Eggs are a favourite in my house, and I suppose that could be same in almost every household, especially with kids. Eggs makes a super quick meal, when you are rushing for time, or simply just want a simple and easy meal, eggs never fails to deliver!
For one of the weeknight dinner, I made this egg dish because I have some leftover stewed meat from the previous day, and wanted to have something simple to go with rice along with the leftover stewed meat and a stir-fry green veggie. This egg dish is just the one!
A simple and delicious plate of stir-fried three types of eggs!
Century eggs and salted eggs. Do you like century eggs? In my house, we love both century eggs and salted eggs.
This recipe uses century eggs, salted eggs and the usual chicken eggs. The salted eggs are cooked till hard boiled and both the salted and century eggs are chopped to pieces. Recipe uses only the egg yolks from the salted eggs, but I have used the whites as well. The ones I bought are not really salty and they are perfect. The chicken eggs are beaten lightly, and season with a pinch of salt and pepper with a dash of sesame oil. Mix the chopped eggs and some sectioned spring onions into the egg mixture and stir gently to combine. The recipe calls for some parsley as well, since I do not have any, I just used a large bunch of spring onions. Heat some oil in a wok, pour the egg mixture into the hot oil and stir gently until the eggs are cooked. I like mine a little brown, so I have stir-fried longer so that the eggs are golden and fragrant. Dish up and serve.
For homemade Salted Eggs, you may refer to my post here.
Yummy! Perfect with rice or even with congee.
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I'm linking this post with Little Thumbs Up, where the ingredient for this month is Eggs, hosted by Baby Sumo from Eat Your Heart Out, and organized by Zoe from Bake For Happy Kids, together with Doreen from My Little Favourite D.I.Y.
And I'm sharing this with Cook-Your-Books #3 hosted by Kitchen Flavours
and :
Full Plate Thursday hosted by Miz. Helen's Country Cottage
See Ya In The Gumbo hosted by Ms. enPlace
Stir-Fried Century and Salted Eggs Combination
(adapted from "Stir-Fry Delights" by Amy Wong, with some changes)
2 century eggs, peeled and chopped
2 salted eggs, boiled, peeled and chopped
2 large eggs, lightly beaten
a bunch of spring onions (cut to 1" sections)
Seasoning :
1/8 tsp salt
1/8 tsp white pepper powder
1/2 tsp sesame oil
Mix the beaten eggs with seasoning, stir to combine. Add in chopped century egg, chopped salted eggs, spring onions, parsley (if using) together, stir lightly until well combined.
Heat up 2 tablespoons oil in the preheated wok, pour in egg mixture, stirring constantly over high heat until cooked through, remove from heat, serve hot.
(adapted from "Stir-Fry Delights" by Amy Wong, with some changes)
2 century eggs, peeled and chopped
2 salted eggs, boiled, peeled and chopped
2 large eggs, lightly beaten
a bunch of spring onions (cut to 1" sections)
Seasoning :
1/8 tsp salt
1/8 tsp white pepper powder
1/2 tsp sesame oil
Mix the beaten eggs with seasoning, stir to combine. Add in chopped century egg, chopped salted eggs, spring onions, parsley (if using) together, stir lightly until well combined.
Heat up 2 tablespoons oil in the preheated wok, pour in egg mixture, stirring constantly over high heat until cooked through, remove from heat, serve hot.
#69/100
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