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| ISBN 978-1-4798-5628-2 |
This time my attention was caught by something that would be good for breakfast or as a main course at any meal, although it was offered in the section on Sour and Salty Pickles. The category was
The thirty-eighth type is egg dishes and egg cakes, of which there are several kinds.
I chose recipe number 8.125 on page 253:
The second kind.
Take meat, pound, and boil. When done, pound again finely, and fry in fat. Mince parsley and put the mean and parsley in a bowl. Break eggs on top and add hot spices, coriander leaves and coriander seeds, pounded cheese, and Ceylon cinnamon. Fry this mixture in a pan with olive or sesame oil. The pan should be round with a high rim and a long handle like the handle of a ladle. Set on a charcoal fire, spoon in the olive or sesame oil, and wait until the oil is hot, then add the eggs and flavorings -- three eggs and a little of the flavorings and fried meat to each egg cake. Fill the pan with the flavored eggs, leave until dried out, and overturn into a bowl. Turn it over and fry the other side for a long time. Prick with a knife and pour on a little olive or sesame oil and spices. Turn over every so often as described until done.
My Redaction
1 pound ground pork
1/4 cup minced parsley
6 eggs
1/4 teaspoon pepper
1/4 teaspoon coriander
1/2 teaspoon cinnamon
1/4 teaspoon caraway
1/4 cup grated parmesan cheese
sesame oil
My Notes
Cook the meat in sesame oil until the pink is gone. Mix the meat and the parsley in a bowl.
I took the comment about a little meat with three eggs to heart and put 1/3 of the meat mixture in a separate bowl, then cracked six eggs over the top of it. Then I put the spices and cheese on top of that.
When I mixed them together, I found it was very wet and runny, and the spices clumped together. It was hard to get it all to mix through thoroughly without lumps of flavoring in some parts and nothing much in others.
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| You can see the clumps. |
I heated more sesame oil in the pan and poured some of the egg-meat mixture in.
It was very runny and made a puddle of eggs with chunks of meat within. I strongly suspected this is not what was intended.
Turning them over was easy. They looked like lumpy pancakes.
So I added the rest of the meat mixture to the egg mixture and tried again.
This time they were thicker patties and that made more sense to me. I ended up making ten of these and serving them for breakfast with some fresh orange slices. They were cooked only once on each side. I tried poking a few and putting some sesame oil onto them. I sprinkled the whole batch with more of the same spices, which were mixed in a little bowl.
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| If you look closely, you can see the sprinkled spices. |
I just don't think I did these correctly. The more I think about it, the more I believe I should have used a smaller diameter pan and filled it with just one egg cake. It would be more like an omelet or a fritatta. Then the whole thing could be cut into wedges or (if small enough) served to one person.
There were some issues with the meat. Notice that the ground meat was in long tubes, which I did not break up much when cooking. I think that was a mistake for the patties as I made them. It might not be a problem with a thicker egg cake.
There was also a problem with the clumping spices. Most of the egg cake was pretty bland but occasionally I would get a burst of spice flavoring. In the future, I would use more spice and I would mix it and the cheese thoroughly into the meat before adding the eggs.
My guest taster and I enjoyed eating them, but we both wanted more flavor. When we included the pickled raisins (see this post), it was much more enjoyable.
Neither one of us liked the cakes with the extra sesame oil poured on it.
Over all I would call it a success because it certainly wasn't a failure, but I am not thrilled with the outcome. It needs to be done again. Look again at tomorrow's post for part two.
The leftovers reheated nicely. That was a bonus!
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