The Perfect Egg: Quick and Easy One Dish Meals by Reenie Tan

Author:Reenie Tan [Tan, Reenie]
Language: eng
Format: epub
Published: 2015-09-15T22:00:00+00:00

Three colour Chinese steamed egg

Ingredients

1. 3 large chicken eggs

2. 1 tbsp. light soy sauce

3. Freshly ground black pepper

4. 1/2 tsp. salt

5. 250 ml room temperature water

6. 1 1/4 tbsp. sesame oil

7. 1 preserved egg or century egg cut into chunks

8. 1 cooked salted egg cut into chunks

9. Spring onions finely chopped for garnish

Preparation

o Cook the salted egg in a pot of boiling water for 10 minutes, when cooled cut into chunks.

o Break the chicken eggs into a bowl, and lightly whisk, add the light soy sauce, black pepper, 1 tbsp. of sesame oil and salt and water into the egg mixture and mix well. Pass the mixture through a sieve into a 10-inch steam proof plate.

o Scatter the preserved egg and salted egg chunks around the plate.

o Set up a rack with water in the wok, you may need a higher rack that would suspend the dish above the water surface.

o Bring the water to a boil over high heat. Place the steam proof dish with the mixture on a rack, then top the dish with a flat plate.

o Cover lid; turn to low heat and steam for 20 minutes if the egg mixture in the dish is about 1.5 cm thick. Open and check if the eggs are coagulated by gently shaking the dish. Having a plate lifter and a towel shall help move the dishes easily.

o Top the steamed eggs with spring onion and sesame oil, if necessary add a dash of soy sauce.

o Serve hot

o Enjoy.

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