Episode 1: Steamed eggs and pan-fried egg omelette
For steamed eggs, you need:
2 Large Eggs
Equal amount of Water (~60-80ml depending on size of egg)
Spring onions
Sesame oil
Soy Sauce
1. prepare a steamer.
2. Whip egg with water, pour into a shallow bowl (cover with a plate or plastic wrap for smoother surface appearance of egg when cooked)
3. steam for 10-12 mins, the consistency should be like soft tofu.
4. season to taste with soy sauce and/or sesame oil.
5. garnish with scallions/spring onions, finely chopped.
For the pan-fried shrimp omelette, you need:
2 Eggs
5 Large Shrimps (or more)
1-2 stalks of Spring Onions
Salt
Sesame Oil
Soy Sauce
1. Thaw shrimp, diced into approximated 1/3 " cubes.
(note: try to keep the dice of an even size, so shrimp cooks evenly and consistency of texture can be achieved)
2. With flame on high, preheat wok or skillet or frying pan with oil.
3. Whip the eggs, add a pinch of salt, or more if you want a really savory omelette.
4. Finely dice spring onions, add to eggs.
5. When wok is hot, add diced shrimp, stir to ensure even heating. Remove immediately and add to egg mixture when shrimp turns pink and loses distinctive translucent appearance . Shrimp should be still succulent.
(Do not worry that it will be undercooked, the heat from cooking the omelette will complete the cooking process, and better still the moisture from the shrimp will infuse into the egg instead of evaporating; further, this minimizes chances of overcooking the shrimp, ensuring an omelette that has an interesting texture in the mouth).
6. With flame still on high, add more oil to the pan. Make sure amount of oil is enough to encircle omelette when you add the egg mixture. Have faith in yourself, trial and error works.
7. When oil is hot, add in egg mixture. The color should change immediately, which the part in contact with the oil turning opaque. Move the pan and rotate it so that the uncooked egg proteins (translucent looking) is spread to the edge of the omelette, coming into contact with the excess oil, it should turn opaque on contact as well.
8. Return pan to flame. Wait till the bottom turns golden brown, then flip the omelette. (judge either by gently lifting the omelette on the side, or when you smell the egg caramelizing--an earthy roasted flavor)
9. When the other side has turn golden brown too, plate and add soy sauce and sesame oil. Serve hot.
Episode 2: Coming soon
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