Saturday, February 6, 2010

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

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