Eggs in Purgatory/Poached Eggs in Tomato Sauce Recipes

This is something that I learned from an Italian chef a long time ago. He told me that his grandmother used to serve this as a quick, light lunch so that they can all get back to the farm to continue working. I am not sure why such a dramatic name for such a simple Southern Italian Dish. Basically it is just poached eggs in tomato sauce. For this dish I like using over-ripe tomatoes which are plenty during summer. With just a few ingredients you get a healthy robust flavor meal. Remember to get some fresh Italian bread before you make this as you’re going to need it to slop up all the sauce.

Ingredients:

4 large ripe tomatoes (roughly chopped) or a can of 14 oz crushed tomatoes
2 cloves garlic - chopped
4 eggs
Some fresh basil – julienned
Salt and black pepper to taste

1. Put the olive oil in a skillet large enough to hold the number of eggs you’ll be making. Sauté the garlic until lightly browned over medium heat. Add the tomatoes and cook for 10 to 15 minutes or until the sauce is thickened to your liking. Add in salt and pepper.
2. Once the sauce is ready, make little wells in the sauce and break in eggs one at a time. Turn down the heat, cover the skillet and let eggs cook until the yolks are to your desired runniness (is there such a word?).
3. Sprinkle in the basil and serve immediately with some crusty bread.

Baked Ginger Milk Custard Recipes

When I saw the Ginger Milk Curd at Wendy’s blog I knew I just have to try it out. The 1st attempt I fail miserably. The milk didn’t curd at all. I thought I did something wrong as I didn’t use the thermometer to check the temperature of the milk. I decided to try it again right away. This time with the thermometer in hand and making sure the temperature of the milk is just right before pouring it into the ginger juice. The milk did form a light curd on top and that was it. The bottom was till very watery. I am not sure what I did wrong and I have to do more research on this before trying out again. It might have something to do with the milk. So what am I going to do with all the ginger milk?



Knowing me I won’t throw it away. So I decided to make something else out of it. It is either crème brulee or baked custard. As for crème brulee it needs a lot of heavy cream and egg yolks. So I decided to do the lighter version of custard. With one failure I create another wonderful dessert. This custard has a light ginger flavor and it compliments really well with our 4th of July BBQ.

Ingredients:

1 ½ cups milk
½ cup heavy cream
3-4 tbsp sugar
2 tbsp ginger juice
¼ tsp salt
2 eggs
2 egg yolks

1. Preheat oven to 350 degrees F. Adjust oven rack to center position. Lightly butter 6 small ramekins. I used two large and 2 small ones
2. In a saucepan over medium heat, bring the milk and heavy cream to a slow simmer. Remove from heat and set it aside for 5 minutes. Boil some hot water.
3. In a bowl, combine egg, sugar, ginger juice, and salt; beat until sugar is dissolved. Mix in hot milk mixture, a little at a time, until well mixed.
4. Pour the custard into the ramekins. Put the ramekins into a larger baking pan. Carefully pour hot water into the baking pan to come half-way up the sides of the custard ramekins.
5. Bake 25 to 30 minutes or until set around the edges and the center jiggle a little when shaken. Remove from oven and immediately remove the ramekins from the water bath. Let it cool completely on a cooling rack before serving.


Note: The cooking time will depend largely on the size of the custard cups but begin checking on it at 20 minutes and check back regularly.

Stir-fry Okra with Eggs Recipes

When Zue came the other day we went to the produce place together and we bought some Okras. The okras here are so much smaller than the one from Malaysia. One thing good about it is they are very tender and you don’t have to cook them for too long. This is something that I like to cook for my lunch. It is quick and simple and goes well with white rice.

Ingredients:

½ pound of fresh Okra
2 eggs
3 tbsp of Sambal
2 shallots – sliced thinly
2 cloves of garlic - chopped
Salt and sugar to taste

1. Wash and dry the Okra. Cut off both ends and cut into small bite size pieces. Put it into microwave safe dish, cover and cook it on high for 2 minutes. Remove and set it aside.
2. Heat up about 2 tbsp of olive oil in the wok. Stir fry shallots and garlic until fragrant and lightly brown. Break in the 2 eggs into the work. Scramble the eggs until half cook.
3. Push the eggs to the side of the wok, and then add in the sambal and okra. Stir them together for a few seconds and combined everything. Add in salt and sugar to taste. Continue to stir-fry until everything is well mix.
4. Dish out and serve with warm rice.

Egg Tarts Recipes

Egg tarts come in many variations .There are egg white tarts, milk tarts, honey-egg tarts, Pandan flavor tarts etc but the traditional one is the egg custard tarts which usually serve at dim sum place or at the Chinese Bakeries. These come in two kind of pastry. One which use the sweet short crust pastry and another one is the puff pastry kind. I made the traditional kind using short crust pastry. The custard filling is made out of eggs, milk, sugar and a bit of vanilla. The custard is soft and silky and it contrasted beautifully with the crispy crust. You can always change the filling to pandan, green tea or citrus flavor.

Ingredients for the Pastry

125 gm. butter
60 gm. icing sugar
1 egg yolk
200 gm. flour

Ingredients for Egg Custard

280 gm. fresh milk
110 gm. sugar
3 nos. eggs
1/2 tsp. vanilla essence

1. Pre-heat the oven to 350 degree F. Beat butter and icing sugar till well mixed. Add in the egg yolk and mix well.
2. Add in vanilla and then the flour and mix into a dough. If the dough mixture is a bit dry add a bit of cold water until the dough comes together. Rest the dough for 30mins. Roll out the dough and line the dough into small tart moulds.
3. Bake the tart shell till half-cooked. This will take about 10 min. The pastry should turn white and slightly brown on the edges. Remove from the oven. Turn the oven heat down to 325 degree F
4. For egg custard, heat sugar and milk together. Once sugar dissolves remove from heat Do not boil the milk.
5. Whisk eggs and pour into the milk mixture. Add in the vanilla.
6. Sift the egg custard and pour into tart shells and bake till egg custard sets.

Note : Check your tarts after 12-15 mins of baking. What you can do is to shake the tray of egg tarts and if the custard wobbles, then it a sign that it's not cook and if it doesn't wobble, then it's set and you can take it out from the oven.

Egg Paratha Rolls Recipes

I always like to have roti canai or roti paratha for breakfast during weekend in Malaysia. The one that I will always order is roti telur (egg paratha) and eating it with dhal (lentil) curry. It is out of this world. Here in the US we can only get the frozen paratha and I have to improvise it to make my favorite weekend breakfast. Of course it is not as thin and crispy as the one from back home but it still taste pretty darn good with some homemade chicken curry.

Ingredients:

3 pcs of frozen paratha (I used Kawan brand)
3 eggs
½ onion – slice thinly
1 spring onion – cut small
Salt and pepper to taste

1. In a bowl beat the eggs, add in salt, pepper, onion and spring onion. Mix well and set it aside.
2. In a non stick pan over medium heat cook the parathas (without oil) until lightly brown on both sides. Remove and set it aside.
3. In the same pan, heat up a bit of olive oil. Pour 1/3 of the eggs mixture into the pan, let it cook for 10 second then place the cooked paratha on top of the omelet.
4. Let the egg set before turning it over to cook through.
5. Remove and roll up the paratha like a Swiss roll. Do the same to the other two parathas.
6. Cut the paratha about 3/4 “thick and you can serve it with some curry.

Note : Do not thaw the frozen paratha.

Salted Egg Yolk Tofu Recipes

The first time I tried this dish was when I went back to Malaysia early this year. Cooking with salted egg yolk is very popular at the restaurant there. They will cook crab, prawns and also chicken in it. For today I am trying to re-creates this dish using tofu. The tofu is pan fried until crispy on the outside and still soft on the inside. The richness of the salted egg yolk complements well with bland taste of tofu. Delicious!!

Ingredients:

3 pieces of firm tofu -cut into 1” length
¼ cup of corn flour
1 tsp of salt
½ tsp pepper

Sauce:

1 tablespoon butter
2 cooked salted egg yolks, mashed
3 tbsp of milk
4 bird’s eye chilies, sliced finely
4-5 curry leaves (optional)
1 tsp chicken bullion
1 tsp sugar


1. Cut the tofu and drain dry on paper towel. Combined corn flour, salt and pepper in a plate. Mix well. Dust the tofu with the corn flour. Heat a bit of oil in a frying pan and pan fried the tofu on both side until lightly brown. Dish out and drain the oil on paper towel.
2. Remove any access oil from the frying pan. Melt the butter and add the curry leaves and chilies. Stir fry until fragrant and add in salted egg yolks and milk. Stir rapidly in a circular motion until well mixed. Add in chicken bullion and sugar. Mix well.
3. Add the tofu and coat well in the mixture. Dish out and serve warm.

Shrimp Omelette Recipes

I love eggs and I can eat it everyday but I limit myself to eat not more than 3 eggs a week. This is a dish that my mom used to cook for us and it is usually served as a complimentary dish to other dishes on our dinner table. Sometimes she will add long beans, preserved radish, tomato and even pork to it. This is such a versatile dish and you can add just about anything you like to it.

Ingredients:

3 eggs
1 onions – slice thinly
1 clove of garlic - chopped
8 shrimps – peel and deveined
2 spring onions – cut about 1" length
1 red chili – slice thinly
Salt and pepper to taste

1. Break eggs in a bowl, add a bit of salt and pepper to it. Beat it with a fork and set it aside.
2. Heat up some oil in a non-stick pan, add in onions, garlic, and chili and stir-fry until lightly brown and fragrant.
3. Add in shrimp, stir-fry until the shrimps turn pink, add in some salt and pepper, pour the eggs into the pan, sprinkle the spring onions on top, wait for 2-3 minutes till it is cooked through, and then flip the other side.
4. Cook for another minute and dish out. Serve with warm rice.

Hard Boiled Eggs in Spicy Sauce (Egg Sambal) Recipes

I've been really lazy lately. Lunch and dinner is always something that I can cook in a short period of time with minimal ingredients. Eggs are one of them as they are probably the cheapest source of protein around, and quite a complete meal in itself. There are many ways of cooking it. I like them in omelet, steam, soft boil and hard boil. If you are looking for something easy and simple to cook Sambal Eggs is one of them.

Ingredients:

5 hard boiled eggs
1 large onions – sliced thinly
1 clove of garlic - chopped
2 tbsp of chili paste or sambal olek (more if you like it spicy)
2 tbsp of tomato ketchup
1 tbsp of lemon juice (optional)
Some water
1 tbsp of sugar
Salt to taste

1. Heat about 2 tbsp of oil in pan and shallow fry the hard-boiled eggs till eggs are slightly browned. Remove eggs and set aside.
2. Add in garlic and onion and stir well until aromatic and lightly brown. Add in the chili paste and tomato ketchup. Stir for a few second and gradually add in some water.
3. Add salt and sugar to taste. Return fried eggs to the sambal mixture coat evenly and allow to boil until sambal is reduced in liquid.
4. Serve warm with rice.

Note: Be careful when you pan fry the hard boiled eggs as it splatter a lot.

Steamed Egg Custard Recipes

After all the heavy meals let's have something light and easy to make. This much love Japanese steamed egg custard or Chawanmushi tastes absolutely delicious, flavorful, light and smooth texture when serve warm. Chawanmushi is the perfect comfort food for fall season.

Ingredients for the custard

2 large eggs
1 1/4 cups of low sodium chicken stock
1 tbsp light soy sauce
1 tbsp sake - optional
a few dash of white pepper

Filling/topping:

4 small shrimps - blanch in boiling water for 1 min
2 crab stick - cut small
4 slices of carrot - blanch in boiling water for 1 min
Some green peas
some spring onions for garnish
Some aluminium foil

1. Prepare a steamer. Bring the water to a rapid bowl and then lower down the heat.
2. Put all the custard ingredients in a bowl and mix well. Strain the mixture over a fine sieve and set it aside.
3. Arrange the filling ingredient into the small cup or remekin. Pour the custard into the remekin. Cover the top of the remekin with a piece of foil so that the steam will not mar the surface of the custard.
4. Steam the custard in gently simmering water for 20 minutes. Insert a toothpick into the egg and if the liquid stay clear, its set. Remove from steamer and serve hot.

Note : You can replace the filling ingredients with fish, asparagus, mushrooms, ginko nuts, etc.