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Extra resources for 60 Ways Eggs. Great Recipe Ideas with a Classic Ingredient
In a mixing bowl, beat eggs, remaining salt, pepper, spices and garlic together with a wire whisk until mixture is light and frothy. Stir in chicken and noodles. • In a large pan, melt butter over moderate heat. When foam subsides, reduce heat to low and pour in egg mixture. Cook slowly for 20–30 minutes or until underside is golden brown and eggah is cooked through. • Remove pan from heat and place under a preheated grill set on high for 5 minutes or until top of eggah is golden brown. • Serve hot, cut into wedges.
Serves 4–6 Ingredients Method Minced chicken 120 g (4 oz) 1 Salt /2 tsp Chinese cooking wine (hua tiao) 2 tsp Chopped ginger 1/2 tsp Black moss (fa cai) 50 g (2 oz), soaked, drained and ﬁnely chopped Egg white 1 Eggs 4, beaten Corn ﬂour (cornstarch) 1 Tbsp, mixed with 11/2 Tbsp water • Mix minced chicken with salt, wine, ginger, black moss and egg white. Set aside. • Steam half the beaten eggs on a 12–15-cm (5–6-in) wide plate for 5 minutes or until set. Set aside to cool before cutting into long, thick strips.
In a saucepan, melt two-thirds of butter over moderate heat. Remove pan from heat and, with a wooden spoon, stir in ﬂour to make a smooth paste. Gradually add milk, stirring constantly. • Return pan to heat and add bay leaf and nutmeg. Bring mixture to the boil, still stirring. Reduce heat to low and cook for 2–3 minutes or until sauce is thick and smooth. • Remove pan from heat. Discard bay leaf. Stir in bacon, salt, pepper and tomatoes. • Grease a baking dish with remaining butter, then line with hard-boiled egg slices.