[Breakfast Ideas] Poached And Soft-Boiled Eggs with Toast

What do you usually have for your breakfast. In Singapore most of us love to have Coffee with toast and soft boiled egg either at home, coffee shop or etc. And the most common hang out will be either at Ya Kun or Toast Box where they serve pretty good toast with soft boiled egg.

Here I will be sharing two quick and easy recipes on how to prepare Toast with Eggs like those western style breakfast serving in most cafe where you can impress your family members during weekend breakfast.

Most of us know that Eggs have excellent nutritional value. They contain protein which is needed for building and repairing the cells in muscles and other body tissues as well as supply valuable minerals and vitamins. Since my boy loves egg(he eats at least 1 egg per day) we usually have at least a tray at home every week. Recently I got a box of this new CP Chilled Fresh Eggs which are known to be sanitised, oiled and chilled within one hour of being laid to ensure that the supreme freshness from the farms is sealed and kept within the eggs.

These eggs are packed in a transparent tray with size range from 65 - 70g per egg that cost S$2.50 per box of 6 Large Eggs. And on the packaging it is also stated that these eggs contain lesser cholesterol than ordinary eggs, and have a lifespan of up to 90 days! As you can see from the photos below, the egg yolk of these CP Chilled Fresh Eggs is rather more firm and orange in colour compared to the normal yellow yolks that we used to see. And we also find that it taste more fragrant while eating poached or soft-boiled too. If you are interested to give it a try, these eggs are available at all Cold Storage, NTUC Finest, Meidiya and Carrefour currently.

You can achieve different texture of soft-boiled egg according to your preference by timing the simmering time such as 5 minutes for medium-boiled and 7 minutes for hard-boiled (mine was about 3 1/2  to 4 minutes as I prefer it to be a bit runny for dipping my toast). The reason for stirring egg occasionally also helps the yolk to stay centered in the egg for even distribution.

SOFT-BOILED EGGS

Ingredients: (serve 2)
2 Fresh Egg, at room temperature
Multi-grain toast fingers, to serve

Method:-

1. Place eggs in a medium saucepan. Cover with cold water and bring to boil over high heat, stirring occasionally.

2. Reduce heat to medium(once the water boil) and simmer for 3 minutes.

3. Remove pan from heat, using slotted spoon transfer eggs to egg cups.

4. Using a teaspoon, carefully remove tops from eggs and serve with toast fingers and extra sides(optional).

In Poaching method, the egg is cracked into a bowl then gently slid into a pan of simmering water and cooked until the egg white has almost solidified but the yolk still remains soft. And this is a healthy way of consuming fresh egg without using at oil or fat in it's preparation.

POACHED EGGS

Ingredients: (serves 2)
2 Teaspoons White Vinegar
2 Fresh Eggs, at room temperature
Butter Toast, to serve

Method:-

1. Pour cold water into a large saucepan at least 8 - 10cm deep. Add in white vinegar and bring to boil over medium heat.

2. Reduce heat to low(water should still be simmering around the edge with tiny bubbles).

3. Crack 1 egg at a time into a shallow bowl, using a spoon stirring water to create a whirlpool. (stir about 5 - 6 rounds)

4. Slowly tip egg into water while with the whirlpool spinning and for 2 minutes for soft yolk or 3 minutes for firm.

5. Using a slotted spoon, remove egg from water, drained well and serve it on toast.

6. Skim foam from water and poach remaining egg.

For this recipe, try to use fresh egg for poaching as the egg white will be at its thickest and it will produce a good shape. Whereas stirring the water with spoon also keeps the egg rounded while adding vinegar to the water helps to set the egg white quickly too.

Poached Prawns in Young Coconut Juice

Prawns are very versatile ingredients that could be used in different way of cooking methods such as deep-fried, steamed, grilled and etc. In Singapore the common way of eating live prawns would be steaming it with minced garlic or poached in cooking wine or herbs. But In Vietnam culinary this Poached Prawns in Coconut Juice (Tom Hap Nuoc Dua) is one of their common way of cooking live prawn which you could easily find in their ordering menu.

In Vietnam they usually used live river prawns for this dish and it is steamed in young coconut juice which is very simple and easy to be prepared.  And by soaking the prawns into the coconut juice it would also increases the sweet and delicious flavour of the dish. But for this recipe I trying using frozen prawns instead of fresh live prawns and it taste just as good as it is too.

Ingredients: (Serves 2 - 3)

1 Young Coconut
10 - 12 Medium Prawns

Dipping Sauces:
1 - 2 Small Red/Green Chilies, sliced
1 Tablespoon Fish Sauce
1 Tablespoon Fresh Thai Lime Juice
1/2 Tablespoon of Drinking Water

Method:

1. Mix all the dipping sauce ingredients together and set aside for use.


These are some of the collage photos of the ingredients and preparation steps for this dish.

Method:
1. Slowly cut and remove the lid of the young coconut and pour the juice into a small saucepan. Set aside.
2. Next use a spoon carefully scrap down the flesh from the side of the shell and leave the flesh in it.
3. Bring the pot of coconut juice to boil on low heat while trimming get ready the prawns for cooking.
4. When the coconut juice comes to boil, add  in half of the prawns and let it simmer on medium heat for about 2 minutes or so till the prawns are cooked through.
5. Removed prawns on plate and repeat the 2nd batch of prawns.
6. After all the prawns are done, pour the coconut juice back into the shell and place the cooked prawns hanging around the top of the shell. (refer to the photo above)
7. Served immediately with dipping sauce.


With Chinese New Year around the corner and the increasing of seafood prices during pre-festive season perhaps you can consider getting a box of this new CP Frozen Raw Head-On Shell-On Shrimp. It is packed using only the fresh and superior quality of live shrimps that are flash-frozen to a temperature lower than -18 degree for safety consuming.
Retail Price: S$6.95 per box (about 20 - 25 Size L Prawns)


Even though I used frozen prawns for this recipe but surprisingly the end-result still turns out well too. The prawns are crunchy when bites and the sweetness and aroma of the young coconut juice definitely brings up the taste of this dish. Just to share in  Vietnam culture they only dipped the prawns in the coconut juice without drinking the soup but for me I think the juice itself is rather fragrant and with that extra sweetness from the cooked prawns. I think perhaps by adding some cooked rice vermicelli this could turn out to be a great one dish meal too.

Oven Baked Fried Chicken Bento

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Do you like fried chicken? I am sure most of you would rise up your hands and say yes. Recent years there so many fast food outlets such as "KFC", "Wendy", "Popeye Chicken" and etc selling fried chicken. And there are also frozen Fried Chicken that is available in the local supermarkets too. In this post, I would like to share with you some tips and ideas on how I made use of some CP Fried Chicken (Original Flavour) to prepare this cute little "Chicky Bento".

Fried Chicken is one of my boy's favourite deep-fried finger food that I would always prepared from scratch using chicken wings, seasoning, flour batter and etc. But with this CP Fried Chicken that can be easily grab from any supermarket it actually shorten my time on preparing these deep-fried stuffs for the family.

  The CP Fried Chicken (Original Flavour) are coated in a specially light and crispy batter that stays crispy on the outer skin even after 30 minutes or more. I choose the oven baked method to prepare these chicken as I find it more healthier than deep-fried with oil. To assemble the bento, here are the ingredients and steps:-

Ingredients:

1 Bowl of Cooked Rice
2 - 3 Pieces of CP Fried Chicken
1/4 Japanese Cucumber, cut into long sticks
1/4 Carrot, peeled outer skin cut into long sticks
Some Lettuce Leaves, optional
Some Fresh Fruit of Your Choice

Method:

1. Place the fried chicken in the oven toaster and toast it for about 15 – 20 minutes, turn occasionally to prevent it from getting burnt.
2. While waiting for the chicken to be done, cut the Japanese cucumber and carrot into long veggie sticks as side for the bento.
3. Assemble the bento accordingly; you can place the fried chicken (if too big pieces for the kid, you could cut it into bite size) together with the veggie sticks in a container.
4. Drizzle some roasted black sesame seeds on the rice if you preferred.
5. Serve the bento set with cut fruits immediately or packed it for your outing.


Do you want to have a piece of these "Mickey" face cutout dragon fruit for after meal dessert? I am sure most of the Disney fan kids would love this special treat which would change their mindset on eating fruits.To make this cute cutout from the dragon fruit you would need to have the mickey ring cutter shown HERE.(1st photo of the post)

Don't worry if you don't possess any of these bento items, you could always start off by using some simple tools that are available at Daiso (S$2 shop) or even some online bento site such as New Stylish Tokyo (http://www.nst.my/), Bento Craft (http://bentocraft.com/) and etc.

CP Food's Latest "Chicky" Products

Recently I have shared post on how to use some CP Thai Shrimp Cake to prepare 4 quick and easy finger food and one dish meal recipes. If you are interested to read more about this releated post, you can the link HERE. As for this post I would once again loves to share with you some simple ways of preparing different type of CP Chicken Products in less than 30 minutes.

These are the colleage photos of the ingredients and steps to prepare the "Claypot Chicken Rice".

Ingredients: (Serves 2)

6 - 8 Pieces of CP Charcoal-Grilled Chicken
160g (1 Rice Cooker Cup) Uncook Rice
320ml Water
Some Baby Bok Choy
1 Egg, optional
1 Teaspoon Sesame Oil
Dried Shallot and Chopped Spring Onion for Garnishing

Method:

1.Rinse the uncooked rice with tap water for a few rounds, drained well and add in suitable amount of water to cook the rice.
2. Place the claypot with rice over the stove, bring it to boil and low the heat to simmer the mixture till the water is half way dried off.
3. Next place the frozen CP Charcoal-Grilled Chicken starts from the middle and some baby bok choy along  the side.
4. Use can use two leaves from the bok choy to act as a base to support the egg before cracking it onto the rice.
5. Drizzle 1 teaspoon of sesame oil over the top of the vegetable and egg then cover and let it continue to simmer on very low heat for about 5 - 7 minutes till the chicken is heat through and egg is half way cooked.
6. Serve warm with dried shallot, chopped spring onion and drizzle of dark soy sauce according to your preference.

Note:-

~ You can also cook this dish using rice cooker. Just cook the rice as per usual then place the ingredient on top of the half-way cooked through mixture and let it cook and keep warm the the chicken is warm through.

This soft and tender CP Charcoal-Grilled Chicken is marinated in a distinctive Japanese-style sauce and slowly grilled over real charcoal fire. These pieces of charcoal grilled chicken is made using quality chicken leg meat that contins 0 Trans Fat and most important fact it contain no preservatives which most parents like us concern of.

This is one of our quick and easy one-dish meal for lunch busy busy weekends where my kid needs to rush for enrichment classes or when I am too lazy to cook 2 - 3 courses meal. So with a pack of these delicious and charcoal-grilled chicken you can either use it for making claypot rice like me or, microwave it till done and served with blanched noodles will be a great deal too.

This small bite-size CP Chicken Cake makes a great finger food for parties or gatherings which is easier for the guest to pick up and go. The ingredients of these chicken cakes consists of minced chicken meat and corn bits as well as some stands of vermicelli for extra crunch. You can either deep-fried, oven toast or microwave it but for me I prefer pan-fried which used lesser oil but it would give it a nice golden coating.

To have something refreshing to go with the Chicken Cake I came out with some "Century Egg Salad" which goes pretty well with it.

Ingredients: (Serves 2)
1 Century Egg, cut into small cubes
2 Small Shallot, thinly sliced
1 Small Red Chilli, roughly chopped
1 Medium Tomato, cut into small cubes
1/4 Japanese Cucumber, cut into small cubes
1/2 Tablespoon Frozen/Fresh Corn Kernels, optional
1 Teaspoon of Oil

Method:

1. Preheat a small saucepan with 1 teaspoon of oil and sauté the sliced shallot and chopped chilli till fragrant.
2. Toss in all the rest of the ingredients and give it a quick stir to heat them through.
3. Remove from heat and serve warm together with the Chicken Cakes.


Do you like fried chicken? I am sure most of you would rise up your hands and say yes. There are so many fried chicken fast food outlets around such as "KFC", "Wendy", "Popeye Chicken" and etc. But what about those frozen Fried Chicken that available in the local supermarkets, have you ever tried them before? Here, I have use the CP Fried Chicken (Original Flavour) to prepare this cute little "Chicky Bento" which I personally think that these fried chicken pieces taste just as good as those selling in the fast food outlets. For more details about this Chicky Bento, do check back for the upcoming recipe soon.