Wednesday, April 21, 2010

Sweet Heart Boiled Egg




In Cantonese, they call boiled eggs that have runny yolk 'Tong Sum' - Candied heart. My family love runny yolks for breakfast eggs. It's smooth and easy to go with bread or toast. I like it with baked bean. It's so pretty if the yolk is in that beautiful orange colour. Just like the golden sun!
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Ingredients:
Any no. of Large fresh eggs (in room temperature)
Salt 2 tsp
Water
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Method:
1. Boil a pot of water enough to cover the number of eggs you wanna boil.
2. When the water comes up to boiling point,add in salt and put the egg/s in and let it boil for 5 and a half minutes on medium flame.
3. Scoop the eggs out and soak into cool water. Peel the eggs and serve with baked bean, stir fried mushroom...!
* Never use cold eggs from the fridge, you will not be able to achieve the right consistency of this 'Candied heart' .

2 comments:

Kitchen Corner said...

hehehe... I had something very similar breakfast like this one with a crispy ciabatta bread. Nice one!

Honey boy said...

Oh, I must search thru your blog n take a look!! hehe... :)

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