Treasure Chest

Deviled Eggs/Stuffed Eggs Ingredients: 8 Hard Boiled Eggs Tobiko 1Tsp (optional) Dills A Dash (optional) Dressing: Mayo 1/3 cup Dijon Mustard 1tsp White Vinegar 1tsp Shallot diced 1tsp Tobasco 1/4tsp Truffle Salt 1/4tsp Grounder Truffle 1/4tsp Method: Put all eggs in the pot and add enough tap water (1" above eggs) to cover eggs in the pot. Bring the eggs and water to a boil over medium-high heat without the lid on. Once boiling, turn off and remove from heat and cover with lid for 13 minutes. Prepare an ice-bath for the cooked eggs. Carefully remove hard boiled eggs from hot water to ice bath to cool. Unshell all eggs carefully.  Set aside. Cut egg in half.  Wipe off the knife and cut another egg in half.  Repeat this step until all eggs are cut in half. Remove egg yolks carefully and place yolks in a small bowl. Break egg yolks into small pieces. Use a fine mesh to press egg yolks through to ensure no large lumps of egg yolk.  Set aside. Mix all d

HARD Boiled Eggs Boiling water Turn off heat Lower egg into boiling water Remove from heat and Cover with lid For LC, cover with lid for 12mins

Frisée Salad with a Julienne of Bacon and Poached Egg Salads Frisèe Aux Lardons Et Œuf Poché By Bonchon Poached Eggs 1 tablespoon white wine vinegar 4 large eggs 8 ounces slab bacon Bacon Vinaigrette 2 tablespoons sherry vinegar 1 tablespoon whole grain mustard 2 teaspoons Dijon mustard 5 tablespoons rendered bacon fat (reserved), plus duck fat or canola oil as needed Salad 4 heads frisee Four 3/8-   inch-thick slices Brioche or other egg bread 1 heaping tablespoon minced shallots 2 tablespoons minced shallots 1 heaping tablespoon parsley leaves 1 heaping tablespoon tarragon leaves 1 heaping tablespoon chervil leaves (I used celery leaves) Kosher salt and freshly ground black pepper For the Poached Eggs:  Bring at least 4 inches of water to a boil in a large deep saucepan. Add the vinegar to the water and reduce the heat to a simmer. Crack 2 of the eggs into small cups or ramekins. Using a wooden spoon, stir the water around the edges of the p

SOFT Boiled Eggs Boiling water Turn off heat Lower egg into boiling water Remove from heat and Cover with lid For LC, cover with lid for 10mins

LC櫻花蝦蒸水蛋 LC Stoneware Mini Cocotte Steamed Eggs Serves 2 Ingredients: 2 Eggs   Note:  1 egg in each container 1 cup or 250ml Water/Chicken Broth 5g Katsuo Dashi  鰹汁粉  (if available)   Note:  One individual pack is 4g or 1tsp. 3 Tsp or 50ml Hot water to dissolve the dashi Methods: 1.  Preheat the containers. 2.  Beat the eggs thoroughly. 3.  If have  鰹汁粉 , add 50ml or 3 Tsp of hot water with it. 4.  Stir very well until all  鰹汁粉   dissolved. Notes: -Undissolved Katsuo dashi will discolor the steamed egg mixture; not pretty and not good eats. -It is important to let the Katsuo dashi water mixture to cool in refrigerator to avoid cooking the egg mixture. 5.  In a container with a pour spout, add water/chicken broth to beaten eggs and mix thoroughly. 6.  Pour mixture through a fine drainer to remove bubbles into the warm containers. If a container with a lid , leave crack/gap to allow steam to escape while steaming. If a container without a lid , cover it wi

涼拌尖椒皮蛋 Century eggs 2 Red Pepper 1 Garlic 3-4 cloves Seasoning: Sugar 1/2 tsp Chili Oil 1/2Tsp Vinegar 1/2Tsp Soy Sauce 1Tsp Dark Soy Sauce 1Tsp Directions: Cut egg into 6-8 sections and keep cool in refrigerator Clean and cut red pepper into thin strips Diced garlic and mix with seasonings for 30 minutes To serve, add the above seasonings to cool century eggs

Baked Eggs en Cocotte Serve 1 Spinach (pre stir fried with EVOO) Sun Dried Tomato 6 slices Egg 1 Cream 1Tsp Salt & Pepper EVOO Preheat oven at 140F Wipe EVOO inside cocotte Place Cocotte in to preheat in oven for 5 minutes Place cooked spinach, tomato, egg, and cream Cover cocotte and put in oven for 5-8 minutes Once egg white turn white, ass salt & pepper to serve Serve with toast

Potato Pancakes with Poached Egg Serve 2 Potato Pancakes: Potato 600g Remove skin and Juliann cuts Sakura Shrimp 500g Blench in water with salt Flour 30g Sparkling water 20ml Salt Butter 50g or change to EVOO Sour Cream Sauce: Cream 100g Sour Cream 50g Lemon juice 10ml Milk 50ml Poached egg: Eggs 2 Vinegar 2Tsp Smoked Salmon 2 slices Salmon Roe 1tsp Dill Steps: Preheat oven at 180F Crack egg in a bowl Broil water, add vinegar Turn boiling water to medium low heat Add one egg at a time When egg white turn white and yolk is medium cook, remove eggs and shock them in ice bath Once cooled, removed eggs for serving use Mixed all ingredients to make sour cream sauce and pending for serving use Mixed all pan cake ingredients Preheat pan in medium low heat Add EVOO Pour pan cake mix in Turn off the heat and put the pan into the preheated oven for 15 minutes Check on pan cake for golden brown color Turn pan cake and return to over for another 10 minu

I had been reading and seeing plenty of information about LC from professional and the fans. In real honesty, I was stalling a bit because I don't want to ruin the beautiful LC.  It was my first and it was a gift.  However, the more I read about it.  I became confident that I can do it too.  Cooking with LC is a process, a journey.  You will be rewarded with patient and thoughtfulness.   Today, my action begins.   Grand Opening! I laid a dish towel in sink to let my Cherry Flying Heart casserole (2QT) "sink in."  So, my heart is steady and at ease to avoid any scratches.  Next, I lightly clean it with warm soupy water and a sponge.  A label is at bottom of the casserole.  A LC orange label is in the front of it.  They both need to be removed.  The LC label should be fairly easy to be peel off.  The label at bottom can be removed with the warm soupy water and a little push with my finger nail.   Once cleaned, I dried it with a dish towel and let it air.  Re

客家菜脯蛋 Ingredients/材料： Diced Preserved Daikon 2/3 cups 菜脯 2/3 cups Beaten Eggs 5 蛋5粒 Diced Green Onion 2 springs 青蔥2枝 Oil 1 Tsp Seasoning/調味料: Sesame Oil 1tsp 香油1小匙 Springle of Salt (optional) 鹽巴可免 Springle of White Pepper 白胡椒少許 Water 2 Tsp 水2Tsp Sprinkle of Chicken Broth Powder 雞粉少許 Method/作法： 1.  Dice preserved daikon and rinse them off to keep drip dry/padded dry and set aside 2.  In a dry wok or frying pan, add the preserved daikon on a medium heat 3.  Stir occasionally and cook for about 3 minutes 4.  Dish the preserved daikon on to a plate and set aside 5.  Beat all eggs into a bowl and add seasoning then beat eggs thoroughly to increase air and bubbles for fluffiness texture 6.  Add green onion and preserved daikon into the eggs and mix well 7.  Add 1 Tsp of oil in the wok/pan on medium high heat 8.  Slowly pour the mix mixture 9.  Bubbles on the edge of the egg are good indication of fluffiness texture 10. Cook for approximately 2 minutes