eggs

Fried Onions with Eggs

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Fried Onions with Eggs

One of my favourite comfort foods for those days when I need something easy to fry up for lunch or dinner. Fried Onions with Eggs is my simple go-to recipe when I need to make up the number at the dinner table.

It’s so easy to make, and so therefore there needs to be skill involved to make it the perfect egg omelette dish. Doing it haphazardly doesn’t do the dish justice.

Recipe

Ingredients

3 whole Eggs (I usually use the 55 grams and above type so that I get a good mix of eggs)
2 medium Purple Onions (these onions are easily found anywhere)
1 tsp Chicken Stock granules
Olive Oil

Method

1. Crack the eggs into a bowl and mix in the chicken stock powder and give the mixture a good whisk to make sure the granules are dissolved into the eggs.

2. Slice the onions sideways and leave it as it is. Heat up the wok and pour in 4 tbsp of olive oil. Once the oil is hot enough, throw in the onion slices and start frying.

3. Fry the onions until they start to brown. This happens when the sugars in the onions caramelises. By the the onions would be translucent and softened. Pour the egg mixture into the wok and continue frying until the eggs are brown on one side. Then break it up and stir fry for about a minute. That’s it.

Bon Appetit!

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Beat the chicken stock granules with the eggs

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Fry the onions until softened and translucent and brown on one side

Egg Mayo Sandwich

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Egg Mayo Sandwich

My wife has been taking up more cooking roles recently but only because I haven’t had time to cook or was caught up in traffic on the way home. So she would quickly prepare the ingredients for me to cook when I do get back.

I think she needs more confidence in the kitchen to eventually cook everyday. Never mind that takes time. Interestingly though, her dishes are not too bad. Maybe I might sneakily outsource some of the cooking to her just for starters.

So this morning I couldn’t get out of bed in time to make breakfast and she quietly and dutifully made a simple Egg Mayo sandwich for us. So nice of her. It was again very subtly flavoured but most importantly, it was delicious.

I had to ask her for the recipe.

Recipe

Ingredients

2 whole Eggs, hard boiled
2 tbsp Japanese Mayo (the baby brand)
White Pepper (just a dash)
Salt (just a sprinkle)
10 grams Unsalted Butter

Method

1. Boil the eggs in a pot of water at high heat till they are hard boiled. Should be about 15 minutes.

2. After peeling the eggs (over running water), mash them with a fork and mix with the butter and mayo. The texture should be moist and like a paste. Sprinkle salt and white pepper and continue to mix and combine.

3. Spread the egg mayo paste on the bread slices and it is done. Should have enough to make two egg mayo sandwiches.

Bon Appetit!

How to Poach an Egg

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How to Poach an Egg

I am sure every home cook would have come to this moment in their journey of self discovery as well as quest to cook every recipe there is in the world.

I have always wanted to Poach an egg the Julia Child way but I also realised that patience is a virtue that I lack when it comes to cooking. Mainly due to the fact that I don’t cook for pleasure but it is more like a functional need. So when the recipe calls for a poached egg, I got to do it the ho sim lang way with a lifehack.

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So what I did was to crack a raw egg into a bowl with cling wrap placed on top. Then I would hold up the ends of the cling wrap and form a tiny package (photo right at the top of post).

Then using a makeshift sous vide device which is none other than a pot with boiling hot water (fire turn off) – I created a water bath for the tiny packages. Place them into the pot and allow the eggs to cook slowly. Turning on a heat would make the eggs cook faster than desired. So this is the best way.

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So it sits there in the makeshift Jacuzzi until the time is right. I like this method of cooking because you can choose the level of doneness for the eggs. I like my eggs soft boiled so I took mine out rather quickly.

But if you prefer a nicely poached egg like those at the restaurants, then perhaps you might want to leave it there till the egg becomes a congealed parcel of goodness, with it golden butter encased and protected until the time for it to be revealed.

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I placed mine on the Ragu Pasta I cooked yesterday night and interestingly it is like the beautiful sunset with the white resembling a drifting cloud.

Bon Appetit!

Kopi and Soft Boiled Eggs (Musing)

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Kopi and Soft Boiled Eggs (Musing)

There is something quite whimsical about sitting at a coffee shop and eating soft boiled eggs with a cup of kopi. It’s almost as if time had come to a standstill and we were all still speaking dialects and stirring guttural sounds out of our throats, aiming and spitting and missing the spittoon. Ah, the good old days of acting like a gangster and flicking the singlet rapidly with finger and thumb in the sweltering heat of the afternoon sun. These days that same experience is now diluted with air-conditioning and perfectly boiled huge omega-infused eggs the size of buffalo testicles. Okay, maybe I am exaggerating, but you sort of get the idea. Eggs today are perfect; too perfect.

Even the old familiar smells of melted butter in the coffee seems to be missing as some coffee places have opted for fine arabica beans over local coffee powder suppliers. There are very few places that reminds me of the old-school charm of a coffee shop. Good thing I found a coffee place near my office that still offered some semblance of a by-gone era. Nothing like getting your fingers burnt while cracking open the soft-boiled eggs. Nothing like getting the timing correct for the eggs and seeing perfectly congealed egg whites and runny egg yolks. Or even getting them wrong is not such a bad thing. I usually start the timer function on my smart-phone and make sure that the buzzer goes off after 5 minutes. That is usually how much time it takes for eggs to form perfectly cloudy rounds of golden yellow goodness.

Some things are worth missing; some moments worth reminiscing.

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French Toast

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French Toast

The ubiquitous french toast, now existing everywhere across the island. It is an almost existential experience as we eat, we are also one in our experience.

Here’s my quick and dirty rendition of the classic french toast. Simple, and easy to make. No great mysterious ingredient, just everyday items you would find in your well-stocked kitchen.

The recipe makes for two slices of french toast, and if you wanna save money and make another two, you might as well be pushing it. Best recommendation is to double the portion of ingredients.

Nevertheless, I tried to push it. Double the output with the same input of ingredients. Kind of sound like any government’s push for productivity. Or management’s desire to derive more from using the same factors of production.

That said, there was no evil intention here I assure you. The recipe makes two slices of french toast for one person, and there was just enough mixture leftover. Not wanting to waste it, I decided to make two additional toasts. But the after effects is just terrible. The two best toasts were the first two.

Case in point. Don’t be stingy.

For those of you that need to have visuals, here’s a pretty good YouTube video to glean off.

How to Make Quick French Toast:

Ignore her and follow my recipe.

Recipe

Ingredients:

1 egg
1/4 cup of milk
2 slices of any kind of bread
1 tbsp butter
2 tsp dark brown sugar

Method:

1. Break the egg into a mixing bowl and whisk slightly with a fork. Add a quarter cup of milk and continue whisking.
2. Once the mixture is ready, dip the bread slices into the mixture, and soak it for a few seconds.
3. The butter in the pan must be on low fire, make sure it doesn’t burn. Place the slices in the pan and let it cook. It should brown like the picture above and you can eat.
4. With the dark brown sugar, mix with some hot water until it becomes a thick sugar syrup. Drizzle over the toast and it is fantastic.

Bon Appetit!