact, it's so good I often cook some rice especially for the occasion. There are plenty of alternative ways to vary this dish. Consider, for example, replacing the gruyère with some feta and adding freshly chopped marjoram or oregano; or throw in some chopped capers, olives and parsley, with or without the cheese. Serves four.]]></description>
<dc:subject>recipes vegetarian eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:922ce567ddf6/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2010/jul/24/one-pot-recipe-yotam-ottolenghi">
    <title>One-pan wonder recipe | Yotam Ottolenghi | Vegetarian | Food | Life and style | The Guardian</title>
    <dc:date>2011-01-29T09:01:04+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2010/jul/24/one-pot-recipe-yotam-ottolenghi</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I continue the tahini theme from last week (and Dan Lepard takes it further still this week) with an unusual use of tahini as a raw paste rather than the more common diluted sauce. It is intense in flavour and almost muddy in texture, but I find it magnificently pleasing, particularly when it mixes up with the juicy tomatoes and the yoghurt. Tahini paste tends to split in the jar into solids and liquids, so stir well before use. This dish is straightforward, yet tastes complex and has a very grown-up kind of appeal. Serve with good white bread for a weekend brunch or a hearty supper. Serves two.]]></description>
<dc:subject>recipes vegetarian eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b71ef3596d2c/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/d71555539550afcd0b80">
    <title>Eggs Poached in Tomato Sauce Eggs Poached in Tomato Sauce</title>
    <dc:date>2010-10-08T15:30:40+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/d71555539550afcd0b80</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Here's one I'll bet most people have never had unless they grew up Italian as I did.  I had forgotten that my grandmother made this when I was a kid and was reminded of it last week when an Italian chef on TV made it.  It's so ridiculously easy and believe me, just as delicious.  I made it the next night for my husband and me.  He said, "Wow, this is so simple and quick and tastes really decadent." You can't do a faster or more satisfying meal. Don't forget some nice Italian or French bread sliced and toasted to dip in the sauce.  By the way, don't be so afraid of eggs.  Everything I've been reading now says that eggs don't raise your cholesterol levels and are a good cheap source of protein (my doctor agrees.)]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:10b32f32764d/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2010/10/eggs-poached-in-tomato-sauce-on-couscous-with-oregano-and-parsley.html">
    <title>Cook the Book: Eggs Poached in Tomato Sauce on Couscous with Oregano and Parsley | Serious Eats : Recipes</title>
    <dc:date>2010-10-02T15:33:56+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/10/eggs-poached-in-tomato-sauce-on-couscous-with-oregano-and-parsley.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[One might assume that with a title like Good Meat, Deborah Krasner would have penned a book that wasn't exactly vegetarian-friendly. But in fact, Good Meat has plenty of wonderful sides, eggy mains, and even desserts, all geared towards responsibly delicious eating.
This recipe for Eggs Poached in Tomato Sauce on Couscous with Oregano and Parsley is a hearty, meal-worthy take on the Italian classic eggs in purgatory. A simple tomato sauce is enlivened with Greek oregano and acts as the poaching liquid for farm fresh, pastured eggs. While the eggs gently poach in the sauce, couscous is steamed and croutons are fried. The eggs and sauce are ladled onto the fluffy couscous, topped with crunchy croutons, and finished with parsley and shredded Parmigiano. This is one of those preparations that lets the delicacy of fresh eggs really come through. When you break into the eggs, the deep yellow yolks ooze into the tomato sauce, dressing the couscous with their richness. Served with a simply dressed salad or some sautéed greens, these eggs are a simple and infinitely satisfying early fall dinner, and of course, one that you can feel good about eating.]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:5a6e163d1742/</dc:identifier>
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</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/09f2ede3608278f3c9bf">
    <title>Eggs Florentine</title>
    <dc:date>2010-09-20T06:39:12+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/09f2ede3608278f3c9bf</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This dish is frequently served as a breakfast or luncheon item, but it also makes a wonderful first course.]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:8bfdfd9fe307/</dc:identifier>
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</item>
<item rdf:about="http://justbento.com/handbook/recipe-collection-mains/1-egg-tamagoyaki-japanese-omelette">
    <title>1 egg tamagoyaki (Japanese omelette) | Just Bento</title>
    <dc:date>2010-07-29T08:45:30+00:00</dc:date>
    <link>http://justbento.com/handbook/recipe-collection-mains/1-egg-tamagoyaki-japanese-omelette</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Tamagoyaki, the slightly sweet rolled Japanese omelette, is a standby protein item for bentos. It tastes great at room temperature, is fairly easy to make (once you’ve done it a few times), and is cheap too. Plus the cheery yellow color brightens up any bento box.]]></description>
<dc:subject>recipes bento eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:922ab313e4d7/</dc:identifier>
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</item>
<item rdf:about="http://thestonesoup.com/blog/2010/05/the-simple-secret-to-perfect-fluffy-rice/">
    <title>the simple secret to perfect fluffy rice</title>
    <dc:date>2010-05-12T20:26:30+00:00</dc:date>
    <link>http://thestonesoup.com/blog/2010/05/the-simple-secret-to-perfect-fluffy-rice/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[OK. Those of you with a fancy rice cooker, or a rice cooking method that you’re completely satisfied with, skip down to today’s recipe – egg fried rice.

For everyone else who struggles with cooking rice, or avoids it completely – gather round.]]></description>
<dc:subject>recipes rice eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b01e045b56ce/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/2010/04/how-to-poach-an-egg-instructions-breakfast.html">
    <title>How to Poach an Egg | Serious Eats</title>
    <dc:date>2010-04-18T18:39:37+00:00</dc:date>
    <link>http://www.seriouseats.com/2010/04/how-to-poach-an-egg-instructions-breakfast.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Poaching eggs is like any other high-risk pursuit: those who can, do. (Those who can't, just click on the slideshow for a quick tutorial.) But the fun doesn't stop once you've joined the able ranks. While the greatest thing about a poached egg is the simplicity (you're just simmering a shelled egg in liquid, after all), there are countless ways to enjoy eating one, and even a number of variations for cooking one.]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:1fa561e0864f/</dc:identifier>
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</item>
<item rdf:about="http://thestonesoup.com/blog/2010/03/the-secret-to-easy-to-peel-boiled-eggs/">
    <title>the secret to easy-to-peel boiled eggs</title>
    <dc:date>2010-03-26T19:22:57+00:00</dc:date>
    <link>http://thestonesoup.com/blog/2010/03/the-secret-to-easy-to-peel-boiled-eggs/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Ever struggled with the supposedly simple kitchen task of boiling and peeling an egg?]]></description>
<dc:subject>food eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6b1998050687/</dc:identifier>
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</item>
<item rdf:about="http://thestonesoup.com/blog/2010/03/the-secret-ingredient-how-to-scramble-eggs-like-tetsuya/">
    <title>the secret ingredient – how to scramble eggs like tetsuya</title>
    <dc:date>2010-03-08T12:17:53+00:00</dc:date>
    <link>http://thestonesoup.com/blog/2010/03/the-secret-ingredient-how-to-scramble-eggs-like-tetsuya/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Now I thought I knew how to scramble an egg like the best of them, but I was happy to learn some new tricks. As Tetsuya says, everything tastes better with ricotta and parmesan. I couldn’t agree more. Apart from the flavour boost, the ricotta lightens the texture and even if you have to let the eggs get cold they’ll still be soft and edible]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:3b6bc2acc68d/</dc:identifier>
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</item>
<item rdf:about="http://desertculinary.blogspot.com/2005/05/curried-eggs-with-rice.html">
    <title>Culinary in the Desert: Curried Eggs with Rice</title>
    <dc:date>2010-03-07T08:22:58+00:00</dc:date>
    <link>http://desertculinary.blogspot.com/2005/05/curried-eggs-with-rice.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Curried Eggs with Rice (Adapted from Everyday Food)]]></description>
<dc:subject>recipes curry eggs rice</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6699ce4cce0d/</dc:identifier>
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</item>
<item rdf:about="http://www.justhungry.com/tamagoyaki">
    <title>Basics: Tamagoyaki or Atsuyaki Tamago, Japanese sweet omelette | Just Hungry</title>
    <dc:date>2010-02-27T19:02:21+00:00</dc:date>
    <link>http://www.justhungry.com/tamagoyaki</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Tamagoyaki is such a integral part of Japanese food that I am rather kicking myself for not having posted a recipe for it before here. The name tamagoyaki means “fried egg”, and the alternate name, atsuyaki tamago, means “thick fried egg”. (Some books or restaurants erroneously called it just tamago, which just means “egg”.) A slightly sweet, moist square-shaped egg concoction, tamagoyaki is a bento box staple, as well as being a popular sushi neta (topping). It’s also great as a side dish for any meal.]]></description>
<dc:subject>recipes bento eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b17f3a51ebfc/</dc:identifier>
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</item>
<item rdf:about="http://www.justbento.com/handbook/recipe-collection-side-dishes-and-space-fillers/bento-side-3-minute-omelette">
    <title>Bento side: 3-minute omelette | Just Bento</title>
    <dc:date>2010-02-27T19:01:22+00:00</dc:date>
    <link>http://www.justbento.com/handbook/recipe-collection-side-dishes-and-space-fillers/bento-side-3-minute-omelette</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Anyway, here is one of those barely-a-recipe ideas - yet another way to cook an egg. I make this when there is a spot to fill in a bento box, or as a late night snack. It literally comes together in 3 minutes, from breaking the egg to final result. It adds a bright spot of yellow with so little effort. Here I have mixed in some leftover chopped up green onion, but you can put in anything any number of things. I’ve tried furikake, some plain bonito flakes with a little soy sauce, bits of leftover meat or hamburger, canned tuna, mixed frozen vegetables straight from the freezer, and more. You can also leave it plain.]]></description>
<dc:subject>recipes eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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