All About Eggs

"No other ingredient is as versatile as the humble egg. It can be steamed, scrambles, boiled, pan-fried, baked, or even deep-fried. It's cheap, easy to prepare, and packed full of wholesome goodness."

• Eggyolk - contains most of the nutrients in an egg. It contains 17.5% protein, 32.5% fat, 48% water, 2% minerals and many types of elemens.
• Inner Thick Egg White - Freshly laid eggs have a larger portion that protects the eggyolk.
• Outer Thin Egg White - Eggs laid by older chicken, and eggs stored for a long time have a larger portion of thin egg whites.
• Chalazae - a cordlike joining the yolk and whites

-Steamed Eggs -Fried Eggs -Making Crepes -Scrambled Eggs

There are 25 recipes in this book, one at a time I'll to cook them and blog it here!

1. Boiled eggs
2. Steamed Eggs with Clams
3. Steamed Pork Patties with Salted Egg
4. Chicken and Egg Screwers
5. Cuttlefish and Prawns with Golden Crumbs
6. Twice-cooked Eggs
7. Chinese Spinach with Salted Egg and Century Egg
8. Deep Fried Stuffed Eggs
9. Potato Egg Salad
10. Spicy Century Eggs and Sweet and Sour Eggs
11. Stir-fried Eggs and Mung Bean Vermicelli
12. Egg Parcels
13. Stir-fried Salted Eggs with Bitter Gourd
14. Tri-color Steamed Egg
15. Chawanmushi
16. White Baits Tamagoyaki
17. Braised Egg Dumplings with Mung Bean Vermicelli
18. Braised Cabbage with Deep-fried Crispy Eggs
19. Scrambled Eggs with Shrimps
20. Tomato Fried Eggs
21. Tea Flavored Eggs
22. Pork and Century Egg Congee
23. Egg Whites with Apricot Kernel Juice
24. Egg Tarts
25. Caramel Egg Pudding