Steam Egg

Love this when my grandma cook this. She has been doing it with perfection. And most of us will have "pimples" after steaming. This is due to oversteaming, water proportioning & beating egg tecniques . And the fire while steaming.

Ingredient

1) 1 egg

2) 3 parts water - use the egg shell to measure 3 parts.

3) Garlic oil

4) Sesame seed oil

5)Spring onion

6)Light soya sauce

7) salt

8)pepper

 

* If 2 eggs = 6parts of water

 

METHOD

 

1) Use 1 egg equal 3 parts of water. Lightly beat the egg and do not create air & bubble (not like cake). Add only 1 pinch of salt

2) Boil the water first then only put inside the steamer with medium fire. Steam for 5 - 7 min. Do tilt the steamer's lid with a chopstick. Check the egg whether is still wobbly...if it is continue to steam for 2 - 3 min.Once is set, u may remove from the steamer.

 

When serve - add garlic oil, sesame seed oil, light soya sauce,and spring onion.Then some dash of pepper.

 

OPTIONAL

 

Century Egg & Salted duch egg/mince meat/prawns. If use prawns - must add shredded ginger. When is served  also add some dash of hua tioa wine.

 

 

Bon Apetite!