Three Surprising Egg Recipes for International Egg Day
Translated & summarized from Arutz Sheva by baba
To mark International Egg Day, three innovative recipes were unveiled by Teka, featuring steamed Asian-style eggs, a French caramel flan, and chocolate eggs filled with hazelnut mousse. The recipes move beyond common egg preparations like omelets or fried eggs. Developed by Teka's nutrition department, they showcase versatile uses for eggs in both savory and sweet dishes. Participants in a related contest can win a dinner by sharing their creations online.
The story in 6 lines · by baba
- Teka unveiled three unique egg recipes for International Egg Day, including steamed Asian eggs and a caramel flan.
- The recipes move beyond common preparations like omelets and fried eggs.
- The steamed egg dish is served with a soy, chili, and sesame sauce.
- The French caramel flan involves a custard baked in a water bath over homemade caramel.
- The chocolate egg dessert is filled with a hazelnut mousse.
- Teka is hosting a Facebook contest for participants to win a dinner at Miyoka restaurant.
In celebration of International Egg Day, observed on October 9th, three unique recipes move beyond the typical fried egg or omelet. These dishes, developed by the nutrition department of kitchen appliance brand Teka, offer diverse culinary experiences using eggs as a primary ingredient. The first recipe features steamed eggs served with an Asian-inspired sauce of soy, chili, and sesame. This dish involves preparing a beef broth, gently whisking eggs with the broth and salt, straining for smoothness, and then steaming the mixture in the oven at 85-90 degrees Celsius for 12-15 minutes until set but still slightly wobbly. It is finished with a drizzle of the prepared sauce and chopped green onions.
The second recipe is a delicate French caramel flan. The process begins with making a caramel by heating sugar and water until deep golden, then dividing it among six individual ramekins. A custard base is made by gently heating milk with vanilla, letting it cool slightly, then gradually whisking in beaten eggs and sugar. This mixture is poured over the caramel, covered, and baked in a water bath at 150 degrees Celsius for about 35 minutes. After chilling for at least two hours, the flan is inverted onto a plate.
The third recipe is a creative dessert: chocolate eggs filled with hazelnut mousse. Milk chocolate is melted and used to coat egg-shaped molds, which are then chilled until firm. For the mousse, egg whites are whipped with sugar to stiff peaks, and separate heavy cream is whipped until stable. Hazelnut spread is mixed into the whipped cream, and then the egg white foam is gently folded in. The mousse is piped into the hardened chocolate shells, which are then decorated with more chocolate pieces and chopped toasted hazelnuts. Teka is also running a contest on its Facebook page, where participants can share photos of their attempts at these recipes for a chance to win a dinner for two at the upscale Asian restaurant Miyoka in Jerusalem.
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