Tag: eggs

Crispy Ginger Beef

Ingredients:

  • 1 lb flank steak or sirloin steak, sliced into narrow strips
  • 3/4 cup cornstarch
  • 1/2 cup water
  • 2 eggs
  • 1 large carrot, julienned
  • 3 green onions, chopped
  • 1/4 cup fresh ginger, minced
  • 5 cloves garlic, minced
  • canola oil
  • 3 tablespoons soy sauce
  • 4 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1/2 cup sugar

Preparation:

  1. Place cornstarch in a large bowl.
  2. Add water gradually while whisking.
  3. Beat eggs into cornstarch mixture.
  4. Toss in beef and stir to coat.
  5. Pour 1 inch of oil into pan (I used a pot, it helps cut down on splashes), heat until boiling hot, but not smoking.
  6. Add a quarter of the beef to the oil.
  7. Separate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside.
  8. Repeat until all the beef is cooked.
  9. Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order.
  10. Stir fry briefly over high heat.
  11. Combine last 5 ingredients and add to vegetable mixture.
  12. Bring to a boil and then add beef.
  13. Heat through and serve immediately.

Source: http://www.epicurious.com/recipes/member/views/CRISPY-GINGER-BEEF-50004915

How to Make the Perfect Omlette

I am a bit embarrassed to say I have always had a hard time making omelettes. Most of the time they would turn out more like scrambled eggs than an omelette. Lately though I have finally been successful in making a good omelette thanks to watching this video by Jamie Oliver …

Since watching that I have finally been able to make a three egg omelette that actually looks and folds like an omelette. I add a bit of milk to my eggs, rather than doing straight eggs like Jamie Oliver does, and with the size of pan that I have three eggs seems to be the perfect amount for it to be easy to flip at the right moment.

My wife prefers the size of a a two egg omelette though, which is a bit trickier to flip as it is thinner by the time it is ready to flip, but so far they are turning out much better than they used to before I watched Jamie’s video.

Home Made Non-Alcoholic Eggnog Recipe

A few years ago I started to make my own Eggnog and haven’t been able to drink the store bought stuff since. Making it can be tricky as it is very easy to over cook it, and if you do you end up with scrambled eggnog, which is gross. We actually did that the first time we tried to make eggnog and it took us 5-years to work up the courage to try again, but we are glad we did…

Ingredients:

  • 6 2/3 cups of milk
  • 2/3 cup of white sugar
  • 8 x beaten egg yolks
  • 2 tsp vanilla
  • dash of nutmeg

You can also substitute in 2 x cups of cream for 2 x cups of milk if you prefer a thicker eggnog. I have also tried 3 cups of half & half cream in place of 3 cups of milk with good success.

If you want an alcoholic version of the eggnog recipe you can substitute 2/3 cup of rum in place of 2/3 cup of the milk.

Directions:

Stir together 4 cups of milk with the 2/3 cup of sugar and egg yolks over low heat. You will want to stir constantly so that none of the egg starts to cook on the bottom of the sauce pan (trust me, you don’t want this to happen). You want to warm the mix until it just adheres to the spoon. If it starts to boil or overcooks just throw it out, otherwise it will be like drinking scrambled eggs…

As soon as the eggnog is warmed transfer it to a sink full of icy cold water and cool it for at least 2-minutes, stirring constantly. Stir in the remaining 2 2/3 cups of milk and the vanilla (you can substitute the 2/3 rum in for 2/3 of milk at this point). Cool for at least another 4-hours before enjoying.

Serving:

I usually pour my eggnog on to a couple of cubes of ice and then drink sprinkle some nutmeg on top and you are set to have some eggnog that crushes anything I have ever bought from the store.