Scrambled Egg with Fiddle Head and Spring Wild Green

Spring finally comes. We can finally forage the delicate greens and add them into our diet. This week, we found fiddle heads, curly dock, and trout lily. Fiddle head is sweet, curly dock is slightly sour, and trout lily is green. I put them all into this scrambled egg and make it into a big breakfast for the family.

Curly dock

The left side is fiddle heads, and the right side is trout lily.

INGREDIENTS:

Wild Edible Spring Green (Fiddle head, trout lily, and curly dock)

6 Eggs

1/4 teaspoon Salt

1/4 teaspoon Sugar

3 tablespoons Vegetable Oil

DIRECTION:

1. Whisk the eggs, salt and sugar together.

2. Bring a small pot of water to a boil over high heat. Add fiddle heads. Blanch them for about 5 minutes to get rid of the bitter taste. Drain well.

3. Heat up the oil over high heat. Add the wild greens and stir fry for about 30 seconds. Add the egg. Keep stir frying until the egg coagulates. Turn off the heat.

Spring greens army son's flavourite.

Scrambled Egg with Green Onion 香蔥炒蛋

Another budget friendly recipe that is perfect during pandemic. Because now we will only do grocery  biweekly, we need to think wisely about what type of vegetables we purchase, of which have a longer shelf life. Napa, broccoli, carrot, kale are on the list. For sure, green onion is also one of them. With you wrap the green onion with a damped paper towel, it can stay green and fresh for more than a week in the fridge. I use the green onion to make scrambled eggs, adding a little fibre and green to the diet.

INGREDIENTS:

5 stalk Green Onion

8 Eggs

1/3 teaspoon Salt

1/3 teaspoon Sugar

1/3 teaspoon White Ground Pepper

3 tablespoons Vegetable Oil

DIRECTION:

1. Whisk the eggs together; cut the green onion into rounds.

2. Heat up vegetable oil over high heat. Add green onion and fry it for 30 seconds.

3. Add the egg. Scramble until the egg coagulates. Turn off the heat. Serve it with steamed rice or sandwich bread. Or just as it is.

Scrambled egg with Tomato on Tofu 蕃茄炒蛋配豆腐

For sure we limit our grocery shopping to the minimum during the pandemic. Now we will only go once a week. In the first week, we usually eat like a king because the food is newly stocked up. However, the food becomes scarce and cooking becomes tricky when it comes to the second week. This week is just the week that we have only two tomatoes, a few eggs, and a block of tofu left in the fridge. Along with a can of spam, I cooked this dish to add some extra nutrient to our diet. It is super easy to make and I hope you will enjoy this recipe. 

INGREDIENTS:

4 Eggs

2 Tomatoes

1 Block Tofu

3 tablespoons Vegetable Oil

1/3 teaspoon Salt

1 tablespoon Sugar

12 teaspoon Cornstarch

DIRECTION:

1. Drain the tofu; cut it into small blocks. Reheat them in the microwave and then place them on the serving plate. Set aside.

2. Cut the tomatoes into wedges; whisk the eggs.

3. Heat up oil over high heat. Add egg. Fry until it is coagulated.

4. Add tomatoes, salt, and sugar. Continue to stir fry until the tomatoes are heated up.

5. Mix a little water with the cornstarch. Stir it into the tomato mixture. Cook a bit more until the sauce is thicken. Turn off the heat.

Scrambled Egg with Onion 洋蔥炒蛋

These days we only do grocery biweekly, trying to stay away from the crowded places and people to prevent Coronavarus. It is really hard to think about what can I put on the table though, especially on the second weeks. Most of the vegetables can't be kept in good shape more than a week. So on the second week, I mostly rely on the onion, potato or Napa. Have you tried scrambled egg with onion before? The onion is so sweet and it gives crunch to the egg. It is delicious.

INGREDIENTS:

1 Onion, peeled and sliced

8 Eggs

1/3 teaspoon White Ground Pepper

1/3 teaspoon Salt

1/3 teaspoon Sugar

2 tablespoons Vegetable Oil

DIRECTION:

1. In a bowl, whisk together eggs, white pepper powder, salt, and sugar.

2. Heat up the oil over high heat. Add onion. Fry until fragrant; about 1 minute.

3. Add egg; scramble until the egg coagulates. Transfer it quickly to the serving plate.

Scrambled Egg with Bell Pepper 燈籠椒炒蛋

INGREDIENTS:

4 Eggs

1 Red Bell Pepper

3 tablespoon Vegetable Oil

1/3 teaspoon Salt

1/2 tablespoon Sugar

DIRECTION:

1. Deseed the bell pepper. Cut it into very thin slices.

2. In a bowl, whisk together eggs, sugar and salt. Add bell pepper; mix well.

3. Heat up vegetable oil over high heat. Add the egg mixture, gently it around and scramble it until the egg curds. Transfer it to a serving plate. Serve it with steamed rice.

Scrambled Egg with Zucchini ｜義大利青瓜炒蛋

Scrambled egg is amazingly easy to make. It can be put together in less than 10 minutes.  It can go with most of the vegetable or meat that's on hand, but it is also super tasty on its own.  This recipe is one of those that starts with "when you have half of a zucchini left in the fridge" ...

We love this recipe, and think the turmeric does a fantastic job adding an exotic flavour to it.  It is a pleasure to serve it as a light dish on a weeknight or a full brunch on the weekend.

INGREDIENTS:

1 Zucchini, small

6 Eggs, large

1/3 teaspoon Paprika

1/2 teaspoon Turmeric Powder

1 teaspoon Chinese Cooking Rice Wine

1/3 teaspoon Salt

2 tablespoons Vegetable Oil

材料：

1 條  義大利青瓜

6 隻  大雞蛋

1/3 茶匙 甜紅椒粉

1/2 茶匙  黃薑粉

1 茶匙  米酒

1/3 茶匙  鹽

2 湯匙  菜油

DIRECTION:

1. Cut the zucchini into sticks; set aside.

2. In a bowl, whisk together eggs, cooking wine, paprika, turmeric, and salt until smooth.

3. In a non-stick pan, heat up oil over high heat.  Add zucchini; stir fry until it becomes slightly softened.  Turn down the heat to medium-high.  Add egg mixture.  Continue to stir fry until the egg reaches to the desired texture; about 3-5 minutes.  Serve.

做法：

1. 青瓜切條；備用。

2. 在一只碗內，加入蛋、米酒、甜紅椒粉、黃薑粉和鹽；攪打至均勻。

3. 在易潔鍋內加入菜油，用大火加熱。下青瓜；炒至微軟。把火調低至中大火。下蛋液；繼續炒至蛋凝固。上桌。

Stir fried Egg with Preserved Radish | 菜脯炒蛋

Preserved radish is a common ingredient in Hong Kong.  We often use it in stir fry eggs or pork, or serve it as a side dish with plain congee.

Making preserved radish requires two main simple steps.  Rubbing salt on the radishes and laying them under the hot sun to dry during the day, and storing them away at night.  This process needs to repeat for at least two weeks before they are stored in a sealed container for another three months.  The preserved radishes we normally see in the market are golden colour to slight brown; they are fresh preserved radishes.  However, the preserved radishes that are stored up to ten years are black in colour, and the ones over twenty years will release black oil, which some people believe has a medical purpose and cherish it a whole lot.

My friend knows my husband and I like preserved radish.  So when she saw that there were such good quality ones for sale at the market, she bought me some.  They smelled so fragrant.  I wanted to use that to stir fry pork belly, but we are on a diet right now so I scrambled eggs with them instead.

INGREDIENTS:

8 Eggs, large, beaten

2 pieces Preserved radishes, rinse off the salt

3 tablespoons Vegetable Oil

材料：

8 隻  雞蛋，大，打勻

2 條  菜脯，沖淨鹽份

3 湯匙  菜油

DIRECTION 做法:

1. Cut the preserved radishes into fine pieces.  Add them in a pan with a tablespoon of vegetable oil.  Sauté them over high heat until fragrant; remove them from the pan.

2. Add the rest of the oil in the same pan.  Add beaten egg and scramble it until half set.  Add the preserved radish back to the pan and continue to cook until they mix evenly.  Serve immediately.

1. 菜脯切成幼粒。在一只鑊中加入一湯匙油和茶脯，大火炒至其香氣四溢；盛起備用。

2. 在同一鑊中下剩餘的油。倒入雞蛋，快炒至半凝固。菜脯回鑊，與蛋炒至均勻；上桌。

Savoury Egg Pancake | 簡易蛋餅

Savoury Egg Pancake | 簡易蛋餅

Ingredients: (3-4 servings)

5 Shitake Mushrooms

1 Medium Carrot

1/4 cup Edamame

2 tablespoons Vegetable Oil (for frying)

1 tablespoon Soy Sauce

1/4 teaspoon Salt

Egg Mixture:

5 Eggs

1 tablespoon Sugar

材料：(3-4人份)

5 隻   新鮮冬菇

1 條   甘筍，中型

1/4 杯   毛豆

2 湯匙   菜油 (炒菜用)

1 湯匙   豉油

1/4 茶匙   鹽

蛋汁：

5 隻   雞蛋

1 湯匙   糖

DIRECTION: