Archive for the ‘EGGS – ALL’ Category
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.
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.
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.
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.
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.
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.
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.
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.
Macedonia.
Additional method and photo provided by good friend Lisa Durrell Little.
United States.
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.
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.
Sardine & Sliced Egg Sandwich
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.
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.
Chinese Steamed Egg (蒸水蛋)
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.
Equipment
- Rice Cooker
Ingredients
- 3 eggs
- 1¼ cups warm water
- ½ teaspoon salt
- ⅛ teaspoon white pepper powder
- ⅛ 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.
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.
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
Sausage, Pepper, and Onion Frittata
Sounds really good, a twist on the favorite of Sausage, Peppers, and Onion. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 250 grams Italian sausage, OR make from a shortcut
- 8 eggs
- 1 large onion, halved, thinly sliced
- 2 bell peppers, your choice of color, thinly sliced
- 1/2 Mozzarella Cheese, shredded or cubed, optional
- 2 teaspoons fresh oregano leaves, chopped, optional
- 2 tablespoons olive oil
- salt and pepper, to taste
Instructions
- Preheat your broiler. In a large oven proof skillet (cast iron would be ideal), heat 1 tablespoon of the oil. Cook the sausage over high heat, breaking it apart with your spatula into 1 inch pieces or so, until browned, about 5 minutes. Remove to a plate.
- To the same pan, add the remaining oil. Cook the onion and peppers over medium heat, scrapping up any brown bits from the bottom of the pan, until very soft and caramelized, about 10 minutes.
- While the onion and peppers are cooking, in a large mixing bowl, beat the eggs with salt and pepper to your liking until the yolk and whites are very well combined.
- Add the sausage back to the pan, season with salt and pepper to your liking and spread out in an even layer. Reduce the heat to low and pour the eggs over the sausage and vegetables, making sure the pan is evenly coated with eggs.
- Cook until the sides are set and there’s just a shallow layer of uncooked eggs on the top, 5 minutes. Sprinkle the mozzarella and oregano over the top, if using, and transfer the pan to the broiler. Cook for 2 minutes, until the top is cooked and beginning to lightly brown.
- Remove from the oven and allow the frittata to sit in the pan for 5 minutes before slicing. Cut into wedges and serve alongside a simple salad as breakfast, lunch, or dinner.
Notes
Low cost, if making the sausage from ground chicken, even less cost.
Shortcut: Italian Sausage.
Adapted from an internet recipe.
Moroccan Eggs
Also known as Shakshuka. This can be a breakfast, lunch, or dinner dish. I will have to try this version.
Ingredients
- 1 can whole tomatoes, drained, reserve juice, and chopped
- 6 spring onions, sliced
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon honey, if needed
- 3 tablespoons cilantro, chopped
- 4 eggs
- 4 cloves garlic, smashed and minced
- pinch cayenne pepper, or to taste
- 2 tablespoons olive oil
- salt and pepper, to taste
Instructions
- Pour the olive oil into a small to medium non stick or cast iron pan over medium heat. Cook the spring onion until softened, then add the garlic, cayenne, and cumin. Next add the tomatoes, salt and pepper, and a bit of tomato juice from the can as well if you desire. Add the honey if the tomatoes are not sweet enough to your taste. Simmer for 15 minutes until the mixture thickens a bit.
- Once mixture is thickened, crack one egg in each quarter of the skillet. Spread the whites with a fork so that they cover the surface more evenly if you desire. Cover with a lid (I use a glass lid so I can see what is happening) for about 2-3 minutes to set the eggs to your liking. Serve garnished with cilantro and warm fresh bread on the side.
Notes
Low cost, under $1 per serving, easily.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
