Eggs

Salted Eggs Fried Rice

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Ingredients

• 1 big bowl/plate Cooked rice (cold or over night)
• 100g Chicken breast meat (cube and marinade with some salt, oil, pepper and corn flour)
• 1tbsp Minced garlic
• 2 Salted egg yolks (chopped)
  
• Some red and green capsicum
• 2 Chinese mushrooms (soaked and cute into cubes)
• Some Japanese cucumber (cut into cubes)
• Salt/soy sauce for taste

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Method

1. Heat up wok with some oil and saute the capsicum, mushroom and cucumber cubes, lift up and set aside.
2. Add some more oil and saute the garlic and chicken breast till brownish, lift up.
3. Add a little more oil to the wok again and toss in the chopped salted egg yolks, stir for a while, add in the rice and mix well.
4. Toss all the sauteed items and stir till all well mixed.
5. Add in taste (salt/soy sauce/pepper) to preference.

   Fried Wax Meat Omelette

   

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   Ingredients

6. 1 stick Lap cheong (Chinese waxed meat) - cut thin slices
7. 2 Eggs - beaten
8. A dash of salt for taste (into the beaten eggs)

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Methods

1. Heat up wok with a tsp oil, toast in the lap cheong and lightly fry them until it appeared crispy on low fire (as it contain sugar, they get burnt very fast)
2. Spread out the lap cheong slices and pour in the beaten eggs, on low fire.
3. Wait till both sides turn golden brown before lifting from the wok.

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Tomato Scramble Egg

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Ingredients

• 1 egg
• 1/4 cup Milk
• 1 Fresh tomato (deskin and chopped corsely)
• Some tiny cubes of boiled carrot
• Pinch of salt for taste (optional)

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Methods

1. Beat egg, add in the milk and salt, beat further and set aside.
2. Heat up wok or frying pan on slow heat with 1 tsp oil. When oil is hot, pour over the chopped tomato and boiled carrot and fry for a while before pouring in the beaten egg and slowly stir on medium heat.
3. When the mixture starts to harden and no more moisture, lift up, sprinkle with some black sesame powder and serve.
4. Boil some French beans as side dish along with a slice of wholemeal bread cheese sandwich.

   Steamed Eggs with Minced Pork & Mushroom

   

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   Ingredients

5. 3 Eggs (large)
6. 3/4 cup water
7. 40g Minced pork (marinate with a sprinkle of salt)
8. 1pc Chinese mushroom (diced)
9. 1/4 of a Carrot (cut some for garnishing and the bits used for steaming)

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Methods

1. Beat eggs with a little salt and filter it into a flat plate or bowl. Throw away the residue.
2. Add in the water, minced pork, mushroom bits and the carrot bits. Stir and disintegrate them do the minced pork does not clutter together. Then cover with a string-wrap.
3. Put in to steam for about 7-10 minutes. Place the carrot used for garnishing in another small bowl and steam along with the eggs.
4. When eggs are cooked, remove the wrap and make sure the water did not drip on the eggs. Placed the steamed carrot slices on top before serving.

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Cheesy Vegetables Omelette Pockets

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Ingredients

(Prepared 2 omelettes)

• 3 Eggs (medium size)
• 1/3 cup of milk
• 1/4 of Red capsicum - diced
• 1/4 of Green capsicum - diced
• 1/2 cup Button mushroom (Fresh/canned - sliced)
• 2 bulb Shallots - sliced
• 1tsp Black sesame seed (grounded)
• Salt to taste
• 1 slice Cheddar cheese (cut into strips)
• 1 can Baked beans
• Sprinkles of mixed herbs

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Methods

1. Beat eggs with milk. Add in the grounded sesame seeds.
2. In a non-stick wok, heat up some peanut oil mixed with margerine saute the shallots, capsicums and button mushrooms till soft and fragrant. Lift up.
3. Clean the non-stick wok, heat up some peanut oil with margerine again (very little) to make the omelettes. Pour half the egg mix on low heat till 70% cooked, pour half the stir-fried items onto half of the egg, add 1/2 of the cheese and fold over the other half to make a pocket. Turn over and fry the other side till the egg is cooked.
4. When done with the the omelette pockets, cook the baked beans by simply stir-fry on the wok for a minute. Before serving, sprinkle some mixed herbs on the surface of the omelettes and bake beans.

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3 Eggs Spinach

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Ingredients

• 1 bundle Yuen-choy (Spinach)
• 1tsp Chopped garlic
• 1 Chicken egg (beaten)
• 1 Century egg (cut into smaller sections)
• 1 Salted duck egg (cut into small pieces)
• 1/2 cup Chicken broth
• Salt to taste

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Methods

1. Heat up wok with 1 tbsp of oil, saute the chopped garlic till fragrant. Add in the spinach (with the stems de-skined) and stir for a minute or two before covering for 2 minutes.
2. When the spinach is soften, pour in the chicken broth and let it boil on slow-medium fire for another 2-3 minutes with cover on.
3. Add in the cut century egg and salted egg (only the yolk), stir for a while till the salted egg yolk turned slightly creamy colour. Beat the chicken egg and pour in slowly while stirring to disintegrate. Served hot.

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Stir-fry Nai-Bai with Egg

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Ingredients

• 6 plants Nai-Bai (cut into 4 sections for bigger plants and 2 for smaller plants)
• 2-3 cloves Garlic (coarsely chopped)
• 1 egg (beaten)
• 1/2 cup Water
• Salt to taste

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Methods

1. Heat up wok with some oil and sautee chopped garlic till fragrant.
2. Add in the Nai-Bai and stir for a while, sprinkle with some salt then cover over medium fire.
3. Pour in water and cover for a few minutes stir occasionally.
4. When the Nai-Bai looks soften, beat in the egg (sprinkle with some salt) and continue to stir till egg is cooked. Lift up and serve.

   Bitter-gourd Omelette

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   Ingredients

5. 1/2 Bitter-gourd (medium size)
6. 3 pcs Eggs (beaten)
7. Salt and pepper to taste

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Methods

1. Heat up wok with 2-3 tbsp oil.
2. Stir-fry bitter-gourd slices until it beginning to turn brownish (sprinkle with some salt midway)
3. Beat eggs with some salt and pepper and pour onto the fried bitter-gourd slices, fry till golden brown.