Celebrating National Egg Month With Chef Kathy Fang

Eggs are often known as the perfect food, as they contain almost all the essential nutrients you need. Eggs contain 11 key nutrients and are loaded with lean protein. Boiled eggs are perfect for a quick snack or great for a simple breakfast when scrambled. Eggs are extremely versatile whether you bake them, steam them, scramble them, or use them to make a sauce and for this reason I can literally eat eggs every day, as long as they are prepare in a variety of different ways.

national egg month

Below are two egg recipes of mine that are Asian Inspired. These recipes are not only healthy, but also super easy and quick to make. These dishes provide a nice change from your usual scrambles eggs or omelets. I love changing it up with eggs, as it makes you feel like you are having a new dish each time. Cooking them in a variety of different ways helps keep things fresh even when you eat them every day. Add these two recipes into your usual mix and you’ll want more Asian-inspired egg dishes to spice up your mornings!

Tomato Enoki Broth with Ponzu and Runny Yolks

Tomato Enoki Broth with Ponzu and Runny Yolks


  • 2 organic eggs
  • 1 whole organic tomato
  • Half a pack of Enoki mushrooms
  • 1 slice of ginger, sliced into thin slices
  • 2 tablespoon Ponzu – you may want to add more for your preferred taste
  • Salt and pepper to season
  • Furikake for garnish
  • Chili oil (optional for those who like it spicy)
  • 1 teaspoon sesame oil
  • 1 teaspoon Avocado oil


  1. Heat a small pan with avocado oil to high heat and add your ginger to brown for 30 seconds
  2. Now add your mushrooms and tomatoes and let it cook on high heat for 2 minutes. Season with a little salt and pepper.
  3. Move aside the mushrooms and tomatoes and create a space in the middle for you to crack the eggs in. Let the yolks cook in the middle and start scrambling the egg whites into the mushrooms and tomatoes surrounding the yolk. Be careful not to break the yolk.
  4. Drizzle your ponzu over it. And use a chopstick or tongs to gently stir the sauce into the egg white, mushroom tomato mixture.
  5. Let it boil a little and then turn heat off. Plate in a shallow bowl with the yolks on top
  6. Garnish with furikake, drizzle sesame oil, chili oil and lastly you can season with a little more ponzu if you like.
  7. Enjoy with a spoon and fork!!!!!
Black Truffle Chive Chawanmushi (Japanese Egg Custard) in under Five Minutes  

Black Truffle Chive Chawanmushi (Japanese Egg Custard)

Serves 1


  • 2 eggs
  • 2.5 cups of water or dashi
  • 2 tablespoon minced chives
  • 1 tablespoon black truffle oil or roasted sesame oil
  • 1 pinch of salt
  • 1 tablespoon tamari


  1. Whisk the eggs with dashi or water with salt until fully incorporated
  2. Pour into a shallow bowl, so the mixture doesn’t exceed any higher than 2.5 inches
  3. Cover with Saran Wrap and pop in microwave for 3 minutes
  4. Check for done-ness by shaking it a bit to see if it wiggles like jello, if it does, it’s done. If not, pop it back in for another 40 seconds to 1 minute
  5. Pull out and drizzle tamari, black truffle oil and garnish with chopped chives

Hope you have a fantastic Egg Month!


The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.

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