Eggs, Veggie mains

Spanish omelette / tortilla


I know that this is a dish that is sacred to many Spaniards and I’m sure I don’t do it justice but I do love it and as I don’t live in Spain I do make it myself occasionally and have served it to a Spanish friend before (and he ate it). This is a 10 egg omelette and will serve about 8 people.

I start by peeling and slicing about 300g of red onions which I fry on a low/medium heat in olive oil until they begin to caramelize.


While these are cooking I peel about 600g of potatoes which I slice quite thinly and then parboil in salted water for about 5-7 minutes. I then drain and cover these, to stop them discoloring. Once the onions begin to caramelize I add the potatoes and fry for a while so they are coved in oil and absorb some of the onion flavours. You may need to add some more olive oil at this stage.


While they are cooking I crack and beat 10 free range eggs and season them with salt and pepper. I level out the potatoes and onions in my frying pan, which is about 24cms across, and then pour over the eggs and agitate the pan a bit to make sure the egg seeps through to the bottom of the pan. I then turn down the heat to low and allow the omelette to cook slowly. For smaller omelettes I turn them over by turning the omelette out onto a plate then flipping it on to another plate and putting it back in the pan for the other side to cook. For large omelettes like this one I finish the top of under the grill then turn it out onto a serving plate once it is cooked through. You will need to run a knife round the side of the pan before turning it out. I served this with aioli (mayonnaise with crushed garlic) to which I added fresh dill. It’s great with some fresh bread and a good salad, I served it with a vegetable and lentil salad, and white sangria.


chopped salad P1020592



P1010878Perfect for a Sunday morning if you want a quick and healthy breakfast for one.

I have a small frying pan just 15 cms across which is great for cooking eggs for one. For my mini-fry-up I started by frying some (oyster) mushrooms, with a pinch of salt, in olive oil until they started to brown then I added some cherry tomatoes (FTG) and a small crushed cove of garlic (optional).


I fried them for a  minute or so and then made a space in the middle and added my egg and continued frying until the egg was done. Then I just put it all on a plate with some fresh rocket (FTG) and some ground black pepper. Delicious on it’s own or with some sourdough bread.


Eggs, Thai Food

How do you like your son-in-law’s eggs?


I love them!

WARNING: If you are a squeamish son-in-law this recipe might not be for you!

This a great dish that is basically easy to make but there are quite a few step so may take a bit of time the first couple of attempts but once you’ve made it a few times it’s quick and easy. In Thai they are called “Kai look kuey”. For this you are going to need eggs that aren’t too fresh. I have to leave our hens’ eggs for at least 10 days before I can hard boil and peel them easily. Old shop bought eggs should be fine, but they might not taste as good!

So start by boiling your (son-in-law’s) eggs, you’ll need 3 or 4 eggs for two people depending how hungry you are and what other dishes your serving them with. Ideally you’ll boil them so they are still a bit soft and bright orange in the middle (about 4 minutes) then put them in cold water and allow to cool before peeling them.

For the sauce the first thing you’ll need is tamarind paste, which gives you the sourness, here in Mae Rim I buy tamarind pulp in the market which you need to heat with water to soften it up and then strain to get the seeds out. I suppose I use about 4 or 5 tablespoons of this quite runny paste (if your paste is thick you can dilute it with some warm water) and add a good / heaped tablespoon of palm sugar to this and warm it to melt the sugar, then I add light soy sauce, probably a tablespoon too (I don’t usually measure it). Then taste the sauce it should be a balance of sweet, sour and salty, you can adjust it to your tastes. Tom, my partner, always likes it sweeter than me!

Next you need to get frying. In a wok put about 4-5 cms of oil and heat it up hot and fry your (son-in-law’s) eggs until they are golden brown, you’ll need to turn then to get them evenly done. Then take them out and drain of any excess oil. Next fry 2 or 3 dried chillies until they go crispy and a darker colour (not black) this doesn’t take long. These will be a garnish and can be nibbled with / crumbled on the eggs if you want extra spice. Next fry 5 or 6 shallots finely sliced shallots until they are golden and crispy, watch them as they can turn to black in an instant. Take these out of the wok and drain of any excess oil.

To assemble the dish cut your (son-in-law’s eggs) in half and arrange them on a plate, pour over the sauce, they don’t need to be swimming in it but you’ll want enough sauce so you can spoon some onto your plate with your son in law’s eggs. Then sprinkle over the crispy shallots and garnish with fresh coriander (FTG) and the fried chillies. They are delicious with rice as part of a Thai meal. You never knew your son-in-law’s eggs would taste so good!


Happy hens = tasty eggs


We’ve been keeping hens for a few years now, when I was a kid we had forty hens at home at one point! There’s nothing better than fresh eggs and we always have friends who want any of our oversupply. At the moment we have four hens who free range round our garden not only do they produce eggs but they eat bugs and are mobile fertilizer units! We get 2- 4 eggs a day, we’ve just had a broody hen who was sitting on the eggs all fluffed up not realising that without a cock not a lot is going to happen! She seems to have got over that now, hopefully she’ll get back to laying again soon. Fresh eggs are great for many things, apart from hard boiling as they are impossible to peel they need to be about 2 weeks old to peel easily which goes to show how old the eggs are in the shops, but I think I enjoy a fresh egg most when it’s simply poached.


My breakfast the other day, poached eggs sautéed cherry tomatoes (FTG) on homemade sourdough bread. I know some people have tricks for poaching eggs such as using a poaching pan to keep the shape, I prefer the free form look, or adding vinegar to the water, I think it contaminates the taste of the fresh egg. I just put a couple inches of water in a smallish frying pan and heat it up to almost a boil then break in two eggs and reduce the head and cover the pan. In the time it takes me to make my toast the eggs are perfectly done. I scoop them out with a slotted spoon, which I rest on a tea owl to absorb any excess water and then put them on my buttered toast. What could be easier?  The simple pleasures are often the best!

More on cooking eggs over on WOWJANE

Eggs, Salads, Thai Food

Spicy fried egg salad (Yam Kai Dao)

Yam Kai dao This is a simple spicy Thai salad that you don’t always find in Thai restaurants, it’s served more often in pubs and bars. For two people I used 3 fresh eggs, laid by my hens, and fried them together in a wok with quite a lot of oil. You need to fry them until they are crispy and turn them over so they are crispy on both sides. I made a “yam” Thai spicy dressing with 3 or 4 small fresh small chillies from the garden (FTG) the juice of a couple of small (or one large lime) some light soy sauce and a teaspoon or two of sugar and a little warm water (that’s all four of the classic Thai flavours spicy, sour salty and sweet). You can vary the intensity of the different flavours according to your taste. Then I cut the eggs into bite sized pieces and chopped up a few cheery tomatoes and a couple of spring onions FTG  and mixed them all with the dressing and put them on a bed of fresh lettuce (you guessed… FTG) and then garnished the salad with some coriander FTG. The other day I added some roasted sesame seeds on the top, which my Thai guests found to be a good break from tradition. This is so simple and always goes down well. Give it a try!