Asian Triangles

ASIAN TRIANGLES (liquid eggs)

View dried egg formulation

Yield: 16 pieces



Part 1 - Filling

Ingredients Percent (%) Grams Volume
Egg, whole, liquid 75.75 416.60 14.5 fl. oz.
Salt, fine 1.18 6.51 1 tsp.
Chili oil, hot 0.40 2.17 1/2 tsp.
Pepper sauce, hot, Thai 0.19 1.04 1 tsp.
Lemongrass, seasoning, dried 0.39 2.17 1/2 tsp.
Mushroom, Shitake, chopped 12.62 69.43 1 cup
Onion, green, chopped 6.31 34.72 1/3 cup
Basil, fresh, Thai, chopped 3.16 17.36 1/2 cup
Total 100.00 550.00

Method of Production:

  1. In a large bowl, combine the whole eggs, salt, hot chili oil, Thai hot pepper sauce and lemon grass seasoning.
  2. Pour the egg mixture into spray-coated skillet and cook and stir until soft curds form.
  3. Add the mushrooms, green onions and basil leaves into the egg mixture.
  4. Continue to cook for 1-2 minutes until eggs are firm and no visible liquid egg remains.

 

Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Filling 70.00 455.00
Wonton wrappers, 6-inch 30.00 195.00
Oil, vegetable, as needed
Total 100.00 650.00

Method of Production:

  1. Portion a heaping tablespoon (28g) of the filling mixture onto center of each wrapper.
  2. Moisten edges with water, fold in half and press to seal edges.
  3. Fry in hot oil 2-3 minutes, until golden.
  4. Drain; serve immediately.

 

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