Sunday, May 2, 2010
Chinese Steamed Egg
Steamed egg is considered a comfort food for me. In my household, steamed egg is pretty much a surefire hit on any night. We love eggs!! It is also probably one of the easiest dishes to make, but it can also be considered one of the hardest if you want to get the perfect consistency, texture...etc. From my experimenting, this is how I got the best results so the eggs aren't too runny or too overcooked. Essentially, you want the texture to be like a smooth tofu. If you have any other suggestions on how to get the perfect consistency and texture, please comment! I would love to discover any other hidden secrets!
100 ml Chicken Broth
200 ml Water
1tbsp. Dried Shrimp
1-2 oz. Cellophane Noodles (about a handful)
1/2 tsp. salt
1/2 tsp. sugar
1 tbsp. Scallion oil (add hot oil to minced scallions)
1 tbsp. Soy Sauce
(Try to take eggs out of the refrigerator a little earlier so they are almost room temperature). Add water to bottom half of steamer pot and boil water.
In a small bowl, add hot water to soak the cellophane noodles. Do not allow to completely cook. When softened, pour out the water and set aside.
In a bowl, beat eggs. Add chicken broth, water, salt and sugar and continue to beat until ingredients are mixed together.
In a wide bowl (which will fit in the steamer), spread all the cellophane noodles along the bottom of the bowl. Sprinkle dried shrimp all across the noodles.
Pour egg mixture in the bowl on top of the noodles and dried shrimp. Cover the dish with either plastic wrap or a plate. When water is boiling, put in steamer and allow to steam at medium heat for 10 to 15 minutes.
When eggs are cooked, pour scallion oil and soy sauce on top and serve!