Malaysian Sweet and Sour Eggs

Servings: about 3
Time: about 30 minutes

* 4-5 eggs, cooked well done
* 1 onion, cut into rings and then cut into half
* 1/2 red chili, sliced thinly
* 1/2 stalk scallion, sliced diagonally
* 1/8 tsp salt
* 3 1/2 tbsp sugar (extra to taste)
* 3 tbsp cooking oil
* tamarind pulp, the size of a small ping pong ball
* 1 cup water

Note: We couldn't find any tamarind pulp, so we used nectar of tamarind instead and did NOT add the sugar to the recipe. It worked out just fine that way.


1. Fry the eggs well done and set aside.

2. In a small bowl, add one cup of water to the tamarind pulp and soak for 10 minutes. Squeeze the tamarind pulp to extract the juice. Use only the juice and discard the pulp.

3. Heat up your wok and add in the cooking oil. Sauté the onions for 2-3 minutes until they turn slighly brown or aromatic.

4. Add in the eggs and do a quick stir.

5. Lower the heat, add the tamarind juice and bring it to boil.

6. Add in sugar, salt, scallion & chili. Simmer for 1-2 minutes. Serve hot.

Åland Pancake

This recipe is from Aland!

* 1 egg
* 2.5 tbsp sugar
* 2.5 tbsp flour
* 1 cup rice, cooked & cooled
* 1/2 tsp cardamom
* 1/3 tsp salt
* 2/3 cup milk
* plum or raspberry jam
* whipped cream

1. Preheat oven to 425 degrees.

2. Mix the eggs & sugar. Add rice, flour, cardamom, salt, then the milk. Mix thoroughly.

3. Pour into a small casserole dish & bake 25 – 30 minutes, until the edges turn a light brown & the center is no longer gelatinous.

4. Serve with plum jam or raspberry jam and whipped cream.

Cantonese-Style Fried Rice

Servings: 3-5
Prep time: about 20 min

*2 or 3 eggs
*2 tsp salt
*1/2 tsp dry sherry
*2 tbsp onion, minced
*5 tbsp cooking oil
*4 cups cooked rice
*1 tsp Chinese brown gravy syrup or 1/2 tsp Kitchen Boquet or Gravy Master
*1 cup bean sprouts or the shredded thick part of lettuce as a substitute

1. Beat eggs with salt & sherry.
2. Heat oil in wok over medium-high heat. Stir in onion then egg mixture. Scramble and break into pieces until quite dry.
3. Add rice, gravy & bean sprouts. Stir constantly until the ingredients are well blended & thoroughly heated (about 8 to 10 minutes).

Note: 1/2 cup of diced or shredded meat or fake meat can be added with rice, if you want.

Note: Never use soy sauce because it makes the rice too soft.

Note: Fried rice is the way Chinese use leftover rice, so its fine to use day-old rice for this recipe.

Easy Egg Drop Soup

Prep Time: 15 min!
Servings: 4-6

* 2 cans (about 30 oz) broth (chicken broth is traditionally used, but I substituted vegetable broth)
* 3 eggs
* 1/2 tbsp low sodium soy sauce (regular soy sauce is too salty for this recipe!)
* 1/2 cup chopped green onion

1. Bring broth to a boil. Meanwhile, whip the eggs.
2. Once the broth is boiling, take the pot off the heat & add the soy sauce.
3. Stir in the eggs. As you stir, the eggs will separate into stringy pieces.
4. Add the green onion & stir.
5. Serve hot.

Avgolemono

This is a quick version of a Greek classic.

Prep Time: 10 min!
Servings: 6

* 7 1/2 cups chicken or vegetable stock
* 1 cup orzo pasta
* 3 eggs
* juice of 1 lemon
* 1 tbsp cold water
* salt & black pepper

1. Put the stock into a large pan & bring to a boil.
2. Add the orzo and cook for 5 minutes.
3. Beat the eggs until frothy, then add the lemon juice & the tablespoon of cold water. Slowly stir in a ladelful of the hot stock, then add one or two more.
4. Take the pan of stock off the heat. Slowly add the egg mixture to the pan. DO NOT LET THE SOUP BOIL ONCE THE EGGS HAVE BEEN ADDED OR IT WILL CURDLE.
5. Season with salt & pepper.

Recipe from: Thirty Minute Cooking by Jenni Fleetwood

Tip: Be sure you use good quality stock. The stock will make or break this recipe.