Tuesday, November 10, 2015
Double happiness steamed egg // 双喜蒸蛋
1 preserved egg
A dash of sesame oil
0.5 tsp soy sauce
1.5 tsp of Knorr concentrated chicken stock
9 half egg shells of water (water : egg // 1.5 : 1)
Red chilli slices
Chopped spring onion
Beat eggs till yolk and whites are well mixed.
Add water in half egg shells, mix in the concentrated chicken stock, soy sauce and mix well.
Strain the mixture through the sieve (don't hold it up too high or there will be bubbles created) Or you can simply remove the bubbles with a spoon :)
The sesame oil can be added at this point or after the steaming has been done.
Cut the preserved egg into slices and slide the pieces gently into the egg mixture.
Bring water in the steamer to a fierce boil. Place bowl into steaming rack.
**My steamer cover drips off water from the side so it's not required to put cling film over the bowl. Either use cling wrap or a flat dish to cover the egg mixture if you're worried.
Turn it down to low heat and steam for 15 minutes or till done. Gently shake the bowl to check if the egg is ready. Or use the back of the metal spoon to gently slide on the surface of the egg mixture to check.
Serve hot with rice.
Credits: http://www.tastehongkong.com/recipes/steamed-eggs-how-to-make-them-smooth-is-no-secret/ (for the half egg shell measurements :))
From our kitchen to yours,