Egg Wrapped Rice

Egg Wrap Rice:
3 Eggs
1/4 Teaspoon Salt
Some Pepper
30ml Water
2 Bowls of Cooked White Rice

Methods:
1. Break the egg in a bowl, add in salt, pepper and water then beat well.
2. Preheat the pan with some oil then pour it half of the egg mixture and swirl the mixture around the pan to form a round circle.
3. Cook over medium low heat until both side is slightly golden brown then remove from pan and wrap 1 bowl of rice with the egg sheet.
4. Repeat cooking the other half of the egg and wrap the rice then serve with pork ribs curry. 

Egg yolk and potato

Ingredients

1/2 potato
1 egg

Directions:
1. Peel potato, rinse and cut into pieces. Cook till soft and mash welll.

2. Cook egg and remove egg white. (Cut egg into half, setting aside whites for later) Mash the egg yolk with a little water and mix well with potato. Add salt to taste.

3. Spoon mixture onto halves of egg whites. Use remaining mixture to be spread onto a plate. Place whites on top.

Tomato scrambled egg

Ingredients1 egg, beaten


1 tomato, diced


1/3 cup milk


Directions:


1. Add a little oil into a frying pan. Add diced tomatoes and fry till slightly soft. Add eggs and cook for 1 min. Add milk.


2. Continue to mix eggs and tomatoes, till eggs form fluffy clouds

Salted egg and century egg veggie

Ingredients

A few handful of veggies (because they will reduce in size once cooked)

Do use soft veggies like spinach, kailan, chives, long beans

1 to 2 salted egg, cut into cubes

1 to 2 century egg, cut into cubes

Half chicken stock cube

1 tsp cornstarch

1 bowl of water

Directions:

1. Mix water, chicken stock and cornstarch. Heat up wok at high heat. Add a little oil.

2. Add in veggies. Fry till soften slightly. Add in chicken stock mixture. Continue frying till veggies soften to your liking. Add eggs and stir-fry for another 2 - 3 min, be careful not to break egg cubes.

Sambal Eggs

6 oz. fresh red chilies (seeded and cut into small pieces


1 tablespoon toasted belacan (Malaysian shrimp paste)

4 oz. shallots

1/4 teaspoon salt (or to taste)

2 teaspoons fish sauce

2 1/2 teaspoons sugar/palm sugar (or to taste)

4 tablespoons oil

1/2 onion (cut into rings)

Directions:

1. Prepare the sambal by grinding chilies, shallots, and toasted belacan in a mini food processor. Make sure the sambal paste is well blended and smooth.



2. Heat up a wok with oil and “tumis” (sauté) the sambal paste and onion rings until aromatic or when the oil separates from the sambal paste. Add the seasonings: salt, sugar/palm sugar, and fish sauce and do a quick stir, dish out and set aside.



3. To make sambal telur, add 2-3 tablespoons of sambal back into the wok plus peeled hard boiled eggs. Make sure the eggs are nicely coated with the sambal. Dish out and serve hot.

Deviled Eggs

6 eggs

1/4 cup mayonnaise

1 teaspoon white vinegar

1 teaspoon yellow mustard

1/8 teaspoon salt

Freshly ground black pepper

2 red onions, diced

Directions:

1. Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.



2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, diced onions, pepper, and mix well.



Evenly disperse heaping teaspoons of the yolk mixture into the egg whites.

Poached Eggs

Fresh eggs

1 - 2 tsp vinegar

Shallow sauce pan cover

slotted spoon

Directions:

1. Bring water to almost boiling

2. Add 1 - 2 tsp vinegar. This helps egg whites to congeal easily

3. Working on eggs one by one, crack an egg into a small cup, then place cup near the surface of the hot water and gently drop egg into water. With spoon, nudge the egg whites closer to their yolks. Helps hold whites together.

4. Turn off heat. Cover. Let it sit 4 min, untill whites cooked

5. Lift eggs out of pan with a slotted spoon

One trick to make eggs stay cotained is to take a ring from mason jar and place in the pan. Drop egg over jar ring and turn off heat and cover OR use egg poacher

Tou fu with Century Egg

1 tou fu

1 handful of benito flakes

1 century egg

a drizzle of sweet soy sauce

Directions:

1. Overturn tou fu onto serving plate

2. Drizzle sweet soy sauce over tou fu

3. Cut century egg into small cubes and place on top of tou fu

4. Scatter benito flakes over master piece

5. Serve with rice