Eggs... How Many Ways Have You Cooked Them?

[Baloo]

One of the most versatile thing to cook... how many ways have you personally cooked the egg?

Can i ask forumers in here to contribute first while i put in my list later in the thread?

I'll put in one first as a teaser...

I've eaten it raw before... kekeke... albeit with a dash of XO to liven things up a little...

VERY BOR (in chinese... translated - is very potent tonic - loosely haha... ) one...

[Guest guest]

Hard boiled

Half boiled

Hor Pao Tan

Stewed with pork

Poached

Beaten and stir fried

Omlette with all kinds, seafood, vegetables, pork, etc

Cook with dishes, like char kway teow, chai tao kuay etc

[Guest Ah Dan]

Hor Pao Tan

= sunny side up?

[Guest guest]

= sunny side up?

You break the egg onto the pan.

Fried like sunny side up.

Then you fold it (a shy sunny side up). So instead of round, it becomes a semicircle.

[oralb]

poached egg, where u boil the egg in pot of water.

always have this though, what if you crack an egg into pot of hot oil, what will happen?

will you get Zar Tan? (Deep fried egg or also sound like bomb)?

[busted79]

Sabayon/Zabaliogne - yolks with sugar whisked ove a hot water bath till foamy, add a dash of Marsala aka Tiramisu

Meringues(French/Italian/Swiss) - whites whisked with sugar either in granule form or sugar syrup, can also bedone over hot water bath

Floating Islands - Steamed meringues

Pavlovas - whites with cornstarch and icing sugar with a dash of vinegar and harden in a warm place overnight.

oh yea, and Macarons!

Edited September 13, 2008 by busted79

[nicefatboy]

Wah busted got exotic dishes, me like egg mayonaise which can eat with variety of breads and crackers

[busted79]

Wah busted got exotic dishes, me like egg mayonaise which can eat with variety of breads and crackers

Not really exotic to me. I work with pastries so I see them too often.

Talking about mayonaise, I remember making egg based sauces like hollandiase and bernaise. If I am not mistaken, bernaise is just hollandaise with thyme added to it. It was a pain making mayonaise, freaking whisking like a maniac.

[Baloo]

so you have indeed cooked them the way you described them to eat?

commendable... intricate ways of cooking them... mind sharing the reciepe so we can try it at our own kitchen?

[busted79]

Mayonnaise sauce

4 yolks

1/2 tbsp French mustard

2 tbsp white vinegar

1/2no lemon juice (optional, can be substituted for vinegar)

300ml Oil (extra virgin ollive/soy/grapeseed/corn)

Worcester sauce (optional)

pinch salt & pepper

Whisk these together - Yolks + mustard + salt + pepper till creamy and slightly thick. (Insufficient whisking or stale eggs might cause curdling)

Add oil slowly and make sure oil is incorporated totally before adding more oil. (If the oil is too cold, the mixture might curdle)

(If it curdles, restore it by adding a spoon or warm water)

If you want to thin the sauce down, add a bit of warm water or vinegar.

Taste and correct the seasoning after thinning.

This is freshly made mayonnaise so it doesn't keep.

Hollandaise

25ml Vinegar

25ml White wine

~10no white pepper corns

25g chopped onions

3no yolks

1 stick of unsalted butter

pinch of salt

caynne pepper (optional)

lemon juice (optional)

pinch of black pepper (optional)

bay leaves (optional)

Clarify the butter and leave it to cool.

Reduce these - Pepper corns + onions + vinegar + wine in sauce pan till 1/3.

Cool the reduction and strain.

Whisk yolks over a warm water bath till thick and creamy. (Do not cook the eggs, 40-50 celcius max)

Gradually add in the clarified butter. (Curdling might occur if butter is hot, butter addded too quickly, waterbath is too hot, restore sauce by adding a spoon of cold water)

When butter has totally incorporated into the yolks, add cooled reduction and correct seasoning.

I would use this sauce for steaks.

Keep it in a warm place. It does not keep due to the eggs.

I wouldn't worry about the exact measurements of ingredients. Just go with the flow.

Edited September 17, 2008 by busted79

[cock brand]

How come no one suggest steamed eggs?

Steamed eggs can be done in so many ways, and here are some of the very easy sweet and savory dishes I cook at home regularly:

3 Colour Steamed Egg

3 eggs

1 salted egg

1 century egg

Chicken Broth

Salt anf pepper to taste

Beat together eggs with salted egg white and salt and pepper.

Dice century egg and salted egg yolk and add to beaten egg

Add 3 part chicken broth to 1 part beaten egg

Steam for 12 mins in a deep dish

Serve hot with dash of soy sauce, onion oil and sesame oil.

Variation:

Delete century egg

Add about 100gm fresh minced pork pre-seasoned with some cornflour and soy sauce.

Steam for 15 mins.

Chawan Mushi

Eggs

Prawn - shelled and veined

Fresh button or shitake mushroom

Chicken Broth

Salt and Pepper to taste

Use 1 egg for each chawan mushi cup.

Lightly beatup eggs and add salt and pepper

Add 3 part chicken broth to 1 part egg

Fill each cup with 1 or 2 prawn and few sliced mushroom

Steam for 12 mins

Steamed Egg Custard (Macao Style)

Egg

Sugar syrup

Honey (optional)

Fresh milk

Ginger juice (optional)

Melt 1 tbs sugar with 1 tbs hot water

Use about 1 tbs sugar for each egg (or to taste)

Lightly beat egg and add cooled syrup, milk and ginger juice.

1 part egg to 3 part milk.

Steam for 12 mins

Can be eaten hot or cold (after refrigerated overnight).

Substitute ginger with cocoa powder and you get chocolate custard.

[tennis_uncle]

Hor Pao Tan

= sunny side up?

You break the egg onto the pan.

Fried like sunny side up.

Then you fold it (a shy sunny side up). So instead of round, it becomes a semicircle.

Hor Pao = purse in Cantonese, and that's wat the folded fried egg looks like. I consider it different from a sunny side up, its more like a fried poached egg.

[Baloo]

it's been a very long time... but one morning, half boiled the egg, and instead of breaking the shell in the middle and pour into a bowl, i stood it on an egg cup... the egg's fat side down, and pointy side up...

and using a knife, i carefully tapped off the smallest round hole on top... and using a small spoon, after adding the usual pepper and dark soy sauce, scooped it out... this egg shell is now cleaned and dried, and has a cotten wool shock of hair, and markered smiley face...

gonna make the papa, mama, boy, and boy family for the window sill...

now that's what I call 'playing with your food'

heh