Tag Archives: running egg

Meat Ball With Running Egg

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”. πŸ™‚

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.

Benedict Egg

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.