Steamed Egg Custard

I grew up with steamed egg that was conveniently cooked together in the rice-cooker with the rice. However, there is another a 'pro' way to cook steamed egg custard. The type that is soft, jiggling and silky.

Ingredients:
- 4 eggs
- water (1 part egg and 1.5 part water)
- salt
- 1 tablespoon of light soya sauce
- 2 tablespoon of warm water
- 1 teaspoon of sugar
- 3 shallots, sliced thinly
- 3 cloves of garlic, sliced thinly
- 1 stalk of spring onion, chopped

Procedures:
1) Measure 4 eggs in a measuring jug before pouring into a mixing bowl.
2) Measure water that is 1.5 times the volume of eggs. Pour into the mixing bowl.
3) Add a pinch of salt. Beat well.
4) Pass the egg mixture through a sieve into a steaming plate.
5) Steam for 10-15 minutes.
6) In a frying pan, fry the shallots and garlic until brown in some vegetable oil. Place the fried shallots and garlic on the egg custard.
7) Mix the soya sauce, hot water and sugar. Pour it on the egg custard. Sprinkle some spring onions and serve.

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