Chinese Steamed Egg Custard (蒸水蛋 Jing Shui Dan)

0 0
Chinese Steamed Egg Custard (蒸水蛋 Jing Shui Dan)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 Egg
6 part half egg shell Water 1:1.5 egg to water ratio
1 tsp Chicken stock powder
1 pinch Salt
1/2 Tsp Soy Sauce
Extra Topping
1 tsp / to taste Soy Sauce
1 Tsp Crispy Garlic Oil
Some Spring Onion; chopped
Cuisine:

    Ingredients

    • Extra Topping

    Directions

    Share

    Steamed egg is an easy and a quick side dish to make. Comes in handy when you are working a little late and the family is waiting for dinner.

     

    Steamed egg is good to eat on it’s or with rice. I love eating them with rice. Scoop some on rice, mash it up a bit and mix with rice. How about you?

    Steps

    1
    Done

    Prepare Egg Mixture

    Crack 2 eggs into a bowl. Add salt, chicken stock powder and soy sauce. Mix well with chopstick or fork. Use half the cracked egg shell, fill with water and add to mixture. Add a total 6 times half egg shells of water.
    Mix well.

    Sift egg mixtures into another bowl for steaming. This will make sure a smooth egg throughout.

    2
    Done

    Steam Egg

    Boil water for steaming. Cover egg mixture bowl with a plate or aluminium foil.

    When water is ready, place egg to steam for 11 minutes. (If using a shallow plate time to steam will be less.)

    Egg is done when it has set to pudding like. Jiggle when shaked but not watery.

    Serve hot with soy sauce, crispy garlic oil and spring onion on top.

    mini

    previous
    Savoury Rice Dumpling (粽子 Zong Zi)
    next
    Taucu Steamed Pork Ribs
    previous
    Savoury Rice Dumpling (粽子 Zong Zi)
    next
    Taucu Steamed Pork Ribs

    Add Your Comment