Couple months ago, we went to Orenchi in San Jose for ramen. The ramen they served came with a very flavorful soft-boiled egg. We all thought it was very good, so I had to find a recipe when we got home! And I found this recipe, which I immediately got excited about and made the yummy eggs the following Saturday. 🙂
Believe it or not, these were pretty easy to make. They just take a lot of time, a lot of waiting time…
Ni Tamago (Adapted from Chubby Hubby)
4-6 Large Eggs
4 Cups Water
2 Cups Vinegar
3 Cups (or more) Ice
1 Cup Light Soy Sauce
2 Tbsp Dark Soy Sauce
1 Cup Water
1/2 Cup Brown Sugar
10 Slices Ginger
1. Using a pin, poke a tiny hole into each egg. Bring 4 cups of water to a boil in a medium saucepan.
2. Carefully place eggs into boiling water, and boil for 7-8 minutes.
3. Prepare vinegar ice bath by simply combining vinegar and ice in a large bowl. Transfer the eggs directly from the boiling water into the ice bath, making sure they’re completely covered. Leave eggs in the ice bath for 3-4 hours.
4. Meanwhile, make marinade by combining light soy sauce, dark soy sauce, brown sugar snd ginger in a saucepan and bring to a boil. Cool to room temperature.
5. Remove eggs from ice bath and carefully peel the shells off the eggs. Place the eggs in marinade. Leave the eggs in the liquid for at least 3-5 hours, the longer you let it seep, the more flavorful it is.
6. Remove eggs from marinade and serve at room temperature.
I promised Steven that I’d make him breakfast on Sunday, but I had issues getting up in the morning, we had breakfast for dinner. 🙂
The steak of this recipe is prepared the same way as the last recipe and the steak sandwich recipe. Yup, I use the same steak recipe for (almost) all foods with steak.
Steak Omelet with Mushrooms & Peppers
1 pan-seared steak, sliced (make sure you don’t slice it RIGHT AFTER it’s done cooking, you want it to cool a little to lock in the moisture)
5-6 cloves minced garlic
10 mushrooms, thickly sliced (one mushroom yields 3-5 slices ONLY)
10 small sweet peppers, cut into strips
2 tsp oil
1/4-1/2 cup milk
Some Cheddar (or any kind of) Cheese
1. In the cast iron pan used for the steak, heat garlic in oil until fragrant.
2. Saute mushrooms and sweet peppers until cooked and browned (about 8 minutes?)
3. In a bowl, whisk eggs and milk until combined.
4. In a frying pan, heat oil on high for 2 minutes. Reduce heat to medium and pour in 1/2 of the egg mixture. Sprinkle on desired amount of cheese and let it to cook for 1-2 minutes.
5. Meanwhile, slice the steak.
6. Add to the egg 1/2 of the sauteed veggies and let cook for another 1-2 minutes.
7. While the egg is still a little jiggly, add in 1/2 of the sliced eggs, lining them up so that a “path” is created in the center for the fold of the egg.
8. Carefully fold egg in half. Cook 1 minute, then flip and cook for another minute.
9. Sprinkle some more cheese on top and serve! 🙂
Today, I celebrate my 1-year anniversary with my food blog!! It’s been interesting, Cafe Chibita. Although I haven’t been a loyal mate to you, but I came back, and that’s what matters, right?
In celebration of my 1-year anniversary, I made (it was actually a coincidence) HK Style Egg Tarts again. One of the recipes in my first food-related post is HK Style Egg Tarts. Upon Steven’s request tonight, I whipped some up! Instead of going with my old recipe, I decided to try something new. For the tart, I used the cookie dough of Jam-Filled Butter Cookies, and for the filling, I used the filling of Anjelikuh’s egg tart (with some changes). These turned out really good, except it was hard to remove the tart (unbroken) from the mold. Maybe the cookie dough needs more liquid? Hopefully, they’ll be easier to remove when cool!
HK Style Egg Tarts (Adapted from AllRecipes & Anjelikuh)
Tart – Yields 18
3/4 cup Butter, Softened
1/2 cup White Sugar
2 Egg Yolks (I might increase this to 3 or 4…or I might add milk/evaporated milk to the dough)
1 3/4 cups All-Purpose Flour
Filling – Yields ~24 (I spilled 1/8-1/4 of the filling and still had more than enough for 18 tarts)
400g Milk (1 3/4 cups)…Anjelikuh listed it as 3.3 cups/825 mL…not too sure how that was calculated or maybe it was VERY THICK milk?
350g Eggs (6 large eggs + 2 egg whites…egg whites were left over from the tart)
200g Powdered Sugar
1 pinch of Salt
1. In a medium bowl, cream together the butter, white sugar and egg yolks.
2. Roll dough into 1 inch balls and press into tart mold, using your thumb to press and shape the walls.
1. Combine all ingredients in a large bowl using a whisk (or a fork).
2. Sieve the custard through a strainer to get rid of any gooey substances. Use a skimmer to get rid of anything remaining.
1. Pour the filling into the tart shells (90% -100% full).
2. Bake at 450F for 10 minutes, reduce baking temperature to 250F for another 10 minutes.
3. Turn off heat, and cool in oven with door ajar for 20 minutes. Remove from oven and EAT!
Portuguese Egg Custard Tart/Pastéis de Nata/葡式蛋撻
I’ve been trying to make the perfect Portuguese Egg Custard Tart, but have yet to find the perfect combination between the egg filling and the tart dough. Today, I used this recipe. The egg filling was quite tasty, but the dough was a bit off. I don’t really know how to describe it. It’s not that it wasn’t flaky, because it was, but it wasn’t shortbread-y either. It was hard and chewy at the same time. Just off. The filling was pretty good though, I would’ve preferred it to be a little less sweet, so I’ll try 3/4 cup sugar next time. The filling of a Portuguese Egg Custard Tart is supposed to be burnt a little bit. The top layer should have random darkened circles, but mine came out canary yellow-ish. Not sure what happened there either. We really liked the filling though, now we may just need to alter it a bit, and find the perfect crust to go with it.
Hong Kong Style Egg Custard Tarts/港式撻皮蛋撻
Since we’re on the topic of Egg Custard Tarts, I decided to post my creation of HK Style Egg Custard Tarts. I’ve tried a couple recipes, and I’ve combined the best egg filling with the best tart dough.
1 Cup Powdered Sugar
3 Cups All-Purpose Flour
1 Cup Butter
1 tsp Vanilla Extract
1 Cup Water
1 Cup Evaporated Milk
1 Tbsp Custard Powder
Combine Tart ingredients together. Create 3/4 inch dough balls, and neatly spread out onto tart mold. You want the bottom to be as thin as possible (without holes) and the edge of the tart to be a little thicker. Combine Filling ingredients together. Fill tarts with filling about 3/4-7/8 full. Bake in 450 degree oven for 10 minutes. Reduce heat to 250 degrees and bake for an additional 10 minutes. Remove from oven and let cool (in molds) for another 10 minutes, and it’s done!!
Flourless Peanut Butter Cookies
I bought two big jars of peanut butter from Costco back in December, and I figured that I should use it. After all, one can only eat so much PB&J. I searched for peanut butter recipes and came across this. I read the reviews, and after all the suggestions that were given. I decided to add 1 tsp vanilla extract to the recipe. I haven’t eaten any yet, but I will give an update once I try one. In the mean time, here are some pictures.