Tuesday, May 21, 2013

DIY: Exploring EGG CUP Recipes

When I made this recipe, I didn't know the recipes. I didn't even know it was called "EGG CUP". I just give it a try. And the next day, when i browse on the net, i found one of the web about this "Egg Cup" recipe. Wuoooww... ok ok i'll read it :D

But, my version is not using any milk or cream or even heavy cream or cheese. No No No. I just want to keep it light and a little bit healthier.

So this is 2 of my egg cup versions. The first one is the one before i look at a recipe on web. The second one, i just improvise from the first one. If you try my recipe and if you think it's not right, that's ok. We have our own taste, right.

How many cup can you make? Well, it depend on how big the egg and the size of the cupcake pan you'll use. For the first version, i made 4 egg cups. And the second version i made 6 cup.

First Version:
MUSHROOM & SAUSAGE EGG CUP

uupppss... the photo a bit blur 
1 egg
A pinch of Salt
A pinch of pepper
Button Mushroom, slice
Sausage (i use beef), slice it small of make an octopus cut for the center. It's just cute :)
Oregano (or other herbs if you want too)
1 table spoon water
1 table spoon all purpose flour
Olive oil to grease the cupcake pan

Mix 1 egg with a pinch of salt and white pepper (or you can use black pepper if you like). Add water and flour to the egg and mix it well again until the flour combine with the egg & water. 

Mean while, pre-heat the oven. Use a cupcake pan and grease it with olive oil so the egg will not stick to the pan. And then put the pan inside the oven while it is pre-heat so the pan and the oil will be hot enough. After the pan heat for around 3-5 minute on the oven, pull it out, and let's start placing the batter. 

Pour the egg batter to the cupcake pan. Each cup need 2-3 table spoon of the batter. Place the mushroom, sausage and oregano. Bake it for 10-15 minute. I use both top & bottom heat. The batter will rise up and if the egg turn brown, it is ready.

You can eat it as it is or you can serve it with mayonnaise and chili sauce like i did.


Second Version:
POTATO EGG CUP WITH TUNA, PAPRIKA, MAYONNAISE & CHILI SAUCE



The same batter as the first version, but i replace the sausage with slice of smoke tuna, add paprika and boiled slice potato.

Make the egg batter just like the first version too. Pour the egg batter to the pre-heat cupcake pan with each cup need 2 table spoon of the batter. Place the boiled potato, smoked tuna, paprika and oregano. The batter will rise up and it is ready once the egg turn brown. Be careful when you took out from the pan, because if you put not enough egg batter, it could fall out.

NOTE:  I think you could mash the potato. But i don't know if it still be called egg cup or they have other name for it :D

So, serve it with mayonnaise and chili sauce on top. Or you can skip this part if you don't want it too spicy.






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