I didn’t know a simple bowl of steamed egg would require so much skills and knowledge to make it. Well, if you don’t mind just any steamed egg such as the ones I used to make – ugly pocker-faced ones, diluted ones – then it is really simple steps we’re talking about. You can simply beat the eggs with some water and then place the whole thing into the steamer and wait for things to happen. But if you are looking at making really silky, soft and smooth (the 3 ‘S’-es), then you’ve got to put in that little bit more effort to get what you want.
- Egg: 2 (about 100ml)
- Water: 150ml
- Chicken stock powder: 1/2 tsp
- Salt: 1/4 tsp
- Ground white pepper: 1/2 tsp
- Light soy sauce: 2 tbsp
- Sugar: 1 tbsp
- Spring onion: 1 stalk, chopped
- Crack eggs into a measuring cup.
- Add water in 1:1.5 ratio (see portions given above).
- Add chicken stock powder, salt and ground white pepper. Beat mixture together to combine.
- Strain into steaming bowl. Use cling wrap to cover the bowl.
- Steam on high heat for 10min till center of egg is set.
- Combine light soy sauce with sugar. Stir till sugar dissolves.
- Pour sauce over steamed egg. Garnish with spring onions to serve.
- Straining the egg and using cling wrap to cover the egg mixture before steaming helps to ensure you get a smooth and silky bowl of steamed egg.
- You can also stir-fry some minced pork, mushroom, and sauce gravy to top off the steamed egg for serving. You can get this recipe from ‘My Favourite 3-Minute Meal – Bak Chor Mee. Add a bit more water to get more gravy into the stir-fry.
2 persons as side dish