Showing Tag: "egg aromatic" (Show all posts)

Lu Dan 滷蛋 (Braised Eggs)

Posted by Kroocrew on Thursday, September 23, 2010, In : Taiwan 


  • 3/4 cup soy sauce
  • 3 tbps sugar
  • 2 star anise
  • Potfull of water
  • 1/2 tsp of salt
  • 18 eggs
  1. Hard boil as many eggs as you need by standard method
  2. When the eggs are cooked,  remove them cool them in cold water and gently peel the shells of the eggs
  3. Half fill a pot with water. Place the now peeled eggs into the pot and add the star anise as well as the soy sauce.
  4. When the mixture begins to boil, add the sugar and turn it on low heat.
  5. Let it braise until the egg turns brown  (it’ll take abou...

Continue reading ...

Hue Stuffed Pancake

Posted by Kroocrew on Thursday, September 2, 2010, In : Vietnam 

  • 5 tablespoon Oil
  • 2 Eggs
  • 55 g Seasoned flour
  • Pancake batter
  • 85 g rice flour
  • 1/4 tsp Salt
  • 3 Eggs, beaten
  • 125 ml Coconut milk
Pancake Filling
  • 7.5 g Ginger, chopped
  • 1 clove Garlic, chopped
  • 15 ml Soy sauce
  • 125 ml White sauce
  • 145 g Crabmeat
  • 85 g Mushrooms, chopped
  • 30 g green onions (scallions), chopped
  • 30 g Bean sprouts
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

  1. Combine rice flour, coconut milk, 3 eggs and salt to make a pancake batter.
  2. Heat a little oil in an 8 in  frying pan, add enough batter to coat the botto...

Continue reading ...

Cha Ye Dan 茶葉蛋 (Tea Eggs)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 

CC license


  • 6 eggs
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • 1 tablespoon black tea leaves or 1 tea bag
  • 4 pieces star anise
  • 1 small stick cinnamon or cassia bark
  • 1 teaspoon cracked peppercorns (optional)
  • 2 strips dried mandarin peel (optional)


  1. Place eggs in saucepan of cold water – water level should be at least 4 cm (1-1/2") higher than eggs. Bring to a boil, then simmer for 2 minutes.
  2. Remove the eggs.
  3. With a knife, tap each egg to slightly crack the shells in two or three places. Return to...

Continue reading ...

Devilled Eggs

Posted by Kroocrew on Thursday, November 5, 2009, In : Nepal 

Devilling is a simple process in outline with the objective being to mix a food with mustard. Often the moisture is added via an oil in water emulsion such as mayonnaise. Curried devilling is also the same process as mustard can be a component of a curry masala and there is always evolution of successful processing.

  • 1 dozen large eggs
  • 2 teaspoons mustard
  • 1/4 teaspoon sauce
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper
  • 1 tablespoon fresh onion, grated
  • 1/4 teaspoon fresh parsle...

Continue reading ...




Please"click" on the recipe title of interest to fully open the description, if it isn't already, to allow "comments" that you may wish to make. The comments area  will be seen at the end of the relevant recipe.


  • Single measurement conversion
  •  This converter is a plain English utility. Type the amount  and the unit name  which you wish to convert from in the upper line and then in the lower line type the units name you wish to convert to. Then click the "Submit" button

  •  It is safest to type in the complete name of the unit rather than an abbreviation, because of the possibility of ambiguity.

  • If you wish to convert a volume of some ingredient into a weight, a conversion facility I have used for this purpose is

    Google Analytics