22 June 2015

Steamed Eggs Recipe

Looking for a quick, comforting fix? You're gonna love this quintessentially Chinese dish, given a little bit of a Malaysian twist! 

You know how we love them minimal prep recipes, and this is one is pretty fuss-free and takes barely 15 minutes from prep counter to dinner table! 

Here we go!

Steamed Eggs Recipe
Vegetarian - contains eggs (ya don't say...), Gluten-Free, Nut-Free

3 eggs
Vegetable stock / water (double the eggs volume)
¼ teaspoon of salt (we’re using Himalayan pink rock salt)
Chopped spring onion
Fried shallots
Sesame oil
Light soy sauce


1. Crack the eggs into a container with a spout (to make it easy to pour the eggs mix later on – we’re using a bowl here just so it’s easy to see).

2. Add either water, vegetable stock or a mix of both. How we measure to make guesstimate double the volume of the eggs: use half an egg shell! For 3 eggs, for example, we’d put in 6 half-shell of liquid.

3. Add in some salt, and whisk away!

4. Pour the mix into a shallow heat-proof dish through a strainer, to keep it smooth. Try to keep bubbles on the surface to a minimum to get that nicely even surface. 

5. Steam for 8 to 10 minutes.

6. The eggs will have a pudding-like texture once they’re ready; slightly wobbly but also quite firm. Does that make sense?

7. Top generously with spring onions and fried shallots, and drizzle with some sesame oil and a little bit of soy sauce. 

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