You can check whether the egg is set by using a knife and poking the centre of the dish. It's done when the egg doesn't run.
Steamed Eggs with Mushroom and Toufu
Ingredients:
3 Eggs
200ml water
100ml Chicken stock (I use the liquid Knorr Chicken stock from the box.)
1 tsp Hua Tiao cooking wine
Pepper and salt to taste
2 dried Shitake mushroom, soaked to soften and sliced
1 box Silken Toufu
Method:
1. Assemble the egg mix as explained above.
2. Arrange the mushroom and toufu as desired.
3. Cover the dish and steam for about 15 to 20 minutes on a low fire, until the egg is set.
4. Garnish with fried shallot, sesame oil and chopped spring onions. You might want to garnish with sliced fresh chilli if you like it spicy.
Steamed Eggs with Quails' Eggs and Toufu
Ingredients:
3 Eggs
200ml water
100ml Chicken stock (I use the liquid Knorr Chicken stock from the box.)
1 tsp Hua Tiao cooking wine
Pepper and salt to taste
6 Quails' Eggs, hardboiled and shelled
1 box Silken Toufu
1 Salted egg yolk
Method:
1. Assemble the egg mix as explained above.
2. Arrange the toufu and quails' eggs as desired. You don't have to stop at 6 eggs - any number is fine. *winks* Put the salted egg yolk in the centre of the dish.
3. Cover the dish and steam for about 15 to 20 minutes on a low fire, until the egg is set.
4. Garnish with fried shallot, sesame oil and chopped spring onions. You might want to garnish with sliced fresh chilli if you like it spicy.
The list of ingredients to add to the egg is really up to the imagination. You might want to try:
- Crabsticks
- Button mushrooms
- Sliced fish (like threadfins)
- Sliced fish cakes (especially those cute Japanese patterned ones)
- Sliced meat (marinated with a little light soy sauce for between 10 to 30 minutes)
- Gingko nuts
- Wolfberries
- Broccoli
- Carrot strips
- Add water to the steamer and wait until it boils. Spray the pan with oil. Meanwhile beat the eggs until they are golden yellow, with lot of small bubbles. Then stir in the shrimp (optional) or green onion (optional) if adding shrimp and onion add only 1/4 cup of each. Then stir in the broth
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Step 2
When the water boils, carefully add the eggs and steam them for about 5 to 10 minutes, depending on your steamer. Or poke a knife into the eggs, to test if they are done. If the knife comes out clean, the eggs are done.
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Step 3
Take them out immediately, and add a little bit of soy sauce. Serve while hot.
Things You'll Need:
- Flat metal or glass bowl
- 4 eggs
- 1-2/3 cup of chicken broth or 14 oz
- A steamer
- Soy sauce
- Cooking spray
- 1/2 cup of Green onions (opional)
- 1/2 cup of shrimp (opional)
- 1 steamer with rack
- Step
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