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