Simple Egg Salad plus a nifty fast trick

List:
6 hard boiled eggs, diced
1/2 cup mayo
1/2 tsp pepper (optional)
1/2 tsp salt

Mix together.










BOTTOM PHOTO FROM: thepioneerwoman.com

I learned this trick at the kitchen. It's much faster than dicing the hard boiled eggs. Also using a knife the yolk would suction onto it so that was inconvenient  If you have a cooling rack with squares or anything similar you can...

Chinese Egg Tart

LINK:
http://herfrozenwings.blogspot.com/2011/08/flaky-egg-tarts.html


Water Dough
230 high protein flour, sifted
10gm custard powder, sifted

100 margarine/butter
4 tbsp castor sugar
1 egg, lightly beaten
4-5 tbsp water

Oil Dough
150g plain flour, sifted
100gm shortening

Filling:
240ml boiling water
120gm castor sugar
3 eggs ( size A)
1 tsp vanilla essence
1/2 tsp vinegar ( helps to set the filling)

Method:

Filling: Add the castor sugar to the boiling water, stir to dissolve the sugar and leave aside to cool.

Water dough:  mix flour and custard powder together and rub in butter/margarine until it resembles breadcrumbs. Add in the sugar, mix well and put in the egg and 4 tsps of water, mix all with hand until it forms into a dough. Knead the dough by hand, will take several minutes to knead until it becomes a smooth dough.( i used food processor to make this dough, add in all the ingredients except egg and water, put on pulse to achieve breadcrumbs alike consistency, add in the egg and water and pulse again until it forms a pliable and smooth dough.). Leave the dough aside or put in the fridge.

Oil dough: Mix the flour and the shortening until it comes together. ( it's a little tough to form into a dough, just keep gathering the flour and rub in shortening till it forms a rough dough ). Let dough rest for 10 minutes.

Preparing the pastry

pic 1: water dough ( yellow dough) and oil dough

pic 2: Flatten water dough. Place oil dough in the center of water dough and wrap oil dough in water dough as shown in pic 3.

pic 3: Oil dough wrapped in water dough.

pic 4: Roll the dough flat into a rectangle shape.

pic 5: Fold one end of the dough up to 2/3 of the dough.

pic 6: Fold the other end of the dough ( remaining 1/3 )on top of the folded dough.

pic 7: from the side, the dough will look like this.

pic 8: Turn the dough 90 degree .

pic 9: Flatten the dough once again and roll into a rectangle shape. Repeat these steps ( pic 5- pic8 ) 2 times more.

a) Put the dough in the fridge to rest for 30 minutes. Meanwhile, you can make the fillings. After the sugar solution has cooled down, add in the eggs, vanilla essence and vinegar . Stir to combine well and sieve the fillings. Discard remaining egg whites left on the strainer. Leave it aside.

b) after 30 minutes, take the pastry out from the fridge, if you find it a little hard, you can thaw it for 10 minutes before shaping the tarts. Roll the pastry out to a big dough with a thickness of 0.3cm. Use a round cutter ( slightly bigger than your tart ) to cut the dough out. Place the dough onto the tart case, pressing the bottom and gently pressing the sides of the tart. Repeat until you finish lining all the tarts. Preheat the oven at 200C

c) Pour the filling about 70% full and bake for 25-30 minutes. Pls check the appropriate temp for your oven, it's really hard to advise. I baked mine at 200c for about 25minutes

Egg Custard Pastries (Cheating Version of Egg tarts)

BY: christinesrecipes

I personally didn't like egg tarts when I was little. So, I'm not sure how I would react now. The final product of the pastry looks like paper. >.<

Ingredients:
6 pieces Pampas’s filo pastry, at room temperature
100ml whipping cream
75ml milk, room temperature
40gm caster sugar
2 egg yolks
2 1/2 tsp cake flour, available at supermarkets or Asian grocery stores

Method:

1. Prepare the filling: Use a sauce pan. Mix cream with milk, add sugar. Heat over low heat and cook until the sugar dissolves. Let cool completely. Stir in the egg yolks and flour. Combine thoroughly. Drain through a fine sieve. Set aside.
2. Preheat oven to 200C (395F).
3. Carefully fold one end of the filo pastry to match the opposite end. Repeat and fold once more. Then you’ll get a 4-stack pastries as picture shown. Use a pair of scissors to cut along the folded lines. Then cut each stack into 4 equal squares. You should have 16 stacks of little square pastries.
4. Line a muffin tray with the square pastries. My muffin tray only can bake 12, so I have to place more pastries for some tarts and use up all the pastries.
5. Evenly pour the filling into the pastry shells. Carefully transfer into the preheated oven and bake for 20 to 25 minutes, or until the pastry turns brown. Don’t leave them unattended while baking. If the egg custard puffs up, open the oven door a few inches. By doing this, the egg custard would not shrink too much once the pastry cools down. It’s normal that the filling shrinks a bit though.

Tofu with Century Egg and Spring Onions

BY: Taste Hong Kong
I usually also put in the spicy perserved vegetable–chopped and add salt and chicken granule bouillon instead of her seasonings.

Ingredients:
1 silken tofu
1 century egg (preserved duck egg)
2 green onions, finely chopped (optional)

Seasonings
1 tsp black vinegar
1 tsp light soya sauce
1 tsp sugar
1 tsp sesame oil (optional)

Method
Choose silken tofu. Drain off all water from the pack, if any, and cut it into about 1/2 cm slices or small cubes. Arrange on a plate for serving.

Shell, rinse, pat-dry, dice or mash century egg. Mix it well with seasonings in a separate plate or bowl.
Cover prepared tofu, century egg mixture, green onion separately and chill them in fridge for 3 to 4 hours or until cold.

To serve, again drain off any water exuded from tofu and top it with a layer of century egg mixture followed by a handful of green onions. This tofu with century egg is nice on its own, yet it is also great to be served as an appetizer or side dish. As a variation, sometimes, I will add a handful of Japanese bonito flakes with the green onions.

Steamed Eggs – How to Make Them Smooth From Taste Hong Kong

RECIPE AND PHOTO BY: Taste Hong Kong

Ingredients:
2 eggs
6 halved egg shells of boiled water
(water : egg = 1.5 : 1)
soy sauce to taste
sesame oil to taste

Method:
"Beat eggs, add cooled boiled water to egg and mix well. Strain the mixture through a sieve into a steam-proof dish. Or, you may remove the bubbles with a spoon. I’m less skillful in cleaning off the bubbles without discarding some egg juice at the same time. Therefore, using a sieve to me is more efficient.

Set up a rack with water in wok. You may need a higher rack that would suspend the dish above the water surface.

Bring the water to a boil over high heat. Place the dish with beaten eggs on a rack, then top the dish with a flat plate. Cover lid; turn to low heat and steam for 15 minutes (the egg mixture in my dish is about 1.5cm thick). Open and check if the eggs are coagulated by gently shaking the dish. Having a plate-lifter and a towel shall help move the dishes easily.

Top the steamed eggs with a dash of soy sauce and sesame oil (I haven’t included any seasonings in the egg mixture; if you have any, you may not need to add soy sauce). Serve hot.

Enjoy your variations with the additions of green onions, shrimps, scallops, meat...

In case you are new to steaming eggs, I believe a few notes below would also help.

Using halved egg shell for measurement
Doing such eliminates estimations as you don’t need to bother whether the eggs are small or large. Besides, it is also convenient. For every one egg, I measure water in its halved shell three times.

Using boiled water than tap water
I can’t offer a scientific explanation, but using cooled down boiled water helps make the egg custard smoother.

Suspending dish above water
This is to avoid having too much boiling water hitting the base of the dish, thus overheating the egg and creating some sponge-like texture inside. Perhaps in this case, I tend to become a perfectionist."

Chinese Egg Pudding - dessert

RECIPE AND PHOTO BY: Taste Hong Kong
This look so good. I don't have "organic" milk so I'm not sure if it will turn out the same.

INGREDIENTS:
250ml organic fresh milk
30g sugar (THK used raw rock sugar; crush it into smaller pieces if required)
2 organic eggs
yields 2 servings (about 2/3 measuring cup each)

DIRECTIONS:
Heat milk in pan over moderate heat and dissolve sugar in it (or use bran-marie method). Let cool.

Beat eggs, mix in sweetened cooled milk. Strain the mixture through a sieve to remove foams.

Set up rack securely over water for steaming (suggest that you read this method and tip if you are new to steaming eggs). You may also use a steamer than a rack.

Cover, bring water to a boil over high heat. Meanwhile, gently pour egg mixture into each bowl or cup to avoid creating any foams or bubbles. Cover each bowl or cup tightly with foil.

On low heat
Steam for about 15 minutes.

On medium heat
Steam for about 3 minutes, turn off heat keeping the lid on, and wait for another 15 minutes.

If you are new to steaming eggs or you want to experiment whether your heat source perform more or less the way as here, consider halving this recipe and see how it turns out. Besides, you may also adjust the amount of milk and sugar to your desired consistency and liking.

Uncover, and check if the eggs are coagulated by gently shaking the bowl.

You may choose to cool down the pudding and chill it in fridge. Frankly, I often bias on serving it hot.

My Simple Steam Eggs

In my childhood my grandparents and parents would always make this dish. The egg texture would be firm, hot, just full of yumminess. When I make it at home I always have trouble with replicating the texture. Sometimes the texture is loose with filled with water but I found a recipe technique from KimcheeBeyond that helps but there wasn't any liquid based soup after cooked maybe I need to add a bit more water. My parents don't use the aluminum foil technique. I didn't have a wok so I used a pan or a wire thing so I put the bowl directly onto the pan.

Ingredient:

2 eggs, beat

water

salt and granulate chicken bouillon 

oil

soy sauce

Instruction:

In a ceramic bowl beat the eggs. add the rest of the ingredients, by instinct and intuition but the oil and soy sauce are optional, carefully beat agian. Cover the bowl with aluminium foil (optional) and then cover the pan to steam it for 10 or less minutes. Check for readiness by using a spoon or knife to see if egg mixture is fully cook.

add soy sauce if not salty enough like I did (bottom picture)

Marbled Red Vinasse Eggs 紅糟蛋

Pig Pig's Corner | Marbled Red Vinasse Eggs 紅糟蛋

The picture are so astonishing, spider-web like. In modern Chinese culture if I remember correctly buy or make red-dye eggs to give it as a gift to people who celebrate a child's first birthday and for weddings.

Fish Cake Omelette Recipe

RECIPE FROM NOOB COOK

This looks good and easy to make. Now I only need fish cake...

SERVES: 2-3PREP: 6 minsCOOK: 6 mins
This is a super quick and easy recipe for fish cake omelette you can cook with just a few ingredients and under 15 minutes. Goes well with porridge.

INGREDIENTS
3 eggs beaten
a dash of white pepper powder
1/2 tsp light soy sauce
1/2 tbsp cooking oil
2-3 fish cakes (鱼饼) (about 50g each), diced
1 tbsp chopped spring onions

INSTRUCTIONS
Combine eggs, white pepper and light soy sauce in a small bowl; mix well.
Heat oil in wok and stir fry diced fish cakes for about a minute.
Pour egg mixture over the fish cakes. Gently tilt the wok to ensure the fish cake dices are well coated in the egg. Cook a few minutes on one side until dry and nicely browned, then flip to the other side and do the same. Garnish with chopped spring onions.

Steamed Egg with Minced Pork From NOOB COOK

RECIPE FROM NOOB COOK

Ingredients
(Serves 2-4)

- 150g minced pork
- 1/2 tsp vegetable/olive oil
- 1 carrot (but you’ll be only using some of it)

A) For the egg custard mixture
- 2 eggs
- 3/4 cup water or stock
- 1/2 tsp Chinese cooking wine
- 1/4 to 1/2 tsp light soy sauce (for seasoning the egg mixture, exclude or use less soy sauce if using stock)

B) Marinade for the minced pork
- 1/2 tsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp Chinese cooking wine
- a bit of Chinese white pepper
- 1/2 stalk spring onions, finely chopped (use the green upper part)

Directions

1) Using a vegetable peeler, shave some carrot slices, then stack the slices vertically, cut them to thin strips and then chop to smaller pieces to get finely chopped carrots.

2) Preparing the egg custard mixture

i) Break the eggs into the bowl. To minimize bubbles, do not beat the eggs but gently stir the eggs with a pair of chopsticks using a cutting action.
ii) Add the rest of the ingredients from (A) to the eggs mixture. Strain the mixture through a fine sieve.

3) Preparing the minced pork

i) Combine marinade (B) with minced pork and mix well. Leave for at least 10 minutes.
ii) Heat wok with a bit of oil, then stir fry the minced pork till they are no longer pink, breaking them to smaller bits using your spatula. Do not overcook.
iii) Arrange the stir-fried minced pork in a thin layer on a shallow dish. Then pour the stained egg mixture over gently. Top with some chopped carrots prepared in step 1. If you see any bubbles, “flatten” the surface gently with the back of a spoon.

4) Cover the dish with transparent food wrap or aluminum foil.

5) Steam the egg custard over high heat for about 15 mins. To test if the egg mixture is cooked, insert a bamboo stick into the mixture: if a little clear liquid comes out, it is cooked. Serve with warm rice.