Stir-fried Moringa Leaves with Eggs

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This dish is inspired by stir-fried Manicai with eggs. It is very easy to prepare and very well received especially kids.

To find out health benefits and more on moringa plant do refer to early post-Moringa Oleifera - Miracle Plant ?

Steamed Eggs with Seasoned Tofu

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I used to make steamed eggs at home. This is kind of savoury egg custard like chawamushi in Japan. For our everyday consume steamed eggs I flavoured with chicken stock and it tastes great just plain. As I mentioned in early post my father is vegetarian and I want to prepare this for him when I'm back to hometown. For vegetarian version I serve it with topping mainly from tofu along with other vegetables.

Korean Rolled Egg Omelette

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This is an easy and nutritious dish. The ingredients are simple eggs, onion, carrot and seaweed. My kids love it and asking for this Korean Rolled Egg Omelette the next day :)

Egg Sandwich /鸡蛋三明治

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My kids love this egg sandwich. It is pretty simple to make. Here what you need.

Recipe from Vivian Pang Kitchen
Egg sandwich
Ingredients:
6 slices of bread
2 hard-boiled eggs
3 tablespoons mayonnaise
Pepper to taste
Salt to taste
Some butter for spreading

Methods:
1. Dice eggs into small cubes or mash with fork in a bowl. 

2. Add in mayonnaise, pepper and salt, mix well. Taste and add more pepper or salt if needed.

3. Spread butter on a slice of bread. Spread the mayo egg onto another slice of bread. Cover and trim off the brown part. Cut into triangle and serve. 

I'm sharing this recipe in

Little Thumbs Up, where the ingredient for this month is Eggs, hosted by Baby Sumo from Eat Your Heart Out, and organized by Zoe from Bake For Happy Kids, together with Doreen from My Little Favourite D.I.Y. 

Baked Egg /Ouefs En Cocotte (Nigella Lawson)

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These baked eggs are pretty simple to prepare. Just crack an egg in individual ramekin and seasoned with salt, cream and tiny drop white truffle oil. Since I don’t have truffle oil I replace with grapeseeds oil. According to Nigella you can add other flavour addition like adding chopped ham, diced cooked mushrooms, herbs etc. in the base of ramekin before crack the egg. Sounds pretty great right?

But for today baked eggs I keep it simple and stick with her basic recipe. The baked egg tastes more like Chinese style soft boiled egg but with addition flavour of cream and oil. It is important to watch up the egg and not over bake till cook through. I’m pretty happy to eat it with few slices of toasted bread.

Recipe adapted from Nigella Express cookbook

Baked Eggs

Ingredients:

Butter for greasing ramekins

6 eggs (organic preferable)

1½ tablespoons kosher salt

6 tablespoons heavy cream (replace with evaporated milk)

1½ white truffle oil (replace with grapeseed oil)

Methods:

1. Preheat the oven to 180C and put a full kettle of water on.

2. Dip a pastry brush in a soft stick of butter and grease 6 ramekins of about ½ cup (4oz) capacity each, putting them into an ovenproof pan or dish as you go.

3. Crack an egg into each ramekin, followed by ¼ teaspoon salt, 1 tablespoon of cream and finally ¼ teaspoon of the white truffle oil.

4. Pour boiling water into the pan to come about halfway up on each ramekin. Put in the oven and bake for 15 minutes (mine only 8 minutes). Serve immediately. 

I’m linking this post to

Cook Like A Star hosted by Zoe from Bake For Happy Kids, Anuja from Simple Baking and Joyce from Kitchen Flavours.

Cook-Your-Books #3 hosted by Kitchen Flavours  

Little Thumbs Up, where the ingredient for this month is Eggs, hosted by Baby Sumo from Eat Your Heart Out, and organized by Zoe from Bake For Happy Kids, together with Doreen from My Little Favourite D.I.Y.