CHINOISERIE EGG RECIPES
MICROWAVE-STEAMED EGGS RECIPE - NYT COOKING
The reward for this delightful steamed egg dish, smooth and savory, will seem much too high for the effort. Reminiscent of Chinese zheng shui dan, Japanese chawanmushi and Korean gyeran jjim, this streamlined recipe cooks entirely in the microwave. The key to that perfect, soft-set wibble-wobble texture (think silken tofu) is using your microwave at around 500 watts — or half its power on a 1,000-watt machine. This lower heat lets the eggs and broth steam together gently until they cohere into something ethereal, existing somewhere between liquid and solid. More slurpable than chewable, it tastes fantastic as a light starter or breakfast on its own, or for lunch or dinner alongside steamed rice and other dishes to complete the spread.
Provided by Eric Kim
Total Time 10 minutes
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a medium, microwave-safe shallow cereal bowl, whisk together the eggs, dashi and salt until very well combined, at least 30 seconds. Skim off any bubbles with a spoon or pop them by blowing on them.
- Cover the bowl with a microwave-safe plate and microwave at 500 watts (on 50 percent power or power level 5 on a 1,000-watt microwave) until the eggs have just set and are no longer liquid in the middle, 5 to 7 minutes. (Every machine differs, so check for doneness at 5 minutes, then in 30-second intervals after that if needed.)
- Let sit in the microwave to cool slightly, then carefully remove, uncover and drizzle with the soy sauce and maple syrup, and garnish with the chives, if using. Serve immediately.
HOMEMADE EGGNOG RECIPE: HOW TO MAKE IT
Once, I asked my mother how to make eggnog, and she showed me this recipe. After just one taste, folks will know this homemade holiday treat came from the kitchen, not from the store. —Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 12 servings (3 quarts).
Number Of Ingredients 8
Steps:
- In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.
Nutrition Facts : Calories 411 calories, FatContent 25g fat (14g saturated fat), CholesterolContent 247mg cholesterol, SodiumContent 251mg sodium, CarbohydrateContent 35g carbohydrate (35g sugars, FiberContent 0 fiber), ProteinContent 13g protein.
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Here's what you need: eggs, salt, pepper, spinach, tomato, onion, bell pepper, broccoli, parmesan cheese, cheddar cheese
From tasty.co
Reviews 97
Total Time 30 minutes
Cuisine American
Calories 98 calories per serving
From tasty.co
Reviews 97
Total Time 30 minutes
Cuisine American
Calories 98 calories per serving
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CHINOISERIE EGGS BY RUBY WHITE | STONE SOUP
Aug 03, 2021 · A recipe for Chinoiserie Eggs. 500ml water. 1/3 cup butterfly-pea flower, Clitoria ternatea. 3 tsp lapsang souchong. 6 eggs. Bring water to boil in pot. Add everything into the water and boil for 6 minutes. Remove eggs from the water, crack shells all over and add back into the pot. Boil for a further 2 minutes.
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MAKE CHINOISERIE EASTER EGGS DIY - STONEGABLE
HOW TO MAKE CHINOISERIE EGGS Here’s how to blow out the content of an egg leaving the shell intact… Make a small hole (a little smaller than of the eraser end of a pencil) in the top and bottom of a fresh egg using the tip of a sharp paring knife or a skewer. Poke a toothpick in the holes to break the membrane so the egg contents can come out.
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PROJECT: CHINOISERIE EGGS | STYLE AT HOME
Jan 01, 2010 · 1 Paint the eggs red or black. Let them dry. 2 Carefully stamp images onto the eggs with gold ink. Let the stamped images dry. 3 Cut out small shapes from the Oriental papers. Brush a thin coat of decoupage medium into a shape and apply it to the egg. Apply additional shapes, overlapping them as desired. Set the egg aside to dry.
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EASY CHINOISERIE EGGS - YOUTUBE
Click here for more details: https://wp.me/p1OYQO-Cha Learn How to make Beautiful and Easy Chinoiserie Easter Eggs to add gorgeous Blue & White style to your...
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HOW TO MAKE BEAUTIFUL & EASY CHINOISERIE EASTER EGGS + VIDEO
Mar 23, 2018 · The easy Chinoiserie ornaments that I made at Christmas inspired me to apply this same techinique to these eggs. You can watch the tutorial for that easy holiday craft here . This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission which helps keep my ...
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HOW TO DIY DECOUPAGE CHINOISERIE EASTER EGGS - MY HOME AND ...
Mar 19, 2021 · How To DIY Chinoiserie Easter Eggs. Maybe you have a lot of plastic eggs from previous years you are using, or you can pick these up at places like Dollar Tree. But, I found these white ones at Hobby Lobby. Only $1.49 for a dozen, less the 40% sale, so they were what I would call cheap.
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HOW TO MAKE EASY CHINOISERIE BLUE AND WHITE EASTER EGGS
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From southernstateofmindblog.com
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MOLLIE'S MOM: CHINOISERIE EASTER EGGS
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CHINOISERIE CHIC
Dec 28, 2021 · New Year's Day Tradition. I always serve cold smoked salmon with bagels, fresh dill, capers, cream cheese, sliced red onion, and sliced tomato for New Year's Day brunch. I found this recipe and thought it would be fun to add this egg and smoked salmon dish as well. I will even have the créme fraiche left over from New Year's Eve from caviar ...
From chinoiseriechic.net
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PROJECT: CHINOISERIE EGGS | STYLE AT HOME
Jan 01, 2010 · 1 Paint the eggs red or black. Let them dry. 2 Carefully stamp images onto the eggs with gold ink. Let the stamped images dry. 3 Cut out small shapes from the Oriental papers. Brush a thin coat of decoupage medium into a shape and apply it to the egg. Apply additional shapes, overlapping them as desired. Set the egg aside to dry.
From styleathome.com
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MOLLIE'S MOM: CHINOISERIE EASTER EGGS
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From madebymolliesmom.blogspot.com
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PAPER NAPKINS ARE THE SECRET TO THESE BLUE AND WHITE ...
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