Tuesday, February 26, 2013

Light & Easy Steamed Egg

What would you do if you are too tired to whip up something elaborate or something that needs you to carry a heavy wok and just because you have tennis elbow and it doesn't seem to heal fast?  Haih , as for me ,due to the medication I have been subjected to,  it took my appetite away...this is what I did the last few days...I cooked something simple , light and easy. Yea, steamed egg ! And this surely restored back  my appetite :p   Love the smooth wobbly texture . Easy to gobble down, full of flavor and the best time is it is like a savory dessert except this goes well with a bowl of hot rice :)   Yummy !

when steaming, remember to cover with aluminium so that water
does not drop into the mixture while steaming

look how wobbly and slurp-licious this steamed egg is :)

Steamed Egg - adapted from Gertrude of My Kitchen Snippets

Custard ingredients
2 large eggs + 1 duck egg yolk
1 1/4 cups of low sodium chicken stock
1 tbsp light soy sauce
1 tbsp sake- optional
a few dash of white pepper

Method :  
Prepare a steamer. Bring the water to a rapid bowl and then lower down the heat.  Put all the custard ingredients in a bowl and mix well   . Strain the mixture over a fine sieve and set it aside.  Distribute the mashed salted duck egg yolk  into the ramekins. Pour the custard mixture into the ramekin. Cover the top of the ramekin with a piece of foil so that the steam will not mar the surface of the custard.  Steam the custard in gently simmering water for 20 minutes.  Insert a toothpick into the egg and if the liquid stay clear, its set.  Remove from steamer and serve hot.

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1 comment:

  1. ya i usually make steam eggs too ...just put and steam when cooking rice


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