My family grew up having corned beef always with eggs and at times added onion. It’s a luxury beef for us. Even up to this date, we still eat it with rice and side dishes or on bread alone. As time goes by, we, as chili lovers, would add fresh cut chili with seeds in and add baby corn, cabbage, or mixed vegetables.
Google: “Corned beef, bully beef, or salted beef is a salt-cured brisket of beef. The name comes from the use of large grains of rock salt, known as “corns.” Sugar and spices may also be added. Corned beef is used in many cuisines and was a common ration for militaries from the 17th to the early 20th centuries, including during World War I and II, when fresh meat was limited. It is still popular worldwide in various dishes and military rations. However, corned beef is high in cholesterol, fat, and sodium, so it’s not the healthiest option. Eat in moderation to reduce the risk of cancer.
Eating one or two eggs a day is generally safe and healthy for most people as part of a balanced diet. Eggs are a good source of protein and nutrients. They may be small and affordable, but they offer significant nutrition. The yolk provides important nutrients like vitamin B12, vitamin D, and choline, which help our bodies convert food into energy. Additionally, the mix of protein and healthy fat in eggs helps keep you feeling full for longer.
My dinner has 3 different flavoured eggs, has greens and meat with rice. I am glad to have a healthy moderation of eating that is green, brown, and yellow. It’s comforting, satisfying, and delicious. Let’s cook!!!
Ingredients
Corned beef egg vegetables
1 canned corned beef
1 canned baby corn
1 small onion, diced
6-8 lettuce leaves, cut to bite size
2 eggs
1 Tbs garlic minced
oil
Broccoli egg
1 small head broccoli, cut to bite size
2 eggs
1 Tbs Shao Xing Chinese cooking wine
2 Tsp soy sauce
1 Tbs garlic minced
oil
salt
pepper
Cooked egg
4 eggs
oil
salt
pepper
Method
Corned beef egg vegetables
Warm 1 Tsp oil over medium heat in saucepan, then add onion and garlic; cooked for about 1 minute until the onions are translucent. Add corned beef, baby corns, and lettuce leaves; toss around breaking up corned beef until lettuce leaves and baby corns are warmed up. Add 1 Tbs oil and cracked eggs in. Toss around break up the eggs mix well with corned beef, baby corns and lettuce leaves; cook until eggs are cooked about 5-7 minutes. Spoon onto a serving plate. Set aside keep warm with tented foil.
Broccoli egg
Using the same saucepan, heat oil in a saucepan on medium heat. Once oil is hot add in minced garlic cook for 30 seconds. Then add in broccoli stems stir to mix well and cook for about 2-3 minutes first. Then add in florets and toss around mix well for about 4-5 minutes. Season with salt and pepper.
Lightly beat the eggs with a pinch of salt, Shao Xing and soy sauce in a bowl. Now pour the egg mixture in and stir mix well with broccoli until eggs are cooked. Check seasoning. If needed more salt and pepper. Once all are cooked, spoon onto a serving bowl. Set aside and keep warm with tented foil.
Cooked egg
Crack the egg into a small bowl, ensuring there is no shell in it. Season with salt and pepper. Repeat with the remaining eggs into each small bowl. Using the same saucepan, wipe clean with a paper towel. Heat about 1/8-inch of oil in saucepan for about 1-2 minutes, until hot and shimmering.
Once the oil is hot, gently place the egg into saucepan, allow the egg to cook for about 1-2 minutes, until the egg white is puffy and the yolk is firm and no longer soft and runny. Repeat with the remaining eggs. Transfer to a plate.
Assemble on deep plate: spoon some rice onto plate, followed by broccoli egg, on top place corned beef egg vegetables. Then the egg. Enjoy with a glass of white wine!!!
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