To get a silky smooth surface, wrap the plate with cling wrap so the water vapor will not drop on the eggs during the steaming process, if not it will be moonface! :P
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Ingredients
- 3 pcs Eggs (medium size)
- 1 Cup water (125ml)
- 1tsp Sesame seed oil (optional)
- 1tsp Shoa Xing Wine or Chinese wine (optional)
- Salt and pepper to taste
Method
- Beat eggs then add in salt and pepper. Pour in water and sieve, throw away the residue.
- Add in sesame seed oil and Shoa Xing Wine into the beaten eggs and gently mix them before pouring it in a plate.
- Wrap the plate with cling wrap and steam for about 7 minutes (time varies depending on the depth of the plate or bowl used).
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I've been wanting to do this simple dish for some time but was worried that the steamed eggs will turn out disastrous somehow. Read somewhere that if done incorrectly, the eggs will be cooked outside but not inside. Any tips to doing this dish ?
ReplyDeleteHi tigerfish,
ReplyDeleteWelcome and thanks for dropping by.
Actually this is my first try doing it this way and it turned out quite good leh... what I did was leave it in the steamer after switching off the fire... it was a little dry but still taste ok. The result I got was very firm and not the wobbly type so I figured that just by adding more water if I need to get that wobbly result.
You mean adding more water to sieve ?
ReplyDeleteThanks!
i have a trick which dont know it works or not but my mom tried it and it turned out so so well! ok, it goes like one egg two parts of water. break the eggs into half and then use the shell of the egg to take water... er... the shell is now half already right? so you will need to scoop 4 times. remember 1 egg 2 parts of water... i try first and tell you guys how it goes ok?
ReplyDeletetigerfish,
ReplyDeleteyeap... add the water to the beaten eggs before you sieve.