Baby Bitter gourds with Eggs

Choose bitter gourds that are thick and nice and free from dents and bruises.
Preferably chose those that are greenish yellow in color as they will not be too bitter.
Remove both tips of the bitter gourd and cut into half lengthwise.
Scrape out as much seeds and piths with a metal spoon.
Cut into thin slices and put them into a big bowl.
To remove the bitterness from the bitter gourds, add one tablespoon of salt into a bowl of water and soak the slices for about half an hour.
Remove and drain.
In a non stick frying pan, add minced garlic and fry the bitter gourd under medium heat till softened.
Mixed the beaten eggs and pinch of salt together in a bowl.
Pour the eggs over the bitter gourd and allow to cook for about 2 to 3 minutes.
Served with diced fresh red chillies.
Check out this link for more dishes on vegetables.

Steamed Chinese Three Coloured Eggs


This is one recipe that definitely enhanced the food presentation.

A combination of three types of eggs namely chicken egg, salted duck egg and century egg.

For detailed recipe, check out this link for details.





Check out this link for more egg dishes.

Salted Egg Prawns


The salted egg craze is still on.

From waffles, donuts, fries, pizzas, prawns,  croissants and the list goes on.


4 salted egg yolk

12 pieces prawns (deveined, remove the prawn head but leave the rest in tact)

3 tablespoons Milk or full cream

Unsalted butter

1 tablespoon Chilli powder

Few stalks of scallions

Corn flour

Pinch of salt


In a pan, add milk, sugar, salt, chilli powder and salted egg yolk and stir fry for a couple of minutes.


Blend the ingredients in a blender until the mixture turned smooth but not too runny.


Set aside to cool before cooking.

In the meantime, coat the prawns with some cornflour  and deep fry until the prawns are cooked.

Leave the cooked prawns on paper hand towel to drain the excess cooking oil.


In a clean wok, add some slices of unsalted butter and bring to a semi boil, add the blended ingredients and finally the cooked prawns.

Mixed all the ingredients thoroughly and serve hot.

If you don’t have curry leaves, chopped scallions works well and add flavour to the dish of yummilicious Salted Egg Prawns.



How about preparing your own salted eggs.


Check out this link for the details.

Check out this link for more interesting prawn dishes.


Quail Eggs with Marbling Effect


To achieve the marbling effect, all you need to do is to reboiled the quailed eggs with dark soy sauce.


One packet of quailed eggs

2 tablespoons Superior Dark Soy Sauce

2 pieces Star Anise (whole)

1 tablespoon grounded Five Spice Powder


Place all the quail eggs in a saucepan of cold water and bring it to a boil.

Time for about  3 minutes from the moment when the water comes to a boil.

Transfer the boiled eggs from pan to a colander and run them under cool water to cool.

Tap each shell all over so they are crazed, but do not peel the egg yet.

In a saucepan, add the dark soy sauce and the other ingredients and bring to a boil.

Add the eggs and reboiled again for about 10 minutes with the lid partly covered so that the liquid does not boil dry.

Remove the eggs from the pan, let it to cool, peel and arrange on a platter.

It would be a good idea to serve these hard boiled eggs with marbling effect especially during home parties as an entrée.


For more eggy dishes, check out here.


Minced Pork Steamed with Eggs


A comfort food, simple to prepare and goes well with a hot bowl of porridge.


8 tablespoons minced pork

3 beaten chicken eggs

3- 4  tablespoons lukewarm water


1 tablespoon Superior Light Soy Sauce

1 teaspoon White Sesame Oil

Dash of grounded white pepper


Marinate the minced pork with the seasoning.

In a mixing bowl, add the marinated minced pork and the beaten eggs.

Add the lukewarm, stir and mix well all the ingredients.

The addition of water will make the minced meat absorbs more moisture and expand to a lighter texture and the steamed egg softer.

Brush some cooking oil on the base of the metal plate to prevent the mixture from sticking.

Pour mixture into the oiled  metal plate and steam covered over medium heat for about 15 minutes.

To test whether the dish is cooked, simple insert a chopstick into the thickest part of the mixture. If the chopstick come out clean, the egg mixture is cooked.

Cut into thicker pieces and served immediately.

Garnish with some chopped scallions.

Serve with a bowl of piping hot porridge.

Just yummy.


Here’s another egg recipe.


Salted Egg Custard Mixture


4 cooked salted eggs (using yolk only)

Quarter piece unsalted butter

50gm icing sugar

3 teaspoons concentrated coconut milk

1 teaspoon condensed milk

1 teaspoon corn flour (replacing custard powder)


Mash the cooked salted duck egg yolks into fine crumbs using a fork.

With the aid of the electric mixer, beat the unsalted butter and icing sugar until well combined.

Thereafter add the balance of the ingredients into the mixer and mix thoroughly.


Transfer the filling into a Lock and Lock Air tight container and refrigerate until it becomes cold and firm.

The frozen salted egg mixture ready for processing.

These custard salted egg mixture can be used for a couple of fillings such as Steamed Bun etc.

Coming up, recipe using these custard salted egg fillings.

Check out here for my new invented recipe “Fish Balls with Salted Egg Custard”.


Preparing Egg to a whole new level


I am beginning to understand why Gordon Ramsay recruit new chef by how that person scrambled eggs or an omelette.  If a person care enough to learn how to cook an omelette well,  that person will be going to do a good job for every other dish.

My achievement of a fluffy, light egg white with and egg yolk lava in one serving?


3 eggs

(Separate the yolks from the whites making sure not to break the yolk)

Some sea salt to taste


Place the whites in a container for whisking.

Add some sea salt to taste.

Whisk the egg white until it reached the stiff peak stage.

I used an electric whisk for speed. The end result of the whisking is to make sure even when you turn the container upside down the white egg mixture will not slide out.

Like this.

In a frying pan, add a little oil to grease the surface and spoon the egg white and arrange in a circle, leaving a hole in the middle for the egg yolk.

Carefully drop the egg yolk in the centre of the circle.

Over low heat, cook until the base of the egg white is firm and movable.

Transfer to the baking tray.

Preheat oven to 180 degrees C  and place in the oven.

Bake for around 7 to 10 minutes or until the yolk is firm to your likeness.

When done, transfer to a serving plate.

Add white grounded pepper and black soy sauce for more flavours.

With this method I was able to achieve a firm base with egg yolk lava and fluffy egg white.

Take a closer look at the inner portion of the egg white, fluffy like cotton.

For this recipe, I used one and a half of the whisked egg white and one yolk per serving.


Have you ever tried cooking enoki mushroom with eggs.

Here’s how you do it.

Click here:

How to Peel Hard Boiled Eggs


Peeling the shell membrane from any type of hard boiled eggs can be tedious and to get them done well is always challenging.

Credit goes to this video on how to peel hard boiled eggs.

It doesn’t have to be Easter to prepare hard boil eggs.

I used this method to prepare some hard boiled quail eggs for my Braised Pork Belly with Soy Sauce.

Using the video as a guide. Here are the peeled hard boiled quailed eggs.


A close view of the peeled quailed eggs

These hard boiled quailed eggs were braised and added to my Tau Yu Bak dish.

For recipe click:

The same method used to peel chicken eggs.

Home made Salted Eggs


You only need a couple of ingredients to prepared Salted Eggs.

Just ensure that none of the eggs are broken or have any cracks on them.

For this first attempt, I have used 5 chicken eggs (unable to get duck eggs from my egg supplier).


Chicken Eggs but preferably duck eggs

1 cup sea salt

4 cups tap water

1 tablespoon Chinese cooking wine Hua Tiao Chiew

2 pieces Star Anise

2 tablespoons Szechuan Peppercorns


In a medium sauce pan, add tap water and sea salt together with the star anise and Szechuan peppercorns.

Bring the ingredients to a boil.

Turn off the heat when the salt are fully dissolved and leave it to cool completely.

Pour the Hua Tiao Chiew into the saucepan and stir well.

Use a clean glass container for storage purpose.

Carefully placed each chicken egg into the container ensuring that all the eggs are not cracked.

Pour the salted boiled water into the container and ensured that all the eggs are submerged in the brine.

I used paper bowls to compress the eggs so that they are well seated  at the bottom of the container.

Tightly cover the container and place it at room temperature.

I prepared this batch on July 31, 2014.

The brining process normally takes about 30 to 40 days.

You can indicate the start and finish dates on the container as a reminder.



This is the condition of the brine after 22 days of storage.

I took one salted egg out from the container on Aug 22, 2014.

Boiled the egg and checked the condition of the white and yolk.

The egg white is still a bit soft and the yolk looked oily but not too firm.

Egg white a bit salty so you can reduce the salt to 3/4 cup.

Closeup of the egg yolk on Day 22.

The taste of the egg white is a bit salty but still acceptable.

The Hua Tiao Chiew has given the egg yolk a nice orangey tinge and the egg fragrant from the star anise and peppercorns.

Will leave the rest of the 4 eggs for another week and check it out.

Another two salted eggs were taken out exactly a month from preparation – August 31, 2014.

Close Up of the lovely, fragrant, oily rich orangey salted egg yolks.



It takes a month (30 days) to get a rich salted egg yolk.

Discovered the other two eggs had cracked lines during the brining process.

Therefore I have discarded the last two eggs.