Fancy something warm and soothing for your soul? Something that melts in the mouth? Something that is all of the above yet takes no more than 10 minutes to make?
You are on the right page.
If I had a menu card, the steamed egg would go on it under the All Day Breakfast category. There are so many variants of the steamed eggs; You have the Chinese version and the Japanese version. Basically, the method is the same for all, the difference is in the type of sauces that you choose to add in and perhaps the toppings too. My version is the Thai version.
I first tried this menu when my now 8yo boys had only started weaning. We make it and have even now. It has become our comfort food. And when you try it, you’ll know why.
Ingredients:- (makes 2 medium sized bowl)
- 2 eggs
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- pinch of white pepper powder (optional)
- 2/3 cup stock
- carrots, cut into flowers for garnish
- fish/chicken/prawns (optional)*
*If I was making this for lunch or dinner, I will be adding one choice of meat.
* If you are making this for the purpose of weaning. Skip all seasonings. Your components for the dish will be eggs and home-made stock only.
- Set your steamer on high heat.
- In a mixing bowl, beat 2 eggs.
- Add in the seasonings being oyster sauce, soy sauce & pepper.
- Pour stock into the mixture.
- Whisk to combine everything.
- Strain the mixture through a fine mesh directly into your choice of serving bowl (Make sure that this bowl is heat-resistant).
- Set to steam in the steamer. Turn heat to medium.
- Steam for about 8-10 minutes. Add the toppings you want. The steam for another 1-2 minutes.*
- Garnish with some spring onions if you like.
- Serve right away to adults where as for little children let it cool a bit before serving.
* The time varies depending on the thickness of your mixture, the size of your egg, whether or not the egg was at room temperature. Keep a close watch on the bowl, once you achieve a jelly like wobbly texture, the egg is ready.