Steamed Egg is nutritious for toddlers and easy to make. If your little one has a sore throat or not feeling well and you don't have time to make soup, steam egg is a good dish to go with Rice! Besides adults can have it too so for busy working moms, definitely can give this a try!
Ingredients:
To Measure water, I always use this method: What level the eggs are on the bowl, thats the level of water (or soup) required. Its a 1:1 ratio - liquid level is very important for steaming eggs. If there is too much water it would take longer time to steam and the texture would be a bit different.
Method:
1) Beat the egg till foamy
2 Add water to egg mixture ; give it a good stir (or gently beat it again)
3) Pour it in a shallow plate Note: Use a Strainer to sieve the mixture so that no lumps occur; meaning pour the egg mixture through the strainer, you find some egg whites residue left on the strainer at the end - discard them however if you beat it well earlier on you shouldn't have them. Alternatively, beat egg white first then add egg yolk and beat again then confirm don't have residue but more work.
4) Cover it with aluminium foil or a lid
5) Have a pot/ wok of boiling water. Put in the rack and then the egg mixture to be steam. CHange it to Low fire.
6) Steaming time:
Ingredients:
- 1 egg (3 eggs if you cooking for 2 adults too)
- approx 180 ml of Cold/Warm/Boilng water *boiling preferred with that say, not boiling straight from the kettle type of boiling. Just from the hot water dispenser type would do.
To Measure water, I always use this method: What level the eggs are on the bowl, thats the level of water (or soup) required. Its a 1:1 ratio - liquid level is very important for steaming eggs. If there is too much water it would take longer time to steam and the texture would be a bit different.
- 1 teaspoon of soya sauce (optional - if you cooking for adults then add it )
- 1 teaspoon of rice wine (optional - if you cooking for adults then add it)
- pinch of salt
Method:
1) Beat the egg till foamy
2 Add water to egg mixture ; give it a good stir (or gently beat it again)
3) Pour it in a shallow plate Note: Use a Strainer to sieve the mixture so that no lumps occur; meaning pour the egg mixture through the strainer, you find some egg whites residue left on the strainer at the end - discard them however if you beat it well earlier on you shouldn't have them. Alternatively, beat egg white first then add egg yolk and beat again then confirm don't have residue but more work.
4) Cover it with aluminium foil or a lid
5) Have a pot/ wok of boiling water. Put in the rack and then the egg mixture to be steam. CHange it to Low fire.
6) Steaming time:
- For 3 eggs - Steam it for 12 mins on low fire ; checking every 4-5 mins *this would also help let the steam go off so that you get a smooth texture*
- For 1 egg - Steam for 6-10 mins; checking every 3 mins <Depending on the size of your plate or equipment you use for steaming> I use a "tingkat" to steam and it takes 6 mins with Low Fire.
A friend shared with me her secret in making smooth steamed egg - slowly add boiling water into the eggs and stir well. Yes, no kidding, boiling water! I tried and it works! Perfectly smooth steamed egg every time!
ReplyDeleteThanks Veronica for the tip! Well I use hot water from the electrical flask so it is hot and got some steam when disperse out but not boiling as like when it is finished boiled from the kettle. Are yours the same definition of boiling water?
ReplyDeleteI guess hot water from the flask fine.
ReplyDeleteGreat. Yah.. it does make it smooth each time! hehe
ReplyDelete