If there was ever an ingredient that deserves a celebration, it is the egg. Eggs are among the most widely used ingredients that I know of. So versatile and adaptable, simple to prepare and cooks in minutes to boot – they really are in a food category all their own. Tasty and satisfying, eggs are one of my most reliable allies in the kitchen. As long as there is an egg in my fridge I know I will never go hungry. You can beat up a few eggs and make a quick and tasty egg Foo yong and top it with anything you like: plump pink prawns, stir fried veggies – whatever takes your fancy!
Without yummy eggs we would not have mayonnaise, hollandaise sauce, cakes and cookies and ice-cream, meringue and many more delicious delights. I’d like to share a few egg dishes with you, so get that apron on and let’s cook!
First though, a little bit about egg safety: remember that eggs should be cooked until the whites and yolks are firm. With dishes containing eggs, they should be cooked until the egg is cooked through so that if any Salmonella happens to be present, it’s destroyed by the heat of cooking.
One of the biggest headaches most of us have when making mayonnaise is what to do with the leftover egg whites.
Yes I know you are going to say make a Pavlova, but what if you don’t have the time to make one right away, which is often the case with me? Well you can freeze them.
I break my eggs gently into a funnel and the white runs into a VERY clean glass bowl. I then pour the egg white into an ice tray, one egg white per compartment – that way I know if I need only one or two egg whites, they are already measured out for me.
I then freeze until the egg whites are firm and then I just pop them out and store in a Ziploc bag till I need them. I then thaw as many as I need and bring them to room temperature and use them as I need them.
So, let’s cook already!
Egg Foo Yong My Way
This foo yong is delicious served hot or cold. You can really own this recipe and fill the omelette with any kind of fish or fowl, mushrooms or veggies of your choice. The Chinese eat a lot of eggs; you see this at the markets where they shop – every colour, shape and size is represented.
Serves 4 to 6
Ingredients for the Omelette:
- 2 Tbs vegetable or peanut oil
- 1 red onion, sliced
- 3 cloves garlic, crushed and chopped
- 2 cm ginger, finely chopped
- 1 small red pepper, sliced
- 2 spring onions, sliced
- 1 small handful coriander, roughly chopped
- 1 cup mung bean sprouts
- ½ tsp cornflour
- A little sesame oil, to taste
- Soy sauce, to taste
- 10 eggs, beaten
Ingredients for the Garnish:
- 2 large spring onions with tops, sliced
- Fresh coriander, chopped
- 1 red chilli, chopped
- Soy sauce
- Sesame oil
Heat just over half of the oil in a wok or large non-stick frying pan and gently fry the onion, garlic and ginger until soft and fragrant. Add the peppers and spring onions, and stir fry for 2 minutes. Stir in the coriander, mung beans and cornflour, and flavour with some sesame oil and soy sauce. Cook for 2 minutes, stirring.
Remove from the heat and spoon into a bowl till you need it later.
Heat the remaining oil in the same wok and pour in the beaten egg. Swirl the egg from side to side in the wok, then using a spatula pull the egg away from the sides so that the uncooked egg can flow to the bottom of the wok.
Once the edges are firm and the middle only slightly undercooked, spoon the stir fry in the centre of the omelette and spread it out.
Gently lift half of the omelette, fold it on top of itself and press it down flat. Place a plate over the wok and tip the omelette out. Be careful not to overcook the egg, as it continues to steam once it has been inverted onto the plate.
Garnish the top with the sliced spring onion, fresh coriander and chilli, and drizzle over a little soy sauce and sesame oil.
Tip: Make sure the eggs are fresh before you use them. Place them in a bowl of cold water – if they float, turf them out.
© Jenny Morris 2013-2014 Taste The World with Jenny Morris
Aïoli is a great French classic. You can use this garlicky mayonnaise for almost anything. It is delicious served with potato wedges, as a base for Tartar sauce, stunning dressing for a potato salad, dip for steam fresh asparagus…let your imagination run wild!
Makes about 350 ml
- 2 fat garlic cloves
- 2 fresh egg yolks
- 200 ml sunflower oil
- 100 ml extra virgin olive oil
- Lemon juice, to taste
- Salt, to taste
- Freshly ground black pepper
- Zest of a small, ripe lemon (optional)
Pound the garlic to a paste with a little salt; transfer to a clean bowl.Now whisk the egg yolks into the garlic paste. Add the oil slowly now, a drop at a time, until you have used up half the oil. Add a teaspoon of lemon juice and continue to add the remaining oil, in a slow, steady drizzle. Taste, adjust the seasoning, stir in the lemon zest if you are using it, and chill.
Tip: Use it up on the same day because it is made with raw eggs.
© Jenny Morris 2011-2014 Cooking with Jenny Morris