Steamed egg custard

Ingredient (1 serving):
100ml milk

5 small piece rock sugar

1.5tbs ginger juice

1 egg

Method:

1. Heat up milk with sugar (Avoid boil).
2. Add in beaten egg and ginger juice.
   
3. Bring steamer to boil, place the bowl inside to warm up.
4. After steamer water boiled, pour in the egg mixture to the bowl.
   
5. Medium fire for 2mins, turn fire off.
6. Leave it inside for another 10mins and serve.

Video here.

 

Onsen Egg

Ingredients:

1000ml water

200ml water

2 medium eggs (67g)

Method:

1. Boil 1000ml water, turn off heat.
2. Add in the 200ml water.
3. Add in eggs slowly into the water, time for 17mins.
4. Remove and served.

Original recipe from here.

Chinese Steamed Eggs (水蒸蛋）

Ingredients:

3 eggs

1.5 cup water (lukewarm water)

pinch of salt

Method:

1. Beat all ingredients together
2. Pour in to a bowl and scoop out bubbles if any. Seal it with aluminium foil or cling wrap.
3. Steamed in medium heat for 20-25mins

Tips: The water MUST be from boiled water. No mixture form tap water. Had tried many times with tap water and the eggs become ugly with lots of holes inside due to the oxygen in tap water.

Homemade Kaya

Ingredients:

5 eggs

200g sugar

3/4 cup coconut cream

1/3 cup water

6 pandan leaves

1 tbs water + 1 tbs corn flour (corn starch)

Caramel:

75g sugar

Method:

1. Beat eggs together.
2. Add in coconut cream, water, sugar, pandan leaves and boil in low heat.
3. Keep stirring the mixture.
4. To make caramel, heat up the 75g sugar in a  pan.
5. Turn off heat once it turns to brown.
6. Add the caramel into the mixture.
7. If prefer thicker kaya, add in corn starch mixture.
8. The whole process will takes around 20mins.
9. If prefer smoother texture, pour mixture into blender and blend till smooth.

*had made some changes from the recipe here.

Steamed eggs with flower crab

Ingredients:

1 flower crab (clean and remove intestines)

2 Spring onions (optional)

3 eggs 

1 tsp hua tiao wine

1.5 tsp fish sauce

2 cup warm chicken stock

dash pepper

Method:

1. Beaten 3 eggs together for 20sec.
2. Add in all seasonings and warm water.
3. Strained the mixture into a bowl
4. Put in flower crab, covered it with cling wrap.
5. Steam for 10-12mins (medium heat). 

Steamed Salted Egg Prawn Tofu

Ingredients:

1 salted egg

2 white Tofu (round, cut into 6 piece per tofu)

Spring onion chopped (optional, to sprinkle on top)

 

Marinate mixture (10mins):

120g prawn (minced)

20g pork lard, fats (minced)

20g ham (chopped)

1/2 tsp salt

1/2 tsp sugar

1/2 tsp sesame oil

1/2 tsp pepper

1/2 corn flour

 

Gravy:

1 salted egg white

1/2 tsp salt

1/2 tsp sesame oil

3 tbs water

1 tbs oil

 

 

Method:

1. Dig a small hole in each tofu.
2. Place the mixture onto the tofu.
3. Cut the salted egg yolk and place it on the top of the tofu.
4. Pour over the gravy on the tofu.
5. Steam for 10mins.

 

 

 

 

 

 

Japanese Lava Eggs ( Ajitsuke Tamago)

This is done 6m30s

This is done 6m

Ingredients:
3 eggs (room temperature) 64g each


Method:

1. Heat up water in a small pot till it boil.

2. Put 2-4 eggs (cold from fridge) into the water, make sure is fully emerged.

3. Turn to small heat and simmer for 7.5mins.
4. Immediately put all eggs into a bowl with ice water.

5. Soak in cold bath at least 10mins.

Tips: Crack the top n bottom of egg, roll the egg, soak it back to cold bath for another 5mins, easier to peel.

Marinate seasoning:

2tbs light soy sauce

2tbs mirin

1tbs sugar

3tbs water

Method:

1. Mix all ingredients and soak the eggs.

2. Place it in fridge, prefer overnight, can last up to 4 days. 

Egg Mayo with Roquette sandwich

Egg Mayonnaise (2 servings)

 

Ingredients:

3 eggs

1 tbs mayonnaise

salt and pepper to taste

 

 

Method:

1. Boil egg for 4-5 mins, take out eggs and left it to cool.

2. Roll eggs on table top. Peel the shells of the eggs.

3. Chopped eggs on clean chopping board.

4. Add in mayonnaise, salt and pepper to taste.

5. Wash roquette and place on top of the egg and bread.

 

 



Egg Benedict

Poached Egg:
Tips: Must be fresh eggs

1. Prepare a pot of water, water must be deep enough to poach the eggs.
2. Bring it to simmer and turn to slow fire.
3. Break the egg and place it in a bowl.
4. Use chopstick to stir the water.
5. Slowly pour the egg one at each time into the centre of the whirlpool.
6. Stop stirring and let the egg rest to the bottom of the pot.
7. Bring the egg up slowly after 1-2 mins, depends on the egg size.
8. Soaked into a bowl of tap water, to prevent the eggs overcooking (this is important).

Egg Muffins (yields 6 muffins):

1. 1 cup milk
2. 1 tbsp butter
3. 1 tbsp sugar or honey
4. 1 packet (2¼ tsp) dry yeast
5. 2 cups flour
6. 1/2 tsp salt

Heat the milk to simmering, then drop in the butter and the sugar or honey. Stir so they melt and combine, and let the mixture cool. When it’s lukewarm, sprinkle in the yeast, stir, and let it sit for 10 minutes until bubbly. Don’t use an aluminum bowl because that can interfere with the yeast. Glass is best.

While that’s happening, measure out the flour and salt and mix together well. When the yeast mixture is bubbly, add the flour and beat vigorously for a couple minutes. Cover the bowl with plastic wrap and let it sit on the counter (not in the refrigerator) overnight. It will overproof – rise and collapse.
This is what creates the English muffin’s characteristic sourdough taste and large bubbles.

In the morning, scrape the sides of the bowl with a wooden spoon or rubber spatula and remix a little. Then use a spatula and spoon to drop muffin-size globs into a small bowl of cornmeal, as pictured in the previous section. Don’t try to handle the dough – it’s too sticky. Lift each muffin glob from the cornmeal with a slotted spatula, shake off the excess, and place in an ungreased skillet.

When the skillet is full, cover it (with a glass top, if you have one), and let the muffins rise for 30 minutes. They won’t rise much at this point because all the sugar has been eaten by the yeast, but they’ll puff up a little more when they start to cook. Remove the lid before cooking!

Set your stove’s burner to medium-low. If it’s electric, let the burner preheat. If you have an electric skillet, you’ll have to let the muffins rise somewhere else so you can preheat it. I’ve read that electric skillets should be set to 300°F, but I don’t have one so I can’t verify that. I used a cast iron pan and set the burner to medium-low.

Warning: don’t set the temperature too high. The muffins have to cook slowly or the inside will be doughy while the outside is burned. Don’t crank up the heat because it’s not sizzling. It’s not supposed to sizzle. Just because it’s not making any noise doesn’t mean it’s not doing anything. It’s cooking.

The muffins can take anywhere from 10 to 20 minutes per side, depending on how high you set the skillet temperature. Turn them over when the first side is browned.

When the second side is browned, remove the muffins to a cooling rack and let them cool completely. If you don’t let them cool, they will be doughy inside. Also, they taste best if they are fully cooled and then toasted. Split them for toasting by pulling them apart with your fingers, rather than cutting with a knife. This maximizes the nooks and crannies that are so great for holding butter and jam.

Check the original english muffin recipe link here.

Easy steam eggs