Posts tagged ‘egg’

March 25, 2016

Steamed Egg for Two

by tina


I’ve always wanted to make this, especially since my husband absolutely loves eggs. The silky smooth texture is really a treat. The best steamed eggs we’ve had were in Taiwan and Japan. Although this is not as professional and more of an impromptu recipe, it sure satisfies our cravings!  Also, using cute mugs for this makes it fun =)


  • 2 shiitake mushrooms
  • 2 slices of carrot
  • 1 leaf of a vegetable (your choice)
  • 6 ginkgo nuts
  • 2 tablespoons (approx.) shredded chicken
  • salt
  • 1 cup chicken broth (homemade or store bought)
  • 2 eggs
  • 1/5 cup water (for steaming)

Total preparation and cook time: 2 hrs, if making with homemade chicken broth
or: 45 mins, if making with store bought chicken broth

This is optional, but I like to make the steamed egg with homemade chicken broth. You may think it’s rather time consuming, but if you’re also making chicken soup for dinner… then better yet, you’re killing two birds with one stone–You’ll have both steamed egg and some chicken soup of your liking done within the 2 hrs!

First thing’s first, soak the shiitake mushrooms in some water.

Then, simply boil the chicken with some water for about 30 mins. Make sure you don’t add too much water in the beginning since you don’t want to dilute too much of the chicken flavor. After 30 mins of boiling, taste the broth. If you think it’s too concentrated, add some water to dilute it. Then scoop out a little more than 1 cup of broth and a piece of chicken (dark or white meat) into a bowl.

Add salt to taste. (*note that the salted broth will be diluted with the egg later, so it can be a bit saltier than you’re used to). Let the broth cool, while you continue to make the chicken soup of your liking.


Prepare the ingredients that will go into the mugs. Crack, shell, and remove/peel the skin off the ginkgo nuts. Cut the carrots into flowers. Cut the leaf of the vegetable into small pieces. Shred the chicken into small pieces. Wash and cut the stems off the shiitake mushrooms, then create slits at the top.


In a large bowl, scramble the 2 eggs, making sure there are no large clumps. Strain the chicken broth (only if it’s homemade) and add to eggs. Mix.


Place the shredded chicken in the mugs.


Add the chicken broth egg mixture.


Place 3 ginkgo nuts in each mug. Then add the vegetable, shiitake mushroom, and carrot on top.


Place the mugs in your Tatung cooker. Add 1/5 cup of water in the outer pot, cover, and switch on the cook switch.


Once the switch switches up, make sure to wait about 15 mins before you open the lid to enjoy your mug of steamed egg.


December 3, 2014

Chive Boxes (韭菜盒子)

by tina


It’s sure been a while since I’ve blogged–As always, time sure flies.  It’s not that I haven’t been cooking anything new for the past year.  Unfortunately, I just haven’t had the time to document it!  Bad excuse.  But here’s my attempt to start it up again. :) This is my first post of this year… WOOT!

So for the past few months, I had been obsessing over some delicious chive boxes at a nearby restaurant.  They kind of reminded me of the ones my mother used to make, and naturally I wanted to learn to make them myself! I’ve made these a couple of times now and have concluded that this following recipe was closest to the taste of how I remember it to be.  If you have a chance to make it, I hope you will enjoy it too!


  • 3 cups all purpose flour
  • 2 bundles bean thread/glass noodles
  • 8 cups chives
  • 1/4 cup dried baby shrimp
  • 3 large eggs
  • 1/2 cup low sodium chicken broth
  • 1/2 teaspoon salt
  • 2 tablespoons soy sauce
  • 1 teaspoon fish sauce (or to taste)
  • 1/8 teaspoon white pepper

(yields about 20 chive boxes)


Before you start anything else, soak the bean thread in water.


1) Make the dough.  In a mixing bowl, place the flour in, start adding a little cold water, and mix them together with your hand. Continue the process of adding a little cold water and mixing, and repeat until medium clumps form. Attach the mixing bowl to the mixer and use the hook to help continue the flour mixing process. If you do not have a mixer, no worries, it can still be done with your hands, but it’ll just be more tiring.

For the mixer, add more cold water as needed and mix on low. If using your hand, add cold water as needed and continue kneading the dough. Continue mixing and adding water as needed until all the flour sticks together in a mound. The mound should be not too hard and not too sticky.

Take the dough out of the mixer and continue kneading it with a lil bit of flour.  If you’re already hand kneading it, continue with a lil bit more flour.  Eventually make the dough into a ball.


Place it in a mixing bowl or bowl and cover it with a wet paper towel.  This will let the dough settle while you prepare the filling.


2) Make the filling. Take the chives and cut off about 1 inch of the stems. Wash and chop the chives into small pieces.

The bean thread should be softened by now.  Discard the bean thread water and chop the bean thread into small pieces.

Here are all the ingredients pictured for the filling:


In a medium sized bowl, scramble the eggs with a dash of salt.  With the pan temperature on high, place about 1/2 tablespoon of oil.  When the oil is fairly hot, place the eggs in and pan fry it.  Do not overcook the eggs–once it is no longer runny, try to chop it into smaller pieces in the pan.  Then take it out of the pan and chop into even smaller pieces.


Wipe off the pan, and turn the temperature back to high.  Put about 1 teaspoon of oil in the pan.  When the oil is hotter, place the dried baby shrimp in, stir.  Place the chopped eggs back in, stir.  Place the chopped bean thread in, stir, and add the chicken broth. Stir for about 30 secs. Turn the temperature off.


Take the baby shrimp-eggs-bean thread mix and add it to the chives.  Mix thoroughly.


Add the salt, soy sauce, fish sauce, and white pepper.  Mix thoroughly.


3) Make the skin.  Now that the dough has had some time to settle, take it out of the bowl and knead very thoroughly with some flour.  Then split them into 5 parts. Place 4 of the mounds back in the bowl and cover it with the same wet paper towel (may require re-wetting). Take the one mound left out and roll it with your hands into a circular long shape, like a sausage.  Cut it into 4 pieces.  Flour the pieces and with the cross section facing up, smash them down with the palm of your hand.  Roll out the smashed pieces to about 2-3 mm thick.


4) Wrap the chive box.  Place some filling in the skin and fold the skin in half to enclose the filling.


The skin should meet the other half on all edges, about 1cm from the edge. Pleat to seal the edges. Flour the bottom and set aside.  (I like to thinly coat a cookie sheet and place the finished chive boxes on there for temporary storage).


Repeat 3) and 4) with each of the mounds.

Since this recipe may yield more chive boxes than needed for a meal, you could freeze them to enjoy later. Just simply place the cookie sheet filled with chive boxes in the freezer. It will take about an hour to freeze and once frozen, transfer to ziplock freezer bags.

5) *Pan fry. Turn temperature to high. Once pan is hot, add 1 1/2 tablespoons of oil.  Place 2 chive boxes, top side down first, in the pan and fry until light brown, about 2 to 3 minutes.  Then flip them to the other side (bottom side) and pan fry it for another 2 to 3 minutes or until light brown.

Ta-da! Enjoy~~


*For chive boxes from the freezer, you could fry/steam the potstickers. Turn temperature to high. Once pan is hot, add 1 1/2 tablespoons of oil. Place 2 chive boxes, top side down first, in the pan and let it sizzle for 1 minute, or until golden. Flip them to the other side (bottom side) and let it sizzle for 30 seconds.  Add about 1/2 cup water, or just covering half of the chive boxes. Put the pan cover on to the side of the pan to let the air escape a little.  Once the water in the pan fully evaporates, flip them back over to the initial side and fry until crisp and light brown.

August 19, 2011

My Mini 蛋餅’s (Egg Pancake Rolls)

by tina

So when I made potstickers again, I ended up with a large mound of leftover dough for some reason. (The last time I made potstickers, I had dough leftover as well, but a smaller mound. I didn’t know what to do with it, so it ended up sitting in a ziplock for a couple of days in the fridge and grew mold o_o) 

So this time I definitely wanted to do something with it, but didn’t know what at first. As I rummaged through my fridge, I saw green onions and thought, HEY! I’ll make some green onion pancakes!!! ^____^  I was definitely excited that my dough wasn’t going to go to waste.

(Green onion pancakes, very easy. (I think some people add oil/shortening but I didn’t…) Chop up green onion, stretch the dough out, place the onion in the middle, knead to evenly distribute. Repeat process to add all of the green onion. Add some salt. Continue kneading. Like making the potsticker skins, roll to a circular long shape, cut into segments etc. Roll them into very very thin “skins” (edges do not have to be thinner).  Flour them up real well, stack them, wrap in foil and put them in the freezer where you can store it to cook later).

I wanted to taste test this random creation, so I pan fried one of them up with a little bit of oil. Then I got more creative and decided to make an egg as well (added some salt in before beating) and roll it up with the green onion pancake to make a 蛋餅 (egg pancake roll) that people eat in Taiwan for breakfast. I should’ve added some green onion to the egg, but it was yummy nonetheless.

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July 25, 2011

Tomato Eggs (蕃茄炒蛋)

by tina

A simple, fast, and flavorful dish.


  • 1/2 teaspoon sugar
  • 1 1/2-2 tablespoons soy sauce (to taste)
  • 1/3 cup water
  • 1 tablespoon vegetable oil
  • 3-4 eggs
  • salt
  • 5-6 campari tomatoes

Slice the tomatoes. Mix the sugar, soy sauce, and water together for the sauce. Add a dash of salt and beat the eggs.

Turn the temperature to high and add the oil. Once the oil is hot, add the eggs, and let it spread out and cook for a little bit.

When the top of the eggs looks less liquid or when the bottom side is becoming light brown, flip the egg over. Add the tomatoes and sauce immediately.

Separate the eggs into smaller pieces and stir the contents around. Put the lid on and let it cook for about 2 minutes. Open the lid and smash the tomatoes in order to mix the tomato flavor in with the sauce and eggs. Add a little bit of salt to taste. Stir it around and let it cook for another 2 minutes. This dish is now ready to be served. Total preparation and cook time is only about 15 minutes!

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June 18, 2011

Taiwanese Tea Eggs (茶葉蛋)

by tina

My first post!! :)

Recently, I’ve started making these delicious taiwanese tea eggs.  They’re cheap, low maintenance cooking, and good for anytime of the day.


  • 8 eggs

for the flavor bath:

  • 3.5 cups water
  • 1/2 teaspoon salt
  • 1.5 tablespoon five spice powder (pack this down a little when measuring)
  • 2 star anise
  • 2.5 tablespoon regular soy sauce
  • 2.5 tablespoon dark soy sauce
  • 2.5 tablespoon dry tea leaves (I used Taiwan’s “high mountain” tea, but black tea would work.  If you like more tea flavor, use a little more tea leaves.  If tea bags, use 2-3 bags)

Boil the eggs in a water bath that barely covers the eggs for about 10 minutes. Put the eggs in the pot first, then pour the water in. (This prevents the eggs from cracking if you drop them in the water instead).

Scoop out the eggs into a bowl and run/wash them through cold water.  Wait about 15 minutes for them to cool down. Take the back of a spoon and crack the shell, all around, for each egg.  Do NOT remove the shells from the eggs.

For the flavor bath:

(You could probably make this in a slow cooker, but I cooked this in a pot)
Put all the ingredients in the pot (preferably a smaller girth pot that’ll fit the eggs just right because you want the bath to cover all the eggs almost completely).  Stir the bath and bring the temperature to high.  When the bath is almost at its boiling point, place the cracked eggs in the bath.  Once it reaches the boiling point, turn the temperature down to medium-medium low, so that it reaches a low simmer. Eventually, the temperature would be at medium low-low. For best results, simmer the eggs for 3-4hrs.

Drain the flavor bath. Enjoy it hot or cold!

This recipe is just my version of making it.  I’ve heard that some people use cinnamon sticks instead of five spice powder and some even add a little coca cola (so-called secret ingredient) in their flavor bath.  It’s all based on personal preference.  If you think you’d like a more cinnamon flavor or a tint of sweet flavor (coca cola), then you should try that out!

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