Chinese Egg Puffs Recipes
EGG AND CHEESE PUFFS
I sometimes take this to work in the mornings and everyone who has ever tried it has asked for the recipe. Try it with your favorite salsa on top. You may add cooked sausage and/or sauteed green onions if you prefer.
Provided by Karen
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 14h20m
Yield 24
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and bacon. Cover and refrigerate overnight.
- The next morning, preheat oven to 350 degrees F (175 degrees C).
- Remove cheese mixture from refrigerator; stir in flour, butter, baking powder and salt. Spoon batter into 24 lightly greased muffin cups.
- Bake in preheated oven for 25 to 30 minutes, until puffs are slightly golden on top.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 3.4 g, Cholesterol 120.2 mg, Fat 21 g, Fiber 0.2 g, Protein 12.2 g, SaturatedFat 10.1 g, Sodium 550.3 mg, Sugar 0.6 g
HONG KONG-STYLE EGG WAFFLE RECIPE BY TASTY
Here's what you need: all purpose flour, baking powder, custard powder, tapioca starch, large eggs, sugar, water, evaporated milk, vanilla extract, vegetable oil, oil
Provided by Alvin Zhou
Categories Desserts
Time 1h15m
Yield 3 waffles
Number Of Ingredients 11
Steps:
- In a medium bowl, sift together the flour, baking powder, custard powder, and tapioca starch. Set aside.
- Set up a double boiler over medium heat. Add the eggs and sugar to the top bowl, whisking vigorously until the sugar is dissolved and the mixture has thickened slightly, about 5 minutes.
- Add the water and evaporated milk to the egg mixture and stir to combine.
- Slowly add the dry ingredients to egg mixture and mix until well combined.
- Stir in the vanilla and vegetable oil.
- Pour the batter through a fine-mesh strainer into a clean bowl to catch any lumps.
- Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 hour, or overnight.
- Transfer the batter to a spouted liquid measuring cup for easy pouring.
- Set an egg waffle machine and set to 400°F (200°C). Grease lightly with oil. Add about 1 cup of batter to the machine and cook for 2½ minutes, until crispy and slightly brown. Using a rubber spatula, transfer the waffle to a wire rack to cool slightly. To achieve a round shape, lay the waffle over a curved surface, such as a rolling pin, to cool. Repeat with the remaining batter.
- Serve when the shell has cooled and become crisp, but is still slightly warm.
- Enjoy!
Nutrition Facts : Calories 546 calories, Carbohydrate 74 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, Sugar 24 grams
CHINESE EGG PUFFS
from "tiny urban kitchen" - http://www.tinyurbankitchen.com/2010/02/chinese-egg-puffs.html - haven't tried yet but always looking for more ways to use my Æbleskiver pan!
Provided by ellie3763
Categories Breakfast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat an Æbleskiver pan over medium heat. Put a small amount of butter or oil in each hold and heat until hot.
- Combine all ingredients and stir until well mixed.
- Fill each hole with batter and let cook for several minutes (about 3).
- Using a chopstick or knitting needle, flip the half-cooked batter 1/4 turn (90 degrees).
- Let it cook for another minute or so, flipping 1/8 of a turn each time part touching the pan starts to dry up. They are done when a toothpick inserted in the middle comes out cleans.
Nutrition Facts : Calories 261.4, Fat 3.9, SaturatedFat 1.5, Cholesterol 110.3, Sodium 143.9, Carbohydrate 49.8, Fiber 0.7, Sugar 25.2, Protein 6.8
CHEESY EGG PUFFS
My father loves to entertain, and these buttery egg delights are one of his favorite items to serve at brunch. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over. -Amy Soto, Winfield, Kansas
Provided by Taste of Home
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt. , In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture., Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.
Nutrition Facts : Calories 275 calories, Fat 21g fat (12g saturated fat), Cholesterol 194mg cholesterol, Sodium 486mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.
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- Put 2/3 cup of the flour and ¼ teaspoon of the salt in a mixing bowl and combine with your hands. Add 1 tablespoon of the oil and mix well with your hands. Continue adding oil 1 tablespoon at a time until the dough holds together and forms a ball when you squeeze it; you should need about ¼ cup. Roll the dough into a 16-inch-long log. Wrap in plastic wrap and set aside.
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