We are down to the last week of 2016 finally !! Looking back the year, it has indeed been a year of much escalations and trials. Though I won’t say things are as rosy as of now, but I am indeed looking forward to embracing the new year with much positivity.
And going into the last few days of this year, I am favourably blessed with Tefal’s Expertise range of cookware under its Titanium series. Wholly made in France, the non-stick innovation possess a very distinctive characteristic that’s really out to impress all home cooks. With an extra thick Titanium hard base and top coat as well, the Tefal Expertise Fry-pan also guarantees long standing durability and performance.
And you may ask, what’s so special about this series despite its outlook being pretty similar to its others series. Well, the signature iconic feature of it may well turn out to be its Thermo-Spot technology that turns red once the pan is heated to the perfect temperature ! Now you don’t need to guess how hot the pan is, or even placing your hand above it to test for the accuracy of heat before you start the pan frying. To test out this feature, I thought I shall prepare something that can well covered the entire pan, pretty delicate and yet not too complicated to begin with. And that’s an….. Egg Crepe !!
And to top it up, I would use the egg crepe to wrap up some SPAM fried rice as well. The challenge here lies in getting a fine and delicate and yet “strong” enough egg crepe to wrap and hold in the fried rice without it tearing. The tendency to overcook the egg crepe can be quite high as once that happens, it might be difficult to be used for wrapping as the texture will become firmer and break easily once folded.
So can you tell how the new Tefal’s Expertise pan works ? Before the pan is heated up till the ideal temperature, the little dots around the signature T was very much apparent and obvious. After the exact moment is attained, the dots are almost non visible and that’s where I added a bit of oil and start my egg crepe frying. And in all, it takes only slightly more than one minute to achieve a fine and perfectly golden yellow egg crepe.
Now who can resist these lovely looking egg crepe rice parcels that’s just so delicately presented !! And what’s more with all-time favourite SPAM fried rice, be it kids or adults, everyone will be tempted and requesting for more !!
So gear up to prepare these egg crepe rice parcels with below recipe !! And wishing all a Happy New Year in advance too !! May the New Year brings much joy, peace and love to everyone !! Enjoy !!
- 3 eggs
- ½ tbsp cooking oil
- ½ tsp corn flour
- dash of pepper
- 1 bowl overnight cooked rice
- 1 tbsp oil
- ½ tbsp minced garlic
- 3-4 slices of luncheon meat, diced
- ¼ onion, diced
- 2 tbsp frozen mixed vegetables
- 2 stalks spring onion, diced
- 1 tbsp wolfberries
- 1 egg, beaten
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp light soya sauce
- ½ tsp dark soya sauce
Combine all the ingredients of the egg crepe except for the oil. Using a fork, beat the eggs well till all the flour is non visible.
Using a non stick pan, add ½ tbsp of cooking oil. Make sure the oil spreads all over the bottom of the pan, or use a pastry brush or paper towels to brush the bottom of the pan evenly with the oil. Add in the beaten eggs from the first step. Swirl the pan to ensure the eggs covers the entire pan. Allow the eggs to be cooked for approximately 1 minute.
Invert the egg crepe onto a plate directly. It should be bright golden yellow in colour. Set aside.
Using the same pan, add another 1 tbsp of oil and stir fried the minced garlic, onion and luncheon meat till fragrant.
Add in the rice and all the seasoning ingredients. Stir fried till the dark soya sauce coats the rice evenly. Taste and adjust accordingly if needed.
Add in one beaten egg onto the rice. Stir fried till the egg is cooked.
Add in the frozen mixed vegetable, wolfberries and spring onion. Stir fried briefly to mix well and off the flame.
Place the egg crepe into a bowl with the sides hanging over the bowl.
Add in the fried rice from Step 7. Press the rice gently with a spoon to compact it. Adjust the amount of rice needed depending on the size of bowl used and allow enough egg crepe for wrapping.
Fold in the egg crepe and wrap in the sides.
Using a larger plate, invert it and place on top of the bowl. Invert the bowl onto the plate in a swift motion. The egg parcel is formed.
Using a small knife, make a criss cross pattern on the top of the egg crepe. Fold the cut corners outwards.
Garnish as desired and serve immediately.
