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Wednesday, 18 June 2014

Steamed Egg 蒸水蛋

Photo updated: May 12, 2016

My little boy always complain the rice is too dry when there's no soup added in his rice. So whenever I cook fried food that goes with rice, I make this steamed egg to pair with his rice. That's what my mom made for me when I was small. 

Ingredients: (yield 1 serving, 1人份)

1 Egg (room temperature) 鸡蛋 1粒 ,室温

Water/ Chicken Broth 水/鸡汤 ,比率:1份鸡蛋:2份水/鸡汤
(The ratio is 1 part egg : 2 part water. Read the details in the method)

Pinch of Salt 盐,少许

Pinch of Pepper 胡椒粉, 少许

Sesame Oil and Spring Onion for Garnishing (optional) 麻油,葱碎, 少许 (随意)

Photo updated 20 July 2015

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1. Make a small hole on top of the egg. Pour the egg into a bowl. Add salt and pepper.

2. Fill water/ chicken broth into the egg shell (x 2). Pour into the egg and mix well. 

3. Strain the egg mixture. 

Photo updated 24 February 2015, this step is crucial!

4. Bring water to boil. Steam for 5 minutes (quick method).

Tips for beginner: Cover the bowl with a lid or aluminium foil, steam for 20 minutes. Medium heat for this method.


5. Garnish with sesame oil and spring onion. Serve warm.

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Some feedback from those who have tried this recipe:

By Goh Kai Eng

By Goh Kai Eng 

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