For Egg Rolls:
Preheat oven to
HINT: Put egg roll wrappers in freezer the
any traditional recipes for Typsy Laird.).
How to make the Egg Custard
f loaf.
Brush with egg glaze.
Place on the
ntil ready to use.
For Egg Glaze: In a small bowl
salt, cayenne.
Cook for 2 minutes, stirring a few
ix well. Cover and refrigerate for at least 1 to 2
>let mixer knead dough for 10 minutes.
Dough
ool.
To assemble the egg rolls, working one at a
For egg rolls: Heat 1 tbsp canola
For the dough: Combine flour & butter
Mix well the egg and sugar.
Add in
FOR PREPARING EGG:
In a bowl beat
DIRECTIONS FOR POACHED SALMON: In a very
eftover ingredients you choose. Cook for about 5-7 minutes on
up and allow to proof for 10 minutes.
Pour the
nd garlic. Allow to cook for a few minutes then add
In saucepan, bring chicken stock and soy sauce to a boil. Add chicken, peas and green onion; bring to a boil again.
Remove from heat; drizzle in egg in slow steady stream. Let sit for 1 minute for egg to set.
Stir gently before ladling into bowls.
Mix thoroughly all ingredients except for egg roll wrappers and oil for frying.
Take a heaping tablespoonful and roll in egg roll wrapper.
Make a long roll about 3/4-inch in diameter.
Deep fat fry.
Serve with soy sauce or sweet and sour sauce.
For this recipe, you reduce the broth to intensify the flavor, infusing it with garlic and spices.