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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



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!




Method:

1. Make a small hole on top of the egg. Pour the egg into a bowl. Add salt and pepper.
在鸡蛋的顶部轻轻敲一个洞,把蛋液倒进碗里。加入少许盐和胡椒粉调味。

2. Fill water/ chicken broth into the egg shell (x 2). Pour into the egg and mix well. 
把水/鸡汤倒入蛋壳(需填满),然后倒进碗里。重复1次。把鸡蛋和水/鸡汤搅拌均匀。





3. Strain the egg mixture. 
把蛋液过筛。


Photo updated 24 February 2015, this step is crucial!




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

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

新手推荐:用锡纸或盖,把碗盖好,蒸20分钟(用中小火)。这个方法的成功率最高。

5. Garnish with sesame oil and spring onion. Serve warm.
蒸好后,随意放些麻油和葱碎即可。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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By Goh Kai Eng

By Goh Kai Eng 


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