Stewed Eggs Stuvade Gg Recipes

LU ROU FAN (TAIWANESE STEWED PORK WITH HARD-BOILED EGGS)

Steps:

• Cut pork into small cubes. Chop shallots and mince garlic.
• Saute pork until brown. Remove meat (leave fat in pan) and saute the shallot and garlic on medium-high heat until lightly browned. Remove from pan, then saute mushrooms.
• Add everything back into the pan, including the soy sauce, rice vinegar, dark soy sauce, water and spices (star anise, 5 spice, cinnamon, and ginger). Simmer for about 30-60 minutes or until tender. Add the eggs during the last 10-15 minutes.
• Garnish with chopped scallion

STEWED EGG SALAD (LU DAN)

Steps:

• Use a little bit of oil to sauté ginger, spring onion, garlic and chilli.
• Place all the seasonings into a sauce pan and boil it by full strength gas power.
• After sauce boiling we turn the gas power to the lowest and simmer for 2 hours.
• Take out the eggs from fridge and leave it aside for while to make sure it's reach room temperature.
• Cook the eggs from cold water and keep moving them when you cooking. (This way can make sure the egg yolk will stay in the middle.)
• After the water is boiling we turn the gas power to medium and cook for another 5 minutes.
• After 5 minutes we take the eggs out of the hot water and soak it in cold water. Peel the eggs when they have cooled down.
• Place the eggs into the sauce we made and cook them for 40 minutes.
• After 40 minutes just soak them in the sauce for a couple hours. You will see the eggs turning a light brown colour and it's ready to eat. My grandma always cook the egg a day before and soak them over night.

POACHED EGGS IN STEWED TOMATOES

Steps:

• In a large skillet, saute the onion, carrot, celery, green pepper and garlic in oil until tender. Stir in the tomatoes, honey, chili powder, salt, pepper and bay leaf. Simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf. , With a spoon, make eight indentations in the tomato mixture. Break eggs into indentations. Cover and cook over low heat for 10 minutes or until whites are completely set and yolks begin to thicken. Sprinkle with cheese; cover and cook until cheese is melted, about 1 minute.

EGGPLANT STEW

Steps:

• Combine diced tomatoes, eggplant, yellow squash, zucchini, water, onion, sliced mushrooms, olive oil, garlic, oregano, and salt in a 6-quart slow cooker.
• Cook on Low until eggplant is tender, about 8 hours.

STUFFED EGGS

Steps:

• Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
• Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
• Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.