Friday, May 24, 2013

Chinese Steamed Egg

3 large eggs
1 cup water
3/4 tbsp soy sauce
sprinkle of salt
1 tsp fried shallot
1 tsp fried shallot oil

  1. Break eggs into a bowl.  Beat the eggs until creamy.
  2. Add water and soy sauce and stir to mix well.
  3. Add a sprinkle of salt.
  4. Transfer egg mixture to a metal plate.  Remove as much bubbles as you can.
  5. Heat up water in a wok and place a trivet inside the wok.
  6. When the water starts boiling, reduce heat to medium low.  
  7. Place the metal plate onto the trivet.  Cover the wok.  Insert a metal spoon between the wok and the cover to let a little bit of steam escape so that it will not drip onto the egg mixture.
  8. Steam for about 5 to 8 minutes or until egg is just cooked.
  9. Test by using a spoon to lightly press onto the egg mixture.
  10. Remove from wok.  Top with fried shallot and drizzle with the shallot oil.
  11. Enjoy the creamy streamed egg immediately.

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