Eggs

Egg Cubes with Carrot and Wolfberries

Ingredients:

• 3 Eggs
• 1/2 Carrot, sliced
• 20 Wolfberries, soaked to soften
• 50ml Water
• 70ml Stock
• 1/2 teaspoon Sesame Seed Oil
• Salt to taste
• Cornflour Mixture (thickener)

How to do it:

1. Beat eggs with water and a pinch of salt.
2. Put cling wrap on a deep dish. Press it gentle to let it cling to the inside of the dish.
3. Pour the egg mixture in the dish.
4. Cover the dish with cling wrap.
5. Steam till the egg is set.
6. Remove the egg and cut into cubes.
7. Set aside.
8. While streaming, drain the water from the wolfberries and set aside.
9. Heat stock in wok.
10. Add in carrot and wolfberries.
11. Add sesame seed oil and salt to taste.
12. Thicken the sauce with cornflour mixture.
13. Pour over the egg and serve.

Note:

• Use stock instead of water if you want more flavourful egg cubes.
• Steam your carrot before hand if you prefer a softer bite.
  

  Egg and Fish Paste Roll

  Ingredients:
  
• 150g Fish Paste
• 1 Egg, beaten
• 1/2 teaspoon Seaweed Flakes (optional)
• 2 drops of Oil

How to do it:

1. Heat pan with oil.
2. Pour half of the beaten egg into the pan.
3. Swirl the pan to let the egg spread out.
4. Remove egg when it's cooked.
5. Repeat with the remaining half of the beaten egg.
   Spread fish paste thinly over one egg crepe.
6. Place the second egg crepe on top of the fish paste.
7. Spread fish paste thinly it.
8. Sprinkle seaweed flakes over the fish paste if you like.
9. Start rolling it (like sushi).
10. Tuck in the ends.
11. Place on a plate and cover with cling wrap (to avoid water from getting it and making the egg soggy)
12. Steam for 10 minutes or till cooked.
13. Remove, sliced into smaller pieces and serve.

Note:
You can choose not to double it. Just roll with one egg crepe. You will have a small roll.

Ham and Cheese Omelette Sandwich

Ingredients:

• 1 Egg, beaten
• 1 slice Ham of your choice, chopped into bits
• 1 slice Cheese of your choice, chopped into bits
• 1 - 2 slice Bread of your choice, toasted
• 1 tablespoon Baked Beans, steamed if preferred
• 2 Lettuce Leaves
• 1/3 teaspoon Oil

How to do it:

1. Heat pan with oil.
2. Pour egg mixture and swirl it around to coat the pan.
3. When the egg is set at the base but still not thoroughly cooked, sprinkle ham and cheese to one half of the egg.
4. Fold the egg over to cover it.
5. Gently press the edge of the egg to let it seal.
6. Flip is over to fry for another 13 seconds.
7. Dish out.
8. On a plate, place the lettuce on the bread.
9. Scoop the baked beans on the lettuce.
10. Plate the ham and cheese omelette on top.
11. Squeeze some tomato sauce on top if preferred.
12. Add another slice of bread if this is not filling enough for you.

Note:

• Try using luncheon meat in place of ham too. Taste great too.
• I cut the omelette in halves and have it like a sandwich. A bit messy but I prefer to eat with hands. *wink*

  Croquette with hidden treasure

  Ingredients:
• 100g Minced Pork
• 100g Fish Paste
• 5 Hard-Boiled Quail Eggs
• Breadcrumbs
• Oil for frying

How to do it:

1. Mix pork and fish paste together.
2. Scoop about 2 - 3 tablespoons of paste onto your (clean) palm.
3. Place an egg in the middle.
4. Fold in the paste so that it covers the egg.
5. Cover it with breadcrumbs.
6. Shape it with your palms before frying it.
7. Remove when it turn golden brown.
8. Drain and serve with assorted sauce.

Note:
Batter is not required first as the breadcrumbs can stick to the meat.

Egg Mayonnaise with Prawn

Ingredients:

• 3 Hard Boiled Eggs
• 1 tablespoon Mayonnaise
• 2 teaspoon chopped Parsley (optional)
• 3 small to medium Prawns

How to do it:

1. Remove shells from eggs and cut them into half.
2. Carefully remove the yolks and set both yolks and whites aside separately.
3. In a pot, add water, a pinch of salt and let it boil.
4. Add in the prawns and remove when cooked.
5. Let the prawns set in cold water.
6. Shell the prawns, slice into half, pat dry and set aside.
7. In a bowl, mix yolks, mayonnaise and parsley together till smooth.
8. Spoon some egg yolk mayonnaise to fill the 'hole' in the egg white.
9. Place half prawn on top.
10. Spoon some more egg yolk mayonnaise on top of the prawn.
11. Serve.

Note:

• I include prawn, preferably fresh, here to add chew in it.
• The size of the prawns used depends on the egg used.

  Getting the hard boiled egg - Perfect

  1. Place eggs in a pot with cold water covering the eggs at least 3 cm above.
  2. Bring the water to boil.
  3. Once the water boils, reduced heat to let the water simmer for 2 minutes.
  4. Remove from heat, cover the pot and let the eggs sit for another 10 minutes (longer for larger eggs)
  5. Remove the eggs gently and set them in a cold water (ice cold preferred).
  6. Once the eggs are not longer warm, you can remove them and start peeling.
  Note:
  
  
• Do not let the eggs boil in water for too long as it will crack and the whites will leak out. Not very nice right?
• If you are using refrigerated eggs, bring them out at least 5 minutes before boiling to prevent cracking.
• The cold water stops the cooking process thus helps avoid the grey ring around the yolk
• The difference in the temperature will also help makes peeling easier.

  Shrimps and Peas Omelette

  Ingredients:
  
• 2 eggs, beaten
• 120g Shrimps (I used frozen ones)
• 50g Peas (I used frozen ones)
• 1/2 teaspoon Light Soy Sauce
• A dash of Pepper
• 1 tablespoon Oil

How to do it:

1. Defrost shrimps and peas.
2. Drain aways exceed water and pat dry.
3. Heat wok with oil.
4. Add in shrimps and pea.
5. Stir fry till 90% cooked.
6. Add light soy sauce and pepper to egg.
7. Pour over shrimps and peas in wok.
8. Wait till egg is set and almost cooked before flipping over to cook for another minute.
9. Dish, cut into pieces and serve.

Note:
You can replace salt instead of light soy sauce. I'm using my father's method. He prefers to use light soy sauce.

Steam Egg Custard

Ingredients:

• 2 eggs
• 2 crabsticks, sliced
• a bunch of Shimeiji Mushroom, ends removed
• a pinch of salt
• 160ml water

How to do it:

1. Beat egg lightly in a bowl
2. Add water and mix.
3. Sieve the egg mixture if you want a smoother result.
4. Add the crabsticks, mushroom, and salt into the egg mixture.
5. Cover the bowl with cling wrap or aluminum foil.
6. Heat a pot of water for steaming
7. When the water is boiling, put in the bowl of egg mixture.
8. Remove when egg is set.
9. Serve hot.

Note:

• You can add Japanese fish cakes, chicken, fish or any other ingredients you like. It’s just like Chawa Mushi without dashi!!
• Using cling-wrap or aluminum foil will help have a smooth outcome. It’s for the visual effect lah! If you don’t mind having a lot of pockmarks on your custard, then you don’t have to use this.