Tag: eggs
Cuban Pulled Pork Omelette
Cuban Pulled Pork Omelette
Another great use for leftover Cuban pulled pork. Use as a filling inside of an omelette with your favorite cheese and top with some sofrito. Grilled peppers and onions would be a great addition.
Ingredients
- 4 oz cuban pulled pork
- 3 large eggs beaten
- your favorite cheese
- sofrito
Instructions
- Add the beaten eggs to a greased griddle or skillet over medium high heat. Cook for 1 minute.
- Move the edges toward the center with a spatula. Add the pulled pork, cheese, and a couple tbsp of sofrito down the center of the omelette.
- Fold the right side over. Then the left.
- Roll over onto your plate. Top with some more sofrito.
Steamed Egg
Steamed Egg
Steamed eggs are eaten as a side dish for breakfast, lunch, and dinner in Korea.I just recently tried a steamed eggs at the Bulgogi Hut in L.A. Absolutley delicious. So I had to learn how to make it.You pretty much beat the eggs with the fish stock and salted shrimp and steam it in a ramekin. They eggs puff up quite a bit. The salted shrimp cooks away with no visable trace to be seen in the egg custard, but give it a nice brininess. On the very bottom of the steamed egg is some of the remaining stock that you eat with the egg. If you can't find fish stock or salted shrimp, regular chicken stock and fish sauce are a suitable replacement. Other additions you can add to this dish are grated carrot, zucchini, onion, and a single larger sized shrimp.
Ingredients
- 2 large eggs beaten
- 1/2 cup anchovy stock or dashimi
- 1 tsp salted shrimp or fish sauce
- 1 green onion finely chopped
- gochugaru to taste
Instructions
- Beat the eggs together thoroughly. Whisk in the stock and salted shrimp.
- Grease 2 ramekins. Evenly distribute the egg mixture into each ramekin.
- Place the ramekins in a steamer on the stove top. Cover and steam for 8 minutes.
- After the 8 minutes are up, give the eggs a stir.
- Sprinkle the chopped green onion on top of the eggs. Cover and steam for 4 miore minutes.
- Carefully remove the ramekins fromt the steamer. Sprinkle a little gochugaru over the eggs if you want a little heat.
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.
