Jean loves to make Deviled Eggs for potluck. Check here and here. It is a simple dish to make and you can make it ahead of time.

Deviled Eggs are best served chilled from the refrigerator.

Ingredients

• hard boiled eggs
• finely chopped celery
• a pinch of salt
• ground black pepper
• miracle whip
• paprika

Click on the link below for the instructions.

continue reading "Deviled Egg"

Minoo shared a very quick and mess less way of making omelette in large batch. This method does not involved turning of the omelette and it allows everyone to choose their own ingredients and the whole batch will be ready at the same time.

The Ziploc Omelette looks good in a roll instead of the regular pocket type if made using frying pan.

Ingredients

• quart size ziploc bags
• eggs
• chopped cilantro
• diced sweet peppers
• chopped green onions
• diced tomatoes
• grated potatoes
• grated cheese
• simply anything you desire in an omelette like ham, mushroom, onion, etc

Instructions

• Crack 2 eggs (large or extra large) into a quart size ziploc bag (not more than 2 eggs).

• Shake the bag to break up the eggs.

• Put in your favorite ingredients. Season with salt and pepper. Shake the bag to combine well.

• Remove the air before sealing the bag. Have your guests write down their names on the ziploc bag with a permanent marker.

• Bring a big pot of water to a boil. Place the bags into the rolling boiling water for exactly 13 minutes. You can cook about 6 to 8 omelette in a large pot.

• Remove the bags from boiling water and open the ziploc bag. Becareful as it is very hot. The omelet will roll out easily. This is a very healthy way to cook omelet as it does not need any oil.

This is a good way to serve breakfast as you can involved everyone to make their own special omelettes and the omelettes will be ready at the same time. You can make this for breakfast or brunch.

Polly is such a dear friend. She called last week saying that she wanted to come by and make me her special omelette. Polly said this is her kids’ favourite food and makes it quite often at home. Polly has always come across to me as someone who walks the extra mile for her family and friends. She has a good heart!

Polly brought along her unique little pan which is designed for making omelette. I think she said that it’s japanese — you know, the type that Japanese used to make thin yellow omelettes for sushi. I have never knew that were such a pan. I will try to look for them one of these days in the Osaka Supermarket. Maybe they carry it in their store.

Polly even brought along all the required ingredients. The ingredients includes sliced sausage, cheese and chopped green onions. Polly also brought sea salt, which is said to be superior in taste than the normal table salt.

Polly, thanks for keeping me company that afternoon. It was great having someone to chat over lunch.

continue reading "Polly’s Cheese and Sausage Omelette"

OK, here is my second attempt in making Egg Florentine. I has earlier tried making it but it turned out looking really funny. I rechecked the recipe and I think what I did wrong was the fact I overcooked the eggs into hard-boiled ones. So, for this time I use one of those plastic thingy that I imported all the way from Malaysia which makes perfect soft-boiled eggs.

It’s very easy making soft-boiled eggs using this thingy … I just place the eggs inside the container and then I poured boiling water into the container to the right level indicated on the sides. You can cook up to 4 eggs at a time. I then just covered the container and waited till the water in the egg compartment completely dripped into the compartment below.

Remember to bring the egg temperature to room temperature first.

The above are the soft boiled eggs cooked from the gadget, perfectly cooked.

Here is my Egg Florentine Version 20. I still found that the egg yoke was over cooked when the Egg Florentine came out from the oven. Does anyone know how can I improvise this? Anyway, it looks slightly better this time, don’t you think?

A chicken is hatched even from such a well-sealed thing as an egg.
~ Chinese Proverb

LOL! Believe it or not, but I have never seen Egg Florentine in real life before, let alone eat it or make it. But the name sounds fancy and I have seen some nice pictures of it. So, I gave it a try … trying to follow the recipe closely. This is how mine turns out!!

Is this right? Honestly, tell me. It sure did not closely resemble some of the images I googled.

It looks terrible but does taste quite OK — trust me, the boys told me so. If you let me know where I went wrong, I’ll try again and post my Eggs Florentine version 2.0.

Ingredients

• 9 oz. frozen chopped spinach, thawed
• 4 eggs, soft-boiled
• 1 oz. butter
• 1 oz. plain flour (3 tablespoons)
• 1 1/4 cups milk or cream
• 6 oz. cheddar cheese, grated (1 cup)
• Salt and pepper

Instructions

First, I prepared the frozen spinach according to the intructions on the package. I usually defrost frozen spinach using the microwave. I placed the thawed spinach on a shallow ovenproof dish and season the spinach well with salt and pepper.

I’m supposed to soft boiled the eggs but the eggs turned out more like hard boiled eggs. Anyway, I just used the hard boiled eggs.The eggs go on top of the spinach.

To make the sauce, I melt the butter in a sauce pan on the stove.

When the butter is melted, I gradually stir in the flour. I think this step is to create a roux.

The roux wiill look lumpy but that’s quite OK.

I then gradually stir in the milk to cook the roax. This step require constant stirring and pouring and more stirring and more pouring … until the mixture thinkens

Next, I lower the heat and add 2/3 of the cheese.

I stir the sauce until the cheese is melted. It does not take long for the cheese to melt.

Once the sauce is ready, I poured it over the eggs and spread it all around to make sure that the sauce covers all the eggs and spinach.

The remaining 1/3 of the cheese goes on top of the sauce.

The dish is ready to go into a preheated oven at 375 F for 15 to 20 minutes. The dish is to be placed on the top shelf so that it will brown nicely.

The egg florentine is to be served hot. This is a very creamy and nutritious meal and it’s good for brunch. The picture below looks OK, ain’t it? That’s it, version 1.0. Stay tuned for version 2.0!!