Make Eggs Your Passport to Culinary Adventure

Make Eggs Your Passport to Culinary Adventure

With the summer season slowly winding down, there comes a return to routine and the end of vacations. But that doesn’t mean you have to be stuck at home without any travel on the horizon! Why not go on a culinary adventure with eggs?

Eggs are one of the most versatile ingredients you can buy and can be added to just about anything to create delicious meals.

Not to mention, when combined with vegetables, sauces, and spices, they are even better! By adding eggs to other ingredients, including leftover protein, vegetables, rice or pasta, you can help reduce food waste and stretch your grocery budget further.

There are endless ideas, too. Colourful Bibimbap from Korea, Easy Pad Thai, or even Spicy Beef Ramen are all great ways to take your taste buds on a journey. Still not convinced? What about an easy-to-make, Asian-inspired Veggie and Egg Fried Rice or Egg Foo Yung?

The best part is that eggs are packed with protein and 13 essential nutrients to help keep your body and mind healthy. Not only that, eggs in Ontario come from one of more than 500 family egg farms across the province and go from farm to your grocery store in only four to seven days. Now that’s fresh!

To help you get started on your global food adventure, we’ve shared one of our recipes from getcracking.ca/recipes. Try this one, or find your favourite to create your own gastronomic passport!

BIBIMBAP

Bibimbap is a colourful rice-based dish that combines a variety of crisp vegetables, flavourful garnishes, and is topped with an egg.

SERVES: 4

PREP TIME: 15 MINUTES

COOK TIME: 20 MINUTES

Ingredients

VEGETABLE MARINADE

• 3 tbsp soy sauce

• 2 tbsp sesame oil

• 1 tbsp minced garlic

• 2 tbsp sugar

• 1 cup julienned carrot

• 1 ½ red pepper, seeded and thinly sliced

• 1 large yellow zucchini, cut in half lengthwise and sliced

• 1 cup sliced shiitake mushrooms

• 1 cup blanched spinach

• 2 tsp sesame seeds

• ⅓ cup canola oil

• ½ English cucumber, cut in half lengthwise and sliced on the bias

• 1 tbsp green onion, chopped

• 4 eggs

• 6 cups cooked brown rice

• 1 cup blanched bean sprouts

GARNISH

• Gochujang (Korean chili paste)

• Sesame seeds

• Green onion

• 1 sheet seaweed, cut into 2" long julienne

• 1 tbsp sesame oil

Directions

1. In a small bowl, combine soy sauce, sesame oil, garlic and sugar until sugar is dissolved.

2. In a small bowl, pour 1 tbsp (15 mL) vegetable marinade over the carrots. Toss to combine. Repeat the process in separate bowls for red peppers, zucchini, and mushrooms.

3. In another small bowl, pour 1 tbsp (15 mL) marinade and 2 tsp (10 mL) sesame seeds on the spinach; mix to combine. Set aside. Reserve the remaining marinade.

4. In a medium frying pan over medium heat, add 2 tsp (10 mL) canola oil. Add carrots; cook 2-3 minutes, until tender-crisp. Remove from pan, set aside. Wipe out the pan. Repeat the process with red peppers, zucchini and mushrooms.

5. Heat 2 tsp (10 mL) oil in a pan and sauté cucumber until just softened, about 3-4 minutes. Remove from pan and combine with reserved marinade and 1 tbsp (15 mL) green onion. Set aside.

6. Heat 2 tsp (10 mL) oil in a pan, add eggs and fry to desired doneness.

7. To serve, divide rice into 4 bowls. Arrange sautéed vegetables, spinach and bean sprouts over rice. Place egg on top, garnish with a dollop of Gochujang, a sprinkle of sesame seeds, green onion, seaweed and a drizzle of sesame oil.