|Cantonese Steamed Eggs 港式蒸水蛋|
My grandma used to make this dish for dinner while I was still living at home in Hong Kong. As a child, I was able to eat a big bowl of white rice with steamed eggs and soy sauce. I can always remember how good it tasted. It is smooth like pudding and very easy to digest.
After I moved to the United States, I seldom make this dish on my own. I remember there was a time that I was sick and Honey K made this dish with congee (rice porridge) for me, along with all the Asian side dishes (e.g., pickles). It reminded me so much of grandma and her delicious food.
I an trying to replicate grandma recipe without adding the meat or salty duck eggs in to make it a healthier meal. As most of my Hong Kong and Taiwanese readers would probably be familiar with this dish, I am writing this for my American readers, colleagues and friends, who have asked "What's steamed eggs?"
1/4 cup of vegetable stock or chicken stock*
*grandma told me to add chicken stock to add flavor to it, but Honey K said it is fine to use water
Optional ingredients to enhance flavor and for garnish
2 tbsp of (low sodium) soy sauce
1 stalk of scallions (chopped)
1 tbsp of sesame oil
1. Whisk the 3 eggs in a bowl.
2. Add 1/4 cup of water/vegetable stock/chicken stock. Whisk again. Pour the mixture into a shallow dish or bowl.
3. Prepare a wok / a steamer / a rice cooker with water for steaming. Put the shallow dish or bowl into it and steam it for 15 to 20 mins. For best result, allow some air to go into the rice cooker/steamer/ wok, so that the egg will come out smooth without "wrinkles." You can place to 2 chopsticks in between the lid and the pot so that air can goes in. Do not overcook or the eggs will become too dry and wrinkly to eat.
4. After 15 to 20 minutes, remove the bowl/shallow dish from the steamer/rice cooker/ work. Sprinkle scallions and pour soy sauce (and sesame oil) on the top of it and serve it with rice.
|Steamed eggs served with rice (a mix of barley, wild rice, brown rice and white rice)|