3 MINUTE EGG RECIPES

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SIMPLE SOFT-COOKED EGG WITH TOAST RECIPE | MARTHA STEWART



Simple Soft-Cooked Egg with Toast Recipe | Martha Stewart image

With its yolk barely set at the edges and defiantly runny throughout, this three-minute egg is, indeed, perfect -- but not quite complete without a slice of chewy, thick-cut country-style bread, toasted as you please and served on the side for dipping.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Number Of Ingredients 4

1 large egg
1 or 2 slices bread
Unsalted butter, for bread
Coarse salt and freshly ground pepper, to taste

Steps:

  • Place egg in a small saucepan, and add enough cold water to cover by 1 inch. Bring to a boil. Cook for 3 minutes.
  • Meanwhile, toast bread. Butter, and then cut in half diagonally. Remove egg from saucepan. Briskly tap wider end of egg with the back of a spoon until shell cracks. Remove the cracked top with the spoon. Season with salt and pepper, and serve with the toast.

3-MINUTE SHRIMP EGG FOO YUNG RECIPE | RACHAEL RAY



3-Minute Shrimp Egg Foo Yung Recipe | Rachael Ray image

Provided by Shopify API

Number Of Ingredients 1

Gravy:

  • 1/4 cup chicken stock

  • 1 Tablespoon light soy sauce

  • 1 Tablespoon Shoaxing or sherry

  • 2 teaspoons black vinegar or Worcestershire

  • 1/2 teaspoon toasted sesame oil, a drizzle

  • 1 teaspoon cornstarch

  • 1 teaspoon of water

Per Omelet:

  • 2 eggs

  • 1 teaspoon toasted sesame oil

  • Salt and pepper

  • 1 tablespoon of vegetable or canola oil

  • 2 scallions, thinly sliced on a bias

  • A small handful of bean sprouts

  • A handful of shredded carrots

  • 1/3 cup fresh shrimp, peeled, deveined and chopped

  • 1 tablespoon peeled and grated ginger root

  • 1 large clove garlic, grated

  • 1 1/2 teaspoons light soy sauce

  • Toasted sesame seeds, for garnish

Steps:

  • Makes 1 omeletIn a tiny pot or second small skillet, heat stock, soy, Shoaxing, vinegar and sesame oil. Stir together cornstarch and water in a small bowl to make a slurry. When barely simmering, whisk in cornstarch slurry mixture to thicken a bit. Keep warm until ready to serve.Whisk up eggs, soy sauce and sesame oil, in a bowl. Set aside until ready to cook. Heat a small 6-inch nonstick skillet over medium to medium-high heat with oil. When oil ripples, add the carrots, scallions, sprouts, ginger and garlic and season with salt and pepper. Add the shrimp and cook for 30 second to a minute, or until pink. Pour eggs over vegetables, stir and cover with lid. Let brown, flip and cook about 1 minute more. Slide omelet onto a plate, spoon gravy over the omelet and sprinkle with sesame seeds to serve.© 2019 Ray Marks Co. LLC. All rights reserved.

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