Posted in Egg

Egg tarts


Recipe adapted  from & Christine’s recipes
For the egg custard
1 cup icing sugar
3 cups all-purpose flour
225g butter
1 egg, beaten
For the crust
2/3 cup white sugar
1  1/2 cups water
9 eggs, beaten
1 cup evaporated milk
In a medium bowl, mix together the icing sugar and flour.
Mix in butter with a fork until it is in small crumbs.
Stir in the egg and vanilla until the mixture forms a dough.
Tip: The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy.
Roll out the dough to a 1/2 cm thickness.
Cut dough with tart tins.
Line dough in the middle of tart tins, one by one.
Lightly press the dough with your thumbs, starting from the bottom then up to the sides.
Tip:While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell.
Preheat the oven to 230 degrees C.
Combine the white sugar and water in a medium saucepan, and bring to a boil.
Cook until the sugar is dissolved, remove from heat and cool to room temperature.
Strain the eggs through a sieve, and whisk into the sugar mixture.
Stir in the evaporated milk and vanilla.
Strain the filling through a sieve, and fill the tart shells.
Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
Tip: Insert a toothpick into the custard. If it stands on its own, it’s done.
Makes 19.
Will SHE make it again?
YES but with MORE butter
Posted in Brownies/Cakes, Egg

Snow skin Mooncake

Recipe from eat your heart out
For the snow skin
300g icing sugar
150g cooked glutinous rice flour (koh fun)
50g shortening
5g green tea powder
50g water
For the filling
600g green tea / lotus paste
6 pc salted egg yolk, cooked
Put all the ingredients for the snow skin dough in the mixing bowl.
Using your hands, mix well and let it rest for 10 minutes. 
Divide the green tea paste into 6 portions and roll into balls.
Make a slight dent in the ball, place the egg yolk inside, wrap and set aside.
Spread some glutinous rice flour on the table.
Knead the dough into long strips then cut into 6 portions.
Roll out the dough into circular shape and wrap the dough around the filling.
Sprinkle some glutinous rice flour in the mooncake mould.
Put in the filled dough balls and press firmly. 
Lastly, knock it out from the mould.
These can be eaten immediately or place in the fridge to chill.
Makes 6.
Will THEY make it again?
Posted in Egg, Japanese


Recipe from 8 days
2 eggs
5 ml shoyu
2 pcs shitake mushroom (sliced) (optional)
2 prawns (cooked & peeled) (optional)
240ml dashi stock
In a mixing bowl, whisk eggs, dashi stock and shoyu until well mixed.
Strain the egg mixture in a fine strainer.
Place sliced mushrooms and cooked prawn in a soup cup.
Pour in egg mixture and cover soup cup with cling wrap.
Preheat steamer and place soup cup in steamer.
Steam for 15 minutes.
Remove from steamer and serve.
Makes 3
Will SHE make it again?
YES. maybe with less shoyu
Posted in Breakfast, Egg

Egg-Stuffed Mushroom Cap

Recipe adapted from realfunfood
5 mushrooms
4 eggs
4 tbsp fresh herbs ( i used thyme)
Preheat oven to 180 degrees C.
Take mushrooms and scoop out the stems and as much of the inside as possible.
Put the caps on a greased foil line baking tray so they can be filled.
Chop up 4 of the stems to put in the egg mixture for extra texture.
Crack egg into a bowl and mix herbs into the egg.
Add the chopped stems and a dash of milk and mix again.
Then pour carefully into the caps
Top with mozzarella cheese and pop in the oven for about 25 minutes or until the top of the eggs are no longer runny.
Once they are done, top with a stalk of fresh thyme for garnish.
Makes 5
Will THEY make it again? 
Posted in Breakfast, Egg

Brunch Tart

hello! 😀
Recipe adapted from Woolworths fresh
1 sheet butter puff pastry. thawed
olive oil
1/3 cup mozzarella cheese, shredded
1 slice honey leg ham, cut into 3cm strips
2 button mushrooms, sliced
4 eggs
4 cherry tomatoes, halved
Preheat oven to 180 degrees C.
Grease muffins tray with olive oil.
Cut each pastry sheets into quarters,
Place pastry into muffin cups, pressing down lightly.
Sprinkle 2 teaspoon of cheese into each cup, add a few slices of ham and mushroom.
Crack an egg into each muffin cup, top with tomato.
Sprinkle the remaining cheese on top.
Bake for 25 minutes or until egg have set.
Serve while still warm
Will THEY make it again?
YES. since it’s SO EASY
Posted in Egg, Fish

Smoked Salmon & Rocket Egg Crepe

Recipe from 8 days
4 eggs
2 tbsp cream
2 tbsp dill. chopped
2 tbsp olive oil
1/2 cup sour cream
a handful of rocket leaves
200g smoked salmon
a few sprigs of dill
Whisk egg, cream and chopped dill in a bowl.
Brush a non-stick frying pan with some olive oil and place over medium heat.
Pour 1/2 cup of egg mixture into the pan and swirl around so that the batter spreads out.
Cook for 2-3 minutes on each side, or until golden.
Place on a plate.
Repeat with the rest of the egg mixture.
To assemble, spread sour cream over each crepe and top with rocket, smoked salmon and a sprig of dill. 
Fold into half and serve.
Makes 3
Will THEY make it again?
maybe. since it’s so easy.
Posted in Egg

Tea Leaf Egg (茶叶蛋)

8-15 eggs
1 sachet “CHA YE DAN” spices
soya sauce
black soya sauce
Hard boil the eggs.
Crack the egg shells.
Put the eggs into clean water covering the eggs.
Add in the “CHA YE DAN” spices, soya sauce, black soya sauce, sugar and salt.
Boil slowly for 3 to 4 hours.
Leave overnight for better flavour.
Makes 8-15 eggs.
Will THEY make it again?