Spinach Quiche

For deep dish pie:
6 large eggs, beaten
1 1/2 cups milk
1/2 tsp salt
pepper
1 packed cup shredded sharp cheddar cheese
2 tablespoons Parmesan cheese
2 rounded tablespoons finely diced red pepper
3/4 cups frozen chopped spinach, defrosted.  Measure 3/4 cups, then squeese out water
Mix everything together and bake 350 deg for 30 min or until edges are lightly browned and puffed and center is cooked.
I like mine crustless to save on calories, but you can bake in a pie crust pan.

Tomato Seafood Scrambled Eggs

Eggs are very versatile and you can add practically anything you want to it - vegetables, meat, seafood, mushrooms, etc.  You can steam it, bake it, fry it....the variations are endless.  This dish is usually made as Tomato Scrambled Eggs, or Seafood Scrambled Eggs, but I combined both here.

I package artificial crab meat.

6 eggs

3 tablespoons water

dash sesame oil

salt and white pepper

3 tomatoes, sliced

dash sugar

chopped green onions or cilantro

Beat eggs with waer, sesame oil and salt to season.

Heat some oil  in pan, fry tomatoes for few minutes with a little water and dash of sugar, covered.

Heat oil, stir fry crab meat 1-2 minutes in non-stick pan, add dash of white pepper and green onions or cilantro.

Add beaten eggs and fry till cooked.

Add cooked tomatoes and mix together and serve with rice.

Everything Omelette

I put just about everything in this breakfast omelette, but you can choose to put as little as one ingredient only for the filling.

2 eggs, beaten with 1-2 tablespoons of milk and small pinch of salt
shredded cheddar cheese
chopped ham or cooked turkey sausage patty or crumbled crispy bacon

If using veggies, fry any of the following with oil and pinch of salt till soft:
sliced onions or green onions
sliced green or red peppers
sliced mushrooms
diced tomatoes

Spray non-stick pan with oil, heat pan over medium heat.
Pour in eggs, let stand for 5 seconds, stir eggs once to let uncooked eggs run to bottom of pan.
Put cheese on one half of eggs, top cheese with meat and veggies.
Cover with the other half and slide onto plate to serve.

Tri-Color Steamed Eggs 三色蛋

The mosaic-effect in this steamed dish comes from using three types of eggs - chicken eggs, salted eggs and century eggs.

Recipe:
4 chicken eggs, beaten
Twice the amount of water as eggs.
1 hard boiled salted duck egg, chopped
1 century egg, chopped
dash of white pepper
few drops of sesame oil
One "yaw zha guai" or "yu tiao"- fried Chinese cruller sliced into rings (optional)
Small pinch of salt (may even omit according to taste)
Directions:
Beat chicken eggs, beat in water and seasonings, stir in chopped eggs.
Pour into glass bowl, cover with plastic wrap and steam medium-high heat for about 5-7 min till cooked.

If using Yu Tiao:
Place sliced yu-tiao on top.
Cover with plastic wrap and steam medium-high heat for about 5 min, till 90% cooked.
Put in oven and broil on low heat till top is lightly browned.

When sliced, eggs will have pretty mosaic pattern due to the black century eggs.

Savory Steamed Eggs 烝水蛋

I was first introduced to this version of steamed eggs by my Taiwanese roommate in college.  My mom had made a similar dish at home, but it was much heartier, made with ground pork and with less water.

The Taiwanese and Cantonese style is softer due to higher proportion of water.  My Taiwanese roommate cooked her mixture on the stove because it contained so much water (it doesn't cook the eggs that quickly) and when almost boiling, she turns off the heat and lets it sit till eggs are set.  She also only uses green onions.

The Cantonese version takes it up a notch by adding soaked dried scallops that have been shredded.

Savory Steamed Eggs:

1 dried scallop soaked in 1/2 bowl  hot water overnight and shredded

4 eggs beaten well

2 cups water

1/2 tsp salt

1 stalk green onion, diced

Directions:

Mix everything together and pour into a glass or ceramic container.  Cover with plastic wrap.

Steam in covered wok over medium-low heat about 15 min until just set. 

Do not overcook or eggs will curdle.

Do not steam in metal pan as it will conduct heat too quickly and overcook the outside.

Marbled Tea Eggs

These eggs come out perfect every time, not too salty, not too bland.  If done right, there will be beautiful marbling on the eggs.

Marbled Tea Eggs Recipe:
10 eggs
3 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon salt
2 cups water
2 aniseed (bak gok)
dash of five spice powder
1 clove garlic and 3 slices ginger
2 Lipton type tea bags (orange pekoe or English Breakfast)

Directions:
Put eggs in cold water with pinch of salt added and bring to a boil. Soak for 20 min.
Drain and soak in cold water 5 min. Crack eggs all over so they have fine cracks, but not broken thru.
Boil all other ingredients together, add eggs and boil 15 min. Soak for 3 hours or overnight.