Category Archives: egg

bread, Breakfast, Chicken, egg

Roti John

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It’s like a egg meat sandwich.

Ingredients:

Minced chicken 100g (season with salt and pepper)

Bun (I chose hotdog buns, you can choose baguette or any other bread you like)

Eggs 2

Chili sauce 1/2 tablespoon

Butter

Salt

Black pepper

Slices of 1/2 onion

1. Cut 2 hotdog buns into halves, don’t cut through.

2. Heat a pan. Add in a little butter. When melted, place buns in with cut side down to fry a bit.

3. Heat pan again. Add in a little extra butter. When melted, sauté onion till transparent. Add in minced chicken. Stir fry till chicken gets white.

4. Beat 2 eggs in a bowl, add in 1/2 tablespoon chili sauce and a little salt to taste.

5. Pour egg into the pan to mix with chicken and onion.

6. Place 1 bun with cut side down onto the egg. Turn to low heat. Tuck the egg under the bread. When egg is cooked, take the bun out with the help of spatula.

7. Put 2 slices of cheese onto the egg & meat filling. Then place the other bread on the top also with the cut side down.

8. Heat the pan. Melt a little better. Put the bread sandwich in. Fry each side till crispy or golden brown.

Cut into small pieces and serve hot.

https://flic.kr/p/2cizmqp

Yummy!

egg

Spinach Omelette

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I wanted to try something beside scrambled egg. It’s a really easy dish. All you need are spinach, eggs, cheese, salt, black pepper and oil.

1. Remove root of spinach. Wash them clean and drain.

2. Cut spinach into small pieces. Better be small, cos mine was too long, not very easy to cut.

3. Beat eggs in a bowl. Season with salt and black pepper. Also sprinkle in some cheese.

4. Heat a pan. A small Non sticky pan is better. Add in some oil. Stir fry spinach first. Spinach juice will come out, pour it out. Separate spinach a bit.

5. Pour egg & cheese mixture in. Cover the pan with lid. When the eggs get solidified. Turn off the heat.

6. Place a big plate over the pan. Make the pan upside down to let the omelette out.

You can cut it into smaller pieces before serving .

egg, Quick recipe

Scrambled Egg With Luffa & Black Fungus

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I have been in Singapore for over 3 years. Sometimes when I was shopping for groceries in supermarket, I wondered why there is no luffa here. And one day, I saw a strange long Gourd with ridges around it. I picked it up and saw the name “luffa”. Then I realized, luffa here is very different from the luffa in my hometown.

This the the one I saw in my hometown:

This is the one I saw here in Singapore:

They look different, but they can be cooked in same way.

1. Wash the luffa and peel it. Cut it into wedges.

2. Soak dried black fungus in water for about 3 mins. Remove the bottom. Then tear into smaller pieces.

3. Beat 3 eggs in a bowl. Also prepare a little ginger shreds.

4. Heat a pan. Add in 1 tablespoon oil. When oil is heated, pour egg in. Don’t stir till the bottom solidifies. Use chopsticks to stir eggs. Dish them out once almost cooked.

5. Use the same pan. Add in a little extra oil if needed. Add in luffa, stir fry for 1 min. Then add in black fungus and stir fry for 2 mins.

6. Pour in 1/4 cup hot water. Place ginger shreds over top. Cove the lid and simmer for 2 mins.

7. Remove lid. Turn to high heat. Add in scrambled egg. Quickly stir fry evenly and season with salt.

Serve hot.

Chicken, egg, Uncategorized

Meat Ball With Running Egg

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When I made wantons in the morning, some filling was left. And I didn’t have any plan to make more wantons, so I used those left minced chicken filling to cook this dish. I know there is a Scotch Egg. But I kind of cook it in a different way, especially the meat part. So I just called it “Meat Ball With Running Egg”. 🙂

Original wanton filling is : 200g minced chicken, 5 chopped Shiitake mushroom, 4 chopped water chestnuts, 1 tablespoon light soy sauce, 2 tsp oyster sauce, 1 tsp salt, 1 tsp black pepper, 1/2 tsp minced ginger.

There was about 1/4 left. To add more flavor to the meat part, I also add in 2 tablespoon shredded mozzarella cheese, and 1 tablespoon chopped spring onion.

For the running egg. Boil some water ( doesn’t need to cover eggs, because eggs can be steamed too). When water boils, add in eggs. Cover the lid for 5 mins. Mine are cooked for 5 mins. If you want egg yolk to be more solid, you can cook 1-2 mins longer. Soak them into icing cold water immediately. Later remove the shell.

Divide meat into two balls. Place one meat ball on a plastic wrap, cover it with plastic. Use a rolling pin or palm to flatten it into a disc. Place egg in the center. Gently wrap egg with meat. Twist plastic wrap to make it into ball shape.

Roll meat ball in bread crumbs. Deep fry for about 5 mins or till golden brown.

Cheese is actually not a good choice to add in. Because when cheese melts, it leaks out easily. And the meat ball will stick to the bottom of frying pot. I have to be very very careful to separate meat ball from the pot. But, this dish is still very nice.

Look at these round and fat meat balls. Here comes the best part. Just take a knife and cut it into halves. Wow, running egg yolk burst out. YUM!

My husband loves it very very very very much. He said this dish combined egg and meat, it’s literally combined his two favorite ingredients.

Chinese, egg, Quick recipe, shrimp

Scramble Eggs With Bitter Gourd & Shrimps

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I’m not surprised that my husband likes sweet food. But he also likes bitter gourd, which really does surprise me.

I think I used to cook bitter gourd by frying it or stir frying With scrambled egg or making it soup. I cooked scrambled eggs with bitter gourds for many many times. This time, I would like to add shrimps in.

It’s still quite easy.

1. Beat 3 eggs in a bowl. Stir with chopsticks. Cut 1/2 bitter gourd into slices (remove the seeds and white part first). Thaw the shrimps if you use frozen ones.

2. Heat 1 tablespoon oil in the pan. When it’s hot, pour the egg in. When the bottom starts to solidify, stir egg with chopsticks till almost cooked. Set aside for later use.

3. Add a little more oil if needed. Fry the shrimps till pinkish. Set them aside too.

4. Fry the bitter gourd slices in the same pan. Stir fry for around 3 mins.

5. Add all egg and shrimps back into the pan.

6. Season with salt and a little sugar. Stir fry evenly for another min.

Ready to serve.

Simple and healthy. Especially suitable for hot weather in summer.

egg

Steamed Clams With Egg

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1. Wash clams in water again and again.

2. Put clams in a pot. Add in ginger slices, water and a little salt. Boil till all the shells open. Skim the stock. Set aside to cool down.

3. Beat one egg in a bowl. Stir with chopsticks till very smooth. Add cold clam stock in to egg. Ratio for stock and egg should be 1.5 : 1.

4. Add a little salt and stir well.

5. Place clams in a bowl or shallow plate. Pour the egg stock mixture into it. Cover the bowl with plastic wrap.

6. Place the bowl on steaming rack and steam in boiling water for 5 mins.

7. Top with a little light soy sauce and chopped spring onion.

Egg is very smooth and soft. It tastes like pudding.

egg

Benedict Egg

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My husband is a crazy egg lover. He likes onsen tamago, half-boiled egg, scrambled egg, hard-boiled egg…… I can’t really tell which egg he doesn’t like. So I assume he likes this Benedict egg too.

1. Prepare a big and deep pot. Add in enough water, which must be higher than egg in height. Turn to high heat and bring water to boil.

2. Once water is boiled, turn off the heat. Crack an egg in. Don’t stir, don’t move anything. Let the egg hold together. You can also add in 1 or 2 drops of vinegar or lemon juice before add in egg, which can help egg to settle better.

3. When the egg white stops being translucent, turn on the lowest heat. When the white film shows up over egg yolk, remove the pot from the heat. If you want your egg to be less raw, you can keep it there for a little longer. Otherwise, you can carefully scoop it out.

4. Melt 1 tablespoon butter in pan. Add in 2 egg yolks. Cream them together. Add in a little black pepper and 1 tablespoon water or wine if you have. Stir to make all ingredients egg yolk sauce.

5. Heat a pan. Fry bacon till crispy. Use the same pan to fry bread. I only have regular bread left in my home. So I have no choice.

6. Bread at the bottom, then place bacon. Egg on bacon and egg yolk sauce over egg. Garnish with chopped spring onion.

Oh, my husband loved it very very much. It’s very satisfying when poke the running egg yolk.

Chinese, egg

Scrambled Eggs With Pea Seedlings

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1. Prepare all the ingredients:

3 beaten eggs

1 small pack of pea seedlings around 200g

2 chopped cloves of garlic

Oil

Salt

Light soy sauce

Cooking wine

2. Heat a little oil in the pan. When the oil is heated, pour in beaten egg. Once bottom egg solidifies, stir egg with chopsticks. Set them in plate when scrambled egg is done.

3. Heat oil in the pan again. Sauté garlic till aromatic. Add in all the pea seedlings. Stir fry for around 2 mins or till pea seedlings becomes dark green and soft.

4. Add in 1 tsp cooking wine to remove the grass smell. Also add in 1 tsp light soy sauce. Stir fry a bit.

5. Add in scrambled egg. Stir fry evenly. Season with salt and serve hot.

Chinese, egg, spinach

Gold & Silver Egg Spinach

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This dish requires two kinds of egg: salted duck egg （咸鸭蛋）and preserved duck egg （松花蛋/皮蛋）.

Preserved duck egg is very controversial, since many people just can’t accept the taste & texture of it. When I was very little, I didn’t understand why there would be such black egg on the table. They looked like poisonous and why adults liked them. I couldn’t remember when I first tried it and found it’s not as bad as I thought. And it’s not poisonous, of course. I gradually like it, especially the egg yolk. So yummy. Well, if you have never tried preserved duck egg, you may at least tried it like I did. If you still don’t like, that’s all right. There are so many kinds of eggs out there. You don’t have to like a particular type.

1. Prepare two salty duck eggs and two preserved duck eggs. Separate egg white and yolk for both of them. Then chop the egg white and yolk a bit.

2. Wash the spinach in water. Remove the roots. Can cut into smaller pieces.

3. Heat a pot. Pour in 250 ml stock. If you have your own chicken stock, that will be good. If you don’t have, Swanson is a good choice. Also add in 1/2 cup water and 2 ginger slices. Bring to boil. Then set aside.

4. Heat a pan. Add in 1 tablespoon oil. Fry 5-6 garlic cloves. It needs a bit patience cos you have to fry garlic till golden brown. And don’t burn them. Then take the garlic out.

5. Same pan, same oil. Add in drained spinach. Stir fry a bit. Pour in half of the stock. Cover the pan with lid. Simmer for 30 seconds. Then stir a bit. Lid on for another 30 mins. And take the spinach out into a plate.

6. Wash the pan. Heat on stove. Add in 1 tsp oil. Add in fried garlic, yolk of salty duck eggs and preserved duck egg’s white. Stir fry for 1 mins.

7. Pour in the rest stock. Bring to boil. Pour in salty duck egg’s white. Wait till egg white solidifies. At last add in preserved duck egg’s yolk. Simmer for 1 min.

8. Spinach at the bottom. Pour the egg stock on the top.

Yum!

Chicken, egg, Uncategorized

Omelette Fried Rice

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I wanted to try this dish for a long time.

To make fried rice:

1. Cut 1 chicken breast, 1 small carrot and 1/2 onion into small dice.

2. Heat a little oil in the pan. Add in chicken breast. Stir fry till white.

3. Add in onion and carrot. Sauté till onion turns brown.

4. Push all the ingredients to one end of the pan. At the other end, add in 2 tablespoon tomato sauce, 1 tsp sugar and 1 tsp soy sauce. Mix well.

5. Mix sauce with chicken, carrot and onion. Stir fry evenly.

6. Put in cooked rice or leftover rice. Stir fry to let rice be evenly coated with sauce. Season with salt and black pepper.

7. Use a spoon to make fried rice into oval shape in the middle of one plate.

To make omelette:

1. Beat 3 eggs in a bowl.

2. Add in 2 tablespoon milk and 1 tsp light soy sauce. Mix them well.

3. Brush pan with oil and pour out the excess. Test the pan with chopsticks. Chopstick dip in beaten egg, and slightly draw a line in the pan. If the egg line immediately solidify then the pan is ready.

4. Pour egg into pan. Stir with chopsticks. When the egg turns to be half cooked, slightly push egg to the end of the pan.

5. Use the chopsticks and spatula to gently turn the oval omelette over. Heat the edge a bit to make omelette sealed.

6. Gently place omelette over fried rice.

And the last is also the best part of this dish: use a knife to cut the omelette open.