Contents
P.2	The Chef
P.3	Foreword
P.6	Product Introduction
	Snack
P.10	Deep-fried Curry Baby Oyster Fish Ball
P.12	Vegetable Omelet Japanese Style
P.14	Golden Prawn Rolls
P.16	Vegetable Egg White Rolls
P.18	Silver Sprout and Shredded Chicken Egg Bundle
P.20	Egg Strips with Kelp and Vermicelli
P.22	Bean Curd Skin Egg Rolls
P.24	Baked Eggs with Celery
P.26	Deep-Fried Eggs with Minced Beef
P.28	Garlic Mushroom Omelet French Style
	Main Course
P.32	Fish and Crab Roe Syuffed Bean Curd Skin
P.34	Sweet and Sour Egg Dumplings
P.36	Asparagus with Tri-Colour Egg
P.38	Preserved Vegetable Omelet
P.40	Scrambled Egg with Preserved Radish and Minced Pork
P.42	Scrambled Egg with Leek Sprout
P.44	Egg with Tomato
P.46	Baked Hairy Gourd with Squid
P.48	Deep-Fried Eggs Coated with Fried Rice
P.50	Fried Egg with Prawns
P.52	Vegetables and Bean Curd with Steamed Egg White
P.54	Thicken Egg Soup with Bean Curd
P.56	Bok Choy Omelet
P.58	Steamed Egg with Fermented Bean Curd
P.60	Steamed Egg with Prawn Roe
P.62	Steamed Egg White with Lotus Root
P.64	Steamed Salted Egg with Minced Pork
P.66	Chicken Fillet with Egg White
P.68	Shanghai Egg White Dish
P.70	Century Egg with Chilli
	Spaghetti﹐Noodles and Rice
P.74	Spaghetti Omelet with Tomato Sauce
P.76	MAGGI Fried Noodles
P.78	Egg Roll Sushi
P.80	Garlic Seafood Rice
P.82	Onion Tomato and Egg Soup with Rice
P.84	Egg White and Winter Melon Soup with Rice
P.86	Fried Rice Wrapped with Egg Skin
P.88	Dual-Colour Rice
P.90	Beef and Egg Rice Topping
P.92	Chinese Omelet Rice Topping
P.94	Resep
P.118	Cooking Friend's Club  Application Form