Curried Egg Scramble

For some reason, whenever I see long beans at the market, I'd immediately think of it with eggs. I probably have my mother to thank for putting those two ingredients together in my head as this recipe is a variation of a dish she makes which is a sort of a Chinese omelet with long beans. The long beans give a nice crunch to this egg dish and goes well with hot rice. 

When you make this dish, do remember to turn the heat off right before the eggs completely set to give it better flavour.

Curried Egg Scramble Recipe

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• 2 eggs
• 1 cup of chopped long beans
• 1 king oyster mushroom, diced
  
• 2 cloves of garlic, minced

Seasoning and oils

• 2 tbsp cooking oil
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 2 tbsp curry powder
• salt to taste

Directions

1. In a bowl, beat eggs with sesame oil and soy sauce. Set aside.
2. In a wok over high heat, heat cooking oil until hot. Stir-fry garlic for 10 secs.
3. Toss in chopped long beans and king oyster mushrooms and stir-fry until longs beans turn bright green and mushrooms are tender, about 1-2 mins. Season with salt.
4. Add curry powder to vegetables and continue to stir-fry until ingredients are evenly coated. About 1 minute.
5. Pour in egg mixture and stir-fry, tossing vigorously, for 1 more minute.

Serves 2 people.

Steamed Egg Custard with Tofu

This is very similar to chawanmushi, steamed egg custard served in little teacups, you often get at Japanese restaurants.

Every home has a version of this steamed egg recipe. For instance, my grandmother likes putting sweet pickled radishes in her steamed eggs. You can really add anything you like in it - sauteed mushrooms, pieces of cooked meat, seafood or nothing at all. Divide the mixture into individual bowls or serve family style in one large bowl.

Steamed Egg Custard with Tofu Recipe

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• 2 eggs
• 1 package of silken tofu, cut into small squares or chunks
• 1 cup of stock or water
  
• a few stalks of chopped scallions

Seasoning and oils

• 2 tbsp soy sauce
• 1 tbsp mirin (Japanese cooking rice wine)
• 2 tbsp sesame oil

Directions

1. Lightly beat eggs and add 1 cup of water.
2. Strain egg and water mixture into a bowl.
3. Stir in soy sauce, mirin, sesame oil and add tofu chunks into mixture. Sprinkle chopped scallions over mixture and cover bowl with a lid or aluminium foil.
4. On high-heat, bring water in steamer to a boil then turn the heat down to medium-low.
5. Steam egg mixture until it forms into a custard, about 25-30mins. To check if custard is cooked, insert a toothpick or chopstick and it should come out clean when removed.

Serves about 3 people.