What’s Egg in a Box?

We’re two sisters in New York who believe that the extra rice you get with Chinese food takeout can have a new life. If you’re like us, you get far too much rice with your delivery—much more than you can eat. Being a good conservator, you save it in the fridge, but it inevitably gets stale and thrown out. We got to thinking one evening that if we only added an egg to the rice, the leftovers would become a nutritious meal for a hungry person, and Egg in a Box was born.

Our idea is simple. Next time you have an extra box of rice, throw in a hard boiled egg and drop it off wherever you’d leave leftovers (replate it) — or eat it yourself. ...

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Breakthrough: Seasoning Eggs!

This week’s update is all centered around learnings gleaned from chef/advice-master Joshua of Grill-A-Chef (see down in the Recipe section for more information on him!). He brings us the amazing news that eggs can be seasoned… 3…2…1… through their shells! See his post, here: “salting through eggshell” Yay!

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How to Boil an Egg

> Put eggs in a small sauce pan.
Optional: poke eggs with a pin to allow steam to release.
> Cover with water and heat water.
> Let water boil and then turn down to a simmer.
> Keep eggs in simmering water for 7-9 minutes.
> Run cool water over eggs and let sit for 3 minutes.
> Store for up to one month in the fridge.

Re:cipes for Reusing Takeout Boxes

What are your recipes for reusing takeout boxes? Do you ever bring them to restaurants and ask to use them for pick-up orders? Joshua, of Grill-A-Chef, who offers free advice to aspiring cooks at Chelsea Market, recommends doing so. He has been successful with restaurants who are willing to use his clean takeout containers again. What about bringing permanent tableware, rather than temporary? Have you tried this? What is your recipe for success? Let us know! We await your responses.

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