An omelette of a kind, Egg Foo Young is quite popular in Chinese cuisine and is recommended by Standard Hospitality F&B Director and Elephant Grounds Co-Owner, Nicco Santos. The brilliant and Generation T 2018 honouree shared with his own take on the popular dish:

Ingredients:

5 Eggs

100g Peeled Shrimp (Chopped)

60g Ham (Julienned)

15g White Onion (Thinly Sliced)

15g Leeks (Sliced)

1 tsp Salt

1/2 tsp White Sugar

1 tsp Sesame Oil

1/2 tsp White Pepper

Shrimp Marinade:

1/2 tsp Cornstarch

1/4 tsp Salt

Slurry for Eggs:

2 tsp Cornstarch

1 tbsp Water

Sauce:

2 cups Chicken Stock or Water

1 tbsp Soy Sauce

2 tbsp Worcestershire Sauce

Slurry

Slurry for Sauce:

4 tsp Cornstarch

2 tbsp Water

Procedure:

1. Marinate shrimp with the cornstarch and salt mixture for 20 mins.
2. Make the sauce by bringing your stock to a boil, add in your seasonings and mix in your slurry (a mixture of cornstarch and water to thicken the sauce). Bring to boil  until it thickens. Cook for a minute and set aside.
3. Bring a pan or wok to medium high heat with 3 tbsp of oil and stir fry the shrimp for a minute and a half. Set aside.
4. In a bowl mix in your egg slurry, sesame oil, salt, white sugar and white pepper. Add in 5 eggs and beat them until you don’t see any strands of egg whites. Once beaten add in your cooked shrimp, ham, white onions and leeks.
5. Bring another pan to medium heat and add 6 tbsp of oil and gently pour in your egg mixture and pull the egg from the center outwards. Lower the heat to prevent from browning quickly.
6. Once it’s set, flip the egg over and cook for another 1-2 minutes. You can flip it a section at a time.
7. Serve over rice and top with sauce.

If you are often intimidated with poached eggs, this next dish will help you overcome such fears. Owner of Happy Concept Group, Happy Ongpauco-Tiu, lets us in on her delicious secret of making this Mediterranean dish, Shakshouka.

Ingredients:

5-6 Eggs

2 Bell Peppers (your choice of color)

1/2 cup Feta Cheese crumbled

2 tbsp Extra Virgin Olive Oil

1 medium White Onion (diced)

3 cloves Garlic (minced)

1 large Can Diced Tomatoes

1 tsp Cumin

1 tsp Cayenne

1/2 tsp Paprika

1/4 tsp Sea salt

Black Pepper to taste

1 cup Cilantro/ Parsley (rough chopped)

Instructions:

1. Heat large deep skillet saute pan medium heat, add extra virgin olive oil, and then saute onions until translucent. When the onion is soft, add minced garlic and sautée for 4 minutes.
2. Add diced bell peppers and sautée for 7 minutes until the peppers are soft.
3. Take the spices and the canned tomatoes, reduce for 10 minutes. You can adjust the spice by adding less or more cayenne.
4. Test for overall taste.
5. Crack the eggs over the cooking pot to let simmer and cook.
6. Reduce for another 5-6 minutes then serve with chopped herbs and crumbled feta for an authentic treat!

Bar Pinxtos Owner, Miguel Vecin, teaches us to make traditional Spanish omelette using only a handful of ingredients. Did you know you can use Lays? 

Ingredients:

6 Eggs

800 g Potatoes (in case you don’t have potato, a big bag of potato chips like Lays can be used)

1 Onion

Chorizo, Cheese, Corned beef, etc (optional)

Procedure:

1. Peel and thinly slice the potatoes and then soak in water.
2. Fry chopped chorizo separately and set aside (if you don't have chorizo on hand you can use substitute with sausages, cheese, etc).
3. Fry potatoes in 1/2 inch oil in low heat for 15-20 mins, then turn the heat to high for 5 minutes to fully cook them. Drain from oil and set aside.
4. Beat the eggs in a bowl, add the potatoes and filling (chorizo, etc), let it soak for 5-10 mins
5. Heat a non stick pan (8 inch pan) with a little oil. Once it is hot, pour the egg mixture. Use medium heat to cook the bottom part of the omelet. Use a rubber spatula to make sure the eggs don’t stick to the sides of the pan.
6. Once the bottom browns a bit, put a plate (bigger than the pan) on top of the pan and flip the omelette. Then slide it back again on the pan to the cook the other side.
7. Omelette should be a bit runny and wet inside so after flipping, keep for a minute or two in the pan and remove from heat. Flip again on the other side to a serving plate.
8. Let it rest 5 mins before cutting and serving. Enjoy!

If you have been to Metronome before the quarantine started, odds are you are terribly missing their amazing menu selections! But don't fret as Chef and Co-owner of Metronome, Miko Calo, teaches us how to make eggs the French way.

Ingredients:

3 Eggs

15 g Butter (cubed and cold)

15 ml Milk

Salt and Pepper to taste

Procedure:

1. Break eggs in a bowl then add milk, salt & pepper
2. beat lightly, make sure egg and milk have properly emulsified
3. heat up non stick pan (medium heat)
4. melt butter, add egg mixture agitate gently with rubber spatula,
5. take off of fire and transfer to a plate once it reaches creamy consistency

*Serve with toasted sour dough bread or warm pandesal

**You can add cheese to egg mixture

***Can also be eaten with tapa and garlic rice, Spanish sardines and rice, or tuyo and rice.