INGREDIENTS

• 4 bell peppers (assorted colours), tops and seeds removed

• 1 cup shredded cheddar cheese

• 4 slices chicken streaky, cooked and chopped

• Salt

• Freshly ground black pepper

• 4 large eggs

• Freshly chopped parsley, for garnish

DIRECTIONS

• Preheat oven to 200°C.

• In each bell pepper half, add Cheddar and cooked chicken streaky. Crack an egg on top and season with salt and pepper.

• Bake until whites are cooked and yolks slightly runny, 20 to 25 minutes.

• Garnish with parsley.

• ~ enjoy ~

INGREDIENTS 

• 2 raw flatbreads / pita breads

• 1 cup fresh spinach leaves

• 110g asparagus (cut into segments)

• 110g yellow onion (sliced)

• 110g chicken streaky (cooked)

• 1 tablespoon chopped basil

• 4 eggs

• ½ cup mozzarella cheese

• 2 tablespoon chopped green onions

• ¼ teaspoon salt

• ½ teaspoon black pepper

DIRECTIONS

• Preheat oven to 230°C. Lay each flatbread on a greased baking sheet.

• Layer each bread with spinach, asparagus, onion, bacon and basil. Bake until slightly golden around the edges (about 5-8 minutes).

• Pull breads from the oven, sprinkle with cheese and crack two eggs over each.

• Return the bread to the oven until eggs are cooked, but still with soft yolks (about 5 minutes).

• Garnish with green onions, salt and pepper before serving.

• ~ enjoy ~

INGREDIENTS

• 4 eggs

• 4 slices of bread

• 1 small handful of finely grated cheese (cheddar, parmesan, emmental, whichever you prefer)

• 1 pinch salt and freshly ground black pepper

DIRECTIONS

• Heat the oven to 190°C.

• Separate the eggs, keeping the yolks whole, and whisk the egg whites into stiff peaks.

• Lightly toast the bread, then put the slices on a baking tray. Spread three-quarters of the egg white on to the semi-toasted bread.

• Make a small well in the egg white on each slice of bread, and pop in a yolk—one yolk per slice. Season each yolk with salt and pepper, then cover with the remaining egg white, making sure the yolk is sealed in.

• Sprinkle a teaspoon of grated cheese over each, then bake in the oven for 8-10 minutes, or until the top is nicely golden. This should give you a nice, runny yolk. If you prefer a firmer yolk, give it a little longer. Serve at once.

• ~ enjoy ~

INGREDIENTS

• 2 ripe avocados

• 4 fresh eggs

• 1/8 teaspoon pepper

• 1 tablespoon chopped chives

DIRECTIONS

• Preheat the oven to 220°C.

• Slice the avocados in half, and take out the pit. Scoop out about 2 tablespoons of flesh from the centre of the avocado, just enough so the egg will fit snugly in the centre.

• Place the avocados in a small baking dish. Do your best to make sure they fit tightly.

• Crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.

• Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.

• Remove from oven, then season with pepper, chives. You can also sprinkle some crumbled chicken streaky over the avocado.

• ~ enjoy ~

MISO RAMEN ASIAN SHRIMP NOODLES WITH EGG

INGREDIENTS

• 2 large eggs

• Water

• 4 cups chicken broth

• 2 packs instant ramen

• 110g peeled and deveined shrimp

• 110g white mushrooms, sliced into halves

• 2-3 tablespoon miso or to taste

• 1 teaspoon sesame oil

DIRECTIONS

• Place your eggs in a pot and add cold water. Make sure the water covers the eggs. Bring to a boil over high heat. Remove from the heat and set aside for 6 minutes. Rinse the eggs in cold water, peel off the shell and slice the eggs into halves. Set aside.

• Heat up the pot and add the chicken broth. Bring to a boil.

• Add ramen and cook. When the ramen is about half done, add shrimp, mushroom, miso, and sesame oil. Add the chopped scallion, salt and lime juice. Stir well and serve immediately.

• ~ enjoy ~

Buttered Fava Bean SALAD with soft-boiled Eggs

INGREDIENTS

• 450g unshelled fava beans (also known locally as kacang pool or kacang parang)

• 3 tablespoons unsalted butter, divided

• 60g crusty rye bread

• Zest from ½ lemon

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons fresh minced dill

• 2 cups baby spinach

• 2 soft-boiled eggs

• Lemon wedges, for serving

DIRECTIONS

• Bring a pot of water to a boil with a hefty pinch of salt and prepare an ice bath. Shell the fava beans and place in the boiling water. Boil for 60 seconds and immediately transfer to an ice bath. Once cool, shell the favas.

• Shred the rye bread (by pulling it apart with your fingers) into small crumb-like pieces and a few slightly larger pieces for varied texture.

• Melt 1 tablespoon butter in a pan over medium-low heat and add the bread. Toast until the bread is golden and the crumbs have crisped.

• Wipe out the pan and return to a low-heat. Add the remaining 2 tablespoon of butter along with lemon zest, salt, and pepper. Add the shelled favas and cook for roughly a minute, just to warm the beans. Remove from heat and stir in the dill.

• Place spinach in a large bowl. Add the favas along with most of the toasted bread. Toss together then top with sliced soft-boiled eggs, the remaining toasted bread, and a sprinkle of dill.

• Tips: You may follow this method (goo.gl/WSnSF3) to make soft boiled eggs.

• ~ enjoy ~

INGREDIENTS

• 2 cups medium-grain Korean/Japanese rice

• 1 large cucumber (sliced into thin strips)

• 1.5 cups bean sprouts (parboiled, excess water squeezed off)

• 1.5 cups spinach (parboiled, excess water squeezed off)

• 2 carrots (cut into thin, even strips)

• 4 shiitake mushrooms (rehydrated if dried and then sliced)

• 1 zucchini (sliced into thin strips)

• 225g cooked chicken meat

• Fried egg as a topping

• 2 tablespoons sesame oil

DIRECTIONS

• Cook rice in a rice cooker.

• Give the cucumber strips a saltwater bath for 20 minutes and then drain.

• Season spinach with 2 teaspoon sesame oil, 1 teaspoon salt, and a dash of sesame seeds.

• Season bean sprouts with 2 teaspoon sesame oil, 1 teaspoon salt, and a dash of sesame seeds.

• Sauté the carrots with a dash of salt.

• Sauté the mushrooms with a dash of salt.

• Sauté the zucchini with a dash of salt.

• Place the cooked rice in large bowl and arrange vegetables on top.

• Fried egg and chicken can be placed in the centre.

• Serve each helping with small bowls of red pepper paste (gochujang) and sesame oil.

• To eat, add a small amount of oil and desired amount of red pepper paste to your bowl and mix everything together with a spoon.

• Tips: You may follow this method (goo.gl/yxXqnF) to make fried eggs.

• ~ enjoy ~

INGREDIENTS

• 1 cup whole milk

• 1.5 cups heavy cream

• 1 vanilla bean (split and scraped) or vanilla extract

• 6 large egg yolks

• ¾ cup sugar

• ¼ teaspoon coarse salt

DIRECTIONS

• Combine milk and cream in a medium saucepan. Add vanilla seeds and pod. Bring mixture to a simmer over medium-high heat, stirring occasionally; remove from heat.

• Whisk together egg yolks, sugar, and salt in a large bowl.

• To make sure that the eggs do not curdle, whisk in half of the milk mixture very, very gradually—by adding just a tablespoon or two at a time, and stirring between additions.

• Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.

• Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Cover and refrigerate until cold, at least 1 hour.

• Tips: This base can be used to make other flavoured ice-creams (e.g., chocolate or cinnamon ice creams).

• ~ enjoy ~

INGREDIENTS

• 100gm fresh chicken breast

• 1 can cream of chicken soup

• 1 cup mixed frozen vegetables (peas, carrots, corn and green beans), defrosted puff pastry 

DIRECTIONS:

• Preheat the oven to 190ºC.

• Cut the chicken into small cube.

• stir fry chicken for 2 min, add in mixed vegetables and cream of chicken soup and stir well. cook until the slighlty thickend.

• Lay the puff pastry roll flat and cut out round shape. 

• Press them in the cupcake pan along the bottom and up the sides.

• Add the filling to each of the compartments (approximately 2 Tablespoons each).

• Brush the top pastry with some egg wash. 

• Bake at 190ºC for 20 to 25 minutes until golden brown and bubbly.

• ~ enjoy ~

INGREDIENTS

• 1 dozen Raw Chicken wings

• 2 Tablespoons Soy sauce

• 2 Tablespoons Oyster sauce

• 4 Tablespoon Honey

• 1 teaspoon Garlic, minced

• 1 teaspoon Ginger, minced

• 1/2 teaspoon Sesame oil

• 2 teaspoon Cornstarch

• 4 teaspoon water

• Salt and pepper to taste

• Toast sesame seeds for garnish

DIRECTIONS:

• 1. Preheat oven to 190ºC Season the wings with salt and pepper. Pan fry for about 5 min

• 2. In a small sauce pan, combine soy sauce, honey, garlic, ginger and sesame oil, cornstarch and bring them to a boil. Immediate add in the chicken wing and stir for about 10 min til sauce thickens.

• 4. Lay out the chicken wing on baking sheet and bake for approximately 30 minutes until golden brown. 

• 5. Put into a serving dish and garnish with toast sesame seeds.

INGREDIENTS

• 4 eggs

• 400g chicken mince

• 2 tbs finely chopped dill

• 2 tbs finely chopped parsley

• 2 tbs HP sauce

• 2 tsp Dijon mustard

• 1 1/2 cups panko breadcrumbs

• Salt and pepper, to season

• 1/2 cup finely grated parmesan

• 1/2 cup plain flour

• 2 eggs, whisked

• Cooking Oil for frying

DIRECTIONS:

• Bring a small saucepan of water to the boil. Add eggs and simmer for 7 minutes. Drain and stand in cold water. Crack shells and gently peel. Place into a bowl of iced water

• Place chicken mince, dill, parsley, HP sauce, Dijon mustard, salt and pepper in a large bowl and stir until combined. Divide mixture into 4 even portions

• Combine remaining breadcrumbs and parmesan into a bowl. Place flour into a bowl and whisk eggs in another bowl

• Roll an egg in flour, shaking off excess. Place a portion of mince mixture in the palm of your hand and flatten meat. Place an egg in the centre. Form mince around egg, pressing edges together so egg is completely covered. Coat with flour, whisked egg and breadcrumb mixture. Reroll in whisked egg and breadcrumbs for a thicker crust.

• Fry in midium high heat cooking oil, fry till golden brown.

INGREDIENTS

• 2 skinless chicken breasts

• 1 large egg, hard Boiled

• 1 head of romaine lettuce 

• shaved parmesan

Dressing

• 1/3 to 1/2 cup low fat mayonnaise

• 1 teaspoon lemon juice

• 2 tablespoon olive oil

• salt and pepper to taste

DIRECTIONS:

• 1. Place chicken into boil water, skimming fat as needed.

• 2. Cook about 15 minutes, then drain and shred.

• 3. In a bowl, combine the chicken, lettuce and egg; Toss to blend.

• 4. Add the dressing and parmesan.

INGREDIENTS

• 10 pieces chicken drummet

• 1½ cup Panko bread crumbs

• 2 eggs

• ¼ cup all-purpose flour

• 1 teaspoon salt

• ¼ teaspoon ground black pepper

• 3 cups cooking oil

DIRECTIONS:

• Separate the meat from the bone by sliding a sharp knife around the tip of the bone where meat is still connected (do not cut through the bone).

• Place the wing vertically on top of a flat surface while holding the part where the knife passed.

• Gently push downward while gripping the bone with your thumb and index finger until the meat slides down.

• Arrange the meat by inverting the inner part until a lollipop shape is formed. 

• Season the chicken lollipops with salt and pepper and let it stand for at least 15 minutes.

• Crack the eggs and transfer to a bowl then whisk.

• Gradually add-in the all-purpose flour while whisking until a batter is formed.

• Dip the chicken lollipop on the batter then to the Panko breadcrumbs.

• Heat oil in a cooking pot then deep-fry the chicken lollipop under medium heat until the color of the outer part turns medium brown (about 10 to 12 minutes).

• Remove the fried chicken lollipop from the cooking pot and transfer to a dish with paper towel. Let it stand until excess oil is absorbed by the paper towel.

• Serve with your favorite dip. Share and enjoy!

INGREDIENTS

• 600gm chicken, boneless, skinless, cut into bite size pieces

• 1 Tbsp vegetable oil

• 3 medium carrots, sliced diagonally into ½-inch pieces

• 1 medium sweet onion, cut into 12 wedges

• 6 garlic cloves, chopped

• 5 cups chicken stock, divided

• 2 Tbsp. all-purpose flour

• 1 dried bay leaf

• 340gm baby white potatoes, quartered

• ¼ cup fresh chopped parsley

•  salt and black pepper to taste

DIRECTIONS:

• Preheat oven to 375. Season the wings with salt and pepper. Psn fry for about 5 min

• In a small sauce pan, combine soy sauce, honey, garlic, ginger and sesame oil, constarch and bring them to a boil. Immediate add in the chicken wing and stir for about 10 min til sauce thickens.

• Lay out the chicken wing on baking sheet and bake for approximately 30 minutes until golden brown.

• Put into a serving dish and garnish with toast sesame seeds.

INGREDIENTS

• 200gm boneless and skinless chicken breast, cut into bite-size cubes

• 2 cloves garlic, finely chopped

• 1 bell pepper, seeded and cut into squares (3 color bell pepper)

• 1 small tomato, cut into wedges, optional

• 1 stalk spring onion, cut into 2-inch lengths

• Oil, for deep frying

Batter:

• 4 tablespoons all-purpose flour

• 4 tablespoons corn starch

• 1/2 cup water

• 1/2 teaspoon baking powder

Sweet and Sour Sauce:

• 6 tablespoons ketchup

• 4 tablespoons chili sauce

• 1 teaspoon Chinese rice vinegar

• 2 tablespoon sugar

• 6 tablespoons water

• 1 teaspoon corn starch

• 4 dashes white pepper powder

DIRECTIONS:

• Cut the chicken breast meat into bite-size cubes. Mix the batter in a bowl and add the chicken cubes into the batter. 

• Mix the Sweet and Sour sauce in a small bowl and set aside.

• Heat up cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.

• Add garlic and saute the garlic until light brown and then follow by the bell peppers. Stir-fry until you smell the aroma. Add the sweet and sour sauce into the wok and bring it to boil. Toss in the chicken, tomatoes and add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice.

INGREDIENTS

• Tempura flour - 2 cups

• salt & pepper to taste

• water - 1 1/2 - 2 cups

• chciken breast (cut into fingers strips) - 1/2 kg

DIRECTIONS:

• Marinate the chicken breast with salt and pepper

• In a separate bowl, mix together the flour and water.

• Heat oil.

• Dip the chicken into the tempura batter and then immediately into the hot oil.

• Deep fry until the batter is golden brown and the chicken is cooked through.

• Remove with a slotted spoon and drain on a paper towel.

• Serve with your favourite dipping sauces.

INGREDIENTS

• 1 tbsp turmeric powder

• 1 pack Chicken Drumstick (6-8 pcs)

• 5 tbsp oil

• 1 tsp salt

• 2 tomatoes

• 1 stick cinnamon

• 2 star anise

• 5 cardamom seeds

• 1 tsp fennel powder

• 1 tsp coriander powder

• 400g tomato puree

• 1/3 cup tomato ketchup

• 2 tbsp tomato paste

• Water (just enough to cover chicken)

• 1 tbsp salt (adjust to taste)

• 2 tbsp sugar (adjust to taste)

• fresh coriander leaves

Rempah spice paste:

• 1 lemongrass

• 3 red chillies

• 30g ginger

• 1 red onion

• 5 cloves garlic

• 10 shallots

• 3 tbsp dried chilli paste

DIRECTIONS:

•  Season chicken with 1 tsp salt and 1 tbsp turmeric powder

• Pan fried the chicken for 20 mins

• Add to food processor 1 lemongrass, 3 red chillies, 30g ginger, 1 red onion, 5 cloves garlic,10 shallots and 3 tbsp dried chilli paste (u can add in 2 tablespoon vegetable oil for better blend )

• Blend into a fine paste and set aside

• Dice 2 tomatoes and set aside

• Heat 3 tbsp oil in a pot

• Add blended spice paste and stir fry until fragrant

• Add diced tomatoes, 1 stick cinnamon, 2 star anise, 5 cardamom seeds, 1 tsp fennel powder and 1 tsp coriander powder

• Add in the cooked chicken drumstick

• Add 400g tomato puree, 1/3 cup tomato ketchup, 2 tbsp tomato paste and water (enough to just cover chicken)

• Season with 1 tbsp salt and 2 tbsp sugar (adjust to preference)

• Mix well, bring it to boil and cover

• Let it simmer for 30 min with low heat, stirring occasionally

• Serve and garnish with fresh coriander leaves

INGREDIENTS

• 2 Cups Shredded Hash Browns (I Used Simply Potatoes), All Excess Moisture Squeezed Out And Patted Dry

• 1/2 Cup Shredded Cheddar Cheese

• 1/4 Cup Chopped Onion

• 2 Tablespoons Olive Oil

• 1 Teaspoon Salt Or To Taste

• 2 Tablespoons Chopped Fresh Herbs, Such As Parsley Or Basil

• 2 Eggs, Room Temperature

DIRECTIONS:

• Preheat Oven To 220ºC. Have Two 12-Ounce Ramekins Ready*.

• In A Large Bowl, Mix Together The Hash Browns, Cheese, Onion, Olive Oil, Herbs And Salt. Divide Evenly Between The Two Ramekins And Make A Wide Enough Indent In The Middle For Adding The Egg Later.

• Bake For 30-40 Minutes Or Until The Tops Just Start To Turn Golden Brown (Don’t Let Them Get Too Brown As You Still Need To Cook The Egg). Cool For 5 Minutes.

• Crack Each Egg Into The Middle Of Each Bowl. Bake For Another 8-12 Minutes Or Until The Egg Whites Are Set. Serve Immediately.

INGREDIENTS (Yeild 8 Muffins)

• 4 NutriPlus Eggs

• Assorted Berries (As Many As You Wish)

• 2 Ripe Bananas - Mashed (Optional)

INSTRUCTIONS

INGREDIENTS

• 1 NutriPlus Omega-3 Jumbo Egg

• 30g Unsalted Butter

• 150g All Purpose Flour

• 325ml Milk

• 1/4 Cup Chives (Chopped)

INSTRUCTIONS

INGREDIENTS

• 2 NutriPlus Omega-3 Eggs 

• 1 Large (Or 2 Small)  Banana (Cut In Small Pieces)

INSTRUCTIONS

• Blend Everything In Blender;

• Cook On Non-Stick Pan Just Like Cooking Normal Pancake;

• Note: Pancake Will Turn Dark Fast As The Batter Is Flourless 

• ~ Enjoy ~

• May Serve With Butter Or Syrup Or Honey Or Nutella Or....

INGREDIENTS (Yeilds 6 Muffins)

• 3 NutriPlus Omega-3 Jumbo Eggs

• 1 Cup Heavy Cream

• 1/4 Cup Milk

• 2 Tablespoons Honey

• 3 Bread Slices (Thick. Cut Into Small Cubes)

INSTRUCTIONS

• Whisk Eggs, Heavy Cream, Milk And Honey Together;

• Drop In 1/3 Of Bread Cubes Into Egg Mixture. Make Sure They Are Fully Coated. Scoop Bread Cubes Into Muffin Liners (Stack Them To Form Muffin Shape);

• Repeat Step (2) Until Finish All Bread Cubes;

• Bake For 15-20min. At 190 Degree Celcius Until Muffins Turn Golden And The Edges Turn Light Brown.

• ~ Enjoy ~

• May Serve With Syrup Or Honey And/Or Whipped Cream

INGREDIENTS (Yeilds 6 Muffins)

• 3 NutriPlus Omega-3 Jumbo Eggs

• 1 Cup Heavy Cream

• 1/4 Cup Milk

• 2 Tablespoons Honey

• 3 Bread Slices (Thick. Cut Into Small Cubes)

INSTRUCTIONS

INGREDIENTS (Yeilds 1 Cup- Approx. 6oz.)

• 2 NutriPlus Eggs

• 2 Tablespoons Milk

• 2 Tablespoons Shredded Cheese

• Salt And Pepper For Seasoning

INSTRUCTIONS

INGREDIENTS

• 2 NutriPlus Omega-3 Eggs

• 180g Milk

• 12g Sugar

INSTRUCTIONS

INGREDIENTS  (Yeild 40 1-Inch Cookies)

• 1 NutriPlus Less Cholesterol Egg

• 1 Cup Sugar

• 1 Cup Peanut Butter

INSTRUCTIONS

INGREDIENTS

• 2 NutriPlus Classic Eggs

• 1 1/4 Cup Nutella

• 1/2 Cup All Purpose Flour

INSTRUCTIONS

• Mix All Ingredients Until The Batter Is Smooth. Pour Into Greased 9x9" Baking Pan. Smooth The Top With Spatula; 

• Bake For 15min. Or Until Toothpick Inserted Comes Out Clean. Let Brownies Cool And Set Before Cutting.

• ~ Enjoy ~

• Best Serve With Ice Cream While Brownie Is Warm!

INGREDIENTS

• 2 NutriPlus Classic Eggs

• 1 1/4 Cup Nutella

• 1/2 Cup All Purpose Flour

INSTRUCTIONS