Scrambled Egg Recipe

Scrambled Egg Recipe - Ingredients and Procedures.

Ingredients:

• 2 Large Eggs
• Pinch of salt and pepper
• 2 tbsp milk (optional)
• Cooking oil

Procedures:

• Gently beat the eggs together with salt and pepper.
• Add 2 tbsps of milk to the eggs for a softer result. (optional)
• Add cooking oil in a non-stick pan over a medium heat.
• When sizzling, add the egg mixture and stir it using a wooden spoon.
• Continue to stir the eggs for 1-2 minutes, scraping the egg off the base of the pan as it sets.
• When most of the egg has set, remove the pan from the heat and continue to stir for 30 seconds until fully scrambled.

Tortang Talong Recipe | Eggplant Omelette Recipe

Tortang Talong Recipe | Eggplant Omelette Recipe - Ingredients and Procedures.

Ingredients:

• 4 Large eggplants
• 6 Eggs
• 1 Small onion finely minced
• 1 Tsp. Salt
• 1/2 Tsp. Ground black pepper
• Corn oil for frying

Procedures:

• Wash eggplants and pierce it with a fork
• Roast eggplants until the skin is slightly burnt.
• Set aside the roast eggplants.
• Beat 6 eggs and season with salt and pepper in a bowl
• Add the finely minced onions and set aside.
• Carefully skin the eggplants and and place them on a large pan.
• Flatten the meat of the eggplants using a fork and pour egg mixture over the top.
• Mix it carefully
• Heat a large frying pan with a 5-tablespoons oil.
• Place the battered eggplants.
• Let it cook over medium high for 3 minutes.
• Carefully turn the eggplants and cook it for another 3 minutes.
• Serve it with rice.

Japanese Rolled Omelet (Tamagoyaki)

Tamagoyaki is Japanese Rolled Omelet.

Ingredients:
5 eggs
2 teaspoons sugar
¼ teaspoon salt
½ cup dashi
2 teaspoons Japanese soy sauce
vegetable oil for cooking
parsley sprigs for garnish

Procedures:
Beat eggs until well mixed.
Dissolve sugar and salt in the dashi, stir in soy sauce, then mix with beaten eggs. Heat omelet pan and grease with a few drops of oil.
Pour in a third of the egg mixture and tilt pan so it covers entire surface.
Cook on low heat (omelet must not brown) until it is set, then roll the omelet away from you.
When omelet is completely rolled up, lightly grease pan again, slide omelet towards you and grease that part of the pan where omelet was.
Pour in half the remaining mixture and lift the egg roll so the uncooked egg can cover the base of pan.
Cook as before and roll again, this time rolling the first omelet within the second one.
Repeat as before, using the remaining beaten egg.
Turn the omelet on to a sudare (bamboo mat) or a clean cloth and roll the omelet firmly.
Leave it for 10 minutes, then remove mat and cut the rolled egg into thick slices. Serve garnished with parsley.

Via: Oriental Recipe