Name: Rolled Omelette with only Egg White - Japanese Tamago Yaki
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 persons
Ingredients: 3 egg white; 10cm leek - finely chopped; 3cm carrot - finely chopped; 1/2 tsp curry powder or turmeric powder; a dash of salt; some cheese (optional); 1 tsp mayonnaise; a rectangular 'tamagoyaki' fry pan

September 23, 2020

Rolled Omelette with only Egg White – Japanese Tamago Yaki

Rolled Omelette with only Egg White - Japanese Tamago Yaki

Persons

Prep Time

10 minutes

Cook Time

5 minutes

Total Time

15 minutes

Rolled Omelette with only Egg White - Japanese Tamago Yaki

Ingredients

3 egg white
10cm leek - finely chopped
3cm carrot - finely chopped
1/2 tsp curry powder or turmeric powder
a dash of salt
some cheese (optional)
1 tsp mayonnaise
a rectangular 'tamagoyaki' fry pan

Instructions

1. In a bowl, add egg white, leek, carrot, curry or turmeric powder, salt and cheese and mix well.
2. Heat 1 tsp mayonnaise in a rectangular pan over medium heat, pour a little bit of egg mixture to see if the pan is hot.
3. Pour egg mixture in the pan, tilting to cover the bottom of the pan. Start to roll into a log shape from one side to the other.
4. Move the rolled omelette to the side where you started to roll, and pour the egg mixture to cover the bottom of the pan again. Repeat rolling from one side to the other until all egg mixture finish.
5. Slice the omelette in about 2cm cuts and serve!

April 27, 2018

Airy and light meringue cake

Serving Size

about 20 cm circle cake

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Ingredients

3 eggs
60g plain or cake flour (T45) - sifted
12g corn starch - sifted
80g white sugar

- Ingredient A -

1 tbsp confectioners sugar
1 tbsp corn starch

For the filling cream

350g heavy cream (more than 35% fat)
35g white sugar
8g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat
Some of your favorite fruits (strawberries, bananas, peach, mango etc...) - Slice thinly

Instructions

Making the meringue cakes

Preheat the oven to 180℃ degree and line a baking tray with parchment paper.
1. In a stand mixer, beat the egg whites until soft peaks form. Slowly add the sugar (70g), and continue to beat until the meringue is thick, glossy and very stiff.
2. Add egg yolk one by one, and mix until obtain a cream.
3. Add the sifted flour and mix with a spatula, until just incorporated.
4. Spread the cake dough into a circle (about 20 cm diameter) on the prepared baking tray. Smoothen the top of the cake.
5. Sift "B" (confectioners sugar, then the corn starch) over the cake.
6. Use the back of a knife or spoon to make decorative lines (see photo).
7. Bake for about 20 mins at 180℃ degree. Remove from the oven and let it cool to room temperature on the wire rack.

For the filling cream

8. In a mixing bowl, combine the whipping cream and sugar, beat at high speed until stiff.

All together now

9. Slice the cake horizontally into 2 layers. Spread half of the whipped cream evenly onto the bottom layer. Arrange fruits slices evenly over the cream and top with the other half of the whipped cream to cover the fruits. Place the top cake layer above.
Chill the cake for a few hours before serving.

March 20, 2017

Egg white pudding

Serving Size

6 pudding

Prep Time

20 minutes

Cook Time

1 hour

Total Time

1 hour, 20 minutes

Ingredients

3 egg whites (about 100g)
3 tbsp white sugar
2 tbsp maple syrup
5 tbsp heavy cream
350ml milk

For the caramel sauce

4 tbsp brown sugar (50 to 60g)
1 1/2 tbsp water
1 tbsp boiled water

Instructions

1. First make the caramel sauce : In a small milk pan, add brown sugar and water (1 1/2 tbsp) and bring to a boil. Keep boiling for about 1min. Turn off the heat and quickly add 1 tbsp boiled water. Mix well. Pour this caramel sauce into each pudding mold evenly. Set aside.
2. In a medium size bowl, add egg white and sugar. Stir gently with a spoon until well-blended.
3. Pour milk into white egg mixture little by little and mix them lightly (don't get it too foamy). Add maple syrup and heavy cream. Mix well until well-blended.
4. Sieve the mixture twice. Divide the mixture into the 6 pudding molds and cover with aluminum foil.
5. Place the pudding into a steamer set over a saucepan of simmering water. Steam them for about 40~50min at low heat. Check regularly to see if it is done (solidified).
6. Turn off the heat and steam with the remaining heat for about 10min more.
7. Once they have cooled down, transfer to the fridge and chill before serving.

November 8, 2015

Mini Pavlova with Berries & Cream

Serving Size

8 to 10 small size (about 6cm ) pavlovas

Prep Time

30 minutes

Cook Time

1 hour, 30 minutes

Total Time

2 hours

Ingredients

2 egg whites (about 60g depend on the egg size)
120g caster sugar
1 tsp white vinegar
1 tsp corn starch

For the garnish :

200ml heavy cream (more than 35%)
5g cremfix (whipped cream stabilizer) - better add if your cream is less than 35% fat
20g white sugar
fruits which you like (blueberry, raspberry, mango, kiwi and banana etc...)

Instructions

1. Preheat oven to 100 - 110 degrees C.
2. In a large bowl, beat egg white on high speed until stiff peaks form. Gradually add in the sugar, about 1 tablespoon at a time, whisk until the meringue looks glossy.
3. Whisk in the vinegar and sifted corn starch.
4. Line a baking tray with parchment paper. Pipe a 6 to 7cm circle and try to make a hole in the middle.
5. Transfer the baking sheet to oven and bake it about for 1 hour and 30 minutes. Turn off oven and leave in until oven is cold.
6. Whip cream to soft peaks. Spoon cream into center of meringues, and arrange with your favorite fruits on top.
NOTE : if your cream is less than 35% fat, then I recommend to add whipped cream stabilizer (I used cremfix here). In case, mix cream stabilizer and sugar together in advance. Add when your cream is getting a soft peak.