I learnt to cook this dish just by looking up a bunch of recipes and modifying it on my own. Here goes!
1 tsp salt
2 tbsp sugar
1 tsp cornstarch mixed with water
1. Break eggs and mix them in a bowl. Tomatoes should be cut into wedges.
2. Heat up a pan with some oil and pour in the egg. Break up the eggs and cook as if you’re cooking scrambled eggs. Remove eggs from heat once it is just cooked.
3. Next, using the same pan heat up some oil and stir in the tomatoes. Put in the salt and sugar, cover and let tomatoes simmer for around 2 minutes on medium heat. You can add in some ketchup too. Add in the cornstarch slurry to thicken the sauce.
4. Add in the eggs and stir it in well. Once the eggs are broken up and mixed in properly, plate and serve.
I found this recipe on Facebook. Gonna try it out soon!
I can’t believe I’ve never posted about tea leaf egg recipes before. I’ve tried following recipes before, I’ve tried using my own gut instincts before. Here are some of the recipes that I have followed. My own modified version is below.
When I make this, I try to make enough gravy/sauce/whatchuwanna call it to be able to flavor around 10 eggs at a time in a medium sized pot. I don’t exactly measure out everything that I use, so I’ll update this recipe as and when I get some concrete measurements. Right now, this is the first draft, and its just what I dump into the pot when making this.
- Star anise
- cinnamon sticks
- five spice powder
- brown sugar
- any good quality black tea leaves you can find
- Dang Gui
- light soy sauce
- dark soy sauce
- Put all the ingredients except the light and dark soy sauce into a pot and combine with water. Let the ingredients boil.
- While waiting for the sauce to boil, boil your eggs to make hard-boiled eggs. Using a spoon, lightly tap the hard-boiled eggs.
- Once the ingredients start to boil, add in the light and dark soy sauce to suit your own taste. You might also want to add in more sugar. Add in hard-boiled eggs while sauce is still piping hot, but turn down the heat so that it is now lightly simmering instead of boiling.
- Steep eggs in the sauce overnight. You can keep the sauce and keep replenishing the eggs too. I think its good for a week. Enjoy!
A simple recipe that I’ve had for quite awhile and tried out once. Turned out pretty good. Loved it actually. =)
Simple ingredients, simple cooking.
- Chicken stock
- 1 tomato
- 1 tofu
- 小白菜 Bak Choy
- sprinkling of salt
- 1 egg
- In 1/2 a pot of simmering chicken stock, put in tomato and tofu, let it sit for awhile. Allow soup to boil.
- Place bak choy into soup. Add sprinkle of salt.
- Beat up egg and drizzle into soup in a figure 8 pattern. Stir well and serve.
I have an obsession with eggs. Its been this way for a long time. I look for egg recipes to make desserts, breakfast, and to fit into every meal. I’m egg crazy. haha. Anyway, here is another interesting video that I’ve found on making poached eggs. I have yet to find the courage to brave the messiness of making poached eggs for breakfast yet, maybe when I’ve formally shifted into my own place. Till then, enjoy!
Recently, me, Ed and daughter had a nice opportunity to visit Chock Full of Beans at Changi Village, and I got reminded of sinful brunches of Eggs Benedict, like at Riders Cafe (where one of our first few dates commenced =)). As usual, I wondered if I could make it on my own one day. I’ve searched for poached egg recipes, where I didn’t like the idea of swirling my eggs in vinegared, slow boiling water, and I finally found The Easiest Poached Egg Recipe. Then before that, I was very interested in learning how to perfect the art of cooking onsen tamago, and found this video, which I have yet to try, but looks really interesting, as the person who made the video obviously put in alot of effort and thought into making this video! Thank you!
What I’ve learnt about the main difference between poached eggs and onsen tamago is:
1. poached eggs have firmer white, onsen tamago is more like a soft-boiled egg, but slightly firmer than that.
2. poached eggs are most commonly used on toast and smoked salmon, but I had the vegetarian option of having it on Portobello mushroom and toast instead at Chock Full of Beans. Really good!
3. onsen tamago is accompanied with soba dipping sauce, which is similar to the Singaporean/Malaysian style of having soft-boiled eggs with light/dark soy sauce.
I miss brunch food!