welcome!Fortune Goodies is a blog of food + fun with a taste for desserts + diversion. Written lovingly by its baker + blogger Yang Yang, a girl so nice they named her twice. More.
current location: atlanta
most fortunate posts
fortune goodies fortuneA golden egg of opportunity falls into your lap this month.
fortune goodies favorites
travel food guides
fortune goodies fun
the fine printCopyright 2013-2016, Fortune Goodies.
thanks for reading!
Tag Archives: eggs
Blogging consistently – Take 187.
Giving this whole posting-regularly thing another try. As you know, life’s been a little busy as of late, but no matter how hectic things get, this blog of mine keeps me grounded and I really ought to make a better point of posting here, this week especially, my very last week in DC. And suddenly, my impending departure feels very real and heavy, but let’s not go there just yet. Because today, I want to savor the moment (literally, with two quintessentially DC meals at Matchbox Pizza and Lauriol Plaza) and share a recipe for mini individual quiches made two-ways.
It was my sis Kate’s birthday over the weekend (Happy Birthday, Sis!) and a friend of hers hosted a brunch for the occasion. I volunteered to bring a crustless quiche, a standard-sized spinach quiche that I had all picked out in my head. But then, just a day before the event, I went back and forth between spinach or ham and couldn’t decide. So rather than settle on just one, I thought about how much better it would be to serve individual quiches in two different flavors, so that’s what I did. The results? A dozen cheesy and savory quiches made two ways from the same easy base in the same muffin pan. We have ourselves a new winner, my friends. Follow along to make your own.
Summer is pie season, one of the many reasons why I love this time of year so much. Fruit pies are generally what come to mind, but savory ones deserve to share the spotlight too. Today’s goes to this no-hassle Spinach & Swiss Quiche. It’s a real scene stealer.
Eggs. They’re the best aren’t they? That’s no hyperbole. I type this after just consuming a big, fat Trader Joe’s breakfast burrito – at 12:51a.m. Ugh. I’m the worst. I had a late lunch and skipped dinner, but still.
Back to the bestness of eggs. I could never go vegan, not when cake and breakfast are my favorite foods. So as I pray that an egg-less life is never something I have to know, I thought I’d show my mom some love ahead of all-important Mothers’ day by sharing her recipe for Chinese omelets.
Unlike its heavily-loaded western counterpart (“western” as in Asia is East and everything else is West, not “western” as in a ham and pepper Denver omelet, but I suppose that works in this context too) the Chinese omelet is a simple egg-and-green-onion thing generally served as a breakfast dish to share. We Chinese are big on family-style and the same applies to breakfast. It’s a beautiful thing, so please get working and dig in!
Have you ever poached an egg? If so, I applaud you. If not, you should give it a try. I’ll admit I hadn’t done so myself until last weekend, when Brian and I were feeling ambitious and tried replicating our favorite brunch dish of Salmon Eggs Benedict, also known as Eggs Norwegian, but we like to call it Jewish Eggs Benedict. In our book, breakfast carbs + smoked salmon = Jewish.
But back to egg poaching. It takes a bit of practice, but once you get the hang of it with the help of plenty of YouTube videos, it’s not so bad. Practice makes perfect, and perfect makes for plenty of Salmon Eggs Benedict, and eggs benny recipes of all varieties. But really, as with many things, the Jewish kind is the best kind, so let’s get to it.
On this first Fryday of the New Year, I’m sharing a recipe for 西红柿炒鸡蛋, aka, tomato-fried rice, a dish very near and dear to me and my Chinese heart. It’s a childhood favorite, and knowing how much I love it, my mom always has this waiting for me when I come home from the airport. Bless her soul.
I had the pleasure of enjoying this three different times in my blissful 12 days at home, and on the third and final time had the foresight to snap some pictures and learn how to make it myself. It’s about as traditional and easy as Chinese home cooking gets, so I hope you work up the courage to give it a try yourself. It probably won’t have that same made-with-love-by-mom taste, but if you follow these instructions, you ought to come close.
Thanks for the lesson, Mom, and for everything else.
I couldn’t in good conscience post about a Jewish delicacy (coconut macaroons) on one day and not follow it up with a post on Chinese food, so here I am restoring some balance in the world.
This week’s Fryday post was made possible by my mother, in more ways than one. Because not only is this best-ever fried rice recipe hers, but we made this together when I was home last weekend, and I wouldn’t be here (or anywhere) typing this out if not for her either. So thanks, Ma (谢谢妈妈)! I hope I do you proud.