How to make Salted Eggs

Typical Singaporean condiments that go with congee for breakfast, evening or late supper - Salted eggs (Telur Masin). Salted eggs are also in abundance during the Mooncake festival locally. The eggs are used as a filling for mooncakes. Each mooncake costs more with more egg yolks.

Ingredients for Salted Eggs:

• 10 eggs (duck or chicken)
• 480g. salt
• 1 litre water or enough to cover eggs

How to make Salted Eggs:

1. Boil water with salt. Cool.
2. Wash eggs and put in a container (preferably earthen).
3. Pour enough water to cover the eggs. Cover container.
4. Leave eggs in salt water for two weeks before serving.

Note: After 2 weeks, take one egg out and boil for 10-15 mins to test if its taste is salty enough. If not ready, let the rest in the container for a few days more. When it's ready, drain the eggs and wipe dry. Keep them in an egg carton and place in fridge. The salted eggs can be kept for a few weeks in fridge.


Recipe submitted by Agnes Wong.
Image credit - doink20

French Toast for Breakfast

French toast is a common breakfast item made by frying a piece of bread soaked in an egg batter. French toast is usually served with toppings similar to those used for pancakes, waffles, and toast.

Ingredients for French Toast:

• 1 egg for every 2 slices of bread
• approximately 1/4 cup (60ml) milk (more for softer, less egg-like French toast; less for firmer, more egg-like toast)
• 2 slices bread (I cut 1" thick slices of French bread)
• butter (best), margarine, or oil

Optional:

• 1/2 teaspoon vanilla extract or similar extract
• 1/4 - 1 teaspoon nutmeg, cinnamon or other powdered spice suitable for sweet items
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Makes roughly 2 slices of French toast.

Method:

1. In a bowl mix eggs and milk, and optional ingredients as desired.
2. Heat up a frying pan, skillet or griddle to a medium-low temperature.
3. Use butter, margarine, or cooking spray on the pan.
4. Soak a slice of bread in the egg-milk mixture and place on pan; repeat until pan is full.
5. Brown both sides of the French toast.
6. Serve on plates, usually two slices per person, with toppings as desired.

Tips:

• The goal is to get both sides of the French toast nicely browned, while making sure the center is cooked. Using excessive heat could scorch the outside of the toast while leaving the inside undercooked.
• Also, unless you are making French toast for dozens of people, it is easier to make sure that each slice of bread is evenly soaked in the egg and milk mixture if you make it up in small batches, one egg and 1/4 cup of milk and two slices at a time in one bowl. Then soak the two slices until almost all of the mixture has been absorbed. If your bowl is small, place the two slices on top of each other, then keep switching their position and flipping them (so that all four faces will be down into the mixture) until the mixture is absorbed.
• The cooking process is too short to use most raw spices, but some fresh herbs might be very tasty.

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How to make Vegan Pancakes

Vegan recipe ideas for family. Simple and delicious. This Pancake recipe is vegan; it contains no animal products of any kind.

Ingredients for Pancakes:

• 1 cup flour
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 cup soy milk
• vegetable oil

Method:

1. Mix all dry ingredients: flour, baking powder, sugar, and salt.
2. Mix soy milk into the dry ingredients.
3. Heat a griddle until water sprinkled on it quickly evaporates. Spread a thin film of oil on the griddle.
4. Pour pancake batter on griddle to form 4- to 5-inch circles. Bubbles should start forming.
5. When the underside is light brown, flip the pancake.
6. When the other side is light brown, serve.

Variations:

• Banana pancakes: add one well mashed banana to the batter.
• Chocolate pancakes: add 1/2 cup chocolate chips to the batter.
• Walnut pancakes: add 1/2 cup roughly chopped walnuts to the batter.
• Cranberry pancakes: add 1/2 cup dried cranberries to the batter.

Any of the above ingredients can be mixed together.

Notes:

• Don't over mix! Over mixing will produce gluten; this will inhibit rising and make the pancakes rubbery.
• Optionally, you can serve your pancakes with syrup or jam.
• Substituting rice milk for soy milk may make the pancakes fall apart more easily.

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Image Credit: kalavinka