Eggo & Tea

Posted by Wayne (Melbourne, Australia) on 19 March 2007 in Food & Cuisine and Portfolio.

This was just something I whipped up for lunch with my housemate...we made a fusion pasta of frozen veggies, mushroom, sundried tomatos and spam (shock and horror) on pasta....since we had left over spam...we decided to do up an egg omelette with spam & sambal chili mixed in (hence the reddish colour of the omelette).

The tea's in the photo for 2 reasons...I like tea (and surprisingly coffee too) with a vengence...=D...and also because I wanted to show case my Japo teapot/set which I got in a sale for 20 bucks =D. Inside the pot's whole jasmine green tea leaves.

Which basically makes for one very very confusing meal...given the multiple influences....which leads me to put this up on a Monday =D because monday's are always a bit of a mix up...and because no matter how busy you get today...there's always time for a cuppa =D.

Have a great week everyone =D

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Comments (3)

Jen from Jessup, United States

Now I'm hungry and my lovely little strawberry yogurt is not quite that appealing anymore ; )
Nice shot Wayne...love the tea set!
I'm thinking that eggs might be a great dinner for tonight! Got a craving! LOL

19 Mar 2007 1:44pm

@Jen: Hi Jen! Thanks I like the tea set too =D

You could try egg fu yong (if you're feeling oriental)...its really easy to do and its always a hit amongst the people I serve. This is my own modified recipe.

Basically take your eggs (at least 4 or more) and beat them. Add in a couple of strong dashes of mirin (japanese sweet rice wine). Add in a couple of teaspoons of sugar (depending on how many eggs you use). Add in a dash of sesame oil & a dash of light soy sauce. Finely chop up 1 stalk of spring onion and mix half into the egg, reserving the other half for serving (this step is completely optional).

In a frying pan heat up some oil. Fry some roughly chopped up surimi (artificial crab legs...sea legs if you're in the states) until surimi's evenly coated with the oil and the edges have started to brown and the surimi's beginning to flake apart. Add a tiny dash of sesame oil and mix well.

Add egg mixture into the frying pan and cook.

Serve slightly hashed up (I.e. it doesn't need to be a perfect omelette like above). If using the spring onions, place on up of the hashed up egg fu yong. Serve immediately.

Sorry for the lack of proper measurements...I'm typing it out from memory. I will find the time to cook it and show you how it looks like next time =D

Cheers!

Alfredo J. Martiz J. from Ho Chi Minh, Vietnam

Have a great week Wayne, that is a great photo, I love the lighting and composition. Nice teapot set you got for a good price and as always I wish things could be as easy as turning on a Wonka Teleport Machine to have a taste of your great meals... =)

20 Mar 2007 10:41am

@Alfredo J. Martiz J.: Hahahaha =D You're way too kind =) but thanks that comment really made my day!

m.e. from Encino, CA, United States

mouth watering! i'm a tea/coffee lover, too... sometimes, i don't know which one i like better.

20 Mar 2007 4:36pm

@m.e.: hahaha yeah that's the problem with choice eh =D

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Canon EOS 400D
1/200 second
F/4.0
ISO 1600
48 mm