Recipe: http://foodsharingwithlittleone.blogspot.sg/2014/11/chawanmushi-steamed-egg-recipe.html
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/788009381268140/
Showing posts with label Eggs. Show all posts
Showing posts with label Eggs. Show all posts
Chawanmushi tops with Bonito Flakes by Krystal Wee
Recipe: http://foodsharingwithlittleone.blogspot.sg/2014/11/chawanmushi-steamed-egg-recipe.html
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/788009381268140/
Roti John~Meat & Egg Bread
This is a popular fusion sandwich made with beef and egg mixture. You can find this street-snack throughout Malaysia and Singapore.
Note: You can substitute beef with chicken and Baguette with hot dog buns.
Roti John
Ingredients
Meat Mixture
1/2 lb (225 grams) Ground Beef
1/2 Cup Chopped Red Onion
2 Cloves Garlic, chopped
1 Tbsp Curry Powder
1 tsp Chili Powder
Sea Salt, to taste
4 Small Baguette (about 7 inches in length)
8 Large Eggs
1/4 Cup Chopped Red Onion
2 to 3 Green Chilies, seeded and chopped
1 Cucumber, thinly sliced
Mayonaise
Maggi or Kimball Chili Sauce
Unsalted Butter, at room temperature
Vegetable or Peanut Oil, for cooking
Freshly Ground Black Pepper
Method
Meat Mixture: Heat a pan or skillet over high heat and add the peanut oil. Mix in the red onion, cook until soften. Then mix in garlic and cook until the mixture is fragrant and sticky.
Add in the ground beef and continue to fry until the meat is almost cooked. Mix in the curry powder, chill powder, and season with sea salt. Stir-fry the meat mixture until browned and crisp. Remove and set aside. .
Make the sandwich: In a small mixing bowl, combine 2 eggs, 3 tablespoons of beef mixtures, some green chiles, red onion, and some sea salt. Mix well. Then slice a baguette in half but not all the way through. Butter both side of the bread. Heat a non-stick pan over medium heat, toast the baguette, butter side down until crisp and golden brown in color. Then lightly coat the pan with vegetable or peanut oil. Pour the eggs and beef mixture, When the egg is almost set, top place the baguette, pressing down lightly with a spatula, and then carefully flip over. Slide the sandwich onto a plate, spread some mayonaise on one side, and child sauce on the other. Then top with some cucumber slices, close the sandwich together and slice into two pieces.
Make 4 Roti John Sandwiches
Quail eggs sambal by AyuIs Myiesha
Sambal Paste:
15-20 dried chili (remove the seeds of you don't want it to be too hot & soak in hot water till soft..drain water put a side)
1 onion
3-4 cloves garlic
1 tbsp dried shrimp (soaked till soft)
Salt & sugar for taste
Oil for frying
1 tbsp tamarind mix with 4tbsp water (sourness of the sambal you can adjust base on your own preference)
Method:
1. Blend all the above ingredients except for sugar & salt into a paste with half cup water. (Do not put too much water as your cili paste will take a longer time to crisp)
2. Heat up 4 tbsp of cooking oil add the paste.Fry till the color change darker red or no pungent cili smell.
3. Add in the tamarind water,sugar and salt.
4. Stir & fry till the paste slightly thick.
5. Then add the quail eggs.
Seaweed egg rolls by Healing Manna
Ingredients
2-3 eggsI piece seaweed (6" x6")
1 piece ham, chopped
1 carrot (shredded)
Seasoning- salt, pepper, sesame oil
Method
Beat eggs with seasoning then add in chopped ham and carrots.
(Actually i use the carrot pulp from juicing - can omit)
Heat up Happy call pan with a little oil, pour in the egg mixture. Quickly put on the seaweed on top.
Roll up the egg and seaweed till the end, into a roll. Close HappyCall pan to allow the egg roll to cook, turning it to cook on all sides.
Remove from heat and cut with a sharp knife into slices.
Enjoy!
Homemade Kaya~Coconut Jam
Kaya or Coconut Jam is a popular and delicious breakfast toast spread in Malaysia and Singapore. A perfect Kaya has to be smooth from hours of stirring. I have preciously shared some short cut recipe, but the traditional recipe and cooking method are the best. For this recipe, I opted for duck eggs for richer tasting Kaya. I have reduced the amount sugar and make some caramel instead. This recipe will yield thick, smooth and glossy jam.
Homemade Kaya~Coconut Jam
Ingredients
2 Cups (6 to 7 )Large Duck Eggs
2 Cups Coconut Milk
1 1/4 Cup of Cane Sugar
4 Pandan Leaves, washed, dried & knotted
Method
Remove 5 Tbsp of sugar for the caramel.
Place the remainder sugar and duck eggs in a large mixing bowl. Whisk the eggs and sugar until the sugar dissolves. Then gradually add in the coconut milk and mix until well combine.
Place the sugar in a heavy cast-iron pot over moderate heat. Spread the sugar evenly. Once the edges of the sugar begin to brown, push the liquified sugar towards the middle of the pot with a wooden spoon. When the sugar turned brown in color, remove the pot from the heat.
Prepare a large saucepan fill with water and a piece of wet kitchen towel over low heat. Place the pot on top of the wet kitchen towel and
strain the egg mixture into the pot and add the knotted pandan leaves.
Start stirring constantly but gently with a wooden spoon for about 1 hour 30 minutes, or until the mixture is thickened, smooth and with spreadable consistency. Remove the pot and let the kaya cool down, and then discard the pandan leaves. Spoon the kaya into a clean airtight jar.
Note: You can leave the kaya at room temperature for 2 to 3 days, Then store the kaya in the refrigerator for about 2 weeks.
Makes 2 Cups of Kaya
Orh Luak by Fan KT
Adapted recipe:
(Batter mix ) ingredients set A:
10tablespoons of oyster juice (the water that comes along with the oyster) OR water (ard 150ml)
4tbs of tapioca starch
1tbs of rice flour
1/2tsp of sesame oil
1tsp of fish sauce
1tsp of light soy sauce or pinch of Salt
Ingredients set B:
Handful of Oysters - fresh/canned/frozen. (I used thawed frozen oysters)
4 eggs
Cooking oil
1-2 sprigs of Spring onions - chop white and green portions separately
Fish sauce
Pepper
(Chili) Ingredients set C:
1-2 tsp Sambal or belachan chili
Juice of 2 small lime
5-10ml Water
Steps:
1. Mix all ingredients of set A together and set aside as batter.
2. Beat 4 eggs till frothy. Add a dash of fish sauce. Set aside.
3. Using high fire, heat up pan with oil. After oil is hot enough, add chopped white spring onions and fry till fragrant. (You may omit this part of spring onion if some family member do not like it).
4. Still using high fire, add in half the batter mix over pan. It will form a thin layer. Wait till it is crispy then add in beaten eggs.
5. Wait till eggs are set then flip over. Use spatula to split the omelette into smaller parts.
6. Add in more oil. add in remaining batter over the omelette. Once batter thickens n is gooey, switch off fire.
7. Add in oysters and cook with residual heat. This will result in partially cooked oysters that are still big and succulent. If you wish to fully cook oysters, do no switch off fire in previous step.
8. Garnish with sprinkle of white pepper and serve along with ingredient set C mixed together for the chili dip. You may use coriander to garnish too, but I omitted as family member dislikes.
Adapted from SHC member Mary Thian and http://carryitlikeharry.tumblr.com/post/15368875338/oyster-omelette
Post link: https://www.facebook.com/photo.php?fbid=10155307144835107&set=gm.770799892989089&type=1&theater
How To Make Salted Duck Eggs
Salted duck eggs are best served as a side dish with Congee or rice porridge. The rich yolks are often used in Moon cakes. It can be used to cook with vegetables, seafood, or meat. It's rather easy to make salted the eggs at home, and they taste great too.
How To Make Salted Duck Eggs
Ingredients
12 Duck Eggs
1/3 Cup Chinese Cooking Wine
¾ Cup Fine Sea Salt
Ziploc/Plastic Bag
Plastic Container
Method
Coat the duck egg in the cooking wine. Then roll it in the sea salt until it’s completely covered. Place the egg in a plastic or zip lock bag. Continue with the remainder duck eggs, wine, and sea salt. Zip the plastic bag and close with the plastic container cover. Place it in a cool, dark place. The salted duck eggs should be ready in 3 to 4 weeks.
Roasted Cauliflower Polonaise
has appeared, and I received a review copy. This new book covers the basics of oven roasting everything from the Thanksgiving turkey to roasted fruit for dessert. He starts by explaining what roasting has come to mean. Originally, roasting involved a spit and fire, but these days, the process of roasting is really the same as that of baking. The different names are used depending on what is being cooked. With either name, it’s a “dry-heat cooking method.” And, it’s a pretty easy way to make things delicious when they take on a golden crispness in the oven. Starting with a classic roasted chicken, Ruhlman walks you through the simple steps of seasoning, bringing up to temperature, prepping, roasting, and carving. Beef, pork, lamb, fish, and shellfish are all covered including an actual spit-roasted leg of lamb, and then there are lovely, golden, roasted vegetables. I’ve roasted all sorts of vegetables over the years. Usually, I just toss the vegetables with some olive oil, maybe add some sliced garlic or smashed whole cloves of garlic, and pop them in the hot oven on a sheet pan. But, now that I’ve tasted the wonder of roasting cauliflower in a cast iron skillet with butter, I may never go back. The Roasted Cauliflower Polonaise recipe caught my eye because it was completely unfamiliar to me. I learned that Polonaise refers to any dish topped with buttered breadcrumbs and hard cooked eggs. Here, there’s also a splash of lemon and chopped fresh parsley. It’s one of two recipes that uses Basic Roasted Cauliflower in the book, and I highly recommend it. Now, I have to explain that I took option B in making this dish. Option A would have been to roast the whole head of cauliflower intact. Then, it would have been served in the cast iron skillet and portions would have been cut as wedges. It’s a lovely, old-school kind of preparation and presentation, but since I was just cooking for two, I went the simpler route. I cut the head of cauliflower into florets, and roasted them in the skillet with butter. Every ten minutes or so, I turned the cauliflower pieces and spooned melted, browned butter over the tops. The cauliflower pieces roasted for about 40 minutes total, and came out of the oven nicely golden. Meanwhile, I hard-cooked two eggs, chopped parsley, and toasted breadcrumbs in melted butter on top of the stove. To serve, I transferred cauliflower pieces to a platter, squeezed lemon juice over the top, added the toasted buttery breadcrumbs and chopped eggs, and garnished with parsley.
Roasted Cauliflower Polonaise
Recipes reprinted with publisher’s permission from Ruhlman's How to Roast. Copyright ©2014 by Ruhlman Enterprises, Inc. Courtesy Little, Brown and Company. The book is available at Barnes and Noble and IndieBound.
Boiled cauliflower with hard-cooked eggs, bread crumbs, and parsley? When I first learned this old preparation, in a culinary basics class at the CIA, I thought it was too goofy for words. But when I asked my cooking partner, Adam Shepard, what he thought of it, he said, “I’d serve it at my restaurant. Though I’d figure out a way to make the egg and bread crumbs stick to the cauliflower.” That he took it seriously made me take it seriously. As my appreciation of classic dishes grew, so too did my affection for this dish. Prepare it with roasted cauliflower rather than boiled, and it becomes a great dish for any occasion.
1 head cauliflower (whole or cut into florets), roasted
1/4 cup/20 grams panko bread crumbs
1 or 2 hard-cooked eggs, chopped
3 tablespoons chopped fresh parsley
• PLACE the hot roasted cauliflower on a serving platter. If there is no remaining butter in the skillet, add another tablespoon. Add the bread crumbs to the skillet and cook over medium-high heat till they’re toasted.
• SQUEEZE the lemon over the cauliflower and then spoon the toasted bread crumbs over the cauliflower. Spoon the chopped egg over the cauliflower (don’t worry if it doesn’t stick). Sprinkle it with parsley and serve in wedges or slices, scooping up extra garnish as you do so.
• If you’re using roasted florets, melt 1 tablespoon butter in a separate small skillet over medium-high heat and toast the bread crumbs. To serve, simply sprinkle the lemon juice, toasted bread crumbs, chopped egg, and parsley uniformly over the top of the florets and serve right from the skillet.
Basic Roasted Cauliflower
6 tablespoons/90 grams butter, at room temperature
1 head cauliflower
Kosher salt
• PREHEAT the oven to 425˚F/220˚C (use convection if you have it).
• Cut the stem and leaves off the cauliflower so that it will sit flat in a skillet; the more of the cauliflower that’s in contact with the skillet the better, as it gets very brown and tasty.
• Set the cauliflower in an ovenproof skillet and smear the butter all over the surface. Give it a liberal sprinkling of salt.
• Roast till tender (a long knife should slide easily down into the cauliflower all the way through to its stem), 1 hour to 1 hour 15 minutes. Several times while it’s roasting, baste it with the butter, which will have melted and started to brown. (If you’re roasting a cut-up cauliflower, simply put the florets and butter in the skillet and put it in the oven. After 5 or 10 minutes, stir and toss the cauliflower to coat the florets with the melted butter, and then continue roasting and basting till tender, 30 to 40
• Serve immediately, in wedges or slices, or keep warm and reheat for a few minutes in a hot oven before serving.
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Buckwheat Crepes with Gruyere, Sage, and Sunny-Side-Up Egg
, by Jody Williams, it’s clear that there’s more to this restaurant than just the lovely food. There’s a sense of hospitality that runs through the uncomplicated but perfectly prepared things chosen for the menu, the way they’re served on antique silver trays and pedestals, and the care in all those details. Just reading about the coffees and teas convinced me I would be quite comfortable here. From classic cappuccinos, lattes, and the Bicerin which is espresso with shaved bittersweet chocolate melted into it with barely whipped cream on top to the Russian samovar used to keep hot water at the ready for teas and tisanes, every aspect of the service has been considered to set the right mood. That mood seems to be unfussy but with a sense that things have been made special. For breakfast, I’d want the custardy Oeufs Brouilles served with smoked salmon and creme fraiche or the Asparagus Milanese with eggs and Parmigiano-Reggiano. The menu is equally influenced by French and Italian cuisine. For lunch, the Pan Bagnat with diced bell pepper, cucumber, and fennel would be my choice or maybe the Carciofi alla Romana. The list of Aperitifs and Cocktails is classic and edited including Lillet, a perfect Martini, Pimm’s Cup, and a Manhattan. And, there are snacks to go with the drinks like freshly made Rosemary Potato Chips, Marinated Olives with Orange Zest and Red Chili, and Tartinettes and Crostini with various toppings. For dinner, there’s Scallops with Brown Butter and Capers, simply perfect Poulet Roti, and a few options for Risotto. Dessert might be Tarte Tatin or Espresso Granita topped with whipped cream. Yes, I would be quite happy living here. Every page in the book has something I want to try, but first, I had to face my ongoing fear of crepes. There’s something about thin crepe batter and its refusal to spread itself into a nice circle in my pan that puts the fear in me every time. I’ve realized while making crepes that my stove isn’t perfectly level. The batter always runs more to the back of the pan. So, that’s one problem. And, I don’t seem to have the skill to swirl the pan in a way that makes pretty crepes. I still need more practice. Some actually from circles, and others look more like state shapes like Michigan or New York. I made the Buckwheat Crepe variation and left the batter to rest in the refrigerator overnight. Using the crepes I managed to make into proper circles, I filled them with grated Gruyere, sage leaves from my garden, and sunny-side-up eggs. Each crepe was folded around the fillings and placed on a baking sheet. The filled crepes were baked for about ten minutes until the edges were crisp and the cheese had melted. It was a rich and delicious dish for brunch.
Crepes
Excerpted from the book Buvette: The Pleasure of Good Food
by Jody Williams. © 2014 by Jody Williams. Reprinted by permission of Grand Central Publishing. All rights reserved. [Makes a generous pint of batter; about a dozen 8-inch crêpes]
Ingredients:
3⁄4 cup unbleached all-purpose flour
Pinch coarse salt
2 large eggs
4 tablespoons (1⁄2 stick) unsalted butter, melted and cooled, plus more for cooking the crepes
1 1⁄4 cups whole milk
Directions: In a large mixing bowl, whisk together the flour, salt, and eggs to make a paste. Whisk in the butter. Slowly whisk in the milk, being sure to take your time so that you avoid lumps. Cover the bowl with plastic wrap, or transfer the batter to an airtight container and refrigerate for at least 4 hours or up to 3 days before cooking.
Once the batter has rested, heat up a slick of butter in a small skillet, preferably nonstick (if not, just use more butter!) over medium heat. Pour in just a little less than 1⁄4 cup of batter. Tilt the pan in a circular motion so that the batter finds itself in an even layer on the bottom of the pan. Cook the crepe until the bottom is just golden brown, about 1 1⁄2 minutes, loosen the edges with a spatula, and turn the crepe. Cook until it’s nicely browned on the opposite side, about 1 minute more. Transfer the crepe to a warm plate and fill it or garnish it however you’d like. Repeat the process until you’ve used up all of the batter.
Buckwheat Crepes:
Prepare the Crepes as directed, but substitute 1/4 cup buckwheat flour for 1/4 cup of the unbleached all-purpose flour. Fill each crepe with a slice of good ham (prosciutto cotto if you can find it), a small handful of grated Gruyere, or a slice of Brie or other soft cheese (Epoisses is really lovely here), and a sage leaf and fold the crepe into quarters. Transfer the filled crepes to a buttered baking dish and bake in a 400 degree F oven until crisp and golden brown, about 10 minutes. These can also happily get a sunny-side-up egg tucked inside as well.
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Malaysian Style Half-Boiled Eggs
Half-Boiled Egg or aka soft-boiled egg and toast are one of the common and popular breakfasts in Malaysia and Singapore. It's often served alongside with coconut jam too. In this video, I'll show you how to make the eggs without an egg contraption. All you need is a small pot, water, salt, and of course, the eggs. So, check out the video and get cracking!
Malaysian Style Half-Boiled Eggs
Ingredients
4 Large Eggs (cold, straight from the fridge)
5 Cups of Water
1 tsp Salt
Soy Sauce
White Pepper
Equipment:
1 Small Pot (2 quart)
1 Wire Scoop or Slotted Spoon
Kitchen Timer
Method
Place water in the pot, and bring it to a rapid/rolling boil. Set the timer to 12 minutes. When the water come to a boil, remove the lid, add salt, and switch off heat. Then lower the eggs with a wire scoop and start the timer.
After 12 minutes, remove the eggs. Serve with soy sauce and white pepper.
Note: If making 2 Eggs, change the timer to 10 minutes.
How To Make Kuih Pie Tee/Top Hat Shells
This is Nyonya Kuih Pie Tee or also known as Top Hats. It's an appetizer made with a savory, crispy thin fried shell, filled with stir-fry yam bean (jicama) and carrot.
In this video, I'll show you how make the shell with and without the brim. You'll also need a special Pie Tee mold, and If you can't get hold of it, then try the Scandinavian Rosette & Timbale mold. The latter mold is different, but it does serve the same purpose.
How To Make Kuih Pie Tee/Top Hat Shells
Ingredients
100 g All Purpose Flour, sifted
50 g Corn Flour
110 g Rice Flour
1/2 tsp Salt
2 Eggs, lightly beaten
400 ml Water
Oil for deep frying
A Kuih Pie Tee Mold
Method
Combine all the ingredients(except the oil), mix well until the batter is smooth and strain into a smaller bowl or measuring jug and let the batter rest for an hour.
In a moderate heat, immerse the mold in the hot oil and shake off excess oil, and dip the mold into the batter, then into the oil again. Jiggle the mold lightly and use a chopstick to separated the shell from the mold. Fry the shell until light golden brown, remove and drain on paper towel.
Store the shells in an airtight container.
Makes about 100 to 110 Pie Tee Shells with room for errors.
Vegetable Filling
Ingredients
1 kg Yam Bean (Jicama), shredded
300 g Carrots, shredded
5 Shallots, sliced
250 g Prawns, shelled and chopped
2 Tbsp Peanut Oil
2 tsp Sugar
Sea salt to taste
2 Eggs, lightly beaten
3 stalks Scallions
3 Red Chillies, finely sliced
Method
In a large pan or wok, cook the shallots on a low heat until they are golden in color.
Turn the heat on high and mix in the chopped prawns. Saute briefly and add the yam beans and carrots. Stir and add some pepper, sugar and sea salt to taste. Cook for another 5 minutes. Set aside.
In a non-stick pan, make the omelet. Let it cool slightly and sliced them thinly.
To serve, put some yam beans and carrot filling and top it with the omelet, chilies and some scallions. Serve with some sweet chili sauce.
Egg Sandwiches With Avocado And Bacon
Egg Sandwiches with a bit of variation. I have mixed in some avocado and crispy bacon, and they are really good!
Egg Sandwiches With Avocado And Bacon
Ingredients
6 Large Hard-Boiled Eggs
4-5 Tbsp Mayonnaise
3 Stalk Scallions, finely sliced
1/2 Avocado, small diced
6 to 8 Strips Cooked Crispy Bacon, chopped
Sea Salt to taste
2 tsp Lemon Juice
Some Freshly Ground Black Pepper
A Loaf of Whole Wheat Bread
Method
In a medium bowl, mash eggs and add the mayonnaise, scallions, crispy bacon, and season with salt and pepper.
To serve, spread some egg filling over the bread and top with another piece of bread, and cut into 2 pieces (Trim the crusts off, if you wish). Serve immediately.
How to cook Soft/Hard-Boiled Eggs With Rice Cooker
I am sure that you are aware that rice cookers can cook more than just rice. If your rice cooker has a steam function, this could be a great method that you can use to make soft or hard-boiled eggs. The countdown of the rice cooker starts after the water comes to a boil. In my case, I used cold tap water, large eggs straight from the fridge, and it took about seven and a half minutes for the water to start boiling. Then the timers will start and all you have to do is stop the steaming process and remove the eggs depending on the type of doneness you like. Anyway, in this video, I have shown four different results of cooked egg, from 7-10 minutes. This method has never failed us. However, the result may vary from different brand of rice cooker, water temperature, and the size of eggs. Nevertheless, do give this method a go!
How to cook Soft/Hard-Boiled Eggs With Rice Cooker
What you’ll need:
4-5 cold Large Eggs, straight from the fridge
1 Cup Water
Steamer Basket
Rice cooker with a “steam” function
A Bowl of Ice Water
Method: Please refer to the above video for instructions.
How To Make Kaya/Coconut Jam
This is an updated post with a new video cooking guide. The recipe is the same as my previous one, except the sugar; instead of white sugar, I have opted for Turbidano raw sugar. This sugar has a natural light golden-brown color, and it is less processed and refined. The cooking time is shorter for this recipe too. Please check out the video for more information on how to make this delightful spread.
How To Make Kaya/Coconut Jam
Ingredients
4 Large Eggs
250 ml Coconut Milk
125 grams Turbidano Raw Sugar
3 Pandan Leaves, knotted (optional)
Method
Place sugar, coconut milk, and Pandan leaves in a medium size mixing bowl. Melt the sugar on a double boiler. Once the sugar melted, remove and set aside.
Meanwhile, beat the eggs well and strain into the sugar and coconut mixture, and mix well. Then place it on a double boiler, stirring constantly but gently with a heatproof rubber spatula or a wooden spoon for about 20 to 30 minutes until the mixture is thickened and with a spreadable consistency. Remove immediately, discard pandan leaves, and let cool before storing into a clean airtight jar.
Chinese Egg Scallion Pancakes
These pancakes are often eaten just with some sweet or chili sauce, but they are equally good with any curry sauce.
Please check out the video below on "How To Make Chinese Egg Scallion Pancakes". If you liked the video or just want to see more, please give the video a thumbs up and make sure to subscribe my channel. Thanks :-)
Chinese Egg Scallion Pancakes
Ingredients
1/2 Cup All-Purpose Flour
1 Tbsp Rice Flour
1/4 tsp Sea Salt
3/4 Cup Water
2 Large Eggs
3 Scallions, sliced
Peanut or Vegetable Oil, for greasing
Method
Combine all-purpose flour, rice flour, sea salt, water, and eggs in a mixing bowl. Stir and mix well until the batter is smooth, then add in scallions.
Place a non-stick pan over medium or moderate heat. Grease the pan with a little oil. Pour 1/3 of the batter into the pan, lifting and rotating the pan so that the batter form an even layer.
When the top is set, turn the pancake over, using a spatula and cook the other side until golden brown in color.
Turn or flip the pancake over and cook until all sides are golden brown in color. Serve warm.
Makes 3 10-inches pancakes
Vegetable Omelette Roll
This Vegetable Omelette Roll is cooked with a Japanese-style and is a refreshing alternative to a normal omelette recipe. What’s more, it is fun and easy to make.
Vegetable Omelette Roll
Ingredients
3 Large Eggs
1/4 Cup of Mixed Vegetables, finely diced
(carrots, bell peppers, scallions, green chili)
2 Tbsp Whipping Cream
Sea Salt
Black Pepper
Vegetable Oil
Method
Place eggs in a measuring jug or bowl and beat with a fork or chopsticks. Add cream, mixed vegetables, and season with salt and pepper.
Heat a non-stick pan over moderate heat. Lightly grease the pan with vegetable oil. Drip in a little bit of the egg into the pan. When the egg make a sizzling sound, pour 1/3 of the egg mixture and spread to even the thickness. Once the egg is half-cooked, roll/fold it with a rubber spatula or chopsticks. Then push the egg to one end, and grease the empty space with oil. Pour another 1/3 of the egg mixture into the empty space, continue to cook and roll/fold the egg. Repeat the process with the remaining egg mixture.
Once all the egg is rolled up, cook for another 30 to 40 seconds on all sides. Remove the egg and place on a paper towel. Let it cool slightly, trim off the end, and slice into 6 pieces. Serve warm with some ketchup or your favorite condiment.
Breakfast Eggs In Tomato Sauce
It’s New Year’s Eve in Vancouver, and I hope you guys are having a great evening. May your New Year be the happiest one! Happy 2014!!
This one-pan “Breakfast Eggs In Tomato Sauce” is a wholesome start to the morning. You can prepare the tomato sauce in advance and just crack in the eggs when you are ready to serve.
Breakfast Eggs In Tomato Sauce
Ingredients
2 Tbsp Olive Oil
1 Large Yellow Onion, peeled and chopped
2 Cloves of Garlic, peeled and chopped
3 Fresh Tomatoes, seeded and diced
1 Tins 796ml/28oz Whole Tomatoes, drained
1/4 Cup firmly packed fresh Basil leaves, torn
2 Tbsp Chopped Italian Flat Leaf Parsley, chopped
1 tsp Cane Sugar
Sea Salt to taste
Black Pepper
6 Large Eggs
Method
Place oil in heavy saucepan over medium heat. Add the onion, stirring occasionally, until it’s translucent. Then add garlic, continue to cook until fragrant and golden, about 5 minutes.
Add the fresh tomatoes, give it a quick stir and mix in the tinned tomatoes, basil and parsley. Simmer for 10 minutes, season with sugar, salt, pepper.
To cook the eggs for 2: Divide the sauce into 3 portions.
Place a portion of tomato sauce in a smaller pan, over medium heat. Create a small space and carefully crack the eggs into the pan. Cover with a lid and cook for about half a minute until the egg whites are milky and the yolks still soft. Season with some black pepper, and serve warm with Focaccia or any of your favorite breads.
Serves 6
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