Steamed Egg

i realised that ever since i start baking, i hardly blog about cooking.
well, most of the time, cooking u can agak-agak...but not baking..baking gotta be precise...

well today, i saw my fren posted the steamed egg and this triggers me to blog bout it.
someone in the group recommended this youtube link, hence i took the chance to try it out..really smooth and silky egg...yummy!

ops! can't find my picture, wait till i get them!

Ingredients:
2 eggs
200 ml luke warm water

 

Seasoning:
1 tsp chicken powder
a pinch of sugar
1/3 tsp salt
1 tsp sesame oil

Method:

1. Beat up egg slightly
2. Mix seasoning to water except sesame oil, stir well.
3. Slowly add the seasoning water to egg and beat well.
4. Pour the egg mixture over strainer to another glass/bowl.
5. Add in sesame oil.
6. Pour egg mixture into plate that has been pre-steamed.
7. Steam at high heat for 3 mins, then off fire and let egg mixture sit for 15 minutes.
8. Garnish with some slices spring onions before serving.

http://www.youtube.com/watch?feature=player_detailpage&v=bu0VlLaqUCQ

Egg Tart

my 1st attempt on egg tart..neva thought i would be doing this! OMG!

bee likes them very much though i think there's still lots to be improved

crust bit too sweet and could be thinner, filling overbaked..hahhaha

Thanks to darling keiko for the advise!

Ingredients:

(A)Pastry
125g cold butter

55g icing sugar

225g plain flour

1 egg,whisked slightly

1/2 teaspoon vanilla essence

(B)Custard

140g milk

80g sugar

2 eggs

1 teaspoon vanilla essence

Method:

(A)Pastry
Rub the butter with the flour till resemble bread crumbs.
Add sugar.
Add egg and vanilla essence.
Make into a pliable dough.
Wrap with cling wrap and refrigerate for 20 minutes.

Remove the dough from the fridge and cut into equal portion.

Press the dough into the moulds.(No need to grease.)

Pour the custard mixture into the moulds.

Bake for about 15-20 minutes at 200°C till custard puffs up.

Remove from oven and leave on cooling rack.

Unmould with care when slightly cooled.

Serve warm or chilled.

(B)Custard
Heat milk and melt sugar in it.
Whisk the eggs and vanilla essence.(not till frothy.)
Remove the milk from heat.
Stir eggs into milk and mix well.
Sieve the mixture into a measuring cup

Ref: www.dequeenkitchen.blogspot.com/2012/10/egg-tarts-ii.html

French Bean Egg

Ingredients:

- french beans (finely chopped)

- salt

- pepper

- 2 eggs

Method:

- whisk 2 eggs with salt and pepper

- heat pan with oil

- stir in the chopped french beans and fry till fragrant

- pour in the whisked egg

- flip the pan/ roll the egg half

- serve when it's cooked

**Used HappyCall Pan

Corned Beef Egg

Ingredients:

- Corned Beef

- salt

- pepper

- 2 eggs

Method:

- whisk 2 eggs with salt and pepper

- heat pan with oil

- stir in the corned beef and fry till fragrant

- pour in the whisked egg

- flip the pan/ roll the egg half

- serve when it's cooked

**Used HappyCall Pan

Mushroom Egg

Ingredients:

- mushroom

- salt

- pepper

- 2 eggs

Method:

- whisk 2 eggs with salt and pepper

- heat pan with oil

- stir in the mushroom and fry till fragrant

- pour in the whisked egg

- flip the pan/ roll the egg half

- serve when it's cooked

**Used HappyCall Pan

Minced Pork Egg

Ingredients:

- minced pork

- salt

- pepper

- 2 eggs

Method:

- whisk 2 eggs with salt and pepper

- marinate minced pork with salt and pepper

- heat pan with oil

- stir in the minced pork and fry till fragrant

- pour in the whisked egg

- flip the pan/ roll the egg half

- serve when it's cooked

**Used HappyCall Pan

tomato egg

click on picture to enlarge