Cook Dirty Eggs With Olive Juice
Eggs are pretty bland on their own, so they benefit greatly from the addition of condiments such as hot sauce, ketchup, or onion powder . I love a lot of sauces and egg sauces , but a recent discovery has me hoarding seemingly empty olive jars in the fridge. Make your eggs irresistible by staining them with olive juice.
When I say “stain them with olive juice” I mean really dirty, like martinis. You will end up with a second, dedicated olive brine jar that you only use for eggs (another one, of course, for dirty tequila martinis ). This brine stash is designed to be mixed with eggs and their spoon. I understand the initial bewildered reaction, but olive juice with eggs makes sense. Eggs are uniquely versatile. Their mild flavor and protein structure allow them to work great in both sweet and savory dishes. This mild flavor profile makes them easy to pair with just about any sauce you like. If you’re an olive fan, I have a hunch you’ll enjoy adding olive juice to your breakfast eggs.
For a subtle yet deliciously salty breakfast, add olive juice directly to your eggs before cooking. For scrambled eggs or scrambled eggs, simply add the mixture to the eggs while stirring. For an omelette, I use two large eggs and one tablespoon of brine. Shake and cook as usual. If you normally add salt, water, milk, or cream, don’t. Olive juice is mainly made up of water, salt and vinegar. If you think you’ll miss the fat from milk or heavy cream, add some cheese instead to increase saturation without adding more liquid. Adding olive brine gives the finished egg dish a more complex flavor than simply adding salt. It doesn’t scream “olive juice was here” but has an addictive savory flavor (also called umami ) that makes your eyes cloud over when you realize there are no more eggs left on your plate.
If you like poached eggs, fried or boiled, olive juice can be used as a dip. I find this to be most successful when it comes to strong multigrain toast or English muffins. To use olive brine as a dip, simply drizzle a teaspoon or so on your toast and let it soak in before topping it with your preferred egg. Top with a little more brine, but be careful not to overdo it (a tablespoon is usually enough), especially if you’re using more delicate breads like buns, which can get soggy and fall apart. Throw in some sliced avocado, a thinly sliced tomato, and another slice of olive juice-tinged toast on top, and you’ve got a breakfast sandwich to write home about.