Posts Tagged eggs

Lemony Lemon Pound Cake

Feb 28th, 2020 Posted in Desserts recipes | no comment »

Lemony Lemon Pound Cake

Lemony Lemon Pound Cake Recipe
Prep time: 15 mins, Cooking time: 45 mins

9 x 4″ loaf pan

Ingredients:
1 cup butter (227g)
1 cup sugar (215g)
2 lemons, zest of
3 eggs
1 3/4 all purpose flour (218g)
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp milk

Lemon Sugar Syrup
1/2 cup sugar (100g)
1/4 cup water
1/4 cup fresh lemon juice

Lemon Zest Drizzle
1 1/2 cup powdered sugar (180g)
1/4 cup fresh lemon juice
1 lemon, zest of
Directions:

Preheat oven to 350°F (176°C). Butter a 9×4 loaf pan. Line the bottom with parchment paper, leaving an overhang on both sides to allow you to pull cake from pan when done.

Add cubed butter, sugar and zest of two lemons to mixing bowl and beat at high speed until very light and fluffy. Add in eggs, one at a time, beating in throughly each time.

Whisk together flour, baking powder and salt in a bowl. Add the half of flour mixture to butter egg mixture and mix at low speed until just combined. Add in milk and mix in. Add in the rest of the flour mixture and mix until just combined. Pour into pan and smooth top. Bake 45 mins or until a knife stuck in comes out clean.

While cake is baking make the Lemon Sugar Syrup. Combine sugar and water in small pot and cook over low heat until the sugar dissolves. Let cool to room temperature, then add in fresh lemon juice.

Leave the cake in the baking pan once out of the oven. Use skewer to poke holes through to cake bottom at 2″ intervals. Pour about 1/2 -3/4 cup of sugar syrup over the cake, using a brush to help the syrup settle evenly. Let the cake sit in the pan until completely cool and syrup absorbed.

While cake is cooling make the Lemon Zest Drizzle. Shift powdered sugar into mixing bowl. Add lemon juice and zest and whisk until smooth.

Use a sharp knife to loosen cake from sides of pan and lift out using parchment paper overhang. Remove paper and place on serving plate. Pour drizzle evenly over cake and let set for 10-15 mins or until hardened before slicing. Enjoy your lemonlicious!

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Chinese Tea Leaf Eggs

Mar 12th, 2011 Posted in Tea recipes | no comment »

Chinese Tea Leaf Eggs is a typical Chinese savory snack commonly sold by street vendors or in night markets in most Chinese communities throughout the world.

Ingredients for Chinese Tea Leaf Eggs:
10 eggs
25 grams (5/6 oz) red tea leaves
3 pieces of star anise
15 grams (1/2 oz) cassia bark
10 grams (1/3 oz) sectioned scallions
15 grams (1/2 oz) crushed ginger chunks
5 grams (5/6 tsp) salt
3 grams (3/4 tsp) MSG
100 grams (0.22 lb) sugar
150 grams (11 tbsp) soy sauce

Directions to cook Chinese Tea Leaf Eggs:
1. Heat cold water in a pot. Add the unpeeled eggs in and turn to a low fire after boils to cook the eggs for about 15 minutes. Take out the eggs and cool them off completely in cold water. Put the eggs on a chopping board and gently crack them with a big spoon or the back of the kitchen knife and then peel them.

2. Wrap the tea, star anise and cassia bark in a piece of gauze. Add this in the pot. Add the soy sauce, MSG, sugar, scallions, ginger and eggs and bring to a boil over a strong fire. Turn to a low fire 5 minutes later and then simmer over the low fire for 30 minutes.

3. Put both the eggs and the sauce in a basin and eat the eggs hot or cold as a snack, whenever one wishes.

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Smoked Eggs with Osmanthus Fragran Syrup

Aug 21st, 2010 Posted in Chicken recipes | no comment »

Smoked Eggs with Osmanthus Fragran Syrup

Ingredients :
6-8   eggs
4 cups   stewing sauce
1   napkin
2 tbsp   osmanthus fragran
38g   black tea leaves
75g   brown sugar

Directions:
1.Take eggs from refrigerator, then place them in room temperature for a while to restore their normal temperature. Punch tiny holes on their shells with a pin, put the eggs in a sieve, heat them all in boiling water for about 6 minutes.
2.Transfer the eggs to icy water. When they are cool, remove egg shells in water. Pat the eggs gently to check their elasticity.
3.Soak the eggs in icy stewing sauce, cover with a paper napkin, leave for half a day to let the eggs absorb the taste of stewing sauce.
4.Line a piece of aluminium paper & steaming rack in a wok, sprinkle with the mixture of black tea leaves, osmanthus fragran and brown sugar, then put the eggs in a dish, cover the wok, smoke on heat for about 1 minute and 15 seconds.

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Steamed Egg with Seafood

Aug 16th, 2010 Posted in Seafood recipes | no comment »

Steamed Egg with Seafood

Ingredients :
1/2 packet   crab mushroom
3   crab meat sticks
8 slices   Naruto fish rolls
8   fresh shrimps
3   eggs
270ml   boiling water

Seasoning :
1 1/2 tsps   bonito powder
1/4 tsp   salt
1/8 tsp   sugar
little   pepper

Directions:
1.Mix seasonings with boiling water, set aside to cool.
2. Beat the eggs thoroughly, mix with the seasonings, filter with a sieve and then set aside.
3.Shred crab meat sticks; cut Naruto fish rolls into slices; cut the stems of the mushrooms and then rinse with water; remove the intestines of the shrimps and rinse wth water thoroughly.
4.Bring half pot of water to a boil, blanch crab meat sticks, Naruto fish rolls, shrimp meat and crab mushrooms in it separately, strain, put them into four different small bowls, and then pour in egg mixture. Steam above water on medium to low heat for 4 minutes, and then steam on low heat for another 3 minutes until cooked. Ready to serve.

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Fried Egg with Long Bean

Jun 3rd, 2010 Posted in Vegetable recipes | no comment »

Fried Egg with Long Bean

Ingredients:
egg 3 yolks+5 egg whites
1 bowl   long bean

Seasoning :
2/3 tsp   salt
1 tsp   pepper

Directions:
1.Rinse and dry long bean, and then cut into small pieces.
2.Beat eggs and add salt and pepper, mix well.
3.Heat 1 tsp oil in a non-sticky frying pan, add oil and stir-fry long bean until cooked. Add the egg and toss until just cooked.

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Deep Fried Shrimp Balls

Mar 29th, 2010 Posted in Seafood recipes | one comment »

Deep Fried Shrimp Balls

Ingredients:
6 pcs   medium shrimps
240g   peeled shrimp
4 slices   bread
1   egg
little   crab roe

Seasoning :
1 tsp   salt
1/2 tsp   pepper
2 tsps   corn flour

Directions:
1.Devein peeled shrimp, wash and wipe dry. Mash shrimp, place them in a bowl, add marinade in and mix well. Stir mashed shrimp in clockwise direction to make a sticky paste and chill for 30 minutes.
2.Peel and devein shrimps, wash and wipe them dry.
3.Cut bread into cubes and beat eggs.
4.Take shrimp paste out, wrap a shrimp in, dip some beaten egg and then coat with bread cubes.
5.Heat half wok of oil, deep fry shrimp toast until golden brown and dish up. Place some crab roe on and serve hot.

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Honey Roasted BBQ Pork Belly

Dec 10th, 2009 Posted in Pork recipes | one comment »

Honey Roasted BBQ Pork Belly

Ingredients:
● pork belly, fresh & boned 4 pcs/1.2kg
● honey sauce 1 bowl
Seasoning:
● granulated sugar 6 tbsp
● salt 1 1/2 tbsp
● chicken powder 1 tbsp

● five spices powder 1/10 tbsp
● zedoary powder 1/10 tbsp
● BBQ sauce 2 tbsp
● light soy sauce 2 tbsp
● eggs 2
● rose wine 2 tbsp
● garlic(minced) 6 cloves
● shallot(minced) 4 cloves

Directions:
1.Wash and dry the pork. Marinate it for 40 minutes. Turn the meat evey 10 minutes in order to absorb the marinade.
2.Thread the meat with steel skewers.
3.Preheat the oven. Roast the meat in the oven over high heat at 250℃ to 280℃ for 10 minutes. Turn over and roast for another 10 minutes.
4.Roast the meat at 200℃ to 230℃ for 10 minutes. Leave to cool for a while. Glaze the meat with some honey sauce. Roast again for 5 minues at 200℃. Turn over and roast for 5 minutes. Glaze with honey sauce again. Serve.

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Scrambled Eggs with Crabmeat and Bitter Melon

Dec 3rd, 2009 Posted in Chicken recipes | one comment »

Scrambled Eggs with Crabmeat and Bitter Melon

Ingredients:
● 75g   crabmeat
● 113g   bitter melon
● 5    eggs
● 1/2 tsp   salt
● 1 tsp   sugar

Directions:
1.Rinse bitter melon and slice thinly. Marinate with salt. Mix well and leave it for 10 minutes. Rinse well. Boil some water and add sugar. Blanch the bitter melon briefly. Drain and wipe dry.
2. Whisk the eggs with salt. Put in the sliced bitter melon. Mix well.
3.Heat some oil. Stir fry the crabmeat until fragrant. Pour in the egg mixture from step(2). Stir fry until half set. Serve.

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Minced Pork Soup with Corn

Dec 3rd, 2009 Posted in Soup recipes | no comment »

Minced Pork Soup with Corn

Ingredients:
minced pork 2 taels
corn kernel 1 bowl
egg 2 pcs
water 3 bowls
Seasoning:
salt 1/3 tsp

white pepper little

Directions:
1. Cook minced pork and corn kernel in boiling water for 15 minutes.
2.Add eggs and stir. Add seasoning and serve.

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