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Egg’s gravy, make it silky smooth each and every time!

 

 

Egg’s gravy is quite common in many chinese dishes, it tastes very good with stir fried noodles, certain type of greens, seafood and even soup.

I love it so much, I would lick it down to the last drop and whenever i cook, it’ll definitely be a flooded one! Or if i dine out, I’ll make sure the waiter have my “EXTRA GRAVY” request written down. 😛

Here’s a few in my recipe list which call for smooth streaky eggs gravy.

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Baby bokchoy in smooth egg gravy http://jcf00d.com/recipe-items/baby-bokchoy-with-smooth-egg-gravy/

 

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Stir fried seafood horfun ( flat rice noodles ) http://jcf00d.com/recipe-items/stir-fry-seafood-horfun-flat-rice-noodle/

 

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Chili Crab http://jcf00d.com/recipe-items/chilli-crab/

 

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Spinach with three eggs soup http://jcf00d.com/recipe-items/3-eggs-spinach-soup/

 

To have a silky smooth and presentable egg gravy, you need to create thin streaks of egg white and yolk and this means, no clump. 🙂

Stirring in the eggs quickly but gently is one of the key, and it should be done away from direct heat. If you are a beginner, you may also reach best result by dripping in eggs down from a clean chopstick ( moving the chopstick in a swirling motion ).

Oh yah one more tips, it’s better to use eggs which aren’t just out from fridge, because after chilling, egg white tends to clump.

Do not vigorously stir or else the eggs would mix in too well that it disappear into the gravy! 🙂 Enjoy cooking.

 

Keep “braising sauce” for days, let it’s flavor develops.

 

I love to prepare this dish whenever i cooked premium soy sauce chicken, it can be taken as a meal by itself, or a side dish to compliment the soy sauce chicken.

Do you know that braising sauce actually taste at it’s best if you keep them overnight or better yet days? Yes, the flavour develops! That is why braised dishes in most restaurants and hawkers taste distinctively “yummy”. They would not discard their sauce, instead, daily, they add in new batch of sauce into it. Healthy or not, you be the judge. 😉  I usually cook this dish a day or two after my premium soy sauce chicken.

You may refer to my recipe http://jcf00d.com/recipe-items/premium-soy-sauce-chicken-wings/ for the sauce mixture to braise this dish.

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To get eggs with runny yolk, you need to soft boil the eggs, and soak them into braising sauce and keep overnight inside fridge. On how to soft boiled eggs for a runny yolk, you may click below link to my recipe “japanese ramen egg”

Here’s the link @ http://jcf00d.com/recipe-items/japanese-ramen-marinated-soft-boiled-eggs/

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But if you prefer hard boiled eggs, than you may simply braised eggs together with bean curd inside braising sauce.

Get recipe for braised firm bean curd and eggs @ http://jcf00d.com/recipe-items/braised-firm-bean-curd-eggs/

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See the wonders of soy sauce in creating all these delicacies? Long life soy sauce! 😛