EGG/FISH DELICACIES

Foods are enjoyed by many the world over. Many have enjoyed various sumptuous meals that they would like to enjoy again by preparing it themselves or it has been a long while since they prepared some so as a result might need some guide as to how to go about it.

Egg/Fish recipes are enjoyed by many with each and every passing day. Scrambled egg, omelette, Grilled Tilapia, fish balls etc are but a few of the egg and fish delicacies discussed in here. Please read through and prepare yours at home, below are the various recipes for various egg/fish delicacies:

SCRAMBLED EGG

Ingredients

6-8 eggs.
50g butter.
2 tablespoonful milk.
A pinch of salt.
Pepper to taste.


Preparation

1. Break the egg into a basin, add milk, season with salt and pepper and thoroughly mix with a whisk.
2. Melt 25g butter in a thick-bottomed pan, add the egg and cook over a gentle heat stiring continuously until the eggs are lightly cooked.
3. Remove from heat, correct seasoning and mix the remaining 25g butter.
4. Serve in an individual egg dishes.
5. Serve on a slice of toasted bread. (Portions - 4)  


OMELETTE

Ingredients

2-3 Eggs.
2 Tablespoonful milk or water.
1 Tablespoon  fat (butter).
Salt and Pepper to taste.

Preparation

1. Break the eggs into basin, season with salt and pepper.

2. Beat well with a fork or whisk until yolks and whites are thoroughly mixed and no streaks
of white can be seen.                                                                                                                                     
3.Heat the omelette pan and wipe.      

4.Add 10g of butter.                                                                                                                                   

5.Heat until foaming but not brown.                                                                                                     

6.Add the eggs and cook gently.moving the mixture continuously with the fork until lightly set.          

7.Remove from heat.                                                                                                                                 

8.Half fold the mixture over at right angle to the handle.                                                                   
9.Tap the bottom of the pan to bring up the edge of the omelette .                                                   
10.Tile the pan completely over so as to allow the omelette fall carefully into the center of the dish plate. (Portions - 1).                                                                                                                                    

BAKED EGG CUSTARD

Ingredients

500ml Diluted milk (1 tin of milk).
2 Large or 3 medium eggs.
25g Sugar.
1/2 Teaspoon essence/nutmeg.

Preparation

1. Pre-heat Oven.
2. Grease pie dish.
3. Warm milk.
4. Break egg separately on to a plate to make sure that they are fresh.
5. Pour into a bowl.
6. Add sugar and flavoring and mix well with a fork.
7. Add milk and stir.
8. Strain the mixture into the pie dish.
9. Allow mixture to stand for 5 minutes to allow air bubbles to rise to the surface and burst. Sprinkle grated nutmeg on top.
10. Place pie dish in a baking sheet of water and bake for 30-45 minutes in a moderately hot oven (105 degrees Celcious).
*Remove and serve.


SCOTCH EGG

Ingredients

4 Hard boiled eggs.
300g Sausage meat.
25g Flour.
1 Beaten egg.
50g Bread crumbs.

Preparation

1. Cover each egg completely with sausage meat.
2. Pass it through the flour, egg and bread crumbs.
3. Shake off the surplus crumb.
4. Deep fry to golden brown in a moderate hot fat.
5. Drain well, cut in halves and serve hot or cold.
6. Serve hot with fried potatoes and tomato sauce.


MAYONNAISE

Ingredients

1 Egg yolk.
125ml cooking oil.
1/2 Teaspoon of vinegar/Lemon juice.
A pinch of salt.
A Pinch of Sugar.
Mustard.
White Pepper.


Preparation

1. Blend egg yolk with mustard, pepper, salt and a little vinegar.
2. Beat in the oil a little at a time until mixture is smooth, thick and shiny.
3. Add the rest of the vinegar.
4. Add Sugar and beat well.
5. Serve with Salad.






FISH CAKE 

Ingredients

200g cooked fish (free from bones and skin)

200g mashed potatoes

25g Flour for coating

50g Bread Crumbs

1 Egg

Salt and Pepper to taste

Preparations

1. Combine the fish, potatoes and egg and then season
2. Divide into four or eight pieces and mould into balls.
3. Flatten slightly and neaten with a palate knife.
4. Pass through the flour, egg and bread crumbs
5. Deep fry in oil for about 3 minutes
6. Serve on a dish paper or on a flat dish with fried or picked parsley or
7. Serve with lemon butter sauce, hollandaise, tatare or dressed green salad.



GRILLED TILAPIA

Ingredients

400g fresh tilapia
50g Melted butter
50g Flour
Some few slices of lemon
25g Parsley

Preparation

1. Remove the scales from the fish.
2. Remove the head, clean out the intestines and trim off all fins. Take care not to damage the roe and trim the nail.
3. Wash and drain well
4. Make three light incisions/cuts 2mm deep on either side of the fish
5. Pass through seasoning and flour (Flour is optional)
6. Brush with melted butter or margarine, place on a greased baking sheet or tray.
7. Grill on both sides taking care not to burn the tail
8. Garnish with lemon and parsley sprigs. (Portions - 4)



FISH BALLS

Ingredients

200g Fish
1 Egg yolk
50g Flour
500ml Cooking oil
1 tablet cube (Maggi/Roycco)
Salt and pepper to taste
50g Bread crumbs
Chopped onion


Preparation

1. Remove bone from fish and carefully flake removing any other remaining bones
2. Add chopped onion, pepper and egg yolk and season with your cube and or salt
3. Mould into balls
4. Coat with Flour
5. Coat with egg and bread crumbs
6. Deep fry in hot oil until golden brown
7. Serve (Portions - 4)



FISH KEDGEREE

Ingredients

400g Cooked Fish
2 Hard boiled eggs
200g Boiled rice
50g Margarine
Seasoning
Parsley for garnishing.

Preparation

1. Poach  or moist-heat fish by submerging it under water and then remove all skin and bone and then flake
2. Cook rice and dice/cut egg without the yolk
3. Mix rice, egg and fish and then heat in butter
4. Pile while hot onto a dish and sieve egg yolk on it
5. Garnish with parsley (Portions - 2)