Tag: eggs
Pan Eggs
Pan Eggs
This is a very simple Thai breakfast recipe with Chinese influences. This egg dish typically has 2-3 types of pork in it. The other type of pork you’d find in this would be Vietnamese ham, which was unavailable at my asian market. But that is alright. The Chinese sausage kinda looks like a beef stick. It is typically sweet and salty and needs to be cooked before consuming. The sausage is usually made out of pork and chicken.
Servings: 1
Ingredients
- 2 oz Chinese sausage
- 2 oz ground pork
- 1/2 tbsp oyster sauce
- 1 garlic clove minced
- 1 tsp Maggie seasoning
- 1/2 tsp white pepper
- 1/2 tbsp butter
- 2-3 eggs
- 1 green onion chopped
Instructions
- This is Chinese sausage. Kinda looks like a beef stick.
- Slice into 1/4″ thick pieces on a bias.
- Saute for 2-3 minutes until browned. Set aside.
- Mix together the ground pork, oyster sauce, garlic, Maggie seasoning, and white pepper.
- Brown the ground pork mix for 4-5 minutes until completely cooked. Set aside.
- In a small skillet, melt butter over medium heat.
- Crack the eggs into the pan. Then add the Chinese sausage to one side of the egg and the ground pork mic to the other side. Sprinkle the chopped green onion over the top.
- Place cover over the eggs and cook for 4 minutes.
- Serve with some toast.
Egg Foo Yung
Egg Foo Yung
Egg Foo Yung is one of my favorite Chinese American dishes. But there is one problem. Egg Foo Yung has become bastardized in America. We get ahold of something delicious and what do we do? We drown it in gravy. Authentic egg foo young does not, I repeat, DOES NOT, have gravy on it. It was slightly heartbreaking learning this. With that being said, I still made gravy for my egg foo yung. It is still delicious.
Servings: 3 patties
Ingredients
- 1 cup bean sprouts
- 3 shiitake mushroom caps thin sliced
- 2 oz ground pork
- 1/4 cup onion finely diced
- 3 large eggs room temp
- 1/4 tsp sesame oil
- vegetable oil for frying
Gravy
- 1/2 tbsp vegetable oil
- 1/2 tbsp flour
- 1/4 tsp turmeric
- 1/4 tsp paprika
- 1/4 tsp white pepper
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1 1/2 cups chicken stock
- 1/2 tbsp oyster sauce
- 1 tsp light soy sauce
- 1/4 tsp sesame oil
- 2 tbsp cornstarch mixed with 2 tbsp cold water
Garnish
- 2 green onion finely diced
Instructions
- Mix together the egg foo yung ingredients.
- Heat up 1/2” of oil in a sauté pan or wok over medium high heat. Equally ladle the egg mixture into 3 patty shapes in the oil. Fry for 4-5 minutes until browned.
- Flip over. Cook for another 4 – 5 minutes. Set aside.
- In a small pot, heat up oil and flour for 30 seconds.
- Pour in the chicken stock, turmeric, paprika, white pepper, onion, and garlic powder. Bring to a simmer.
- Stir in the oyster sauce, soy sauce, and sesame oil.
- Stir in the slurry. Let thicken for 30 seconds, then take off the heat.
