What’s In Store
5 Egg Varieties at B.I.G. You Should Know About
DISCLAIMER; The word ‘egg’ and its variations are really easy to make puns with. We’ll be
eggxercising this to our heart’s content. Thank you.
You may be thinking “Why are we talking about eggs? Who doesn’t know about eggs?”. Well nowadays eggs-not so simple, because markets and stores no longer offer only the standard ‘kampung’ or ‘not kampung’ eggs that we grew up eating. Now you can find par-boiled eggs, salted eggs, and even vegan eggs (which aren’t
eggxactly eggs, but made from potato, pea, or tapioca starch).
We’re also going to assume that century eggs have been around for centuries (don’t quote us on that). Since its Easter and chocolate eggs are hogging all the limelight, we’re shifting the attention back to the different kinds of eggs you can use to prepare home-cooked comfort food. We can tel-ur interested, so read on:
Yummykai Free Range Eggs (Duck egg and Chicken egg)
Yummykai is a poultry supply company from Penang, bringing you quality eggs laid by 100 % natural, organic free-range poultry. Organically-grown ducks and chickens receive a balanced diet and clean
housing, and are free to move around and stay healthy. How distinct are they from regular eggs? Test them out in these two recipes and taste the difference.
Recipe: Matt Tomkinson‘s Poached Egg (by Ocado.com)
4 chicken or duck eggs
3 tbsp white wine vinegar, 2 tbsp for the duck eggs, 10 ml for the dressing
16 asparagus spears
25g grain mustard
50ml olive oil
1½ tbsp honey
1 tbsp chives, finely chopped
1. Combine the mustard, olive oil, honey and vinegar and mix well to create the vinaigrette. Set aside.
2. Prepare the asparagus by removing the woody bases and peeling.
3. Bring 2 large pans of water to the boil and heavily season one of them with salt. Add 2 tbsp of vinegar to the other one.
4. Crack the eggs into 4 individual cups and, using a whisk, stir the vinegar water vigorously to create a whirlpool. Working quickly, gently place the eggs one by one into the centre of the whirlpool and allow the water to simmer.
5. Poach the eggs for approximately 3 minutes until still runny inside. Lift from the water with a slotted spoon and keep warm.
6. In the last minute of egg poaching time, place the asparagus in the salted water and boil for 1 minute until tender. Remove, season with salt and pepper and keep warm.
7. On four warm serving plates divide the asparagus spears and place a slice of ham over them. Top with a warm egg and pour around some of the vinaigrette. Season the top of the eggs with salt and pepper and sprinkle with chives.
Tsukimi Hot Spring eggs, also known as Onsen Tamago to some, are ready-to-eat par-boiled eggs that have been making waves in the foodie community lately. Eat them just on their own (2 sachets of special sauce included) or break them over instant noodles for instant happiness.
Recipe: Easy Udon Noodle With Onsen Tamago (from Jonothestudentcook.com)
1 x 90g / 3 oz packet Udon noodles
¼ Spring Onion
2 tbsp Soy Sauce
1 tbsp Sesame Oil
1. Gently Cook Udon Noodles in boiling water for 5 min. Drain well but leave a little amount of water to keep noodles lubricated.
2. Season the noodles with soy sauce and sesame oil.
3. Place noodles in a bowl and crack the Tsukimi Egg (Onsen Tamago) over the top
4. Lightly season the Tamago with a dash of soy sauce and sprinkle over the spring onions. You can also garnish with chilli flakes.
Follow Your Heart VeganEgg
Follow Your Heart has been striving to provide tasty dairy alternatives such as sliced and shredded Vegan Cheeses, dairy-free Yogurts, and both the famous & infamous VeganEgg. Love it or hate it, it is a guilt-free solution for those allergic to dairy but still
eggspecting a full breakfast. Unscramble your doubts by preparing this simple recipe.
Recipe: Scrambled VeganEgg (courtesy of FollowYourHeart.com)
2 level Tbsp VeganEgg™
1/2 cup ice cold water
1 tsp vegan butter (enough to lightly oil pan)
1. Melt vegan butter in a pre-heated medium-sized skillet set to medium-high heat.
2. Whisk or blend “egg” ingredients until smooth.
3. Pour mixture into skillet (“egg” should sizzle in the pan) and immediately begin to scramble.
4. Scramble frequently and evenly with a spatula until eggs are firm.
5. VeganEgg™ takes longer than regular eggs, so we recommend 6-8 minutes or until fully cooked.
6. Season to taste and enjoy!
LK Fresh Salted Duck Egg
Liang Kee Farming is a Perak-based supplier of organic eggs, a.k.a. kampung eggs. A trusted name in the Malaysian organic foodie community, their salted duck eggs are cured in ocean salt and make a great addition to homemade meals – try this recipe on for size.
Recipe: Salted Duck Egg And Tomato Salad (MyStyleRecipe.net)
Prep time: 5 mins
2 hard-boiled salted duck eggs, sliced
2 large fresh plum tomatoes, sliced
spring onion chopped for garnishing
1/2 tsp fish sauce(optional)
1. In a bowl, put the tomatoes and salted duck eggs.
2. Garnish with spring onion.
3. Optional: pour the fish sauce on the mixture.
LKH Century Chicken Egg
The Century Egg, sometimes called Thousand-year Egg, is not actually that old (phew). The eggs are simply preserved for months on end in a mixture of clay, ash, salt, quicklime, and rice hulls. During this time, the yolks turn grey and the egg whites turn intensely brown. Its flavour packs quite the umami
punch, and is sometimes compared to highly matured cheese. If you’re brave enough to try this, we think you’ll find it quite rewarding.
Recipe: Tofu with Century Egg Salad (OmnivoresCookbook.com)
Prep time: 5 mins
1 block (16 oz / 450 g) soft
tofu , cubed 2 century eggs , cubed
1 tablespoon light soy sauce (or soy sauce)
1 teaspoon toasted sesame oil
onion , thinly sliced