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Archive for the ‘Egg’ Category


I saw this recipe from a chinese TV show months ago, but didn’t copy down the method / the exact amount of ingredients.  It was so simple and easy to remember, I just always wanted to try it.  Finally this past weekend, just happened I have every single ingredients in my house (except I have to get my husband to run to my mom’s house to grab a few more eggs).  I never tasted it because pregnant women cannot eat raw eggs, but I think no one can resist the silky texture of the Japanese style “hotspring” egg.

Hotspring Egg with Truffle Oil

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I always think the sweet egg sushi is for kids only.  I never touch it when it’s in the assorted sushi platter.  Nevertheless, after tasting the traditional tamagoyaki in Japan and seeing the few famous specialty “egg omelette” stores in Tsukiji  (famous fish market near Tokyo), I changed my view on this egg dish.  I think it’s so fun to learn how to make it, so today I finally used the non-stick square pan I bought a few months ago from a local Japanese market.   After trying 1-2 rolls, I kind of understand the technique of rolling a nice tamagoyaki.

Tamagoyaki (Japanese egg sushi)

  • 4 eggs
  • 1 tbsp mirin
  • dash of salt
  • 1/2 tsp light soy
  • 1/2 tbsp sugar
  • 1/2 tsp dashi powder
  • 1/2 cup water

Brush pan with oil.  Cook over 4 / 10 heat.  You really need to watch a video on Youtube to understand how to cook the egg properly.  Anyways, add a small piece of sushi rice and you get EGG SUSHI !!  (I have a post of sushi rice recipe before)

Tamago sushi, with some simple roll sushi (canned salmon + shredded pork + mayo)

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Eggs with Tomato


My mom started to make eggs with tomato only in the past few years.  However, she made it so well that it remained the top Chinese dish I love.  It’s a great vegetarian dish with protein, a bit of fat, and antioxidant lycopene and may be some fibre from tomato skin.  I’m not a dietician, but I just know this dish tastes good and is good for you!!

Tonight may be my 3rd attempt of making this dish.  The key is to not overcook the eggs so it’s soft and fluffy.  I’m getting better and better at making this dish, and let’s hope one day it will finally taste like mom’s.

Did I mention that I was using up the 5 plum tomatoes that I forgotten from 2 weeks ago?!!

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