Archive for the ‘Eggs – Chicken’ Category
Chinese Stir-Fried Tomatoes and Eggs II
September 10, 2017 Lee
Leave a comment

Chinese Stir-Fried Tomatoes and Eggs II

This is probably the most popular dish in China. Another great sounding and inexpensive meal, and this recipe is coming from a friend in China so it is authentic.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 2-3 eggs
  • 2 medium tomatoes
  • pinch salt and pepper
  • 1/4 cup cooking oil
  • 1/8 teaspoon sugar
  • 1/2 teaspoon salt, or to taste
  • 1 spring onion, cut into 1 inch pieces

Instructions
 

  • In a small bowl, add the eggs and a pinch of salt and pepper then whisk until fine bubbles appear on the surface and the egg mixture is looking a bit lighter colored.
  • Remove the cores from the tomatoes and cut them into wedges.
  • Heat the cooking oil in a work or half wok pan, when the oil is hot but not smoking, stir in the eggs and wait a few seconds until the eggs are starting to firm up then turn off the heat, leave pan on the burner and use a spatula to break up the eggs.
  • Remove eggs to a plate leaving the hot oil in the pan, add the tomato wedges and cook until they are juicy, press down on the tomatoes to get some of the juice out of them. When juicy, add the eggs back to the pan and quickly stir fry into the tomatoes to combine well.
  • Serve.

Notes

Low cost.
This recipe for Chinese Tomato and Egg Stir Fry is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Chinese Tea Eggs (Marbled Eggs)
September 10, 2017 Lee
1 Comment

Chinese Tea Eggs (Marbled Eggs)

China Sichuan Food, Elaine, China.
Tea eggs are a popular Chinese street snack. I have heard of these, never had one until today, 24 Oct 2017, and they are good! Wonderful flavor. Links to the shortcuts are listed in the Notes section.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer, Side
Cuisine Chinese
Servings 5 servings

Ingredients
  

  • 5-6 hard boiled eggs, or 15 to 20 hard boiled quail eggs, Shortcuts
  • 1 tablespoon loose tea leaves, or 2 tea bags
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rock sugar
  • 3 pieces whole star anise
  • 1 stick cinnamon
  • 1 teaspoon Sichuan peppercorns, or black peppercorns
  • 3 slices fresh ginger
  • 3 bay leaves
  • ½ teaspoon salt

Instructions
 

  • Place the unpeeled hard boiled eggs in a pot and cover with about 1-2 inches of water, then remove the eggs and set aside. This step is just to get the right water level in the pot.
  • Main ingredients measured out. Star anise and cinnamon, black peppercorns, and the tea.
  • Add the rest of the ingredients, except the salt and eggs, to the water and bring to a boil then reduce to a simmer.
  • While waiting on the water to boil, use the back of a spoon and tap all over each egg, this makes the cracks needed for the marble effect.
  • When the water is turned down to a simmer, place the eggs into the water with a slotted spoon. Simmer for 1 hour, then add the salt and simmer for 5 more minutes. Remove from heat and leave the eggs in the liquid for 1-2 hours. At this point they are ready, and for a stronger flavor, refrigerate in the liquid overnight.
  • Serve as a snack or with a noodle or porridge dish.

Notes

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Quail Eggs.
#1 Go-To Recipes,: CHINESE,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Quail,SIDES
Soy Sauce Eggs
September 10, 2017 Lee
1 Comment

Soy Sauce Eggs

This is a Chinese recipe and these eggs are served with noodle and rice dishes. These are generally soft boiled eggs but I will make with hard boiled as personal preference. These are delicious, and on my Go-To List now. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Side
Cuisine Chinese
Servings 6 servings

Ingredients
  

  • 6-8 hard boiled eggs, or soft boiled, peeled, chicken or duck

For the Marinade

  • 1 tablespoon Chinese 5 Spice powder
  • 4 cups water
  • 1 1/2 teaspoons sugar
  • 3/4 cup soy sauce, low sodium if you prefer
  • 1 tablespoon rice vinegar

Instructions
 

  • Add all the marinade ingredients to a medium sized pot, bring to a boil then reduce to a simmer for 10 minutes. Remove from heat and let cool to room temperature.
  • Once the marinade is cooled, add the peeled eggs and place in the fridge overnight. The next day, remove the eggs from the marinade and store, covered, in the fridge until use. Discard the marinade. This photo is from the second day and I sampled an egg.
  • To serve with noodles or rice, just cut an egg in half and place on the plate beside the rice or noodles, and for noodles in a soup, just add on top, yolk side up for presentation.

Notes

Low cost.
Shortcut: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Perfect Hard Boiled Quail Eggs.
Variant: 1. Make with hard boiled quail eggs.
This recipe for Soy Sauce Eggs is from China Sichuan Food.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck,SIDES
Shrimp Egg Foo Young (鲜虾芙蓉蛋)
September 4, 2017 Lee
Leave a comment

Shrimp Egg Foo Young (鲜虾芙蓉蛋)

This is an adaption of the classic Cantonese dish, Egg Foo Young. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 3 servings

Ingredients
  

  • 6 eggs
  • 2 fresh Shiitake mushrooms, stem removed, cut into shreds
  • 100 grams bean sprouts, cut into 1 inch pieces
  • 1 cup fresh shrimp, pealed, deviened, tail removed
  • 2 spring onions, green and white, cut into 1 inch pieces
  • pinch salt and pepper
  • 1/4 teaspoon Chinese 5 Spice powder
  • cooking oil, for frying

For the Gravy

  • 1/2 cup chicken broth, fresh or from powder
  • 2 teaspoons light soy sauce
  • 2 teaspoons corn starch
  • 1 teaspoon sesame oil

Instructions
 

  • Cut the cleaned shrimp into 3/4 inch pieces and place in a small bowl, sprinkle a pinch of salt and pepper over the shrimp and mix in, set aside.
  • In a large bowl or large measuring cup, add the eggs, a pinch of salt, and the Chinese 5 Spice powder and whisk the eggs. Add the mushrooms, bean sprouts, spring onion, and shrimp. Mix well.
  • In a small pot add the gravy mixture and simmer over low heat for about 5 minutes until bubbly and thickened.
  • In a small pan, 8-9 inches, heat 2-3 tablespoons of oil on medium heat. When the oil is hot, pour in 1/3 of the egg mixture. Cook for about 4-5 minutes or until the bottom is gold brown, flip and cook for another 2-3 minutes more or until golden brown. Remove to a plate. Repeat two more times.
  • Spoon over the gravy and enjoy.

Notes

Low cost.
Variant: Replace the Chinese 5 Spice powder with White Pepper powder.
This recipe for Shrimp Egg Foo Young is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,EGGS - ALL,Eggs - Chicken,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Egg Foo Young with Steamed Rice (芙蓉煎蛋饭)
September 4, 2017 Lee
Leave a comment

Egg Foo Young with Steamed Rice (芙蓉煎蛋饭)

This is a classic Cantonese dish not to be confused with Foo Young Egg (蒸芙蓉蛋) which is the basic Chinese Steamed Egg. This is a leftover recipe as the meat ingredient is Roast Red Pork to make it a more Thai style dish. If you have the desire, you can make Chinese Char Sui (which is basically Roast Red Pork). You can top this with either light soy sauce or the gravy as listed here.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 1 serving

Ingredients
  

  • 2 eggs
  • 1 fresh Shiitake mushroom, stem removed, cut into shreds
  • 1 piece Roast Red Pork, leftover piece, shredded, about a tablespoon or so
  • 20 grams bean sprouts, cut into 1 inch pieces
  • 3 spring onions, green and white, cut into 1 inch pieces
  • pinch salt
  • 2 tablespoons cooking oil, for frying
  • steamed rice, for serving
  • 1 spring onion, sliced for garnish

For the Gravy

  • 1/2 cup chicken broth, fresh or from powder
  • 2 teaspoons light soy sauce
  • 2 teaspoons corn starch
  • 1 teaspoon sesame oil

Instructions
 

  • In a large bowl, add the eggs and a pinch of salt and whisk, then add the pork, mushrooms, bean sprouts, and spring onion and mix well.
  • In another small bowl or measuring cup, mix together the Gravy ingredients. set aside.
  • Add some steamed rice to a plate.
  • Heat the oil in a small non stick pan over medium low heat, when hot, slowly pour in the egg mixture and use the spatula to to keep the mixture into a round patty. Cook for about 3 minutes or until the bottom is golden brown, the egg over and cook until golden brown on the bottom. Flip the egg over again, fold in half, remove from the pan and place on top of the rice on the plate.
  • In a small pot add the gravy mixture and heat over medium high heat bubbly and well thickened, about 1-2 minutes, stirring continuously. Transfer to a small bowl.
  • Sprinkle the Egg Foo Young with sliced spring onion and spoon on some gravy, enjoy.

Notes

Low cost as the Roast Red Pork is a leftover from another meal.
Variant: Omit the Gravy and simply top with light soy sauce.
This recipe for Egg Foo Young is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,EGGS - ALL,Eggs - Chicken
Mother In Law Eyes
August 27, 2017 Lee
Leave a comment

Mother In Law Eyes

This is a Macedonian dish. This comes from two friends, and there is two variants to it. This makes 8 servings so you may want to cut back on this to test it out. It does sound very good! On my to cook list. Prep and cook times are approximate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Macedonian
Servings 8 servings

Ingredients
  

  • 3 teaspoons active dry yeast
  • 1 kilo all purpose flour
  • 100 ml vegetable oil
  • 200 ml milk
  • 100 ml water
  • 2 teaspoon salt
  • 4 teaspoons sugar
  • Feta cheese, as needed
  • 8 eggs
  • salt and black pepper, as needed

Instructions
 

  • Preheat your oven to 190 C.
  • In a very large mixing bowl, add the flour, oil, milk, water, salt, sugar, and the yeast, mix and then knead.
  • The dough needs to be soft to the touch. Quickly cut this into 8 pieces, shape each piece into a ball then flatten each ball and make a well in the center, as you will have to put cheese and an egg in there.
  • Place each piece in a large baking dish, then crumble in the feta cheese to your desired amount, and crack an egg on top.
  • Place in the oven and bake until golden brown on the bread, such as this photo shows.

Alternate Method

  • Use pizza dough of your choice and follow the same steps, make a well in the center, add the cheese and egg, and bake.
  • Serve as a breakfast or I would even serve as a light dinner.

Notes

Low cost.
Recipe and photo provided by good friend, Zore Petrova-Dimitrievski.
Macedonia.
Additional method and photo provided by good friend Lisa Durrell Little.
United States.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Sweet Eggs (Kai Wan – ไข่หวาน)
July 18, 2017 Lee
Leave a comment

Sweet Eggs (Kai Wan - ไข่หวาน)

This is a Thai dessert, eggs cooked in water with brown cane sugar and a touch of ginger. Sweetness depends on how much sugar you use. I seen my step daughter cooking these on 18 July 2017 and got a few photos as well.
Print Recipe Pin Recipe
Course Dessert
Cuisine Thai
Servings 0

Ingredients
  

  • brown cane sugar, 1/4 to 1 cup
  • water, as needed
  • eggs, as needed
  • 1/2 inch ginger, optional

Instructions
 

  • Add the sugar and the piece of ginger to a medium sized pot of water and bring to a boil. Once boiling, start cracking in eggs. I think the step daughter used 10 eggs in this.
  • Reduce heat and simmer the eggs until the yolk is cooked through, stirring occasionally.
  • Serve with some of the liquid from the pot. This served 6 people as a dessert at a lunchtime meal.

Notes

Low cost.
Watched my Step Daughter make this.
* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,DESSERTS,EGGS - ALL,Eggs - Chicken
Sardine & Sliced Egg Sandwich
July 11, 2017 Lee
Leave a comment

Sardine & Sliced Egg Sandwich

Adapted from an internet recipe.
Another tasty sardine sandwich recipe. I made these on 11 May 2019, and these are delicious. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 2 sandwiches

Equipment

  • Toaster

Ingredients
  

  • 4 slices bread, toasted, wheat would be good
  • mayo, as desired
  • 1 tin sardines in olive oil, (120 g / 4¼ oz, Ayam or any brand), Shortcut
  • 2 hard boiled eggs, sliced, Shortcut
  • lettuce leaves, as needed
  • red onion, thinly sliced, as needed, think mandolin
  • ½ teaspoon lemon juice, or lime juice

Instructions
 

  • Spread some mayo on the toast and add lettuce leaves to two slices of toast.
  • Divide the sardines between the two sandwiches and split them, the tin I used had 5 sardines. The bones are are tender, don't worry about those, it's calcium.
  • Sprinkle some lemon juice on the sardines, top with some onion slices (which I skipped as had no onion) and top that with the egg slices.
  • Top each sandwich with the other slices of toast, cut each sandwich in half. Enjoy.

Notes

Low cost if using homemade sardines. I make sardines using small mackerel which is sold per fish anywhere from 10 to 25 Baht each, so about 29 to 74 cents per sandwich. (I cut each fish into 3 pieces when making sardines.)
If using tinned sardines, figure 1 tin at 59 Baht for 2 sandwiches, this is about 87 cents per sandwich.
Shortcut: Sardines in Olive Oil, Perfect Hard Boiled Chicken Eggs.
Variant: 1. In place of mayo, just drizzle olive oil on each slice of toast.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BURGERS & SANDWICHES,EGGS - ALL,Eggs - Chicken,Fish - Sardines
Chinese Steamed Egg (蒸水蛋)
July 3, 2017 Lee
Leave a comment

Chinese Steamed Egg (蒸水蛋)

Adapted from an internet recipe.
Sounds good. This is traditional and common dish served all over China. Very simple ingredients. I will use my rice cooker to steam this but you can use any steaming method you like.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 4

Equipment

  • Rice Cooker

Ingredients
  

  • 3 eggs
  • 1¼ cups warm water
  • ½ teaspoon salt
  • â…› teaspoon white pepper powder
  • â…› teaspoon chicken stock powder
  • 1 teaspoon light soy sauce, for garnish
  • 1 tablespoon fried garlic, for garnish
  • 1 tablespoon spring onion, for garnish

Instructions
 

  • Heat your steamer with about 1 inch of water.
  • Crack the eggs into a large bowl, lightly beat the eggs and slowly add in the warm water. Add the salt, pepper, and chicken stock powder and mix well.
  • Strain the egg mixture into a heatproof bowl, cover with heatproof cling wrap, a plate, or even foil on the top, this prevents water from dripping into the egg.
  • Place the dish in the steamer and reduce the heat to low, cover, and steam for 10 minutes or until set.
  • While that is steaming, fry the minced garlic until golden brown, remove from pan along with the oil and set aside.
  • Remove the dish from the steamer, garnish with the soy sauce, fried garlic, and spring onion, enjoy with rice on the side for a lunch or light dinner.

Notes

Low cost per serving.
Variants: 1. Add sliced or chopped mushrooms and or sliced spring onion.
* Best Value $1 or Less per Serving,: CHINESE,EGGS - ALL,Eggs - Chicken,Eggs - Rice Cooker
Eggs in Purgatory
June 22, 2017 Lee
Leave a comment

Eggs in Purgatory

Strange name for eggs poached in tomato sauce, this is a Southern Italian dish, and it sounds really good. This is a fast, low cost, skillet dish.
Print Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Italian
Servings 2 servings

Ingredients
  

  • 6 eggs
  • 2-3 fresh basil leaves, torn
  • 1 cup tomato puree, more as needed, OR make from a shortcut
  • 2 slices bacon, chopped
  • 1 clove garlic, smashed and minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 cup Parmesan cheese, grated
  • salt and pepper, to taste

Instructions
 

  • Heat a bit of olive oil in a deep pan to medium heat, add the garlic and basil leaves, cook briefly until fragrant. Add the bacon, and cook until just cooked through.
  • Pour in tomato puree until the base of the pan is covered, stir to mix everything. Lower the heat to a simmer. Season the sauce with salt to your liking, then gently break in eggs. Sprinkle with oregano, freshly ground black pepper and the grated Parmesan. Cover and simmer over low heat for about 8-10 minutes until egg whites are firm but yolk is still runny.
  • Serve with buttered toast.

Notes

Low cost.
Shortcut: Tomato Puree.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken