Steamed Egg Custard (season 2, episode 3)
Steamed Egg Custard. Photography by Danny Y. Huang.
Ingredients
4 Eggs
500 ml whole milk
4 tablespoon sugar (approx. 100g)
Cost: <$2.00
Instructions
- Warm 500 ml of milk and be careful not to let it boil over. Melt the 4 tablespoons of sugar in it. Let cool.
- Prepare a steamer with a bowl in it on high.
- Whisk 4 eggs and add to the cooled milk. Pour this into the bowl in the steamer and use a paper towel to remove froth on the sides. (Cover the bowl with plastic wrap for a better looking egg.)
- Steam for 10 mins. Serve immediately or chilled. If chilled, consider adding fresh cold fruits.
Steamed Egg Custard (season 2, episode 3)
Want to impress someone with a dessert but cannot bake? Try steaming.
Tomato Omelette (Season 2, Episode 2)
Tomato Omelette. Photo by Danny Y. Huang.
Ingredients
2 Tomatoes
2 Eggs
Oil
a little Sugar and Salt
Cost: $1.50
Instructions
- Pop a beer, warm the wok with 3 tablespoons of oil. Slice tomatoes, crack and whip eggs, add a pinch of salt to the egg -- make sure egg is not completely whipped smooth i.e. you can still see transparent blobs.
- When oil is hot, pour egg into wok, and rotate wok. Add tomatoes. Stir for around 20 - 40 seconds.
- Serve.
Tomato Omelette (season 2, episode 2)
Not enough time to cook? Try this quick and fresh dish consisting of vine-ripen tomatoes and eggs. Serve with rice and a beer!
Tomato Omelette (season 2, episode 2)
Tomato Omelette. Photo by Danny Y. Huang.
Dining Hall Specials: Spinach Egg Drop Soup (season 1, episode 4)
Missing a light soup on a cold winter's day? Or do you want something refreshing on a summer's afternoon? Try this microwaved approximation of a Chinese family classic.
[Recipe]
Dining Hall Specials: Spinach Egg Drop Soup (season 1, episode 4)
[Watch the episode]
Ingredients
One egg
Some tomato
Spinach
Onion and mushroom (optional, only to add a little flavor)
Salt
Cost: None, if you are on a meal plan at school. If not, it should be <$1.50.
Instructions
- Put as much spinach as you can in the bowl, add hot water and sliced tomatoes (about 3-4 thumbed-sized pieces for a small bowl). Add mushroom 2 heads, and onion, 3 or 4 slivers if you have them.
- Microwave covered on high for about 2 minutes. (Tip is to sandwich your bowl with 2 plates, so you can take the hot soup out from the microwave easily.)
- During this time, whip your egg.
- Uncover the bowl after 2 minutes, add whipped egg to bowl of soup, cover, and microwave for another 30 seconds.
- Salt to taste. Pepper optional.
Eggs! (season 1, episode 1)
For steamed eggs
[Watch the episode]
Ingredients
2 Large Eggs
Equal amount of Water (~60-80ml depending on size of egg)
Spring onions
Sesame oil
Soy Sauce
Cost: ~$1*
*Assuming you have previously bought soy sauce (~$3) and sesame oil (~$3) that could last you a long time.
Instructions
- Prepare a steamer.
- Whip egg with water, pour into a shallow bowl (cover with a plate or plastic wrap for smoother surface appearance of egg when cooked)
- Steam for 10-12 mins, the consistency should be like soft tofu.
- Season to taste with soy sauce and/or sesame oil.
- Garnish with scallions/spring onions, finely chopped.
For the pan-fried shrimp omelette
[Watch the episode]
Ingredients
2 Eggs
5 Large Shrimps (or more)
1-2 stalks of Spring Onions
Salt
Sesame Oil
Soy Sauce
Cost: <$3.00
Instructions
- 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) - With flame on high, preheat wok or skillet or frying pan with oil.
- Whip the eggs, add a pinch of salt, or more if you want a really savory omelette.
- Finely dice spring onions, add to eggs.
- 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). - 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.
- 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.
- 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)
- When the other side has turn golden brown too, plate and add soy sauce and sesame oil. Serve hot.
Eggs! (season 1, episode 1)
2 of my favorite dishes. Enjoy the silky texture of simple steamed eggs and the subtle smokiness of a pan-fried shrimp omelette.
[Recipe]