Eggs

Chinese omelette and soufflé dishes are excellent for light lunches or as part of a large meal. They are simple and easy to digest, as well as having just that little bit extra flavour. Other Chinese dishes include strips of omelette in the dish or as a garnish.

Salted Eggs

Makes 6

1.2 l/2 pts/5 cups water

100 g/4 oz rock salt

6 duck eggs

Bring the water to the boil with the salt and stir until the salt has dissolved. Leave to cool. Pour the salt water into a large jar, add the eggs, cover and leave to stand for 1 month. Hard-boil the eggs before steaming with rice.

Soy Eggs

Serves 4

4 eggs

120 ml/4 fl oz/½ cup soy sauce

120 ml/4 fl oz/½ cup water

50 g/2 oz/¼ cup brown sugar

½ head lettuce, shredded

2 tomatoes, sliced

Place the eggs in a saucepan, cover with cold water, bring to the boil and boil for 10 minutes. Drain and cool under running water. Return the eggs to the pan and add the soy sauce, water and sugar. Bring to the boil, cover and simmer for 1 hour. Arrange the lettuce on a serving plate. Quarter the eggs and place on top of the lettuce. Serve garnished with tomatoes.

Tea Eggs

Serves 4–6

6 eggs

10 ml/2 tsp salt

3 China tea bags

45 ml/3 tbsp soy sauce

1 clove star anise, broken apart

Place the eggs in a pan, cover with cold water then bring to a slow boil and simmer for 15 minutes. Remove from the heat and place the eggs in cold water until cool. Leave to stand for 5 minutes. Remove the eggs from the pan and gently crack the shells but do not remove them. Return the eggs to the pan and cover with cold water. Add the remaining ingredients, bring to the boil then simmer for 1½ hours. Cool and remove the shell.

Egg Custard

Serves 4

4 eggs, beaten

375 ml/13 fl oz/1½ cups chicken stock

2.5 ml/½ tsp salt

1 spring onion (scallion), minced

100 g/4 oz peeled prawns, roughly chopped

15 ml/1 tbsp soy sauce

15 ml/1 tbsp groundnut (peanut) oil

Mix all the ingredients except the oil in a deep bowl and stand the bowl in a roasting tin filled with 2.5 cm/1 in of water. Cover and steam for 15 minutes. Heat the oil and pour it over the custard. Cover and steam for a further 15 minutes.

Steamed Eggs

Serves 4

250 ml/8 fl oz/1 cup chicken stock

4 eggs, lightly beaten

15 ml/1 tbsp rice wine or dry sherry

5 ml/1 tsp groundnut (peanut) oil

2.5 ml/½ tsp salt

2.5 ml/½ tsp sugar

2 spring onions (scallions), chopped

15 ml/1 tbsp soy sauce

Beat the eggs lightly with the wine or sherry, oil, salt, sugar and spring onions. Warm the stock then slowly stir it into the egg mixture and pour into a shallow ovenproof dish. Place the dish on a rack in a steamer, cover and steam for about 30 minutes over gently simmering water until the mixture is the consistency of thick custard. Sprinkle with soy sauce before serving.

Steamed Eggs with Fish

Serves 4

225 g/8 oz sole fillets, cut into strips

30 ml/2 tbsp cornflour (cornstarch)

½ small green pepper, finely chopped

1 spring onion (scallion), finely chopped

30 ml/2 tbsp groundnut (peanut) oil

120 ml/4 fl oz/½ cup chicken stock

3 eggs, lightly beaten

pinch of salt

Dust the strips of fish lightly in cornflour then shake off any excess. Arrange them in a shallow ovenproof dish. Sprinkle with the pepper, spring onion and oil. Warm the chicken stock, stir it into the eggs and season with salt then pour the mixture over the fish. Place the dish on a rack in a steamer, cover and steam for about 40 minutes over gently simmering water until the fish is cooked and the eggs are just set.

Steamed Eggs with Ham and Fish

Serves 4–6

6 eggs, separated

225 g/8 oz minced (ground) cod

375 ml/13 fl oz/1½ cups warm water

pinch of salt

50 g/2 oz smoked ham, chopped

15 ml/1 tbsp groundnut (peanut) oil

sprigs flat-leaf parsley

Mix the egg white with the fish, half the water and a little salt and pour the mixture into a shallow ovenproof dish. Mix the egg yolks with the remaining water, the ham and a little salt and pour it on top of the egg white mixture. Place the dish on a rack in a steamer, cover and steam over gently simmering water for about 20 minutes until the eggs are set. Heat the oil to smoking point, pour it over the eggs and serve garnished with parsley.

Steamed Eggs with Pork

Serves 4

45 ml/3 tbsp groundnut (peanut) oil

225 g/8 oz lean pork, minced (ground)

100 g/4 oz water chestnuts, minced (ground)

1 spring onion (scallion), chopped

30 ml/2 tbsp soy sauce

5 ml/1 tsp salt

120 ml/4 fl oz/½ cup chicken stock

4 eggs, lightly beaten

Heat the oil and fry the pork, water chestnuts and spring onions until lightly coloured. Stir in the soy sauce and salt then drain off any excess oil and spoon into a shallow ovenproof dish. Warm the stock then stir it into the eggs and pour over the meat mixture. Place the dish on a rack in a steamer, cover and steam over gently simmering water for about 30 minutes until the eggs are just set.

Deep-Fried Pork Eggs

Serves 4

100 g/4 oz minced (ground) pork

2 spring onions (scallions) minced

15 ml/1 tbsp cornflour (cornstarch)

15 ml/1 tbsp rice wine or dry sherry

15 ml/1 tbsp soy sauce

2.5 ml/½ tsp salt

4 hard-boiled (hard-cooked) eggs

oil for deep-frying

½ head lettuce, shredded

Mix together the pork, spring onions, cornflour, wine or sherry, soy sauce and salt. Shape around the eggs to coat them completely. Heat the oil and deep-fry the eggs until the coating is golden brown and cooked through. Remove and drain well then serve on a bed of lettuce.

Soy-Sauce Fried Eggs

Serves 4

45 ml/3 tbsp groundnut (peanut) oil

4 eggs

15 ml/1 tbsp soy sauce

¼ head lettuce, shredded

Heat the oil until very hot and break the eggs into the pan. Cook until the underside is lightly browned them sprinkle generously with soy sauce and turn over without breaking the yolk. Fry for a further 1 minute. Arrange the lettuce on a serving plate and place the eggs on top to serve.

Half-Moon Eggs

Serves 4

45 ml/3 tbsp groundnut (peanut) oil

4 eggs

salt and freshly ground pepper

15 ml/1 tbsp soy sauce

15 ml/1 tbsp chopped fresh flat-leaved parsley

Heat the oil until very hot and break the eggs into the pan. Cook until the underside is lightly browned then sprinkle with salt, pepper and soy sauce. Fold the egg in half and press down gently so that it holds together. Cook for a further 2 minutes until golden brown on both sides then serve sprinkled with parsley.

Fried Eggs with Vegetables

Serves 4

4 dried Chinese mushrooms

30 ml/2 tbsp groundnut (peanut) oil

2.5 ml/½ tsp salt

3 spring onions (scallions), chopped

50 g/2 oz bamboo shoots, sliced

50 g/2 oz water chestnuts, sliced

90 ml/6 tbsp chicken stock

10 ml/2 tsp cornflour (cornstarch)

15 ml/1 tbsp water

5 ml/1 tsp sugar

oil for deep-frying

4 eggs

¼ head lettuce, shredded

Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps. Heat the oil and salt and stir-fry the spring onions for 30 seconds. Add the bamboo shoots and water chestnuts and stir-fry for 2 minutes. Add the stock, bring to the boil, cover and simmer for 2 minutes. Blend the cornflour and water to a paste and stir it into the pan with the sugar. Simmer, stirring, until the sauce thickens. Meanwhile, heat the oil and deep-fry the eggs for a few minutes until the edges begin to brown. Arrange the lettuce on a serving plate, top with the eggs and pour over the hot sauce.

Chinese Omelette

Serves 4

4 eggs

salt and freshly ground pepper

30 ml/2 tbsp groundnut (peanut) oil

Beat the eggs lightly and season with salt and pepper. Heat the oil then pour the eggs into the pan and tilt the pan so that the egg covers the surface. Lift the edges of the omelette as the eggs set so that the uncooked egg can run underneath. Cook until just set then fold in half and serve at once.

Chinese Omelette with Bean Sprouts

Serves 4

100 g/4 oz bean sprouts

4 eggs

salt and freshly ground pepper

30 ml/2 tbsp groundnut (peanut) oil

½ small green pepper, chopped

2 spring onions (scallions), chopped

Blanch the bean sprouts in boiling water for 2 minutes then drain well. Beat the eggs lightly and season with salt and pepper. Heat the oil and stir-fry the pepper and spring onions for 1 minute. Add the bean sprouts and stir until coated with oil. Pour the eggs into the pan and tilt the pan so that the egg covers the surface. Lift the edges of the omelette as the eggs set so that the uncooked egg can run underneath. Cook until just set then fold in half and serve at once.

Cauliflower Omelette

Serves 4

1 cauliflower, broken into florets

225 g/8 oz chicken meat, minced (ground)

5 ml/1 tsp salt

3 egg whites, lightly beaten

2.5 ml/½ tsp celery salt

45 ml/3 tbsp chicken stock

45 ml/3 tbsp groundnut (peanut) oil

Blanch the cauliflower florets in boiling water for 10 minutes then drain well. Mix the chicken, salt, egg whites, celery salt and stock. Beat with an electric whisk until the mixture forms soft peaks. Heat the oil, add the chicken mixture and stir-fry for about 2 minutes. Add the cauliflower and stir-fry for a further 2 minutes before serving.

Crab Omelette with Brown Sauce

Serves 4

15 ml/1 tbsp groundnut (peanut) oil

4 eggs, beaten

2.5 ml/½ tsp salt

200 g/7 oz crab meat, flaked

175 ml/6 fl oz/¾ cup chicken stock

15 ml/1 tbsp soy sauce

10 ml/2 tsp cornflour (cornstarch)

45 ml/3 tbsp cooked green peas

Heat the oil. Beat the eggs and salt and stir in the crab meat. Pour into the pan and cook, lifting the edges of the omelette as the eggs set so that the uncooked egg can run underneath. Cook until just set then fold in half and transfer to a warmed serving plate. Meanwhile, heat the stock with the soy sauce and cornflour, stirring until the mixture boils and thickens. Simmer for 2 minutes then stir in the peas. Pour over the omelette just before serving.

Omelette with Ham and Water Chestnuts

Serves 2

30 ml/2 tbsp groundnut (peanut) oil

1 onion, chopped

1 clove garlic, crushed

50 g/2 oz ham, chopped

50 g/2 oz water chestnuts, chopped

15 ml/1 tbsp soy sauce

50 g/2 oz Cheddar cheese

3 eggs, beaten

Heat half the oil and fry the onion, garlic, ham, water chestnuts and soy sauce until lightly browned. Remove them from the pan. Heat the remaining oil, add the eggs and draw the egg into the centre as it begins to set so that the uncooked egg can run underneath. When the egg is just set, spoon the ham mixture onto half the omelette, top with the cheese and fold over the other half of the omelette. Cover and cook for 2 minutes then turn and cook for a further 2 minutes until golden brown.

Omelette with Lobster

Serves 4

4 eggs

salt and freshly ground pepper

30 ml/2 tbsp groundnut (peanut) oil

3 spring onions (scallions), chopped

100 g/4 oz lobster meat, chopped

Beat the eggs lightly and season with salt and pepper. Heat the oil and stir-fry the spring onions for 1 minute. Add the lobster and stir until coated with oil. Pour the eggs into the pan and tilt the pan so that the egg covers the surface. Lift the edges of the omelette as the eggs set so that the uncooked egg can run underneath. Cook until just set then fold in half and serve at once.

Oyster Omelette

Serves 4

4 eggs

120 ml/4 fl oz/½ cup milk

12 shelled oysters

3 spring onions (scallions), chopped

salt and freshly ground pepper

30 ml/2 tbsp groundnut (peanut) oil

50 g/2 oz lean pork, shredded

50 g/2 oz mushrooms, sliced

50 g/2 oz bamboo shoots, sliced

Lightly beat the eggs with the milk, oysters, spring onions, salt and pepper. Heat the oil and stir-fry the pork until lightly browned. Add the mushrooms and bamboo shoots and stir-fry for 2 minutes. Pour the egg mixture into the pan and cook, lifting the edges of the omelette as the eggs set so that the uncooked egg can run underneath. Cook until just set then fold in half, turn the omelette over and cook until lightly browned on the other side. Serve at once.

Omelette with Prawns

Serves 4

4 eggs

15 ml/1 tbsp rice wine or dry sherry

salt and freshly ground pepper

30 ml/2 tbsp groundnut (peanut) oil

1 slice ginger root, minced

225 g/8 oz peeled prawns

Beat the eggs lightly with the wine or sherry and season with salt and pepper. Heat the oil and stir-fry the ginger until lightly browned. Add the prawns and stir until coated with oil. Pour the eggs into the pan and tilt the pan so that the egg covers the surface. Lift the edges of the omelette as the eggs set so that the uncooked egg can run underneath. Cook until just set then fold in half and serve at once.

Omelette with Scallops

Serves 4

4 eggs

5 ml/1 tsp soy sauce

salt and freshly ground pepper

30 ml/2 tbsp groundnut (peanut) oil

3 spring onions (scallions), chopped

225 g/8 oz scallops, halved

Beat the eggs lightly with the soy sauce and season with salt and pepper. Heat the oil and stir-fry the spring onions until lightly browned. Add the scallops and stir-fry for 3 minutes. Pour the eggs into the pan and tilt the pan so that the egg covers the surface. Lift the edges of the omelette as the eggs set so that the uncooked egg can run underneath. Cook until just set then fold in half and serve at once.

Omelette with Tofu

Serves 4

4 eggs

salt and freshly ground pepper

30 ml/2 tbsp groundnut (peanut) oil

225 g/8 oz tofu, mashed

Beat the eggs lightly and season with salt and pepper. Heat the oil then add the tofu and stir-fry until heated through. Pour the eggs into the pan and tilt the pan so that the egg covers the surface. Lift the edges of the omelette as the eggs set so that the uncooked egg can run underneath. Cook until just set then fold in half and serve at once.

Pork-Stuffed Omelette

Serves 4

50 g/2 oz bean sprouts

60 ml/4 tbsp groundnut (peanut) oil

225 g/8 oz lean pork, diced

3 spring onions (scallions), chopped

1 stalk celery, chopped

15 ml/1 tbsp soy sauce

5 ml/1 tsp sugar

4 eggs, lightly beaten

salt

Blanch the bean sprouts in boiling water for 3 minutes then drain well. Heat half the oil and stir-fry the pork until lightly browned. Add the spring onions and celery and stir-fry for 1 minute. Add the soy sauce and sugar and stir-fry for 2 minutes. Remove from the pan. Season the beaten eggs with salt. Heat the remaining oil and pour the eggs into the pan, tilting the pan so that the egg covers the surface. Lift the edges of the omelette as the eggs set so that the uncooked egg can run underneath. Spoon the filling on to half the omelette and fold in half. Cook until just set then serve at once.

Prawn Stuffed Omelette

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

2 stalks celery, chopped

2 spring onions (scallions), chopped

225 g/8 oz peeled prawns, halved

4 eggs, lightly beaten

salt

Heat half the oil and stir-fry the celery and onions until lightly browned. Add the prawns and stir-fry until heated through. Remove from the pan. Season the beaten eggs with salt. Heat the remaining oil and pour the eggs into the pan, tilting the pan so that the egg covers the surface. Lift the edges of the omelette as the eggs set so that the uncooked egg can run underneath. Spoon the filling on to half the omelette and fold in half. Cook until just set then serve at once.

Steamed Omelette Rolls with Chicken Filling

Serves 4

4 eggs, lightly beaten

salt

15 ml/1 tbsp groundnut (peanut) oil

100 g/4 oz cooked chicken, minced

2 slices ginger root, minced

1 onion, chopped

120 ml/4 fl oz/½ cup chicken stock

15 ml/1 tbsp rice wine or dry sherry

Beat the eggs and season with salt. Heat a little oil and pour in one quarter of the eggs, tilting to spread the mixture over the pan. Fry until lightly browned on one side and just set then turn upside down on to a plate. Cook the remaining 4 omelettes. Mix the chicken, ginger and onion. Spoon the mixture equally between the omelettes, roll them up, secure with cocktail sticks and arrange the rolls in a shallow ovenproof dish. Place on a rack in a steamer, cover and steam for 15 minutes. Transfer to a warmed serving plate and cut into thick slices. Meanwhile, heat the stock and sherry and season with salt. Pour over the omelettes and serve.

Oyster Pancakes

Serves 4–6

12 oysters

4 eggs, lightly beaten

3 spring onions (scallions), sliced

salt and freshly ground pepper

6 ml/4 tbsp plain (all-purpose) flour

2.5 ml/½ tsp baking powder

45 ml/3 tbsp groundnut (peanut) oil

Shell the oysters, reserving 60 ml/4 tbsp of the liquor, and chop them coarsely. Mix the eggs with the oysters, spring onions, salt and pepper. Mix together the flour and baking powder, blend it to a paste with the oyster liquor then stir the mixture into the eggs. Heat a little oil and fry spoonfuls of the batter to make small pancakes. Cook until lightly browned on each side then add a little more oil to the pan and continue until all the mixture has been used.

Prawn Pancakes

Serves 4

50 g/4 oz peeled prawns, minced

4 eggs, lightly beaten

75 g/3 oz/heaped ½ cup plain (all-purpose) flour

salt and freshly ground pepper

120 ml/4 fl oz/½ cup chicken stock

2 spring onions (scallions), chopped

30 ml/2 tbsp groundnut (peanut) oil

Mix together all the ingredients except the oil. Heat a little of the oil, pour in one quarter of the batter, tilting the pan to spread it over the base. Cook until lightly browned on the underside then turn and brown the other side. Remove from the pan and continue to cook the remaining pancakes.

Chinese Scrambled Eggs

Serves 4

4 eggs, beaten

2 spring onions (scallions), chopped

pinch of salt

5 ml/1 tsp soy sauce (optional)

30 ml/2 tbsp groundnut (peanut) oil

Beat the eggs with the spring onions, salt and soy sauce, if using. Heat the oil then pour in the egg mixture. Stir gently with a fork until the eggs are just set. Serve at once.

Scrambled Eggs with Fish

Serves 4

225 g/8 oz fish fillet

30 ml/2 tbsp groundnut (peanut) oil

1 slice ginger root, minced

2 spring onions (scallions), chopped

4 eggs, lightly beaten

salt and freshly ground pepper

Place the fish in an ovenproof bowl and place on a rack in a steamer. Cover and steam for about 20 minutes then remove the skin and flake the flesh. Heat the oil and stir-fry the ginger and spring onions until lightly browned. Add the fish and stir until coated with oil. Season the eggs with salt and pepper then pour them into the pan and stir gently with a fork until the eggs are just set. Serve at once.

Scrambled Eggs with Mushrooms

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

4 eggs, beaten

3 spring onions (scallions), chopped

pinch of salt

5 ml/1 tsp soy sauce

100 g/4 oz mushrooms, roughly chopped

Heat half the oil and gently fry the mushrooms for a few minutes until heated through then remove them from the pan. Beat the eggs with the spring onions, salt and soy sauce. Heat the remaining oil then pour in the egg mixture. Stir gently with a fork until the eggs begin to set, then return the mushrooms to the pan and cook until the eggs are just set. Serve at once.

Scrambled Eggs with Oyster Sauce

Serves 4

4 eggs, beaten

3 spring onions (scallions), chopped

salt and freshly ground pepper

5 ml/1 tsp soy sauce

30 ml/2 tbsp groundnut (peanut) oil

15 ml/1 tbsp oyster sauce

100 g/4 oz cooked ham, shredded

2 sprigs flat-leaved parsley

Beat the eggs with the spring onions, salt, pepper and soy sauce. Stir in half the oil. Heat the remaining oil then pour in the egg mixture. Stir gently with a fork until the eggs begin to set, then stir in the oyster sauce and cook until the eggs are just set. Serve garnished with the ham and parsley.

Scrambled Eggs with Pork

Serves 4

225 g/8 oz lean pork, cut into slivers

30 ml/2 tbsp soy sauce

30 ml/2 tbsp groundnut (peanut) oil

2 spring onions (scallions), chopped

4 eggs, beaten

pinch of salt

5 ml/1 tsp soy sauce

Mix together the pork and soy sauce so that the pork is well coated. Heat the oil and stir-fry the pork until lightly browned. Add the spring onions and stir-fry for 1 minute. Beat the eggs with the spring onions, salt and soy sauce then pour the egg mixture into the pan. Stir gently with a fork until the eggs are just set. Serve at once.

Scrambled Eggs with Pork and Prawns

Serves 4

100 g/4 oz minced (ground) pork

225 g/8 oz peeled prawns

2 spring onions (scallions), chopped

1 slice ginger root, minced

5 ml/1 tsp cornflour (cornstarch)

15 ml/1 tbsp rice wine or dry sherry

15 ml/1 tbsp soy sauce

salt and freshly ground pepper

45 ml/3 tbsp groundnut (peanut) oil

4 eggs, lightly beaten

Mix together the pork, prawns, spring onions, ginger, cornflour, wine or sherry, soy sauce, salt and pepper. Heat the oil and stir-fry the pork mixture until lightly browned. Pour in the eggs and stir gently with a fork until the eggs are just set. Serve at once.

Scrambled Eggs with Spinach

Serves 4

45 ml/3 tbsp groundnut (peanut) oil

225 g/8 oz spinach

4 eggs, beaten

2 spring onions (scallions), chopped

pinch of salt

Heat half the oil and stir-fry the spinach for a few minutes until it turns bright green but does not wilt. Remove it from the pan and chop it finely. Beat the eggs with the spring onions, salt and soy sauce, if using. Stir in the spinach. Heat the oil then pour in the egg mixture. Stir gently with a fork until the eggs are just set. Serve at once.

Scrambled Eggs with Spring Onions

Serves 4

4 eggs, beaten

8 spring onions (scallions), chopped

salt and freshly ground pepper

5 ml/1 tsp soy sauce

30 ml/2 tbsp groundnut (peanut) oil

Beat the eggs with the spring onions, salt, pepper and soy sauce. Heat the oil then pour in the egg mixture. Stir gently with a fork until the eggs are just set. Serve at once.

Scrambled Eggs with Tomatoes

Serves 4

4 eggs, beaten

2 spring onions (scallions), chopped

pinch of salt

30 ml/2 tbsp groundnut (peanut) oil

3 tomatoes, skinned and chopped

Beat the eggs with the spring onions and salt. Heat the oil then pour in the egg mixture. Stir gently until the eggs begin to set, then mix in the tomatoes and continue to cook, stirring, until just set. Serve at once.

Scrambled Eggs with Vegetables

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

5 ml/1 tsp sesame oil

1 green pepper, diced

1 clove garlic, chopped

100 g/4 oz mangetout (snow peas), halved

4 eggs, beaten

2 spring onions (scallions), chopped

pinch of salt

5 ml/1 tsp soy sauce

Heat half the groundnut (peanut) oil with the sesame oil and stir-fry the pepper and garlic until lightly browned. Add the mangetout and stir-fry for 1 minute. Beat the eggs with the spring onions, salt and soy sauce then pour the mixture into the pan. Stir gently with a fork until the eggs are just set. Serve at once.

Chicken Soufflé

Serves 4

100 g/4 oz chicken breast, minced

(ground)

45 ml/3 tbsp chicken stock

2.5 ml/½ tsp salt

4 egg whites

75 ml/5 tbsp groundnut (peanut) oil

Mix the chicken, stock and salt together well. Whisk the egg whites until stiff and fold them into the mixture. Heat the oil to smoking point, add the mixture and stir well then lower the heat and continue to cook, stirring gently, until the mixture is just firm.

Crab Soufflé

Serves 4

100 g/4 oz crab meat, flaked

salt

15 ml/1 tbsp cornflour (cornstarch)

120 ml/4 fl oz/½ cup milk

4 egg whites

75 ml/5 tbsp groundnut (peanut) oil

Mix the crab meat, salt, cornflour and mix together well. Whisk the egg whites until stiff then fold them into the mixture. Heat the oil to smoking point, add the mixture and stir well then lower the heat and continue to cook, stirring gently, until the mixture is just firm.

Crab and Ginger Soufflé

Serves 4

75 ml/5 tbsp groundnut (peanut) oil

2 slices ginger root, minced

1 spring onion (scallion), minced

100 g/4 oz crab meat, flaked

salt

15 ml/1 tbsp rice wine or dry sherry

120 ml/4 ft oz/k cup milk

60 ml/4 tbsp chicken stock

15 ml/2 tbsp cornflour (cornstarch)

4 egg whites

5 ml/1 tsp sesame oil

Heat half the oil and stir-fry the ginger and onion until softened. Stir in the crab meat and salt, remove from the heat and leave to cool slightly. Mix the wine or sherry, milk, stock and cornflour then stir this into the crab meat mixture. Whisk the egg whites until stiff then fold them into the mixture. Heat the remaining oil to smoking point, add the mixture and stir well then lower the heat and continue to cook, stirring gently, until the mixture is just firm.

Fish Soufflé

Serves 4

3 eggs, separated

5 ml/1 tsp soy sauce

5 ml/1 tsp sugar

salt and freshly ground pepper

450 g/1 lb fish fillets

45 ml/3 tbsp groundnut (peanut) oil

Mix the egg yolks with the soy sauce, sugar, salt and pepper. Cut the fish into large pieces. Dip the fish into the mixture until well coated. Heat the oil and fry the fish until lightly browned on the underside. Meanwhile, whisk the egg whites until stiff. Turn the fish over and spoon the egg white on to the top of the fish. Cook for 2 minutes until the underside is lightly browned then turn again and cook for a further 1 minute until the egg white is set and golden brown. Serve with tomato sauce.

Prawn Soufflé

Serves 4

225 g/8 oz peeled prawns, chopped

1 slice ginger root, minced

15 ml/1 tbsp rice wine or dry sherry

15 ml/1 tbsp soy sauce

salt and freshly ground pepper

4 egg whites

45 ml/3 tbsp groundnut (peanut) oil

Mix together the prawns, ginger, wine or sherry, soy sauce, salt and pepper. Whisk the egg whites until stiff then fold them into the mixture. Heat the oil to smoking point, add the mixture and stir well then lower the heat and continue to cook, stirring gently, until the mixture is just firm.

Prawn Soufflé with Bean Sprouts

Serves 4

100 g/4 oz bean sprouts

100 g/4 oz peeled prawns, coarsely chopped

2 spring onions (scallions), chopped

5 ml/1 tsp cornflour (cornstarch)

15 ml/1 tbsp rice wine or dry sherry

120 ml/4 fl oz/½ cup chicken stock

salt

4 egg whites

45 ml/3 tbsp groundnut (peanut) oil

Blanch the bean sprouts in boiling water for 2 minutes then drain and keep warm. Meanwhile, mix the prawns, onions, cornflour, wine or sherry and stock and season with salt. Whisk the egg whites until stiff then fold them into the mixture. Heat the oil to smoking point, add the mixture and stir well then lower the heat and continue to cook, stirring gently, until the mixture is just firm. Place on a warmed serving dish and top with the bean sprouts.

Vegetable Soufflé

Serves 4

5 eggs, separated

3 potatoes, grated

1 small onion, finely chopped

15 ml/1 tbsp chopped fresh parsley

5 ml/1 tsp soy sauce

salt and freshly ground pepper

Beat the egg whites until stiff. Beat the egg yolks until pale and thick then add the potatoes, onion, parsley and soy sauce and stir together well.

Fold in the egg whites. Pour into a greased soufflé dish and bake in a preheated oven at 180°C/350°F/gas mark 4 for about 40 minutes.

Egg Foo Yung

Serves 4

4 eggs, lightly beaten

salt

100 g/4 oz cooked chicken, chopped

1 onion, chopped

2 stalks celery, chopped

50 g/2 oz mushrooms, chopped

30 ml/2 tbsp groundnut (peanut) oil

egg foo yung sauce

Mix together the eggs, salt, chicken, onion, celery and mushrooms. Heat a little of the oil and spoon one quarter of the mixture into the pan. Fry until the underside is lightly browned then turn and brown the other side. Serve with egg foo yung sauce.

Deep-Fried Egg Foo Yung

Serves 4

4 eggs, lightly beaten

5 ml/1 tsp salt

100 g/4 oz smoked ham, chopped

100 g/4 oz mushrooms, chopped

15 ml/1 tbsp soy sauce

oil for deep-frying

Mix the eggs with the salt, ham, mushrooms and soy sauce. Heat the oil and carefully drop spoonfuls of the mixture into the oil. Cook until they rise to the surface turn them over until they are brown on both sides. Remove from the oil and drain while you cook the remaining pancakes.

Crab Foo Yung with Mushrooms

Serves 4

6 eggs, beaten

45 ml/3 tbsp cornflour (cornstarch)

100 g/4 oz crab meat

100 g/4 oz mushrooms, diced

100 g/4 oz frozen peas

2 spring onions (scallions), chopped

5 ml/1 tsp salt

45 ml/3 tbsp groundnut (peanut) oil

Beat the eggs then beat in the cornflour. Add all the remaining ingredients except the oil. Heat a little of the oil and pour the mixture into the pan a little at a time to make small pancakes about 7.5 cm/3 in across. Fry until the bottom is lightly browned then turn and brown the other side. Continue until you have used all the mixture.

Ham Egg Foo Yung

Serves 4

60 ml/4 tbsp groundnut (peanut) oil

50 g/2 oz bamboo shoots, diced

50 g/2 oz water chestnuts, diced

2 spring onions (scallions), chopped

2 stalks celery, diced

50 g/2 oz smoked ham, diced

15 ml/1 tbsp soy sauce

2.5 ml/½ tsp sugar

2.5 ml/½ tsp salt

4 eggs, lightly beaten

Heat half the oil and stir-fry the bamboo shoots, water chestnuts, spring onions and celery for about 2 minutes. Stir in the ham, soy sauce, sugar and salt, remove from the pan and leave to cool slightly. Stir the mixture into the beaten eggs. Heat a little of the remaining oil and pour the mixture into the pan a little at a time to make small pancakes about 7.5 cm/3 in across. Fry until the bottom is lightly browned then turn and brown the other side. Continue until you have used all the mixture.

Roast Pork Egg Foo Yung

Serves 4

4 dried Chinese mushrooms

60 ml/3 tbsp groundnut (peanut) oil

100 g/4 oz roast pork, shredded

100 g/4 oz Chinese cabbage, shredded

50 g/2 oz bamboo shoots, sliced

50 g/2 oz water chestnuts, sliced

4 eggs, lightly beaten

salt and freshly ground pepper

Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps. Heat 30 ml/2 tbsp of oil and stir-fry the mushrooms, pork, cabbage, bamboo shoots and water chestnuts for 3 minutes. Remove from the pan and leave to cool slightly then mix them into the eggs and season with salt and pepper. Heat a little of the remaining oil and pour the mixture into the pan a little at a time to make small pancakes about 7.5 cm/3 in across. Fry until the bottom is lightly browned then turn and brown the other side. Continue until you have used all the mixture.

Pork and Prawn Egg Foo Yung

Serves 4

45 ml/3 tbsp groundnut (peanut) oil

100 g/4 oz lean pork, cut into slivers

1 onion, chopped

225 g/8 oz peeled prawns, cut into slivers

50 g/2 oz Chinese cabbage, shredded

4 eggs, lightly beaten

salt and freshly ground pepper

Heat 30 ml/2 tbsp of oil and stir-fry the pork and onion until lightly browned. Add the prawns and stir-fry until coated with oil then add the cabbage, stir well, cover and simmer for 3 minutes. Remove from the pan and leave to cool slightly. Add the meat mixture to the eggs and season with salt and pepper. Heat a little of the remaining oil and pour the mixture into the pan a little at a time to make small pancakes about 7.5 cm/3 in across. Fry until the bottom is lightly browned then turn and brown the other side. Continue until you have used all the mixture.