Steamed silky eggs
This is my hubby’s all-time favourite.
Ingredients:
300ml warm water
3 eggs
Seasonings:
1/2 tsp salt
Dash of pepper and chicken stock granules
Garnishings:
Spring onions
Fried garlic or onion oil
Dash of light soya sauce
Methods:
1. Combine all ingredients and seasonings and mix well with fork or chopsticks.
2. Use a sieve to strain the mixture into a steaming tray.
3. Steam at low heat for 10 mins or until set.
4. Use a small knife or fork to prick the centre. If it comes out clean, it is cooked. Remove.
5. Sprinkle spring onion, garlic or onion oil and light soya sauce on top of the steamed egg.
Tips:
1. To ensure a smooth custard, do not steam eggs on high heat. In between, open lid to release steam.
2. Lightly beat the eggs to avoid too much air from getting in.
3 Comments
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Hi cook! Nice layout and nice food ya! *wink* I’m back again after a long break!
hi there, just came across your blog…lovely recipes you have here, and they all look so mouthwatering! i tried steaming eggs today, but the weird thing is, with the same amount of water and eggs used in your recipe, mine turned out nice, but with some water left still in the steaming tray…can you tell me what could have possibly went wrong? i’m still a student, and would like to learn simple recipes since i’m away from home…thanks a lot!
Sharon: Hi, welcome to my kitchen! Tks a lot for your wonderful comments.
For your steamed eggs, how did you still it? Did you let any water sip/ drop on the dish when you opened the lid? Did you remove the dish immediately from the steamer once it was done? Try again and let me know the outcome.