Tamagoyaki by Jenny Yennee

Ingredients:
4 eggs, beaten

Method:

Beat eggs in a bowl. Heat a tamagoyaki pan on medium heat. Oil the pan. Pour a scoop of egg mixture in the pan and spread over the surface. Cook it until half done and roll the egg toward the bottom side. Move the rolled egg to the top side. Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg. Cook it until half done and roll the egg again so that the omelet becomes thicker. Cook the omelet until done. 

Allow it to cool and cut it into 6 pieces.

Egg Tarts by Jenny Yennee

Recipe Link : https://m.facebook.com/story.php?story_fbid=854810771212943&substory_index=0&id=746025335424821


Tart Shell
Ingredients:
125g butter
60g icing sugar
250g unbleached plain flour
1 egg
1/2 tsp vanilla essence

Method:
1. Sift flour and icing sugar into mixing bowl.
2. Rub butter into flour mixture until resembles coarse crumbs.
3. Add in egg, vanilla essence.
4. Shape dough into ball and refrigerate before using.


Egg Filling recipe
Ingredients:
( A )boil and cool 100ml water + 50g sugar
( B ) 3 eggs mix together with 60g whipping cream

Method:
1. Mix (A) & (B) and strain to remove coarse materials and bubbles.
2. Pour egg filling into tart shells.
3. Bake at preheat oven temp 150c for 25 - 30min.

Egg Salad with Lemon Dressing by Jenny Yennee

Salad - Boiled eggs, coral lettuce, cherry tomatoes, zucchini, crunchy capsicum, purple cabbage, organic raisin & cranberries and pumpkin seeds.

Lemon dressing - combine well 1 piece lemon juice, apple cider vinegar, olive oil, molasses sugar, parsley flakes and Balsamic vinegar

Egg Roll with Prawns by Cynthia Chai

Ingredients:
200g prawns
1 egg
1 tsp cornstarch

Method:
1. Rinse prawns, remove shell and veins. Pat dry with a kitchen towel. Using a knife, flatten the prawns. Add in cornstarch, and keep beating the mixture until a sticky paste is formed.
2. Beat egg.
3. Heat up a non-stick pan. Grease with a little oil before adding in the beaten egg. Swirl the pan to spread the beaten egg as thin as possible. Pan-fry the crepe over low heat. When done, remove from pan and set aside to cool.
4. Spread prawn paste evenly on the crepe. Roll it up, and steam for about 5 minutes. Remove and cool slightly before cutting it into thick slices.

Steam Eggs with Clams by Jenny Yennee

Muffin Frittatas by Ng Pei Pei

Recipe Link : http://www.incredibleegg.org/recipes/recipe/muffin-frittatas

Egg Mayo Spread by Joanne Lum

Ingredients:
4 hard boiled eggs
1 1/2 medium size onions
mayo, salt & pepper

Method:

Cool hard boiled eggs before removing the shells. Finely chopped. Same goes for onions. Put them in a large bowl & add mayo, pinches of salt & a dash of pepper to taste. Mix well.

(refrigerate for cold serving)

Tri-Color Omelette by Yap Lai Fan

1.Boil broccoli, carrots & yellow zucchini.
2.Beat an kampung egg.
3. Stir fry the veges and egg with olive oil with low fire.

Lunch / Dinner Ideas by Diana Lim Li Yen

Kangkung & prawns stir-fried with sambal belacan, Steamed egg with leftover spicy minced pork & mushroom, Stewed pork with radish & carrot. My lil girl's din: Chicken, mushroom, spinach & tomato stew served with beautiful fluffy French Toast

Sizzling spicy soy sauce prawns, Nyonya cincalok omelette, Stir-fried sweet potato leaves with sambal belacan, Stir-fried Aussie celery, organic carrots & cauliflower stalks with scallop sauce. Munchkin's dinner: Baked mashed butternut squash with tuna, onions, greek yogurt, tomatoes, baby spinach, cheese & breadcrumbs and a slice of bread with tuna spread

Recipe for cincalok omelette: 

- 3 whole eggs

- 1.5 tbsp oil

- 1 fresh red chili, sliced n deseeded

- 1 tbsp cincalok

- 1 finely shredded kaffir lime leaf (Daun Limau purut)

- Some white pepper

- 1 big onion (sliced to semi-circles)

- 3/4 tbsp butter

Beat eggs, cincalok, pepper and butter in a bowl then add in red chilli, kaffir lime leave and onion. Pour out on to oiled and hot pan then use a circular motion to spread the egg mixture and fry for a while. Once edges of the egg is brown, flip egg over and continue frying till aromatic and lightly brown.

Lemon ginger chicken & Baked cauliflower in cheddar cheese sauce

Sharkfin with Egg by Anna Ng

Ingredients:

4 Eggs
Imitation shark’s fin
Crab meat (freshly picked or frozen)
Sliced cabbage
Shredded carrot
Oyster sauce
Shaoxing wine
Dashes of white pepper powder
Fish sauce
Some chopped spring onion

Method:
1. Beat 4 eggs in a big bowl.
2. Stir well all the ingredients above with eggs (except crab meat and cooking oil).
3. Heat up oil and stir fry the crab meat for about 1 minute. Pour the beaten eggs mixture into the wok and continue to stir until the eggs start to cook. Break the eggs into small pieces. Toss in the chopped scallions, do a quick stir, dish out and serve hot with lettuce.

Egg Rolls by Mummy Love Jayna

Method:
Fried egg with butter using Happy Call Pan
Inside: cheese, steam salmon, steam broccoli, rice and mayo

Steam Egg Custard by Anna Ng

(Also in picture is steam fish and spinach)

Method:
1. Preheat egg shell/ bowl in steaming pot.
2. Beat egg in a bowl with water. Ratio 1:1.
3. Add in a pinch of salt (can omit)
4. Pour in the egg mixture into the preheated bowl/ eggshell x2.
5. Steam with heat (with fire on) for 2 mins and off the heat (off the fire) continue to steam without heat (without fire) for 18 mins.

Steam Eggs by Alicia Gan

Ingredients:
3 eggs
Few dash of salt & pepper
1/2 to 1 tsp light soya sauce

Tools:
1 rice bowl
1 soup bowl
1 tsp
Wok to steam

Method:

1) Beat eggs in rice bowl & pour into soup bowl/ steam proof bowl.

2) Use the same rice bowl & add in room temperature water. The water level is slightly more than the eggs. 

3) Mixed well with eggs. There will be some bubbles at the top. Just discard it with spoon slowly.

4) Set up a rack with water in wok & turn on high heat. Once boiled, place in the soup bowl with eggs mixture & cover with cling wrap and steam for 10 mins. After that, turn to low heat & steam for another 5 mins.

5) Its ready to be served! Optionally, you can top with some some onions/ steam together with wolf-berries. 

Tomato Sauce Fried Egg by Beaubelle Brenda

Ingredients:
Few slices garlic and ginger
1 big yellow onion, thinly sliced
2 red tomatoes, thinly sliced
Half packet of fresh shiitake mushrooms
1 tbsp oyster sauce
3 tbsp tomato ketchup
1/2 tsp sugar
1/4 cup of water. If u prefer more sauce then 1/2cup water

Method:
1. Fry garlic and ginger first. (Once I didn't add ginger, the taste wasn't that good as if something missing)
2. Then add onions and mushrooms and fry till onions are soft.
3. Pour in tomato ketchup and oyster sauce. Mix well. Then add cherry tomatoes. Lastly pour water and sugar to taste. Simmer till sauce thickens then add pour over fried eggs.

Egg in Nest by Sandra Yp Yeong

Ingredients:
mini bread Roll x 1
normal egg x 1
1 knob of butter

Method:
1. Slice off the top of the roll.
2. Pull out as much of the inside of the roll as you can.
3. Apply thick layer of butter.
4. Sprinkle some pepper and salt (if for adult, if for kid.. no need)
5. Crack the egg (don't use jumbo egg) and fill (or you can put others things. like cherry tomato, bacon, sausage, tuna etc)
*supposed to sprinkle some grated cheese.. but I forgot
6. Bake in oven at 180C for 15 - 20 mins depending how cooked you want the eggs to be. If bread roll start to "burnt" and egg not set yet, you can cover with foil loosely.

Wholesome Omelette by Jasbir Kaur

Method:
Beat eggs, add some flour and milk. Add tomatoes, shrimp, fried garlic & onions and basil. Cook on low heat and leave it covered towards the end to let it rise a little.