Best 6 Birds Nest Recipes

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**Bird's Nest: A Unique and Delightful Culinary Experience**

Bird's nest, a delicacy originating from Southeast Asia, is renowned for its intricate texture and distinct flavor. Made from the saliva of swiftlets, these edible nests are highly prized for their purported health benefits and unique culinary applications. This article presents a diverse collection of bird's nest recipes, ranging from classic preparations to creative modern interpretations. Explore the art of crafting this exceptional ingredient into delectable dishes, including the traditional Chinese Bird's Nest Soup, a nourishing and restorative delicacy, the indulgent Bird's Nest with Rock Sugar, a delightful sweet treat, and the innovative Bird's Nest Avocado Smoothie, a refreshing and nutritious breakfast or snack. Whether you're a seasoned culinary enthusiast or a curious home cook, these recipes offer an exciting journey into the world of bird's nest gastronomy.

Here are our top 6 tried and tested recipes!

BIRDS IN A NEST



Birds in a Nest image

Provided by Rachael Ray : Food Network

Time 15m

Yield 6 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil, eyeball it
1 large clove garlic, cracked
6 big, thick slices crusty Italian semolina bread
6 extra large eggs
1 (6-ounce) jar roasted red pepper
Salt and pepper
1/2 cup grated cheese, Parmesan or Romano

Steps:

  • Place a very large nonstick skillet over low heat. Add the oil and garlic clove into the skillet and gently infuse the garlic flavor into the oil. In the meantime, using a round cookie cutter or an empty can, cut out the center of all 6 slices of bread. Add the prepared bread slices to the garlic infused oil. Crack the eggs 1 at a time and drop them into their "nests" or, the center of each slice of bread. Drain and slice red pepper. Add a strip or 2 of red pepper to each nest. Season the birds in their nests with salt and pepper and sprinkle a little cheese into each nest. Gently turn the birds in their nests and turn off the heat. Let the eggs sit in their nests 5 minutes more, then transfer to a platter and serve.

BIRDS NEST PIE



Birds Nest Pie image

Here's an easy one for ya. Plain and simple. I usually thinly slice the apples with the slicing disc on my food processor and away they go. Enjoy with a dip of your favorite ice cream.

Provided by luvmybge

Categories     Pie

Time 45m

Yield 2 pies

Number Of Ingredients 10

4 -5 medium apples, peeled and thinly sliced
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup sour milk (To make sour milk, place 1 tablespoon white vinegar in a measuring cup; add enough milk to equal 1 c)
1 egg
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • Divide apples evenly between two greased 9-inch pie plates; set aside.
  • In a mixing bowl, combine flour, sugar, baking soda, cream of tartar, sour milk and egg; mix well.
  • Divide batter and pour over apples.
  • Bake at 350° for 25-30 minutes or until pies are lightly browned and test done.
  • Immediately invert onto serving plates (so apples are on the top).
  • Combine all topping ingredients; sprinkle over apples.
  • Serve warm.

BIRDS' NEST PUDDING



Birds' Nest Pudding image

Just like the ones from Little House.

Provided by Jeri Zieman

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h30m

Yield 6

Number Of Ingredients 14

6 tart green apples, peeled and cored
1 cup brown sugar
¼ teaspoon ground nutmeg
3 egg whites
3 egg yolks
1 cup milk
1 teaspoon maple flavored extract
1 cup all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking powder
½ teaspoon salt
½ cup confectioners' sugar
¼ teaspoon ground nutmeg
1 pint heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
  • Place apples in prepared dish. Stuff the core of each apple with brown sugar, pressing down slightly. Reserve any remaining sugar. Sprinkle all the apples with the 1/4 teaspoon nutmeg. Place dish in preheated oven to start baking while the batter is prepared.
  • Beat egg whites until stiff. In a separate bowl, beat yolks until they change color. Stir milk and maple flavoring into beaten yolks. In a third bowl, combine flour, cream of tartar, baking powder, salt and any remaining brown sugar until well mixed. Pour flour mixture all at once into egg yolk mixture and stir until smooth. Fold beaten egg whites into yolk batter.
  • Remove apples from oven and pour batter evenly over and around apples.
  • Bake in preheated oven 45 to 60 minutes more, until crust has browned. Turn each apple, surrounded by some fluffy crust onto a plate and serve at once with sweetened cream.
  • To make sweetened cream: Stir confectioners' sugar and 1/4 teaspoon nutmeg into heavy cream.

Nutrition Facts : Calories 647.9 calories, Carbohydrate 84.1 g, Cholesterol 214.4 mg, Fat 32.7 g, Fiber 3.2 g, Protein 8.7 g, SaturatedFat 19.7 g, Sodium 314.8 mg, Sugar 62 g

THAI BIRDS NEST BEEF



Thai Birds Nest Beef image

Make and share this Thai Birds Nest Beef recipe from Food.com.

Provided by lamarb

Categories     Meat

Time 25m

Yield 1 serving(s)

Number Of Ingredients 15

4 ounces beef, Milanesa style
2 ounces bean thread vermicelli
peanut oil, to deep-fry and stir-fry
2 tablespoons oyster sauce
3 tablespoons carrots, julienned
1/4 cup sweet onion, cubed
3 garlic cloves, chopped
1 ripe jalapeno pepper, seeded, veined, and chopped
2 tablespoons zucchini, cubed
2 tablespoons crookneck yellow squash, cubed
2 tablespoons eggplants, cubed
2 tablespoons rice wine vinegar
1 teaspoon soy sauce
1/2 cup beef stock
1 teaspoon sweet chili sauce

Steps:

  • Place the meat in a plastic bag with the oyster sauce making sure all of the meat is coated. Place the bag in the refrigerator and marinate several hours or over night.
  • Put two inches of oil in a large wok and bring to high heat. Drop the vermicelli into the oil and turn almost immediately. Make sure all of the vermicelli comes into contact with the oil. Otherwise it will not expand and will be inedible. Remove, drain, and reserve.
  • Pour most of the oil into a heat proof bowl and allow it to cool to return to its container. Put meat in the wok and sear each side for 15 seconds. Remove, drain, and reserve.
  • Add a little more of the oil to the wok, if necessary, and stir-fry the carrot, onion, and garlic 4 minutes.
  • Add the remaining vegetables and cook for 4 more minutes.
  • Meanwhile, slice the beef into ½ inch x 2 inch strips. Add the beef, vinegar, soy, and stock and simmer until it thickens a little.
  • Make a mound of the vermicelli( the birdsnest ) on a plate. Spoon the beef mixture on top of the nest and add the chili sauce and some additional vermicelli for a crunchy topping.

LITTLE BIRDS IN A NEST



Little Birds In A Nest image

Provided by Leslie Land

Categories     dinner, main course

Time 1h

Yield Four servings

Number Of Ingredients 13

8 slices filet mignon, each 1/3-inch thick, approximately 1 pound
8 paper-thin slices prosciutto
8 large leaves fresh sage
1 large eggplant, about 1 1/4 pounds
2 medium-sized zucchini, about 10 ounces
About 3 tablespoons olive oil
1/2 teaspoon salt
1 large clove garlic, minced fine
2 teaspoons orange zest, shredded on the 1/8-inch holes of the grater
1/4 cup fresh orange juice
1 1/2 cups peeled, seeded, ripe fresh tomatoes, chopped fine (or use canned tomatoes)
1 tablespoon butter
1/4 cup dry vermouth

Steps:

  • Pound the meat into sheets about an eighth-inch-thick. Place a slice of prosciutto on each, lay a sage leaf in the center and roll tightly, pressing constantly, tucking in the sides to make compact cylinders roughly three-and-a-half-inches long. Set aside, uncovered.
  • Peel the eggplant and cut the flesh into large julienned strips - about the size of big french fries. Set aside.
  • Cut the zucchini into julienned strips slightly smaller than the eggplant. Set aside.
  • Put two tablespoons of the oil in a large, nonreactive saucepan over medium-high heat and heat until it almost smokes. Add the julienned eggplant, zucchini and salt, stirring well. Continue to cook, stirring often, until the eggplant is thoroughly soft and the zucchini barely translucent, about 15 minutes. The mixture may stick at first but will loosen as cooking proceeds. Remove the vegetables with a slotted spoon and keep them covered in a warm place. Reduce the heat to low.
  • If necessary, add just enough additional oil to the pan to film the bottom. Add the garlic and orange zest and cook, stirring, for three minutes. Stir in the orange juice and tomatoes and simmer over medium heat for about 12 minutes, or until the sauce is thick.
  • After the sauce has cooked five minutes, warm four large serving plates. Put the remaining tablespoon of oil in a wide, nonstick skillet over medium-high heat. When it shimmers, add the butter. Put in the beef rolls seam side down and cook until they are seared. Turn with tongs and continue cooking, shaking the pan, for about five minutes, or just until meat is nicely browned. Interior should remain pink. Remove the rolls, keeping them warm.
  • Pour the vermouth into the skillet and boil, stirring to get up all browned bits, until reduced to about two tablespoons. Stir in the tomato sauce and any juices collected under the vegetables.
  • Spread the sauce evenly over the plates. Make nests of the mixed vegetables and arrange two beef rolls on each. Serve at once.

Nutrition Facts : @context http, Calories 1129, UnsaturatedFat 41 grams, Carbohydrate 16 grams, Fat 80 grams, Fiber 7 grams, Protein 82 grams, SaturatedFat 30 grams, Sodium 1389 milligrams, Sugar 10 grams, TransFat 0 grams

BIRDS' NEST PUDDING



Birds' Nest Pudding image

Does anyone remember this? My mother made this when I was young. I almost forgot about these. She made them with the apples that grew from the wild apple trees that were around the farm area. She would freeze them in our huge freezer full of home made foods and meat. I remeber her so clearly making these in big batches, and place...

Provided by Tammy T

Categories     Other Desserts

Time 1h30m

Number Of Ingredients 14

6 tart green apples, peeled and cored
1 c brown sugar
1/4 tsp ground nutmeg
3 egg whites
3 egg yolks
1 c milk
1 tsp maple flavored extract
1 c all-purpose flour
1 tsp cream of tartar
1/2 tsp baking powder
1/2 tsp salt
1/2 c confectioners' sugar
1/4 tsp ground nutmeg
1 pt heavy cream

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
  • 2. Place apples in prepared dish. Stuff the core of each apple with brown sugar, pressing down slightly. Reserve any remaining sugar. Sprinkle all the apples with the 1/4 teaspoon nutmeg. (This is important to do - Place dish in preheated oven to start baking while the batter is prepared.)
  • 3. Beat egg whites until stiff. In a separate bowl, beat yolks until they change color. Stir milk and maple flavoring into beaten yolks. In a third bowl, combine flour, cream of tartar, baking powder, salt and any remaining brown sugar until well mixed. Pour flour mixture all at once into egg yolk mixture and stir until smooth. Fold beaten egg whites into yolk batter.
  • 4. Remove apples from oven and pour batter evenly over and around apples. Bake in preheated oven 45 to 60 minutes more, until crust has browned. Turn each apple, surrounded by some fluffy crust onto a plate and serve at once with sweetened cream.
  • 5. To make sweetened cream: Stir confectioners' sugar and 1/4 teaspoon nutmeg into heavy cream.

Tips

  • To make the perfect bird's nest, it's important to use fresh, high-quality ingredients.
  • When choosing your yams, look for ones that are firm and have a deep orange color.
  • Be sure to soak the yams in water for at least 30 minutes before cooking. This will help to remove the starch and make the yams more tender.
  • When frying the yams, be sure to use a hot wok or skillet. This will help to create a crispy outer layer and prevent the yams from sticking to the pan.
  • Don't overcrowd the pan when frying the yams. This will also prevent them from sticking together.
  • When making the syrup, be sure to use a heavy saucepan and stir the mixture constantly. This will help to prevent the syrup from burning.
  • If you don't have any tapioca pearls, you can use sago pearls instead.
  • Be sure to serve the bird's nest warm, topped with plenty of syrup and crushed ice.

Conclusion

Bird's nest is a delicious and refreshing dessert that is perfect for any occasion. It's easy to make and can be enjoyed by people of all ages. So next time you're looking for a sweet treat, give bird's nest a try. You won't be disappointed!

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