3 articles Articles posted in eggs

Food Matchmaking: Fried Egg Loves Maggi

How do you eat your fried egg? Do you eat it with salsa? Tabasco sauce? Ketchup? Simple salt and pepper?

We grew up eating fried egg with Maggi sauce. :)

If you’re not familiar with Maggi seasoning sauce, it’s kinda like soy sauce with extra umami oomph. It seems to be popular in SE Asia, though the brand is Swiss, and in Europe it’s known more for its bouillon cubes and seasonings. I haven’t done a taste test, but I currently have the German Maggi sauce, mostly because I didn’t want to buy the one made in China. And, yes, it only came in the large size, which was $15 and has surprisingly gone faster than you would think (yikes). I basically stick to soy sauce for cooking and reserve Maggi for topping off things like steamed egg, banh mi, and sticky rice.

Have a happy Easter weekend! He is risen!

Images from here and here.

soda sua hot ga (egg soda)

I was craving some banh cuon the other day (Vietnamese rice sheets), so Dean and I headed over to Little Saigon to eat at Banh Cuon Tay Ho in Westminster.  They are famous for their banh cuon, which is always fresh and perfectly thin and chewy.  To accompany my plate of banh cuon that night, I decided to order an egg soda.

I had never had an egg soda before and was intrigued by the name and description: egg yolk, condensed milk, and soda.  To my surprise, it turned out the drink was literally made up of just an egg yolk, condensed milk, and club soda!  I was pleasantly surprised by the sweet, creamy taste.  The egg yolk added just that perfect hint of egg-y flavor and a creamy yellow color to the drink.

I’m not too sure about the science behind this, but apparently the carbonation in the club soda somehow “cooks” the egg yolk, and creates a foamy, fizzy concoction that tastes pretty darn delicious.

After I came home, I immediately ran to the grocery store to buy some club soda and condensed milk to recreate this easy drink!

Soda Sua Hot Ga
1 Serving

1 egg yolk
2 Tbsp. condensed milk
1 cup club soda
ice cubes

1. Place the egg yolk in a tall glass.

2. Spoon 2 Tbsp of condensed milk into the glass (or more, if desired!).

3. Pour in 1 cup of club soda, stirring vigorously with a chopstick to break up the yolk.

4. After the egg yolk and condensed milk have been blended thoroughly, pour mixture over ice cubes and serve immediately.

5. Stick in a stripey straw and enjoy!

steamed egg

I’m typically not a very big eater.  When I was young, sometimes I’d make it through my whole 2/3-full bowl of rice with one small chicken wing.  But on the days my dad made steamed egg, I would happily get second and third helpings of rice just so I could eat more of the steamed egg!  This dish always reminds me of home — the smooth, silky soft texture is so comforting and easy to eat lots of.

I remember we used to make this dish with simply eggs and water, but over the years, both my parents and I have experimented with substituting the water with different liquids and also adding in other ingredients to enhance the flavor. My parents also learned a trick from my Aunt Grace, which is to mix the eggs with hot and then cold liquid prior to steaming. This helps lessen the cooking time when the egg steams, creating a smoother texture and preventing overcooking. For the creamiest and most flavorful version, I’ve started using hot chicken broth and cold milk.

This dish can be eaten plain (as I did for my meals in college) or served as a side dish with rice and other meat or vegetable dishes.  I like it best mixed in with rice!

Steamed Egg

The proportion of egg to hot liquid to cold liquid is roughly 1:1:1.  You can adapt this recipe accordingly to make more or less. This ratio gives the steamed egg a consistency like soft tofu.

2 eggs
3/4 c. hot chicken broth (or less if adding dried scallop water)
3/4 c. cold milk
2 dried scallops (optional)
pinch of salt

dash of Maggi (or soy sauce)
sesame oil
scallions, chopped

1. Soak dried scallops in warm water for 30 minutes or until soft enough to tear apart. Save liquid.  (Hot water will soften the scallops even faster.) When soft, tear the scallops into very thin shreds.

2. In a heatproof bowl, beat the eggs together with 3/4 of the scallop pieces.

3. Combine dried scallop water with chicken broth to make 3/4 cup liquid. Heat the scallop water and broth to just before boiling.

4. Slowly add the hot liquid to the egg and scallop mixture, whisking continuously. After all the hot liquid is incorporated, whisk in the cold milk, and then add the salt.

5. Cover the heatproof bowl with a piece of clear saran wrap. This step is important to ensure that the top of your steamed egg is silky smooth.  If left uncovered, the condensation inside the steamer will drip and create dimples on the surface of the egg.

6. Place the bowl in a steamer and steam on medium-high for about 12 minutes (time will vary depending on steamer/bowl/stove)

7. After about 12 minutes, sprinkle the remaining 1/4 of the dried scallop pieces on top of the eggs.  Replace the saran wrap with a fresh piece (the already removed saran wrap will have lost its cling). Steam for another 3-5 minutes.  When the steamed eggs are done, it should jiggle slightly.  If eggs look too watery or are overly jiggly, steam for a few minutes longer.

8. When the egg is done, take it out of the steamer and garnish with the green scallions, a dash of Maggi sauce, and sesame oil. Serve hot over rice.