Simply Egg-citing......
Eggs!!! Yes. I could eat eggs every day of the week. When I am alone, I lived on eggs. I boiled it, fried it, scrambled it, steamed it, and ate it crisp, hot and cold. It was cheap and filling and was delicious in all manner of strange combinations. These days most people have cut down on eggs. Organic ones may be healthier, but the few eggs you do eat ought to taste like eggs dont you agree?
Dinner alone is one of life's pleasures. YOU GET TO EAT WHAT EVER YOU LIKE! Yet, people lie when you ask them what they eat when they are alone. A salad, they tell you. But when you persist, they confess to peanut butter and bacon sandwiches deep fried! Very simple for me: I just grab an egg and start cracking!
THREE-COLOUR EGG SLICES
3 salty eggs
3 "century" eggs
3 eggs
Ingredient (A)
1/2 tsp salt
1 Tbsp sesame oil
3 Tbsp water
Method:
1. Cook the salty eggs in boiling water until hard boiled. Remove the shell and dice them into 1/2 -inch cubes. Dice the century eggs into 1/2-inch cubes.
2. Beat the 3 eggs then mix them with (A); add the diced eggs; mix. Lightly oil a 6" x 4" dish; or use a lightly oiled piece of heavy-duty cellophane to line the greased dish.
Pour the egg mixture into the dish then place it in a steamer. Steam over medium heat for 20 minutes, or until the eggs are firm; remove the dish from the steamer and let cool. Invert the dish to remove the steamed eggs. Slice and arrange them on a serving plate; serve.
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STIR-FRIED EGGS WITH TOMATO
5 eggs
Ingredient (A)
1/4 tsp salt
dash of black pepper
1 spring onion, chopped finely
1 tomato,diced
Ingredient (B)
pinch of salt
1/2 tsp sugar
1 Tbsp ketchup
1 Tbsp water
1 tsp cornstarch
Method:
1. Add (A) to eggs and beat lightly; add the green onion and mix.
2. Heat the wok then add 2 tablespoon oil; stir-fry the tomato then add (B). Stir briefly while the liquid thickens; remove from heat. Clean the wok.
3. Reheat the wok then add 5 tablespoon oil. Hold the wok and rotate it swirling the oil around the lower two-thirds of the wok. Turn the heat to high. Pour in the egg mixture and stir fry until it becomes slightly firm; add the tomato mixture from step 2. Stir quickly to mix, do not over cook. Immediately transfer to a serving plate; serve.
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SCRAMBLED EGGS WITH PRESERVED DRIED WHITE RADISH
4 eggs
Ingredient (A)
1/4 tsp salt
dash of black pepper
1/2 cup preserved dried white radish, diced
1/4 cup chopped spring onions
3 Tbsp oil
Method:
1. Beat the eggs and (A) together. Add the preserved radish and spring onions.
2. Heat a non- stick pan then add 3 tablespoon oil. Pour in the egg mixture. Cook until both sides are golden brown.
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STUFFED EGG FLOWER SOUP
2 dried scallops or 2 Tbsp dried shrimp
5 to 10 prawns
1 bowl ground pork
Ingredient (A)
1/2 tsp cooking wine
1/2 tsp salt
1 Tbsp cornstarch
4 Tbsp water
dash of black pepper
dash of sesame oil
Ingredient (B)
1/4 cup each: shredded ham, chinese black mushrooms
1/4 cup each: shredded precooked carrot, bamboo shoots
Ingredient (C)
1 tsp salt
1 tsp cooking wine
dash of black pepper
dash of sesame oil
6 cups stock
2 eggs
To make an egg sheet. The egg sheet will cook easily and hold better if a mixture of 1 Tbsp of cornstarch and 1 Tbsp of water is added to the beaten egg. Heat the wok then grease it with a paper towel or brush. Turn the heat to low and pour int the beaten eggs. Rotate the wok slowly to form a pancake-like sheet. When the egg sheet is firm, take it gently by the edge and turn it over to cook the other side.
1. Soak the scallops in 1/2 cup of water for 1 hour. Tear the scallops into shreds.
2. Devine and rinse the prawns; pat dry then chop finely. Mix the prawns, ground pork, and (A) together to make the filling.
3. Lightly oil a medium-size heatproof soup bowl. Line the bowl with the egg sheet. (the bowl will be inverted later.) Place the scallops in the center. Neatly arrangement 2/3 of (B) in a decorative pattern around the scallops. Chop the remaining 1/3 of (B) finely and mix it with the pork filling. Place this pork mixture on top of the other ingredients and pack securely. Fold the egg sheet to enclose the ingredients. Steam over high heat for 30 minutes.
Remove the bowl and drain the liquid. Place a serving bowl on top of the steaming bowl and invert bowls to transfer the egg dish. Make 4 diagonal cuts across the egg sheet, stopping 1 inch from the edge of the egg sheet.
Bring (C) to a boil and pour into the serving bowl. Carefully lift the pointed ends of egg sheet to open up the "petals"; serve immediately.
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posted by Rambling Rose @ 1:55 PM
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