EGG STEAMER RECIPES

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DRAGON EGGS RECIPE | FOOD NETWORK



Dragon Eggs Recipe | Food Network image

Provided by Food Network

Categories     appetizer

Total Time 1 hours 30 minutes

Cook Time 1 hours 0 minutes

Yield 60 dragon eggs

Number Of Ingredients 19

3/4 cup white vinegar
1/2 cup soy sauce 
1/2 cup granulated sugar
1 teaspoon Worcestershire sauce
1/2 cup vegetable oil 
1/2 cup chopped garlic
2 pounds ground pork
1/4 cup vegetable oil, plus more for coating the steamer basket and dumplings
2 tablespoons oyster sauce 
2 tablespoons soy seasoning sauce, such as Golden Mountain
2 tablespoons granulated sugar 
1 teaspoon black pepper 
4 cloves garlic, minced 
2 large eggs 
4 ounces small cooked shrimp 
8 ounces crab claw meat 
About 60 thin shu mai-style wonton skins (3-inch squares)
6 jalapenos, each cut into 10 wheels (circles), for garnish
Fresh cilantro leaves, for garnish

Steps:

  • For the dragon sauce and fried garlic garnish: In a medium saucepan, add the vinegar, soy sauce, sugar and Worcestershire and bring to a boil; set aside.
  • In a separate medium frying pan, heat the oil to medium, add the chopped garlic and fry until golden. Strain the oil and hold the garlic until ready to plate.
  • For the dumplings: Put the ground pork in a large mixing bowl. Add the vegetable oil, oyster sauce, soy seasoning sauce, sugar, black pepper, minced garlic, eggs and 1/4 cup water and mix thoroughly. Blend the shrimp in a food processor to a coarse texture. Gently combine the crab meat and ground shrimp with the pork mixture.
  • Start heating water in the bottom of steamer on the stovetop to bring to a boil.
  • To prepare the dumplings: Lay out the wonton skins on a flat surface, about 10 at a time, and place a heaping tablespoon of the meat-seafood mixture onto the center of each. Fold and form the wonton skin up and around the mixture to create a bite-size dragon egg. Leave the top open so the meat-seafood mixture is visible.
  • Generously coat the bottom of a steamer basket with vegetable oil to prevent sticking. Place the dumplings into the steamer basket; it's OK if they touch each other. Once the tray is full, brush a thin layer of vegetable oil onto all the dumplings, then place the basket on the base of the steamer which should be full of boiling water. Steam each layer until clear droplets form on the dragon eggs, about 10 minutes. Repeat with the remaining dumplings.
  • When ready to serve, Place 6 dumplings on a plate and pour some sauce over top. Place a jalapeno wheel on top of each dragon egg and sprinkle on some fried garlic. Garnish with cilantro and enjoy.

SPANISH OMELETTE RECIPE | BBC GOOD FOOD



Spanish omelette recipe | BBC Good Food image

Fluffy vegetarian tortilla is a great meal to make with older children - this one's filled with peppers and potatoes

Provided by Caroline Hire – Food writer

Categories     Dinner, Main course

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 6

500g waxy potato, such as Charlotte
knob of butter
2 small onions, finely sliced
1 red pepper, finely chopped
8-9 eggs
1 x 25g pack chives

Steps:

  • Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.
  • Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 – 15 until starting to go brown, add the peppers and cook for a further 5 mins.
  • Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don’t have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.
  • Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in.
  • Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath - you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.

Nutrition Facts : Calories 308 calories, FatContent 15.2 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 24.8 grams carbohydrates, SugarContent 4.8 grams sugar, FiberContent 3.8 grams fiber, ProteinContent 17.7 grams protein, SodiumContent 0.6 milligram of sodium

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