Dining | Food
By Elaine Nuestro
Apr 06, 2020
![Simple Egg Recipes From Manila's Top Chefs (1) Simple Egg Recipes From Manila's Top Chefs (1)](https://i0.wp.com/cdn.tatlerasia.com/asiatatler/i/ph/2020/04/06173147-black-frying-pan-with-spaghetti-sauce-near-brown-wooden-691114_cover_2000x1325.jpg)
Chefs Miguel Vecin, Miko Calo, Nicco Santos, and Happy Ongpauco-Tiu share easy-to-do recipes that you can follow at home
Having to think of meals to prepare day-by-day can get repetitive and tiresome. And to help you get some fresh ideas on what you can cook with a few staple items, here are a couple of recipes that can guide you through:
Ham and Shrimp Egg Foo Young
![Simple Egg Recipes From Manila's Top Chefs (3) Simple Egg Recipes From Manila's Top Chefs (3)](https://i0.wp.com/cdn.tatlerasia.com/asiatatler/i/ph/2020/04/03180009-black-spatula-on-black-frying-pan-1277939_cover_2000x1330.jpg)
![Simple Egg Recipes From Manila's Top Chefs (5) Simple Egg Recipes From Manila's Top Chefs (5)](https://i0.wp.com/cdn.tatlerasia.com/asiatatler/i/ph/2020/10/28161519-chef-nicco-santos_cover_1280x1920.jpg)
Above Photo: Elephant Grounds
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:
- Marinate shrimp with the cornstarch and salt mixture for 20 mins.
- 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.
- 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.
- 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.
- 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.
- Once it’s set, flip the egg over and cook for another 1-2 minutes. You can flip it a section at a time.
- Serve over rice and top with sauce.
Shakshouka
![Simple Egg Recipes From Manila's Top Chefs (7) Simple Egg Recipes From Manila's Top Chefs (7)](https://i0.wp.com/cdn.tatlerasia.com/asiatatler/i/ph/2020/04/03175932-food-3888874-1920_cover_1440x1920.jpg)
![Simple Egg Recipes From Manila's Top Chefs (9) Simple Egg Recipes From Manila's Top Chefs (9)](https://i0.wp.com/cdn.tatlerasia.com/asiatatler/i/ph/2020/04/06170312-happy_cover_1333x2000.jpg)
Above Photo: Mon Mangila
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:
- 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.
- Add diced bell peppers and sautée for 7 minutes until the peppers are soft.
- Take the spices and the canned tomatoes, reduce for 10 minutes. You can adjust the spice by adding less or more cayenne.
- Test for overall taste.
- Crack the eggs over the cooking pot to let simmer and cook.
- Reduce for another 5-6 minutes then serve with chopped herbs and crumbled feta for an authentic treat!
Tortilla de Patatas (Spanish Omelette)
![Simple Egg Recipes From Manila's Top Chefs (11) Simple Egg Recipes From Manila's Top Chefs (11)](https://i0.wp.com/cdn.tatlerasia.com/asiatatler/i/ph/2020/04/03175934-omelet-933514-1920_cover_1920x1280.jpg)
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:
- Peel and thinly slice the potatoes and then soak in water.
- Fry chopped chorizo separately and set aside (if you don't have chorizo on hand you can use substitute with sausages, cheese, etc).
- 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.
- Beat the eggs in a bowl, add the potatoes and filling (chorizo, etc), let it soak for 5-10 mins
- 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.
- 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.
- 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.
- Let it rest 5 mins before cutting and serving. Enjoy!
Oeufs Brouillés (French Scrambled Eggs)
![Simple Egg Recipes From Manila's Top Chefs (13) Simple Egg Recipes From Manila's Top Chefs (13)](https://i0.wp.com/cdn.tatlerasia.com/asiatatler/i/ph/2020/04/03175925-breakfast-876434-1920_cover_1920x1440.jpg)
![Simple Egg Recipes From Manila's Top Chefs (15) Simple Egg Recipes From Manila's Top Chefs (15)](https://i0.wp.com/cdn.tatlerasia.com/asiatatler/i/ph/2020/04/06170311-miko-calo_cover_1333x2000.jpg)
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:
- Break eggs in a bowl then add milk, salt & pepper
- beat lightly, make sure egg and milk have properly emulsified
- heat up non stick pan (medium heat)
- melt butter, add egg mixture agitate gently with rubber spatula,
- 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.