omelette

Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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I prepared this soup on February 16th, the day of the Chinese new year and the beginning of the year of the dog.
I had planned to prepare and publish this post well before the 16th, in order to give my readers a chance to bring this wonderful, traditional dish to the table as part of the new year’s dinner celebration. Alas, some unforeseen events kept me from doing so. Now then, here it is, “Chinese New Year Egg Dumpling Soup, two weeks late for the New Year celebration, but NOT TOO late, since these wonderful dumplings can, of course, be enjoyed anytime during the year. 🙂
Chinese egg dumplings, also known as dan jiao, are also often served in hot pots, in other soups or just as is, with a tasty dipping sauce.
These dumplings may look a lot more complicated and difficult to prepare as they actually are, so there is no reason not to enjoy them often. 🙂
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Bon Appétit !   Life is Good !
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P.S.
These dumplings cook in a very short time when simmered in soup, so you should add them towards the very end of the cooking time !
They can also be prepared ahead and frozen, then easily reheated in simmering soup.
However, if you serve the dumplings without soup, bake them or steam them for a short time, since the original short cooking time in the omelet is not enough to cook the meat through !
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P.P.S.
This soup is believed to bring good luck and prosperity for the new year because of its long noodles (longevity),
and the color of the dumplings, which resembles the color of gold coins ( prosperity)
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Click here for more  Soup  on  ChefsOpinion
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Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Bombay Vegetable Omelette

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Although  most egg dishes which I have encountered in India and Pakistan use hard-boiled eggs, this dish, which I make often when I have some leftover curry sauce in the fridge, seems to capture (for me) the spirit of Indian and Pakistani breakfast dishes I had in hotels and private homes while living (Pakistan) and traveling (India) in both countries 🙂
Serve with naan and / or rice
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Bon Appetit !   कृपया भोजन का आनंद लीजिये !  (kripyā bhojan kā ānnaṅd lijīyai)
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Link to  “EASY DOES IT # 11 – CURRY”

Link to Naan Recipe
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Link to Chelo / Polo
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Link to Rice
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Bombay Vegetable Omelette

Bombay Vegetable Omelette

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Bombay Vegetables

Bombay Vegetables

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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” Breakfast Of Champions # 6 ” Farmers Omelette

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Today I finally found time again to do a proper breakfast,
after a week of peppermint tea and bananas.
During the week I get up at 3.30am and after a usual sleep time
of 3 to 4 hours, my desire to cook a full meal is usually subdued a bit   😦
Not today ! So here we go:
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” Farmers Omelette
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Ingredients:

Eggs,                                whole, whisked, seasoned with salt and cayenne
Grape tomatoes,            whole
Asparagus,                      blanched
Carrots,                            blanched
Onion,                              julienned
Garlic,                              paste
Potatoes,                         blanched
Chorizo,                          thinly sliced
Chives,                             sliced  (fresh or freeze dried)
Butter                                (substitute olive oil if desired)
Parmesan,                       grated
Salt,                                   to taste
Cayenne Pepper ,           to taste

Method :

Sautee potatoes in butter (oil) until starting to change color,
add onion and saute until starting to brown.
Add garlic, saute until translucent, add all other vegetables
and seasoning and saute until heated through.
add eggs, cover tightly, lower heat and cook slowly until eggs are set.
to plate, invert onto serving dish, sprinkle generously with chives.

Bon Appetit !   Life is Good !
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