Tag: egg

Breakfast Tortilla

Breakfast Tortilla

If you’re looking to take your breakfast game up a notch, you might want to try the Breakfast Tortilla Fold technique that’s been trending on TikTok. This clever method elevates the humble Tortilla Breakfast Wrap and has become a viral sensation for good reason.

Egg Salad Sandwiches

Egg Salad Sandwiches

Egg salad sandwich is a simple and humble American sandwich dating back to sometime in the 1800s, but not before 1762 because that’s when the sandwich was formally invented. It consists of a combination of peeled hard-boiled eggs, mayonnaise, salt, and pepper between two slices …

Schuimpjes (Meringue Kisses)

Schuimpjes (Meringue Kisses)

I have made some advocaat, and what to do with all that leftover white egg? Making schuimpjes (Meringue Kisses) is one of them. This is a kid friendly recipe.
 
 
Ingredients
  • 10 egg whites
  • 500 gram sugar
  • pinch of salt
  • 2½ tsp cornstarch
  • food coloring to your liking
 
Instructions
  1. Preheat oven to 210F/ 100C. line a large cookie sheet with silicon.
  2. Take the egg whites out of the refrigerator and let the egg whites come to room temperature for about 30 minutes.
  3. Beat the egg whites on low speed until foamy.
  4. Increase the speed to high and sprinkle with a pinch of salt and gradually add sugar, beating until stiff peaks form for about 5-8 minutes.
  5. Add the cornstarch to the meringue.
  6. divide the batter add different food coloring to your liking.
  7. Place the meringue mixture in a pastry bag with desired tip and pipe out your kisses onto the prepared cookie sheet.
  8. Bake at 210 F/100 C for about 35-40 minutes or until firm to the touch.
  9. Immediately remove to a wire rack to cool. Store in an airtight container.

 

Schuimpjes (Meringue Kisses)
 
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Total time
 
Recipe type: Bakery
Ingredients
  • 10 egg whites
  • pinch of salt
  • 500 gram sugar
  • 2½ tsp cornstarch
  • food coloring to your liking
Instructions
  1. Preheat oven to 210F/ 100C. line a large cookie sheet with silicon.
  2. Take the egg whites out of the refrigerator and let the egg whites come to room temperature for 30 minutes.
  3. Beat the egg whites on low speed until foamy.
  4. Increase the speed to high and sprinkle with a pinch of salt and gradually add sugar, beating until stiff peaks form for about 5-8 minutes.
  5. Add the cornstarch to the meringue.
  6. divide the batter add different food coloring to your liking.
  7. Place the meringue mixture in a pastry bag with desired tip and pipe out your kisses onto the prepared cookie sheet.
  8. Bake at 210 F/100 C for about 35-40 minutes or until firm to the touch.
  9. Immediately remove to a wire rack to cool. Store in an airtight container

 

Foo Young Hai (Indonesian, Dutch)

Foo Young Hai (Indonesian, Dutch)

I could not find a lot about the history of Foo Yong Hai, but I believe it must have had traveled through a long and winding path to become the way it is now. But Nevertheless during its spread in Western Europe Foo Young Hai has gradually changed and was adapted as a more western style omelet with fillings inside, while in Canton, the standard way of cooking fried Foo Yong eggs is actually mix the ingredients (normally Cantonese BBQ pork strips and other vegetables) with the beaten egg yolk before frying. Apart from that, I was quite curious about the fillings since “hai” in Cantonese means crab. The Foo Yong Hai that I know mostly uses prawns, shrimps or chicken. Either way it’s a delicious dish. In this recipe I used chicken.