Heat oil in a small pan, add onion and cook for 4 minutes.

Fill a small pan with water, and bring to a boil.

Place eggs in a small pan, and cover with water.

In a small pan bring 1 cup of stock to a boil.

Heat the oil in a small deep pan until it is very hot but not smoking.

Put the olive oil in a small pan over high heat.

Set the ginger aside in a small pan of cold water.

Put the potatoes in a small pan and cover with water.

Place a small roasting pan over high heat, and add oil.

Heat the olive oil in a small pan and add the butter.