Wat Dan simply means smooth egg (滑蛋).  This is done by pouring egg into the gravy in the last cooking step and turning off the flame immediately before the egg is fully cook, hence remain as soft cook.  This goes particularly well with Hor Fun (flat rice noodles).  See earlier post on how to prepare the hor fun.

Ingredients (2 servings)

1. 8 slices of Pork slices (aprox)
2. 8 slices Grouper or Toman Fish slices (aprox)
3. 6 Prawn (aprox)
4. 1 Squid
5. 2 brunch of Chinese flowering cabbage (菜心, Cai Xin, Choy Sum), or any other vegetables of your choice.
6. 4 table spoon Light Soya Sauce
7. 1 table spoon oyster sauce
8. ½ teaspoon Sugar
9. 2 cup Water or stock
10. 1/2 teaspoon Salt
11. 4 teaspoon Corn Flour
12. 1 egg
13. 4 tablespoon cooking oil. (optional you can use lard although it is not healthy)
14. 2 garlic.

Method

1. Wash and slice pork and fish.  Remove shell of prawn except the tail portion. 
2. Wash and remove the skin of the squid (the purple color thin layer), cut into strips.  Optionally you may cut “flower” but doing diagonal crisscross scores (do not cut through) on the inner side so that when cook will flip and present a nice pattern.
3. Wash and cut the cabbage into sections.
4. Minced garlic
5. Mix corn flour with ¼ cup water.
6. Beat eggs with 1 tablespoon of the corn flour solution in step 5.
7. Heat up wok, add oil and garlic and stir till fragrant.
8. Add in pork, fish, prawn, squid and stir fry till almost cook.  Add in vegetable and water.  Leave it to boil and keep boiling for 3 minutes.  Add in salt, sugar, soya sauce and oyster sauce.  Add more salt if you like it saltier. 
9. Slowly pour in the corn flour solution until the required thickness (when you lift up the stirrer, a thin layer will cling on the stirrer like glue. (discard the rest, don’t add all when the thickness is reached, otherwise the gravy is too thick)
10. Bring it to boil, pour in the egg and stir the gravy at the same time to prevent the egg from cooking into a lump. It should flow nicely into soft egg strips.  Turn off flame immediately, and do not let it boil again.
11. Pour over the pre-cooked Hor fun and serve.

Simple recipe, pack with nutrients and fibres of spinach and tomatoes.  Picky children will also love this.

Ingredients (serve 2)

1. 4 slices of bread (white or cheese flavoured)
2. 2 eggs
3. handful of spinach leaves (amount may vary)
4. 1 tomato
5. ½ teaspoon salt
6. 1 tablespoon cooking oil

Method

1. Wash spinach, cut into small pieces.
2. Heat up pan, add ½ tablespoon oil, and cook spinach till soft.
3. Beat eggs in a bowl and add in the soften spinach and salt, continue to beat.
4. Add the other ½ tablespoon oil into the pan, and pour in the egg mixture.  Flip over when brown, and remove when both side are golden brown.
5. Cut into 2 portions, and serve in bread sandwich with tomatoes.

Kids usually don’t like celery.  Main reason is the rough fibres and the taste. This recipe is a good way to trick you child to eat.

Ingredients

1. 2 stalks of celery
2. 4 eggs
3. ½ teaspoon salt
4. 1 clove garlic
5. cooking oil

Methods

1. Wash celery, and slice very thinly across the grains.  This will break up the fibres.
2. Peel garlic and chop into small pieces
3. Crack eggs in bowl and beat, set aside.
4. Heat up pan, add in oil and garlic, and fry till fragrant.
5. Add in celery and salt and fry till soft.
6. Spread out the celery and pour in the eggs.  When brown, flip over, and fry the other side until brown.
7. Serve hot.

Ingredients

1. 1 x luffa
2. 4 x eggs
3. ½ teaspoon salt
4. 1/4 teaspoon sugar
5. Cooking oil 6 table spoon.
6. 1 clove garlic
7. 5-10 Prawns (optional)
8. 1 tablespoon soya sauce
9. Dash of ground pepper

Method

1. If prawn is used, de-shell the prawns.
2. Remove skin of garlic, minced or chop into small pieces
3. Remove the think skin of luffa (you might need a very sharp peeler, as the skin is pretty thick and hard).  Cut the luffa into strips of ½ cm thick.
4. Crack eggs into a bowl and beat.
5. Heat up a frying pan or wok, add in 2 table spoon of cooking oil
6. Add in garlic (and optional prawn) and stir fry till fragrance.
7. Add in luffa, salt, sugar, stir till luffa is soft.
8. Spread out the luffa on the frying pan, and pour in the beaten egg over the luffa.
9. Lower heat and allow the egg to cook and almost set. 
10. Using the egg flipper, scratch the circumference of the egg in the pan and pour in 2 more table spoon of cooking oil around the circumference.  This allows the oil to seep under the egg.
11. Flip the omelette over. It will sure break apart, that is fine. You can flip it part by part.  Add in the remaining 2 tablespoon of oil around the circumference to prevent sticking.  Pour in the soya sauce evenly on the egg and also dash of pepper evenly on the egg.
12. Flip over to allow the side with soya sauce to be in contact with the pan. 
13. Serve on plate when completely cook.
14. Leave it aside for 5 minutes.   The luffa will release some gravy and that make the dish a little wet, ideal to serve with white rice.

 Suitable for vegetarian without the prawns.

Picture of Luffa, if you have not seen one or noticed them in the market. 

We get very nicely make soft boil eggs from Singapore coffee shops, served with soya sauce and pepper, and it goes very well with a toasted spread spread with butter and kaya (a spread made from coconut milk, eggs and sugar). Wonder how to make these nice soft boil eggs yourself?

Sometimes egg white is not sufficiently cooked(still clear), or sometimes the egg yolk is over cooked (harden). The magic is timing and temperature. Egg white cook at a higher temperature, while egg yolk cook at a lower temperature. Put the eggs in a deep bowl, small cooking pot, or a big mug. Boil plain water to boiling point. Pour the water over the egg slowly (sudden change of temperature may crack the shell), and way above the level of the eggs. Do not cover as to let the heat escape after the initial cooking of the egg white, but when the temperature reaches the yolk, it should not be that hot to over cook the yolk. Set your timer. Remove the eggs anytime between 4-5 mins. Serve within few minutes, otherwise the heat in the egg continue to cook the yolk and you get over cooked yolk.

If the eggs are chilled in the fridge, best to thaw it , or just soak it in luke warm water for a while before the above procedures. Alternatively, you could keep the eggs in the hot water as above for another 1-2 mins, provided the pot is big enough to have enough water volume to keep hot, since some heat is lost to overcome the chilled eggs. As a guide, about 1 litre of boiling water to 2 chilled eggs is enough for this purpose.