Eggs, Eggs, Eggs….. Join Me To Cook Eggs….



I doubt if any one from my generation have never try eggs and if they try, never like eggs. Of course they are some unfortunate people in this world that have egg allergy and can only have cakes or other cuisines that are eggless. Bearing this in mind, I would think that majority of the people (at least in my circles of friends) would not reject the offer of a simple fried egg dish to go with their meal.

I do not wish to elaborate more about eggs but this special egg write up is with the intention for the submission of “Little Thumbs Up: Eggs (August 2013)” and Ms. Yen Simpson have a quite a detail write up of all sorts of eggs in her blog here.


There are many ways of cooking eggs and this post will by pass all the descriptive flowery languages and go straight to the following ways of cooking eggs. You may have known this better than me but just took some time to read if there are any thing that you can add to my post and constructively criticise about my ways of making eggs. The methods that will be covered here are:

  1. Soft Boiled Eggs (水煮蛋)
  2. Hard Boiled Eggs (水煮蛋)
  3. Coloured Eggs (上色蛋)
  4. Poached Eggs (水波蛋)
  5. Scrambled Eggs (炒蛋)
  6. Eggs Omelette (蛋饼)
  7. Braised Eggs (卤蛋)
  8. Steamed Eggs (蒸蛋)
  9. Adding eggs to Chinese Soups (蛋花)
  10. Fried Eggs (煎蛋)



To have perfect soft boiled eggs and hard boiled eggs, there are some timings that need to be followed An over boiled egg will have solid egg yolks slightly bluish in colour.  If it is fresh farm eggs, additional 5 minutes is needed. It is easier to boil eggs keep in the refrigerator than those keep at room temperature.

In a big pot filled with water, add in two big tablespoon of vinegar (to prevent egg whites flow out in the event the eggs crack), one teaspoon of salt and bring the water to boil under high heat. Once boiled, turn to medium heat to let the water simmer. Place the eggs using a spoon and gently lower down to the pot. The range of timing to get the desired textures of eggs are as follows (source: :adapted from

  • 2 minutes – very soft yolk and egg whites
  • 3 minutes – the white is set and the yolk is just starting to thicken
  • 4 minutes – the white and yolk are set, with the centre of the yolk still creamy.
  • 5 minutes – the white and yolk are set with centre starting to set
  • 10 minutes – the white and yolk are all set
  • Any further timing than this will result the eggs yolks to start turning to a bluish colour.


Please note the colour changes of the egg yolks.


At birthday or other important occasions, Chinese like to colour their eggs red. If you do not colour the eggs properly, the eggs will stain your hand or when you touch it. Therefore, it is important that your eggs do not lose its colour when you hold it.


  • In a bowl, put some colour gel or permitted food colouring. Add few drops of vinegar. Stir well.

  • When ready, transfer your hard boiled eggs directly from the pot that it was cooked and use a spoon to roll the eggs. The hotter the egg, the easier it is. Continue rolling until you get your desired colour tone. It will dry very fast because of the heat inside the eggs. Look for any areas not covered with the colouring and make sure the colour is as even as possible.



As per Wikipedia:

A poached egg is an egg that has been cooked by poaching, that is, in simmering liquid. This method of preparation is favoured because a very consistent and predictable result can be attained with precise timing, as the boiling point of water removes the temperature variable from the cooking process. (Source:

A poached egg is consider as perfect if all the egg whites are cooked and the yolks are still runny. It is good to be served in soups or with breads.


  • In a hot pot of water, add one teaspoon of vinegar. Let it boil under high heat and once boiled, turn down to low heat and let it simmer.

  • Crack your eggs in a bowl or some kitchen utensils, slowly place it in the water. Don’t stir the water. If you want to stir the water, it must be done in a circular motion quickly such that the egg whites would not dispersed the the near by areas. Let it simmer until all the egg whites solidify.



Per Wikipedia:

Scrambled eggs is a dish made from whites and yolks of eggs (usually chicken eggs). Eggs are poured into a hot greased pan and coagulate almost immediately. The heat is turned down to low and the eggs are constantly stirred as they cook. The pan and the stirring implement, if kept in constant motion, create small and soft curds of egg. (Source:


  • In a big mixing bowl,  put some eggs. Put in some milk and beat until the eggs are well “mixed”, The purpose of this step is just to ensure the egg yolks and the egg whites are well beaten, You can also used a hand whisk to whisk it.

  • In a frying pan, put in some butters (or other cooking oils of your choice) and melt the butter.


  • Pour in the beaten eggs and constantly stir it. Once the eggs have solidify into smaller curds, off the heat, add in seasonings such as salt and pepper and scoop up to a plate for servings.



Per Wikipedia:

In cuisine, an omelette or omelette is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes only egg whites are beaten with a small amount of milk or cream, or even water, the idea being to have “bubbles” of water vapour trapped within the rapidly cooked eggs. (


In this illustration, I have prepared seaweed omelette with tomatoes. An omelette is deemed perfect if both sides have solidified whereas the insides are still moist but not runny. Milk is usually used to achieve that effect. Please refer the scrambled eggs above.

  • Follow the steps as mentioned in scrambled eggs above. Add in the seaweeds to the eggs. Add seasonings or your choice.

  • In a big shallow frying pans, add in the seaweed beaten eggs. Let it fried the bottom layer start to solidify.

  • Add in cut tomatoes strips and when all the eggs are not runny in the centre, fold into half.



Chinese like to braise eggs and usually the eggs were braised together with meat broth such as from braising of ducks, pork belly etc. It appeared in Chinese cuisines such as Kuey Chap, a Teochew type of flat broad rice sheets and served with dark braised meat broth.


To prepare Chinese styled braised eggs:

  • In a sauce pan, stir fry big pieces of galangal, garlics and gingers until aromatic. Add cups of dark soya sauce diluted with adequate to cover the meat or eggs that are to be braised. Bring to boil under high heat.

  • Once boiled, turn to medium heat, add in five spice powder,  some rock sugars and items to be braised including eggs.

  • Depending on the items to be braised, if without meat, eggs will need about 15 minutes before the colour sets in the eggs.

  • Off the heat and let the eggs sits in the broth for another 15 minutes for the flavour to penetrate the eggs.

There is a detail pictorial instruction of preparing braised eggs and bean curd. Please refer to Guaishushu’s page recipe  D10 – Braised Eggs and Taukwa (卤蛋和豆干).



Steamed eggs is another common household dish for Singaporean and Malaysian Chinese. It is also common in Korean and Japanese cuisines. The challenges of steamed eggs is to ensure that the eggs are flat, soft and without any bubbles or holes appearing on the eggs. In order to achieve that, one important point to note is the usage of boiled water when making the egg solution. If tap were used, the water is full of air or oxygen and this will cause the steamed eggs to have lots of holes. Cooked water are free of air and therefore when steamed, the eggs will be silky and soft.


  • In a big bowl, crack one egg and add in about half a cup of cooked or boiled water (meat broth can also be used). If you want it softer, you can add in more water., Add in all your preferred seasonings, beat until well combined. Sieved and put in a bowl to steam at medium heat.

  • It is considered as done when the eggs are set. Drizzle with additional seasoning such as sesame oils, light soya sauce if necessary.

There is a detail pictorial instruction of preparing steamed eggs. Please refer to Guaishushu’s page recipe  D8-Steamed Tofu With Eggs (豆腐蒸蛋)



Certain Chinese cuisines required soups to be thickened with egg solution. In the illustration, I have used some old images that I have photographed for the preparation of Lor Mee. A type of noodle dish where braised meat broth were first diluted and further thickened by using eggs and starches. A perfect addition of eggs should see small pieces of eggs floating in the soup or broth and there should be no lumps of eggs in the soup.


  • Slightly beat your eggs until well mixed.

  • Use high heat to bring to boil. Once the soup is boiling, slowly add in the beaten eggs and use a ladle to stir the soup in a circular motion as quickly as possible. In that case, you will be able to break the egg solutions even before it solidifies.


There is a detail pictorial instruction of using the same method to prepare another Chinese starchy soup. Please refer to Guaishushu’s page recipe S6 – Vegetarian Shark Fin Melon Soup (素鱼翅瓜羹)

10. FRIED EGGS (煎蛋)

Everybody how to fry an egg and there is nothing much to say about egg frying techniques except one point. In order to have a “sunny top” type of eggs, you can consider the procedures below. If you follow the procedure, your egg yolks will not be easily broken.


  • Heat up your frying pan and put a teaspoon of oil (optional).

  • Crack your eggs and put a few drops of water around the frying pan. Cover the frying pan to capture the water vapour.

  • Open the cover as soon as the egg is set and egg white is cooked. Off the heat and transfer to a serving plate.

Note that this way of frying eggs is possible without any oils (if using a non stick pans). You can heat your frying pan under high heat, crack your eggs and off the heat immediately. Put a few drops of water around the frying pan and cover the frying pan immediately and let the water vapour cook the top part of the egg yolk. Once the egg white is cooked, the top part of the egg yolk should also have cooked while inside, the egg yolk remains runny. You may want to refer to my Nasi Goreng Aruk  post on how to fry eggs without oil.


On more other egg related dishes, you can refer here:


Everybody knows how to cook eggs. This post is just a summary of various ways of cooking eggs and of course there are still many other ways to cook eggs. This post will be classified as “special cooking ingredients” series. In the series, there are two other special cooking ingredients which are chillies and belachan.

This is a post that have been compiled over a period of almost a week. Hope you  like the post and share with me additional methods of cooking eggs. Cheers and have a nice day ahead.

I am submitting this post to Little Thumbs Up “Eggs” event organized by organized by Bake for Happy Kids, my little favourite DIY and hosted by (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.



What I cooked today (家常便饭系列)- 24-7-2013


On 24-July 2013, white rice served with:

“Three cup” chicken  三杯鸡
Bok Choi chicken soup


Hokkien Style Fried Prawn Mee 福建炒虾面

For tonight’s dinner, there is nothing to shout about. When I am preparing dinner, my nice neighbour gave me a big bowl of Hokkien Style Fried Prawn Mee. As this can be a dish by itself, I have decided to stop preparing any more dish since both adults will be eating the prawn mee and the children had their favourite Bok Choi soup and some sweet chicken called “three cup” chicken.

Three Cup Chicken (三杯鸡)

The main ingredients of three cup chicken is Thai basil (九层塔)。Most people misunderstood that “3 cup” chicken is cooked with 1 cup of wine, 1 cup of soya sauce and I cup of  sesame oil. However, if we follow that assumptions strictly, it will be extremely oily with very high salt content. Therefore, to master the making of 3 cups chicken, the measurement of oil and soya sauce should be reduced accordingly. As a general rule of thumb, soya sauce volume should be half the volume of wine but twice the sugar volume. In another words, assuming that the sugar unit is 1cup, then soya sauce volume with be 2 cups and wine will be 4 cups. Note that no water is used in the cooking and medium heat is used to braise the chicken until the liquids dries up. Thai basil is added 2 minutes before you off the heat.


Wild Hibiscus Tea (洛神花茶)

Besides the above dishes, I have boiled some Roselle/Rosella/Wild Hibiscus Tea (洛神花茶)。I usually boiled a very big pot which is very concentrated and dilute it when I want to drink. I like the drink as it is extremely thirst quenching and inhibit carbohydrates intake.

If you are interested to know how to make the drinks, its benefits and etc., you can refer to the post –

“Game To Try Some “Wild Hibiscus” Tea………….?(洛神花茶)


I have also used some to make into some ice sticks which I usually have one after my dinner.


When you boiled the drinks, don’t throw away the rosella flowers. The boiled flowers can be eaten as snacks but for me, I have used it to make “banana rosella” smoothies. (you can refer to the above link and see how the boiled flowers look like)


Lastly, for lunch , I have cooked roast duck Bee Hoon from the duck bones of the roast duck that we had yesterday. I used the duck bones to make the broth, add some Bee Hoon, mushrooms, shredded duck meat, some dry bean curd sheets and egg omelettes stripes. The good thing about this dish is that there is not need to add seasoning and the broth is very sweet already. That used up all my duck bones and now left  2 drumsticks. Is it not funny that we have eaten all “bones” without eating the meat? I told readers before, both my wife and my kids do not like meat and yesterday is one of the blue moon days that I bought the whole duck. Therefore, I have to think of a way to “dispose off” the entire duck.. Haha..


Hope you like the post today. Good night.

What I cooked today (家常便饭系列)- 23-7-2013


On 23-July-2013, white rice served with

Fresh Matrimony vine leaves meatball soup 枸杞菜肉丸汤
Roast duck and roast meat 烧鸭及烧肉
Chicken and vegetable korma Korma 鸡肉及蔬菜
Celery omelette 西芹蛋饼

Fresh Matrimony vine leaves meatball soup 枸杞菜肉丸汤
Roast duck and roast meat 烧鸭及烧肉
Chicken and vegetable korma Korma 鸡肉及蔬菜
Celery omelette 西芹蛋饼

First of all, I have to qualify that I did not roast the duck or meat. I bought near my house at very reasonable price of SGD16 per duck. We don’t usually have the roast duck and the most is 3-4 times a year. Today, when I passed by the store, as I am rather lazy to cook, I thought of buying some additional dishes (which is not necessary at all) and I choose roast duck. As it is near a wholesale outlet, therefore the price is only SGD16 thought one year ago, I remember it is SGD13.50 per roast duck.  Of course, for a family like us, we can’t finish. Do not want to think what to do with the leftover, I am just too tired and sure tomorrow some dish will pop up!

The chicken korma is the left over from yesterday. At last, we finished it off tonight.

The new dish is the celery omelete. Most Chinese do not like celery though the prices of celery are very cheap in Singapore. The most famous Chinese dish, in my humble opinion is celery stirred fried with macadamia nuts. Other than that, we do use it to cook soup like ABC soup etc. Another dish is celery omelette which is “invented” by my wife. Most older generations like my mother in laws, my brothers who do not expose to celery in their early years were rather reluctant to try them due to their strong smell. However, we have managed to “tone down” the strong smell and now they are able to accept celery cooked in this manner. You can refer to Guaishushu’s Facebook Page for the cooking illustration by following the links above.

Besides cooking the above, I have baked some roast meat buns and sausage buns and I will share with readers the recipe in a day or two.


I have also prepare another cake of which I have yet to think of the name. This cake is purely out of my own imagination by putting 250 g of butter, 200 g of cream cheese, 50 g of yoghurt, 200 g of shredded coconut…….. It is a very rich cake.. Can any readers help me to think of a name.

Cheers and good night! Oh, it is another day.. haha


What I cooked today (家常便饭系列)- 10-7-2013


On 10 July 2013,

1 White Gourd Braised Rice 白莆焖饭
2 Oiless Fried Eggs 无油煎蛋
3 White Gourd Miso Soup with Meat Balls 白莆味真肉丸汤

White gourd braised rice can be consider as a dish by itself. However, I usually give everyone a fried egg. I dust it will seaweed pork floss since it is a bit sweet. You may be asking why is there white gourd miso soup since I already have a white gourd braised rice. This is because the white gourd that I bought is too big (about a kg) and I only used about 500g and I have only 500g left. Instead of keeping it, I just used it to make Miso soup and the taste is fantastic. I have added meatballs to it. I presumed this can be called a Japanese fusion dish..

The egg that I fried today is oil less fried rice, You may want to know how to do it from my earlier post here. As for the illustration of cooking Chawan braised rice, please refer to Guaishushu’s Facebook Page here.

Hope you like the post and have a nice day.



What I cooked today (家常便饭系列)- 4-7-2013


On 4 July 2013,

White rice served with:

1 White Carrot Pork Rib Soup 白萝卜排骨汤
2 Braised Eggs and Bean Curd  豆干卤蛋
3 French Beans Stir Fried with Shimeji Mushrooms 清炒四季豆及白玉菇
4 Braised bitter gourd with fermented black beans 苦瓜焖豆豉

A very normal day with simple dish. The braised bitter gourd was cooked by wife’s god mother and she usually braised the bitter gourd with pork belly and fermented black beans. Both white carrot pork rib soup and braised eggs and bean curd pictorial illustration have been posted in Guaishushu Fanbook page. Please click the above link.

For lunch, i have fried some rice and I name the fried rice as “Nameless fried rice (无名炒饭)”.

The pictorial illustration are here.

Good night and have a nice day.

What I cooked today (家常便饭系列)- 3-7-2013



I thought I might change my format a bit with regard to this series. I am still trying to brush up my food porn skills!

On 3 July 2013, white rice served with:

1 Braised Chicken with Soya Sauce 酱油鸡
2 Blanched Ladies finger with Sambal Belachan 虾酱羊角豆
3 Steamed baby white promfret with Chinese Fermented Black Beans 小白鲳鱼蒸甜豆豉
4 Tomato Egg Soup 番茄蛋汤

One of my readers is asking me about my braised chicken wing on 30-6-2013, and  I promised her that I will demonstrate to her and I will publish in my this blog’s Facebook Page ‘Guaishushu Page”. This dish is relatively easy and I have used one chicken instead of chicken wings. Of course, we can’t finish the whole chicken, so expect that I will “recycle” this leftover food tomorrow.

As for the blanched ladies finger with sambal belachan (a type of shrimp paste sauce) and mayonnaise sauce, you can read my rationale of my dish here.

Today’s soup is a type of quick soup, meaning, soup that I cook 10-20 minutes before the meals as opposed to soups that I have boiled for an hour. It is a very simple soup using tomato and eggs and common in People’s Repubic of China of household cooking. However, I seldom cook it unless when I run of time. You can add tofu or glass noodles to boost the soup volume if you want to.

Happy reading and cheers. I am tired and exhausted!  haha




What I cooked today (家常便饭系列)- 2-7-2013


On 2 July 2013, white rice served with

1. Minced Pork fried with sliced potato 土豆片炒肉碎
2. Sweet Corn Pork Rib Soup 玉米排骨汤
3. Curry chicken  咖哩鸡
4. Blanch Romaine lettuce with miso sauce 味真酱罗明旦

I usually do not cook curry chicken since there are only 2 adults in the house and whatever cooking that I prepared will be centred around the kids. The curry chicken was given by my beloved neighbour who have told me early in the morning. It is pretty often that we share our dishes and can be up to 3-4 times a week.

Picture No.4 doesn’t looks appealing because after blanching the Romaine lettuce, I have dripped the vegetable with Miso sauce which is brown in colour. However, the dish was very tasty as it resembles the Chinese fermented bean curd sauce .

I have set up a Facebook Page to communicate with readers and share some simple recipe that was discussed here. You can find the page here . You can also click the link above for the pictorial illustration.

What I cooked today (家常便饭系列)- 5-6-2013


On 5 June 2013

White rice served with:

5-Jun Ladies Finger fried with Small Shrimps 小虾羊角豆
5-Jun Mapo Tofu 麻婆豆腐
5-Jun Bok Choy Pork Rib Soup 大白菜排骨汤
5-Jun Chinese spinach cooked with goof berry 枸杞子炒苋菜

Yesterday, we dine out with guest.

The dish start to repeat this month and again, I think that should be the case as a month a cycle should be rather reasonable. I was rather surprised that my son starts to like ladies finger this time I cooked. He had gradually eating more and more vegetables nowadays. Unlike last year, his eyes were “full of meat” only. He ate very little vegetables. This year, I have limited my cooking to only one meat dish per meal and try to cook 2-3 vegetables+tofu dishes. 

His change were gradual and not really noticeable. Nowadays, even when I did not cook meat dish, he would not complain anymore. By the way, he body mass index exceeded the standard figures and schools have wanted him to join the “weight reduction” program. While I know this is heredity of my family where all of us were rather heavy weight from 7 years old  until they reach adolescence thereafter, the weight will start to reduce. However, in view of school’s concern, I will do my part by restricting his intake of food – both in terms of quantity and quality. Am I cruel?

What I cooked today (家常便饭系列)- 3-6-2013


On 3 June 2013

White rice served with:

1. Capsicum fried with roast meat 青椒炒烧肉
2. Watercress Pork Rib Soup  西洋菜排骨汤
3. Bitter gourd braised with Chinese fermented bean 豆瓣酱炆苦瓜
4. Teochew style braised duck  潮州卤鸭

I have a few guests this week and most of the meals we are dining out as I have to accompany them to do shopping. In another week, my kids will be following their grandmothers back in Kuching. Since there are only two persons in the house, we usually do not cook. The main reason is that we are concern about our weight. In addition, we are rather easy going with foods. All cooking in this series were basically centered around my kids.

With my guest in the house, I have prepared Teochew style braised duck and pork belly meat. As I have mentioned before, usually it is difficult to finish the braised meat within a day. Therefore, it is expected that braised meat related dishes will continue to be served in the table tomorrow.

What I cooked today (家常便饭系列)- 29-5-2013


On 29 May 2013,

White rice served with:

1. Old Cucumber Pork Rib Soup 老黄瓜排骨汤
2. Taukwa fried with Chinese celery 芹菜炒豆干
3. Bitter gourd braised with Chinese fermented bean 豆瓣酱炆苦瓜
4. Chinese spinach cooked with goof berry 枸杞子炒苋菜

Dish no. 3 is a vegetarian dish. This is the dish I used to cook when I am having my yearly vegetarian meals. It is bitter gourd braised with ginger and fermented beans, dark soya sauce and vegetarian oyster sauce. The aroma of ginger mixed with fermented beans is more than adequate to offset the bitterness of bitter gourd!

Dish no. 2 is a simple dish using Chinese celery to stir fry with taukwa (another version of bean curd but with lesser moisture contents). I have put some sweet sauce and dark soya sauce and it is just a nice dish to eat with white rice.

I have been posting what I cooked for exactly a month (from April 30 to May 29). In fact, it is quite a fun thing. Every time I looked at the food pictures that I took, I will feel hungry myself and my daughter have joked with me that may be in one of the meals, just print out some pictures and eat with the white rice!!

Do stay “tuned” as a summary of all the dishes will be released soon and I hope to receive feedbacks and comments from all readers.

Happy reading!