When I was a kid, my mother made sure I had an egg every day, often served in a one-dish meal.
Even now, I never grow tired easy egg recipes.
When friends ask for vegetarian egg recipes, I offer up the first two below.
Egg Foo Yung, a Cantonese one-dish meal:
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 cup water
- 6.2 ounces fried rice (use one package Rice-A-Roni or similar)
- 6 eggs, beaten
- 1/8 teaspoon ground black pepper
- 1 16-ounce can bean sprouts, rinsed and drained
- 1/4 cup sliced green onions
- 1/4 cup vegetable oil, divided
Prepare fried rice and cool.
Prepare sauce: Bring 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 cup of water to a boil over medium-high heat in a small saucepan, stirring constantly. Cook 1 to 2 minutes or until thickened. Set aside.
In a medium bowl, combine eggs with remaining 1 tablespoon soy sauce and black pepper. Stir in cooled fried rice, bean sprouts and green onions.
In large skillet heat 1 tablespoon oil over medium-high heat. Spoon 1/2 cup of rice mixture into skillet. Spread to form a 6-inch circle. Cook 2 to 3 minutes on each side or until golden brown. Repeat with remaining rice mixture to make 8 patties, using remaining oil as needed. Serve with sauce.
Asian Egg Custard
- 1 cup Coconut milk (canned)
- 1/2 cup Sugar
- 4 large Eggs
- butter
Preheat oven to 350. In saucepan, combine coconut milk and sugar and place over low heat. Mix well until sugar completely dissolves and remove from heat.
In a large bowl, whisk eggs and coconut milk, thoroughly blending the two. Carefully pour the custard into buttered soufflé dish or ramekins. Put the soufflé dish in a roasting pan and add hot water to reach halfway up the side of the dish. Bake at 350 for 40-50 minutes. (Do not disturb the custard while baking).
Remove soufflé dish from the water and allow to cool in cold water. When cool, remove the custard from the soufflé dish by running a thin knife around the edge of the custard. Place the custard on a plate and serve with whipped cream.
Egg Drop Soup
- 4 cups chicken broth
- 2 Tablespoon soy sauce
- 1 green onion, thinly sliced
- 2 eggs
Combine chicken broth and soy sauce in 2-quart saucepan. Heat until boiling. Stir in green onion. Beat eggs lightly to blend whites and yolks. Slowly pour eggs in a thin stream into broth, stirring gently. Serve immediately.
See my bio for links to all my healthy recipe articles, my organizing and mind/body posts, my relationship stories, and to my blog, Confessions of a Worrywart. And check out my new memoir, Confessions of a Worrywart: Husbands, Lovers, Mothers, and Others.
See also:
*Japan Home Ideas: How to Boil Eggs, Display Plants, Wrap Gifts
*27 Awesome Ways To Dye, Decorate And Display Easter Eggs
*Best Valentine Gifts Under $100
*Men and Affairs: Cheating Spouses
*Dealing With The Death Of A Child Through Poetry
*A Woman Talks About Sex From Her 20˛s To Her 60˛s (fascinating and relatable)
*Baby Breastfeeding: Breastfeeding an Adopted Baby
*Parenting a Parent as He or She Ages
*Are You Having Less Sex Than You Think You Should? One Woman's Story
