KOMPAS.com – Eggs are a food ingredient that is easy to prepare and the price is relatively affordable, so it is not surprising that they are often a mainstay for boarding school children at the end of the month.
One of the egg preparations that you can try is egg stew. In the following recipe, egg stew is cooked with the addition of shrimp and tofu flower.
However, if you don’t have additional filling, you can still serve eggs as protein intake.
Also read:
See how to make egg stew in full, quoted from the book “Most Popular Home Food Recipes: Delicious Stew Variations“Indriani’s work (2011) published by PT Gramedia Pustaka Utama follows:
Egg stew ingredients:
- 5 chicken eggs
- 100 grams large shrimp without shell
- 1 sheet of beancurd (soaked and cut into pieces)
- 5 red onions (thinly sliced)
- 5 cloves of garlic (crushed and thinly sliced)
- 1 tomato (cut into pieces)
- 1/2 teaspoon ground pepper
- 1/4 teaspoon ground nutmeg
- 6 tablespoons sweet soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 400 milliliters of stock water
- 2 spring onions (sliced round)
- 2 tablespoons oil (for frying)
- 2 tablespoons fried shallots
Also read:
1. Crack the eggs into a round or flower-shaped mold, then steam the eggs for 15 minutes or until the eggs are cooked. After that, remove from the mold and set aside.
2. Saute the shallots and garlic until fragrant, then add the shrimp and cook until the shrimp change color. Add the tomatoes and cook again until the tomatoes wilt.
3. Pour in the broth, pepper, ground nutmeg, sweet soy sauce, salt, granulated sugar, then cook until the sauce boils. After that, add the eggs, tofu flower and green onions, then stir again until all the ingredients are evenly mixed.
4. Correct the taste before serving with a sprinkling of fried shallots and chips.
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