Eggs Food Recipes
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The most commonly used eggs in cooking are
chicken eggs, although duck eggs may also be used. In comparison, duck
eggs are larger and have yolks that are richer in color and texture. Eggs
are high in protein, fat, calcium, iron and vitamins. They should be
stored in a cool, well-ventilated place and eaten as fresh as possible.
To test the freshness of an egg, place it, horizontally, in a bowl of
cold water. If it stays horizontal, it is fresh. The more it rises to the
vertical, the staler it is. Your sense of smell will also tell you if an
egg is bad. For this reason, always break each egg into a small container
before tipping it into the main mixing bowl or cooking pan.
Eggs may be prepared in so many ways that they need not become boring.
They can be boiled, scrambled, fried, poached, baked or made into
novelettes. Eggs are sometimes also eaten raw or cracked into a beverage
and swallowed. Eggs are also a vital ingredient in many different
recipes. Cakes, batter puddings and pancakes depend on the protein in
eggs coagulating as they cook, and sauces, custards and tarts can be
thickened by adding egg yolks. When vigorously whisked, egg whites hold
large amounts of air and this increases their volume considerably. It is
the air trapped in egg whites that give soufflés, sponges and mousses
their light, airy texture, and that plays a vital role in the making of
If using eggs that have been refrigerated, allow them to return to room
temperature before use. To get soft-boiled eggs, place eggs in a pan of
boiling water and leave for a minute, then turn off the heat, cover the
pan and leave for 5 minutes. Alternatively, place eggs into a pan of
boiling water and simmer for 3 to 4 minutes, depending on the size of the
For hard-boiled eggs, place eggs in a pan of hot water and return the
water to the boil. Lower the heat and leave to simmer for 10 minutes. It
is believed that stirring the eggs around in the water will cause the
yolks to be centrally positioned, and thus be more aesthetically pleasing
when sliced for serving. Remove the eggs from the pan and place into a
basin of cold water to prevent the yolks from discoloring. Cooling the
eggs this way will also make them easier to shell.
Besides chicken and duck eggs, quail eggs are also commonly available.
They are about a third the size of chicken eggs. On the other end of the
scale are ostrich eggs, which are about 20 times bigger than chicken
Salted eggs are made from duck eggs. The fresh eggs are first coated with
a paste made from clay, salt and water and then left for a few weeks.
Salted eggs are usually sold still coated with the paste. Scrape it off
and wash eggs well before using. If eaten whole, the salted eggs are
hard-boiled. Salted egg yolks are also used as filling for Chinese
Century eggs are also made from duck eggs. Fresh duck eggs are covered in
a paste of leaves, ash, lime, salt and water and then left to cure for a
few weeks. Scrape off the paste and wash the eggs before using. The eggs
can simply be shelled and eaten as an appetizer.