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Showing posts with the label Eggs

Honey and Dashi Steamed Egg by Rontree Chan

Love the multi textures and honey fragrance. This can be served either hot or cold, super yummy.
Ingredient A (fillings)
~ 1/4 red capsicum cut into strips
~ 8 shiitake mushrooms thinly sliced
~ handful of pumpkin chunks
~ about 8 white shimeiji mushrooms cut 1/2
Ingredients B ( dashi stock)
~ 3/4 bowl warm water
~ 1 sachet of dashi powder
~ 1 tsp corn flour.
Ingredient C ( egg mixture)
~ 4 eggs
~ 2 egg whites
~ 4 Tbsp ingredient B
~ 2 Tbsp Huiji Honey
~ 1 tsp salt
Ingredient D ( top yolk layer)
~ 2 egg yolks
~ 2 Tbsp ingredient B
Prepare steam tray.
~ I used a mini loaf pan about 18cm length X 8cm width.
~ lay in a piece of aluminum foil, matte surface facing inward with 2 ends hanging out. ( for easy lifting out the egg after steaming)
~ lay another piece of foil in another direct.
~ apply thin layer of oil on the foil.
~ pour 1/2 of the egg mixture (C) into the pan and put in 1/2 of the filling (A). Steam for 4-5 mins.
~ pour in rest of the egg mixture (C) and remaining of the filling (A). Make sur…

Tomatoes Eggs by Ng Lay Lay Kristine

4 large eggs
2 large tomatoes (quarter and remove seeds)
1 tsp salt
1 tbsp shaoxing wine
1/4 cup water
1 tbsp sugar
2 tbsp tomato sauce


Mix eggs with salt, shaoxing wine and stir fried half cook. Set aside
Heat some oil and stir fried tomatoes, add water, sugar and sauce. Cover to simmer for a minute (2 min if you prefer softer tomatoes)
Put egg back to wok and combine well.

Prawns Eggs Roll by Jessie Koey


6 big prawns
3 salted egg yolk
3 quail eggs (boiled and shelled)
6 pcs nori 31/2 in x 11/2 in)
oil for deep frying
bread crumbs
1 egg - lightly beaten
250 g rice flour

A) Cornstarch mixture (combined)
1 egg - lightly beaten
4 tbsp corn starch
a dash of salt and pepper

Marinate ingredients
1/2 tsp each - salt, sugar, pepper
1 tsp hua tio chew
1 tsp cornflour

1) Shell the prawns and leave the tails intact. Devein the prawns, wash and drain them. Cut lengthwise at the back of the prawn to butterfly it. Marinate the prawns with marinate ingredients for 15 mins. Sprinkle with cornflour and flatten them with a meat mallet.
2) Mix (A) well. Put a salty egg yolk on a nori then roll it up (jelly-roll style). Use the same method on the quail egg. (You should have 6 rolls)
3) Pour some rice flour on a plate . Dip a prawn in mixture (A), then put it, cut side up, on the rice flour. Put a roll on the prawn, roll up the prawn (jelly-roll style). Coat the prawns with conflour and…

Steamed pork & salted egg by Pauline Tan


- 1 pack shoulder butt
- 1 bowl of rice (cooked)
- 1 egg / salted egg
- deep fried shallots
- oyster sauce


- sesame oil
- pepper
- magi seasoning
- light soy sauce
- oyster sauce
- hua diao jiu
- corn flour
* I didnt measure by spoon / cup. Just pour based on agaration.


1) chop the shoulder butt until like mince pork
2) add in the marination.
3) throw the minced pork a few time to the marination bowl. Keep in the fridge for 3-4hrs or overnight.
4) in a bowl of rice, place the pork on top. Dig a hold in the centre & put the egg / salted egg in the centre.
5) steam for 12mins. (Depend on your steamer).
6) in a pot, add olive oil, minced garlic.
7) add oyster sauce n water.
8) add in deep fried shallots. Simmer for few mins.
9) pour on top of the ready steamed rice. Done & enjoy!

Rice Cooker Steamed Egg by Shuzhi Xu

2 eggs
1 packet of Swanson Chicken Broth
6 crab sticks(cut into pieces)

1. Whisk eggs
2. Mix chicken broth with egg
3. Put crab sticks into a bowl, sieve mixture from "2" into the bowl.
4. Knock base of the bowl against table to allow air to escape from egg mixture.
5. Put the bowl of egg mixture on steaming rack of rice cooker after 10 min of rice cooking process
6. Steamed Egg is ready when rice is cooked (about 20min)
There is still bubbles but I am happy with the outcome as timd and energy saving from steamed egg while cooking rice.

Fried omelette otah by Tan Connie

One pack otah
3 big eggs
Some cornflour

1. Thaw the packet of frozen otah to room temperature.
2. Pat both sides with some cornflour.
3. Heat up a frying pan with some oil. Fry the pc of otah till u see a slightly crispy layer.
3. Dice or smash it loosely, then add the beaten eggs all over it.
4. Fry it any way u prefer. But i prefer to fry like omelette or orh-luak style till cooked.
5. Dish up onto a plate n garnish with some coriander leafs.
6. Serve hot.

Note: No seasoning is needed.

Chashu and Tamago Miso Ramen by Tan Connie

3 cold large eggs
2 tbspn jap soy sauce
2 tbspn huatiowjiu
6 tbspn boiled water
2 tspn brown sugar

1. Bring a pot of water to boil.
2. When it starts to boil, lower the cold eggs with a sieve ladle very carefully into the boiling water. You may scoop some water onto the cold eggs first bef immersing. This helps it to integrate into the boiling water better.
3. Once immersed, time it 7 mins.
4. Remove the eggs from pot and gently transfer to a cold/ice cubes bath in a bigger bowl. Let it sit for 3mins covered with ice.
4. After 3mins, remove and cracked the eggs all over. Start to peel very very gently as it is still wobbly.
5. After peeling clean, immerse this eggs into a ziplock bag mixed with above seasoning.
6. Marinate a few hours or overnite in fridge, till ready for use.

Note: I hv attempted both cold n room temp eggs with same timings. The cold eggs yield a more runny texture when cut. Pls take note.

1 block of pork…

Steamed tofu with minced pork and century egg by Tay Ai Whey


1 cube Silken Tofu
1 century egg sliced into smaller pieces
80g minced pork
2 stalks of spring onion
1 tablespoon oyster sauce
2 tablespoon light soy sauce
1/2 tablespoon sesame oil
100ml water
Seasoning (salt, sugar and white pepper) to taste


Steam the tofu for 5 minutes and then set aside.

Heat up a wok with some oil and stir fry the minced pork.

Add in the water, oyster sauce and soy sauce, and bring to boil.

Add spring onion and sesame oil plus the seasoning as stated according to your own taste.

Quick stir for 30 seconds and pour contents onto the steamed tofu. Lay the sliced century egg on and around the tofu.

Serve hot with rice and enjoy.

5mins egg-drop soup by Christine Tan

2 cups water
1 cup of chicken broth (any brand u prefer)
2 thin slices of ginger
1 & 1/2 teaspoon of corn starch
(Mix well with some water and set aside)
Dash of pepper
1 egg
1/2 teaspoon of sesame oil (we like the sesame aroma..u can omit if u dun like it)

Add water..ginger slices and chicken broth into the pot
Add in the mixed corn starch mixture and stir well
Let it boil and add the beaten egg into the pot
Stir gently in circulate motion
Once u see it boiling..(infact less than 2mins)
Off fire add in sesame oil and serve
Garnish with pepper and chopped spring onions

Lava eggs by Wendy Ong

Boil water
Take the eggs fm fridge & directly put into boiling water.
Boil 6 mins
prepare cold water with ice inside
transfer eggs fm boiling water after 6 mins directly into ice water.
let it sit for 10mins
remove egg shell
Soak the eggs into dark soy sauce with water & keep in fridge until u want to eat.

Chawanmushi by Joyce Lee‎

3 eggs (depend egg size)
2 cups (480ml Dashi or normal chicken stock
1/2 tsp salt
2 tsp soy sauce
1 tsp Sake
1 tsp Mirin
2-4 shrimp, sliced into 2 pieces each
1-2 shiitake mushroom,
green onion, chopped
(U can put any ingredients u are comfortable with)

Preseason chicken and shrimps. In a small bowl, mix chicken pieces with 1/2 tsp soy sauce and 1/2 tsp Sake. In another bowl, mix shrimp and 1/2 tsp soy sauce and 1/2 tsp Sake. Let them sit for a couple of minutes.

Meanwhile, in a large bowl, mix eggs, Dashi, salt, 1 tsp soy sauce, and Mirin together. Strain the egg mixture through a sieve. Let as much egg as you can go through the sieve.Place 1/4 amount of chicken, shrimp, and shiitake mushrooms in each of 4 small cups (such as ramekins), then pour egg mixture over them to fill 3/4 of a cup. 
Cover with aluminum foil and put the covered cups into a steamer.Steam at medium heat for 10-15 minutes. Check with a wooden skewer to see if it's done. If clear broth…

Egg muffins by Shuyin Olenji

10 eggs (small or medium size)
1/2 broccoli (chopped into small pieces)
8 pcs ham (sliced into small pieces)
Salt and pepper to taste
2 tsp olive oil
Grated mixed cheese (optional)

1) Heat oil in a pan. Fry broccoli until soft. Mix in ham. Stir awhile then off the flame. Set aside.
2) Preheat oven at 180°c.
3) Beat the eggs. Add in salt and pepper.
4) Assemble the cooked broccoli and ham into the aluminum cup/muffin tray. Pour in the egg mixture.
6) Sprinkle cheese on top. (This is optional)
5) Baked for 20 min.

Note: Can keep in the fridge for up to 3 days. If in freezer, keep up to a week. Just warm up with oven (if you have warm up function), microwave or steam.

Steamed Eggs by Wendy Ong

2 eggs
1pkt 250ml Swanson clear chicken broth
Beat 2 eggs
Add in chicken broth n mixed well
Sieve it into another bowl
Cover with cling wrap & poke some holes
Steam for 10mins

Double boiled danggui egg by Janet Tay‎

1hard boil egg (poked ard the egg using fork for easy absorption of soup)
5-6 black dates
A handful of longgan
6 slices of danggui
1 -1.5 bowl of water ( depending how thick you want for the soup)

Double boiled for 2-3 hours.
Ready to serve, best before night time.

Shakshouka - Middle Eastern Tomato Stew with Eggs by Eddy Khoo‎

1 tbsp olive oil
1/2 medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 tbsp tomato paste
1 tsp chili powder (mild)
2 tsp cumin
2 tsp paprika
Pinch of cayenne pepper
Pinch of sugar
Salt and pepper to taste
5-6 eggs
1/2 tbsp fresh chopped parsley

Sautee aromatics until fragrant. Add bell peppers, diced tomatoes, tomato
paste and spices.

Crack the eggs, one at a time, directly over the tomato mixture, making sure tospace them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.

Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.

Salted Egg Yolk Prawns, Crabs or Pork Chop by Amiko BelBel Chin

4-5 salted egg ( if you want more can add 2-3 more )
some curry leaves
1/2 butter
some Chilli padi
buy 1/2kg or 1 kg of prawns
1 egg
1 teaspoon sugar
1 teaspoon of Knorr chicken seasoning powder

Mixed egg with the prawns well, then use the flour to go through the prawns well n leave it for abt 5mins ( if u want it to be super crispy add more flour to the prawns)

Boiled the salted eggs till its fully cooked leave it to cold then take out the egg yolks n smashed it wif the fork.

Put the prawns into the very hot boiling oil n fried it till golden light brown Colour abt 2-5 mins depend on hw big the prawns are.

Take out the prawns from the oil, then pour away the oil.

Use small fire to cook 1/2 of the butter in the wok, after it melted add in the curry leaves
Add the seasoning powder,
Add sugar
Add some Chilli padi depend on hw spicy u want
Add in the smashed salted egg yolks n cook awhile then add in the prawns cook for a min then serve the dish up.

Chawamushi by Karin Kong

Make 6 cups

4 eggs
250ml stock
500ml water
Pinch of salt
Dash of pepper
1 tsp soy sauce
Mirin (optional)

3 Shrimps sliced into half
1 chicken thigh, cut into bite size 6 pieces
3 shiitake mushroom, sliced half
Japanese fish cake
2 Crab stick, sliced
Green onion, chopped


Preseason chicken. In a small bowl, mix chicken pieces with 1/2 tsp soy sauce and dash of pepper. Let them sit for a couple of minutes.

Meanwhile, in a large bowl, mix eggs, soup stock, salt, 1/2 tsp soy sauce, and Mirin together. Strain the egg mixture through a sieve. Let as much egg as you can go through the sieve.

Place chicken and crab stick in small cups (such as ramekins), then pour egg mixture over them to fill 3/4 of a cup. Use spoon to remove any bubbles seen on top.

Note: I didn't cover the cups. Just put the cups into a steamer.

Steam at low heat for 5 to 8 mins to set the eggs. Add the shrimps, fish cake and mushroom on top. Continue to steam for another 10-15 minutes with med…

Bitter Gourd with Egg by Lily Tan

Ingredients (serves 4)
- Half bitter gourd (remove seeds and white pith)
- Carrots (thinly sliced)
- 1 clove of garlic (minced)
- 2 eggs
- Prawns (optional)
- Fish sauce, soy sauce, salt, sugar, pepper

1. Slice bitter gourd thinly; put into a bowl of cold water (not too much) and salt. Gently rub and squeeze out the bitter juice; remove water and squeeze dry. If worried still too bitter, may then soak with cold water and salt. Before cooking, squeeze dry.

2. To prepare egg mixture, add soy sauce and pepper before beating eggs.

3. Heat up oil, stir fry garlic till fragrant, add in bitter gourd and carrot slices. Quick stir till bitter gourd is almost soft, add salt and sugar. (If using prawns, add now and quick stir till half-cooked.)

4. Pour in egg mixture, stir and mix with bitter ground, add some water. Lastly, add a few drops of fish sauce before dishing out. Enjoy!

Airfried Egg Tofu Omelette by Clara Fu

Recipe from Amy Chai of another group

1 roll egg tofu cut into rounds

Mix together all below3 eggs
2 tsp fish sauce (or soy sauce)
1/2 tbsp oil
1/2 tsp sesame oil
Pepper + 1tsp cornflour dissolved in a little water (abt 1dsp)

1. Pre-heat AF 200 for 5mins.
2. Place rounds of tofu onto baking tray spreaded out.
3. Pour egg mixture over it.
4. AF at 200 for 8-10mins.

Bread Egg Tarts by Helga Soo

Ingredients (For 5 Slices of Bread)130ml Meiji Milk
2 Eggs
45g Castor Sugar
1 tsp of Instant Custard Powder

Hand whisk all Ingredients in a bowl and sift at least 3 times before pouring into the bread mould (see attached pics for illustration) ** Suggest to coat a layer of Butter on the Bread Mould.
Bake at 180 deg Celsius for 15 mins in a preheated oven.