Steamed variety egg

Before steaming the egg

It's done!

A closer view

This is one of my personal favourites. The first time I ate this dish was when hubby and I were still dating and his mum happened to cook this for one of the dinners when I went over. I fell in love with this dish instantly but it was only after I became a sahm then I learnt to cook this... :)
Steamed Variety Egg

  • 2 eggs
  • 1 salted egg
  • 1 century egg
  • 100ml water or chicken stock
  • a bit of rice vinegar (this makes the egg extra smooth and pretty)
  • a bit of oil
  1. Beat the 2 eggs.
  2. Wash away the layer covering the century egg and salted egg.
  3. Add the salted egg white to the beaten egg mixture. Cut the yolk into bite size pieces.
  4. Cut the century egg into bite-size pieces.
  5. Add 100ml water and a wee bit of rice vinegar to the egg mixture.
  6. Sieve the egg mixture a couple of times till there are no more bubbles (you don't want an ugly dish, do you?).
  7. Grease the plate you are gonna use for steaming with a bit of oil so that the egg will not stick later.
  8. Place the salted egg yolk and the century egg pieces on the plate.
  9. Pour the egg mixture over gently so as to prevent new bubbles from forming.
  10. Set to steam on medium heat.
  11. Stay by to watch and the moment the egg turns a shade of white, switch to steam on low heat for another about 5 min with the cover slightly open.

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