Scrambled Eggs with Mashed Tofu (鸡扒豆腐)

Ingredients:

3 eggs
2 block firm tofu
2 cloves garlic, minced
1 stalk spring onion, chopped
Salt & pepper, to taste
1 tsp Chinese cooking wine
Cooking oil
a dash of sesame oil

• Mashed tofu and placed in a sieve to drain excess water.
• Lightly beat eggs with a little salt, pepper and Chinese cooking wine.
• Heat a little oil in a wok, pour in the beaten eggs and scramble the eggs.  Dish out the eggs and set aside.
• Fry mashed tofu until dry.  Add a dash of sesame oil and spring onion.  Add in the scrambled eggs. And season to taste.  
• Dish out and serve hot.

Tomato-Scrambled Eggs (蕃茄炒蛋)

Recipe adapted from Carol's 蕃茄炒蛋

Ingredients:

2 ripe tomatoes, cut into wedges

3 eggs

1 clove garlic, chopped

1 stalk of spring onion, cut into 2 cm length

Seasonings:

1/2 tbsp light soy sauce

a few drops of sesame oil

1 tsp sugar

salt & pepper, to taste

• Crack the eggs into a bowl.  With a fork or a pair of chopsticks, whisk the eggs thoroughly to incorporates air (this will help the scrambled eggs to become fluffier). Add in sesame oil, a pinch of salt and a dash of pepper, mix until combined.  Add in spring onions.
• Heat the frying pan with about 3 tbsp oil.  When the oil is smoking hot, pour in the beaten egg mixture. Keep stirring the eggs with a spatula until it forms lumps.  Using the spatula break the lumps into smaller pieces.  Do not overcook the eggs, once they are cooked, transfer the scrambled eggs onto a plate and set aside. 
• With a little oil, saute chopped garlic and add in tomato and sugar.  Cook until the tomato breaks down.  If it is too dry, add a splash of water. 
• Put in the scrambled eggs and the rest of the seasonings.  Cook under low heat for 2 -3 minutes, then dish out and serve immediately.

Chinese Tea Eggs (茶叶蛋）

Ingredients:

16 hard boiled eggs, shells cracked
1 packet Eu Yan Sang Tea Eggs mix
2 tbsp light soy
1 tbsp dark soy
2 tsp salt
3 tbsp raw sugar

• Put all ingredients with enough water covering the eggs.
• Bring to the boil and simmer for at least 3 hours.  
• Serve hot.

Steamed Eggs

Ingredients:

3 eggs
300ml water (or stock)
salt & pepper, to taste
1 tbsp garlic oil
1/2 tsp sesame oi
1 tbsp light soy sauce
spring onions, garnishing

• Gently beat the eggs, water, salt and pepper with a fork; careful not to over beat.
• Strain egg mixture through a sieve into a dish for steaming.  Cover the dish with a plate and place in a steamer and steam over low heat until the egg is set. 
• Remove from heat and drizzle with sesame and garlic oil and soy sauce. Garnish with chopped spring onions.