Ingredients
2 egg yolks
Minced pork
Chinese cabbage
Light soy sauce
Sesame oil
White pepper
Ikan bills stock
Mee sua
Chopped spring onions
Bring ikan bilis stock to a boil.
Mix egg yolk and minced pork with seasoning and white part of spring onions
When stock is at a boil, add pork mixture. Reduce heat and simmer for 5 minutes
Add Chinese cabbage and noodles
Serve with green part of spring onions
Love the classic way of cooking this – no cream. Just eggs and cheese. Lots of good videos online on this.
From Spanish by Pepita Aris
Serves 6
Ingredients
5 tablespoons olive oil
6 ounces chorizo sausage, thinly sliced
1 1⁄2 lbs waxy potatoes, thinly sliced
2 Spanish onions, halved and thinly sliced
4 extra large eggs
2 tablespoons chopped fresh parsley, plus extra to garnish
1 cup grated manchego cheese or 1 cup other hard cheese
salt & fresh ground pepper
Heat 1 tbsp of the oil in a 8-inch non-stick frying pan and fry the sausage until golden brown and cooked through. Lift out with a slotted spoon and drain on kitchen paper.
Add a further 2 tbsp oil to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently (the pan will be very full).
Cover tightly and cook over a gentle heat for about 30 minutes turning occasionally, until softened and slightly golden.
In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and plenty seasoning. Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much.
Wipe out the pan with kitchen paper and heat the remaining 2 tbsp oil.
Add the potato mixture and cook, over a very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath.
Preheat the grill (broiler) to high. When the base of the tortilla has set, which should take about 5 minutes, protect the pan handle with foil and place the tortilla under the grill until it is set and golden.
Cut into wedges and serve garnished with parsley.
From The Silver Spoon
Serves 4
Ingredients
25g butter, plus extra for greasing
80g canned sardines in oil, drained
4 eggs
1 fresh flat-leaf parsley sprig, chopped
salt and pepper
Preheat the oven to 180 degrees if you wish to bake the eggs. Grease four ramekins with butter. Remove the bones from the sardines and chop the flesh. Divide the flesh among the ramekins, break an egg into each dish, season with salt and pepper to taste and dot with the butter
Place the ramekins in a roasting tin, add boiling water to come about halfway up the sides and bake for 8-10 minutes or until the egg whites are lightly set.
Having a pretty horrendous week and needed to go back to the office. Had a couple of tins of sardine and decided to google for a recipe for them so that I can at least do some cooking. Found this very simple recipe and decided to go with it. Love how the egg smoothens the taste of the sardine. Very good combination!
From Nigellanissima
Serves 4
Ingredients
4 eggs
2 tablespoons olive oil (plus more for greasing)
1 small onion (peeled and chopped)
1 teaspoon sea salt flakes (or 1/2 teaspoon pouring salt, or to taste)
500 grams minced beef
60 ml red wine or vermouth
1 litre tomato passata (plus 1 litre / 1 quart water)
2 balls mozzarella (not buffalo) (each 125g / 4 oz drained weight)
500 grams lasagne sheets (dried not fresh)
350 grams cooked ham (thinly sliced)
4 tablespoons grated parmesan
Preheat the oven to 200ºC/gas mark 6/400ºF. Put the eggs into a pan of water, bring to the boil and let it boil for 7 minutes, then pour off the water and sit the pan under an abundantly flowing cold tap; turn it off and leave the pan filled with cold water in the sink until the eggs are cool enough to peel.
Warm the oil in a large, heavy-based pan (that comes with a lid), then add the onion, sprinkle with salt, and let it cook for a few minutes until it begins to soften.
Add the meat and turn it in the pan just long enough for the raw red colour to turn brown.
Add the wine or vermouth, then the passata, pouring the water into the empty passata bottle or carton and swilling it out into the pan. Bring to a bubble, then put the lid on the pan and cook at a robust simmer for 5 minutes.
Peel and finely slice the eggs (which will crumble into a mess), and finely slice the mozzarella; then put a deep, greased lasagne dish, measuring approx 34 x 23 x 6cm / 9 x 13 x 2 inches, onto a baking sheet and get ready for the grand assembly.
First, put a ladleful or so of very runny meat sauce into the bottom of the lasagne dish, to line the base, then arrange a layer of lasagne sheets – using about a quarter of them – on top, to cover the sauce – don’t worry about a bit of overlapping.
Add another ladleful of sauce, just to wet the sheets, then add a layer of ham slices, using up a third of them, before dotting with a third of the egg and of the mozzarella slices.
Now add a second layer of lasagne sheets, then a couple of ladlefuls of sauce, followed again by a third of the ham, then egg, then mozzarella slices.
Repeat with a further layer of lasagne sheets, another 2 ladlefuls of meat sauce, then the remaining ham, egg and mozzarella slices, before topping with a final layer of lasagne sheets.
Pour the remaining sauce over the top, sprinkle with the Parmesan and cover with foil – making sure the edges are sealed – and put in the oven still on the baking sheet, for 1 hour.
When the hour is up, remove the foil, to reveal the top layer runkled like a Shar Pei made of pasta, and push a knife point through the lasagne to check it is soft – if not, re-cover it and return to the oven for about 10 minutes – then let it stand uncovered, out of the oven, for 15-20 minutes (although I love this barely above room temperature if I can bear the wait)
Ingredients
From greatbritishchefs.com
Serves 4
1 sheet of puff pastry
6 eggs
6 bacon rashers, diced
1/4 bunch of tarragon, chopped
60g of Emmental, grated
1/2 tsp of salt
1/2 tsp of black pepper
Preheat the oven to 180°C/gas mark 4. Cut the pastry into 6 even sized pieces and use to line 6 large muffin tins, leaving the excess pastry overhanging the edges
In a bowl, lightly beat the eggs then add the remaining ingredients
Divide the mixture between the 6 lined moulds and place in the oven for 10-15 minutes or until the eggs are only just slightly wobbly in the centre. Serve immediately
Very simple recipe and boy is it full of flavour.
Ingredients
butter
1 small onion , halved and sliced
1 tsp curry powder
150g basmati rice
300ml chicken stock or vegetable stock
3 eggs
70g smoked salmon , torn into pieces
½ small bunch parsley , chopped
1 lemon , ½ juiced, other ½ cut into wedges
Heat a large knob of butter in a pan. Cook the onion with a pinch of salt on a fairly high heat until golden and caramelised. Stir in the curry powder and cook for 1 minute. Add the rice and stir to coat. Add the stock, bring to a gentle simmer then put on a lid and cook for about 10-12 minutes until all the liquid has been absorbed and the rice is tender.
Meanwhile, drop the eggs into boiling water for 8 minutes, rinse under cold running water, then shell. Stir the salmon, parsley and lemon juice through the rice and divide between 2 dishes. Quarter the eggs and serve on top of the rice with lemon wedges.
From Irish Cooking – Clare Connery
Ingredients
Serves 4
50 g Butter
1 large onion (finely chopped)
175 g long grain rice (cooked until just tender)
500 g cooked salmon (boned and flaked)
3 hard-boiled eggs (roughly chopped)
2 tblsp parsley (finely chopped)
150 ml Cream
salt and freshly ground black pepper
1 tsp chives (finely chopped to garnish)
Melt half the butter in a large pan, add the onion and fry until it is soft.
Stir in the cooked rice, and season well with salt and pepper.
Add the salmon, eggs, parsley and cream, folding them carefully into the rice to prevent the fish and eggs from breaking up too much.
Pile the kedgeree into an ovenproof dish.
Grease a sheet of foil with the remaining butter and use to cover the dish.
Heat thoroughly in a preheated oven, 180°C (350°F/Gas 4) for 15 minutes.
When hot, serve sprinkled with the chives.
Was in Dublin for a wedding, and I continued my habit from buying cookbooks from the countries I have been to. Bought this irish cookbook to test out its recipes, and started with this kedgeree dish. Very very creamy and filling, and quite tasty too.
Modified from noobcook.com
Serves 2-4
Ingredients
2 eggs
1/3 cup water
1/2 tsp Chinese cooking wine
1/4 to 1/2 tsp light soy sauce
150g minced pork
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)
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.
Add the water, 1/2 tsp Chinese cooking wine and 1/4 to 1/2 tsp light soy sauce to the eggs mixture.
Combine the marinade with minced pork and mix well. Leave for at least 10 minutes.
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.
Arrange the stir-fried minced pork in a thin layer on a shallow dish. Then pour the stained egg mixture over gently. If you see any bubbles, “flatten” the surface gently with the back of a spoon.
Cover the dish with aluminium foil.
Steam the egg custard over high heat for about 15 to 20 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.
My mom has been cooking this dish for my family for a very very long time. I am glad I know how to make it as well now to continue the tradition.
From BBC One-pot recipes
Serves 4
Ingredients
900g ripe vine tomatoes
3 garlic cloves
3 tbsp olive oil
4 large free range eggs
2 tbsp chopped parsley and/or chives
Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.
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