Asian-style fried egg

I don’t like eggs.  Never did, never will.  However, I have had to embrace eggs, which started a few years ago when I did the Whole-30 program.  The white-part doesn’t bother me as much as the yolk. Runny yolk? I really don’t see the appeal.

I have expanded my egg repertoire to include scrambled, omelette, boiled and fried (add ‘to death’ to each cooking style).

My Asian-style fried egg is quite palatable. Hubby is a fan.  I can’t really take credit for it.  My family back home is known to cover pretty much everything with sauce – soy, ketchup, chilli.  I took mum out for breakfast at Carluccios last summer when my parents visited.  She ordered scrambled eggs and then asked quietly in my ear if they served chilli sauce.  Bless.

Here is the recipe for my Asian-style fried egg.

Ingredients: (serves 2)

  • Fry lite
  • a knob of butter
  • two eggs
  • 1/2 tsp tamari
  • 1/2 tsp kicap manis (dark soy)
  • a pinch of salt
  • a pinch of ground white pepper

Method:

  1. Heat a non-stick pan and spray with Fry Lite
  2. Add the butter and leave it to foam
  3. Break the eggs onto the pan (side by side) and leave to cook until the egg-white turns crispy around the edges
  4. Season with the soy, kicap manis, salt and pepper
  5. Fold the sides of the eggs until the form a parcel/overlap and flip over
  6. Leave until the yolks are cooked through
  7. Remove from the pan and serve with a squeeze of chilli sauce

img_0286

What we ate this summer

Our glorious summer seems to have come to an abrupt end.  Only a week ago were we basking in glorious sunshine, replaced in a blink by wet and breezy conditions.   Warm days call for very light, but still tasty, food.   Here is some of the meals we ate this summer, a mixture of home-cooked and store-bought food.

Omelette with roasted peppers and rocket

Omelette with roasted peppers and rocket

I made the above omelette for breakfast on a rather lazy Saturday morning.   Hubby and I enjoyed it with a dash of sweet chilli sauce!

Chicken kebabs, curried cauliflowers and spinach-tomato salad

Chicken kebabs, curried cauliflowers and spinach-tomato salad

Our local butcher sells a variety of pre-marinated meats during summer.   Their garlic and butter chicken kebabs were a hit in our household, cooked over the barbecue.

Spicy Jersey potatoes

Spicy Jersey potatoes

We went to Hayling Island on a day trip one Sunday.  I bought the above terracotta pot in a local shop and served spicy Jersey potatoes (ala patatas bravas) in it.

Store-bought avocado sushi

Store-bought avocado sushi

On another warm Sunday, we had a picnic on Primrose Hill.   We stopped by at a Japanese grocer on Finchley Road and bought packed fried rice, noodles and the above avocado sushi which was absolutely delicious.

Grilled Tiger Prawns with mixed salad

Grilled Tiger Prawns with mixed salad

I bought meaty tiger prawns from Ocado and marinated them in chilli powder and dark soy.   They only needed a few minutes on the griddle pan on either side.  I served them here with a mixed salad.   Simple and yet very satisfying.

Pimms and lemon

Pimms and lemon

 

Pimms, the drink synonymous with summer.    I mixed mine with lemonade, mint leaves, strawberries and lemon.  Fab.

Last night was cold.   I made a big pot of squash and carrot soup.  Not pictured here.  Perhaps one reserved for next season’s post.

Breakfast with baby – red pepper omelette, avocado and cherry tomato salad

I’ve come a long way from frying my first egg.  Whilst I am still not a fan of eggs, I try and eat it every now and again for breakfast to avoid indulging in bread.   The bear is now weaning herself off milk.  She only drank half her morning bottle yesterday, so I figured it was time to slowly introduce her to solids for breakfast.   She’s already had omelette which I served for dinner recently and had no allergies.

I made a simple omelette with diced red peppers and onions, taking care to cook it thoroughly (no runny bits).   I normally use Fry Lite, but took a leaf out of Brittany’s recipe and used a knob of Kerrygold butter (which is a fridge-essential in our household – a taste of home for Hubby) to cook the ingredients.  The result, a fluffy, tasty omelette.  I served it with sliced avocado and cherry tomatoes, which I shared with the bear.  She loved it.  As did Mama.

Ingredients: (serves 1 mama and a little baby)

  • 2 eggs
  • a pinch of ground white pepper
  • 1 small brown onion, peeled and chopped
  • 1/2 red pepper, de-seeded and diced
  • a knob of Kerrygold butter

Method:

  1. Beat the eggs in a bowl and add a pinch of ground white pepper
  2. Prepare the onions and pepper
  3. Heat butter in a frying pan and when melted, fry the onion and pepper for a minute
  4. Add the eggs and swirl the frying pan to ensure the eggs are evenly spread
  5. Once the sides of the eggs start to cook, use a rubber spatula to lift one side and fold it to the middle and repeat with the opposite side until you get a folded omelette.  Press it down to let the eggs cook in the middle
  6. Once cooked, serve with a salad of avocado and tomatoes

Don’t mind the photo below, the meal was assembled in a hurry to pacify a hungry baby!

IMG_4896

Sambal telur (egg in spicy sauce)

I am not a fan of eggs, although I don’t mind a good chinese-style omelette, or the egg white on a hard-boiled egg.  However,  you sometimes need to eat what you don’t like, and not eat what you like. 

For lunch today, I cooked a chicken dish, a green-bean stir-fry and noticed that some eggs needed to be used up by the end of the week.  Since the chicken dish was rather mild, I decided to make sambal telur to spice things up a bit.

Ingredients:

  • 4 dried chillies, soaked in hot water for 20 minutes
  • 3 shallots, peeled and chopped
  • 1 clove of garlic, peeled and chopped
  • 1 candlenut, chopped
  • 1 inch ginger, peeled and sliced
  • Fry lite spray
  • 1 potato, peeled and diced
  • 2 tbsp tamarind juice
  • 1 tsp brown sugar
  • 2 tbsp coconut milk
  • salt and pepper to taste
  • 3 boiled eggs (or more)

Method

  1. Blend chillies, 2 portions of the chopped shallots, garlic, candlenut and ginger with 1 tbsp water to form a fine paste (sambal)
  2. Heat a non-stick wok and spray some fry lite
  3. Fry the remaining shallots for a minute, followed by the diced potato for a further minute
  4. Add the chilli paste, tamarind juice and sugar.  Leave to cook over low heat for 30 minutes or so
  5. Add the coconut milk and leave to cook for a further 5 minutes
  6. Season the sambal with salt and pepper
  7. Add the boiled eggs, and gently coat with the sambal before serving

 

Eggs benedict

I was left with some egg yolks to use up after making the pavlova yesterday.  I’ve often mentioned here on the blog that I’m not a fan of eggs.  While I don’t mind the egg whites, it’s the yolk I have a problem with.  In any case, since I started this blog, I’ve been on a mission to overcome my dislike for eggs – yolks in particular.  So for brunch, I set myself the challenge of making Eggs Benedict for Hubby.  I didn’t really have much to serve it with except for bread, which Hubby was ok with.  With the benefit of hindsight, I would have bought some smoked salmon, english muffin, rocket and asparagus to complete the meal.

I used a recipe for the Hollandaise sauce from a Masterchef Australia masterclass. I have seen many disastrous hollandaise sauces on the show, and prayed that my debut would be a success.  Here is the recipe for ease of reference, modified slightly.

Ingredients:

A) Reduction

  • 1 shallot, finely sliced
  • 4 tbsp white wine vinegar
  • 1 tbsp water
  • 3 black peppercorns
  • 1 bay leave

B) Poached eggs

  • 2 eggs
  • a saucepan full of boiling water

C) Hollandaise

  • 5 medium egg yolks
  • 1 tbsp warm water
  • 1 – 2 tbsp of the vinegar reduction (minutes shallots, peppercorns, herb)
  • 100g clarified butter
  • salt and pepper to taste
  • 2 pieces of bread, toasted

Method

  1. Bring the shallots, vinegar, peppercorns and bay leave to boil, reduce the heat and leave to simmer until the liquid has reduced to 2 tbsp
  2. To make the poached eggs, fill some water in a saucepan and bring to a boil
  3. Once the water is boiling, turn off the heat. Gently break the eggs into the water and put the lid on
  4. The residual heat will cook the eggs. If you want the yolks runny, around 5 minutes should do it. Remove the eggs onto a warm plate with a slotted spoon
  5. Boil some water in a pot.  Put the yolks in a bowl and place the bowl over the boiling water
  6. Add water and the vinegar reduction to the yolks and whisk over the boiling water until the mixture thickens (this should take about 4 – 5 minutes)
  7. Turn off the heat, and slowly pour in the clarified butter while whisking until the mixture thickens (another 2 – 3 minutes)
  8. You can put the hollandaise through a sieve, or skip this step, and season with salt and pepper
  9. Place the eggs on the toasted bread and pour the hollandaise sauce over them

Hubby enjoyed his eggs benedict, and assured me that he was happy for them to be served on toast and nothing else.  The hollandaise sauce was well season, but I would have preferred it to be paler.  Not bad for a first effort, and I actually can’t wait to try it again.

Baked egg with salmon and cheddar cheese

Hubby wanted a poached egg for breakfast this morning.  I put heating up water in a small saucepan when I decided to be creative and make him a baked egg instead.  I used whatever ingredients I had in the fridge, but if you have any mushrooms, spinach and tomatoes, they’d give brilliantly with the dish as well.

Ingredients:

  • 1 egg
  • 2 – 3 tbsp double cream
  • 1 tbsp sliced salmon
  • 1 tbsp grated cheddar
  • a pinch of salt and pepper
  • butter for greasing

Method

  1. Pre-heat the oven at 180 degrees
  2. Boil some water in a kettle
  3. Grease a ramekin with the butter
  4. Place the salmon and cheddar in the ramekin
  5. Pour the cream on top of the salmon and cheddar
  6. Break the egg on top of the cream
  7. Season with salt and pepper
  8. Place the ramekin onto a baking dish
  9. Pour boiling water into the dish until it reaches midway of the sides of the ramekin
  10. Carefully place the dish in the oven and leave to cook for 15 minutes until the whites are set and the yolk partially runny
  11. Serve with toast

Asparagus and Gorgonzola Soufflé

I was going to name this post – ‘Oh my god, I made a soufflé’! To say that I was terrified was an understatement. I armed myself with Julia Child’s Mastering the Art of French Cooking and re-read the section on soufflés as well as watched one of her episodes from The French Chef (1972) where she made a cheese version. This was after I googled ‘Eggless Soufflé’ but didn’t really have much luck finding any good recipes. I settled on asparagus and gorgonzola as I hoped they would mask the eggy-ness in the soufflé.

 

 
 
The soufflé turned out really nice, and not eggy at all. The asparagus and gorgonzola both  added a lovely texture and dimension to the dish. I would probably make it in a big soufflé dish next time.