The ingredients are simple and is the best breakfast. It is a home-cooked taste for all ages. Make it for your family~ The taste and texture may also be the way children like to eat eggs, and it is suitable for the teeth of the elderly. I am also a post-90s generation. It is very good to eat, let it cool and eat it, taking care of the teeth and nutritional needs after tooth extraction.
You will discover some of the secrets that I have learned over the years. It was not an easy task for me to find out what works best when it comes to steaming eggs. But after doing research, I found the answer. After making this recipe, I hope you enjoy steamed eggs just like my family does!
What is steamed egg
Steaming eggs is a simple and easy way to cook eggs. It’s also a great way to make your eggs fluffy, moist and delicious. Steamed eggs are very popular in Asian countries such as China, Japan, Korea, Vietnam, Malaysia and Singapore.
The method of cooking eggs is quite different from Western cooking methods. In the West, we usually boil or fry our eggs. But in Asia, they prefer to steam their eggs. The reason why they like this kind of cooking method so much is because it makes the yolk soft and creamy while keeping the white firm.
steamed egg Recipe
Ingredients:
| Egg | 2 |
| Warm water | 1/2 bowl |
| Salt | 1/3 teaspoon |
| Soy sauce | 1 tablespoon |
| Sesame oil | 1 tablespoon |
Tips & Variations
1. You can also add small white shrimp skins/soaked dried shrimps for freshness.
2. Warm water can be replaced with warm broth.
How to make steamed egg
1. Crack two eggs into the bowl, add Mao Mao salt (salt should be less, after steaming, you should add very fresh soy sauce to continue seasoning).
2. Beat the eggs, take another bowl of the same size, add more warm water than the egg liquid (not hot).
3. Mix egg and warm water.
4. Strain the egg mixture through a fine sieve (a sieve) that sifts the flour into the pan (slowly to avoid bubbles).
5. If there are large air bubbles on the surface of the egg liquid poured into the plate, skim off.
6. Egg liquid boiled water pot.
7. Cover the plate with egg wash with a larger plate to cover it.
8. Cover the pot and steam for 6 minutes.
9. Close to minimum fire. Steam over low heat for 6 minutes, then turn off the heat and simmer for 5 minutes.
10. After simmering for 5 minutes, take it out and draw a diamond shape (horizontal line and diagonal line) for the custard or any shape you like.
11. Add a spoonful of sesame oil + a spoonful of extremely fresh soy sauce, shake well (preferably use a tong or gloves, be careful to scald).
12. The sauce will slip into the custard along the stroked lines while shaking.
(the diamond shape I hastily stroked is not very good-looking, the rules will be very beautiful)
and then you can enjoy it!
13. The internal structure has no bubbles, like pudding and jelly , silky and tender, very suitable for breakfast, you may wish to try it.
Steamed Egg (蒸蛋)
Ingredients
- 2 Egg
- ½ bowl Warm water
- ⅓ teaspoon Salt
- 1 tablespoon Soy sauce
- 1 tablespoon Sesame oil
Instructions
- Crack two eggs into the bowl, add Mao Mao salt (salt should be less, after steaming, you should add very fresh soy sauce to continue seasoning).
- Beat the eggs, take another bowl of the same size, add more warm water than the egg liquid (not hot).
- Mix egg and warm water.
- Strain the egg mixture through a fine sieve (a sieve) that sifts the flour into the pan (slowly to avoid bubbles).
- If there are large air bubbles on the surface of the egg liquid poured into the plate, skim off.
- Egg liquid boiled water pot.
- Cover the plate with egg wash with a larger plate to cover it.
- Cover the pot and steam for 6 minutes.
- Close to minimum fire. Steam over low heat for 6 minutes, then turn off the heat and simmer for 5 minutes.
- After simmering for 5 minutes, take it out and draw a diamond shape (horizontal line and diagonal line) for the custard or any shape you like.
- Add a spoonful of sesame oil + a spoonful of extremely fresh soy sauce, shake well (preferably use a tong or gloves, be careful to scald).
- The sauce will slip into the custard along the stroked lines while shaking.
- (the diamond shape I hastily stroked is not very good-looking, the rules will be very beautiful)
- and then you can enjoy it!
- The internal structure has no bubbles, like pudding and jelly , silky and tender, very suitable for breakfast, you may wish to try it.
Leave a Reply