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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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eggs

Flan

Ingredients

  • 3 tbsp Sugar
  • 1 tbsp light corn syrup
  • 1 tbsp Water
  • 1.5-2 tbsp Hot Water
  • 2 Eggs
  • 250ml Milk
  • 5 tbsp Sugar
  • 130ml Pudding Molds (4.4 fl oz)
  • Unsalted Butter

Directions

  1. Put syrup in bottom. Then custard on top. Cover with foil.
  2. Bring water in pan to just under boil. Put covered cups into pan. Water should rise halfway up cut sides. Cover with lid and keep under a boil for 18-20 minutes.

Omy-Soba Recipe

Ingredients:

  • Soba Noodles
  • Yakisoba sauce
  • 2 eggs (Added with soy sauce, salt/pepper)
  • Sliced ginger
  • Chinese cabbage
  • Carrots
  • Sliced chicken/pork, seasoned (with soy sauce, sesame oil and pepper)
  • Tonkatsu Sauce
  • Seaweed Flakes
  • Bonito flakes
  • Mayonnaise

Cook Soba noodles in boiling water.

Add about 1 tablespoon of oil to the wok, and heat it with medium heat. Next, add in ginger and fry, followed by the carrots and cabbage. After frying vegetables, add in meat followed by yaki soba.

On a frying pan, add in the egg, turn to slow-medium heat. When the egg is still a little runny, add in the yakisoba close to one side and use a pair of chopsticks/spoon to fold the omelette (don’t worry too much about it if it gets broken or anything). Now that you’re almost done, get a plate, and flip the frying pan over it, and there you go, the holes are covered and you get a pretty decent-looking omusoba! If there’s still some noodles leftover, you can add it at the side.

Now the fun part! You can decorate the omelette with tonkatsu sauce, sprinkling some bonito flakes or seaweed flakes over it and what-not. And well, (attempt) to make it in a heart-shape, like what I’ve (destructed) below. You can also add some mayonnaise.

From http://foodoishii.blogspot.com/2008/06/omusoba-recipe.html

Chocolate Mouse

6 servings

If left for a long cooling, let warm to room temp for 10 minutes.
Serve with chocolate shavings and lightly sweetened whipped cream.
Can be held premade for about a day.

From Cook’s Illustrated, Jan/Feb ’06, modified/annotated

  • 8 onces bittersweet chocolate (or dark) chopped finely
  • 2 tablespoons cocoa powder, preferably dutch processed
  • 1 teaspoon instant espresso powder (I skip this)
  • 5 tablespoons water
  • 1 tablespoon brandy (I use kirsch)
  • 2 large eggs, seperated
  • 3 teaspoons of sugar
  • 1/8 teaspoon salt (I use a pinch)
  • 1 cup plus 2 tablespoons chilled heavy cream

Melt chocolate, cocoa powder, espresso, water, and brandy in a medium heat proof bowl (I use our smallest metal bowl) set over a saucepan filled with 1″ barely simmering water, stirring frequently until smooth.

Note, it when it seems smooth, it may still have some grains of unmelted chocolate.  Allow a little bit longer than you expect is needed to be on the safe side.  Remove from Heat.
Whisk egg yolks, 1.5 tsp sugar, and salt in a medium bowl (I use the medium metal bowl) until mixture lightens in color and thickens slightly, about 30 seconds.  Pour melted chocolate into egg mixture and mix until combine.  let cool until just above room temp, 3-5 min.
In stand mixer, beat egg whites at medium-lowuntil frothy, 1-2 mins. Add remaining 1.5tsp sugar and increase mixer speed to medium-high and beat until soft peaks form when whisk is lifted, about 1min.  Whisk last few strokes by hand.  Using whisk, stir about a quarter of the egg whites into the chocolate mixture.  Fold in in remaining egg whites with spatula until a few white streaks remain.

In mixer whip heavy cream at med. until it begins to thicken, ~30sec. Increase to high and whip until soft peaks form, ~15sec (took a lot longer for me). Using dspatula, fold whipped cream into mousse until no white streak remain. Spoon into individual serving dishs, then refrigerate till firm, at least 2 hours.

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