Friday, 1 June 2012

Recipe - Steamed 3 Kinds Of Eggs

Eggs are great for the eyes. An egg a day may prevent macular degeneraton due to the carotenoid content, specifically lutein and zeaxanthin. Both nutrients are more readily available to our bodies from eggs than from other sources.

This is a popular Chinese dish and there are many ways to prepare the dish. In this recipe, salted duck egg,preserved century egg and fresh chicken eggs are mixed to provide colour and taste in this steamed egg mixture. Some chefs prefer to use more fresh eggs yet others prefer to blend all the eggs together.
salted egg

In this recipe, I use 2 fresh eggs with 1 salted duck egg (cooked) and 1 century egg.

There are some pointers for cooking this recipe to achieve a smooth surface and a custard like texture for the steamed eggs.
1. The amount of water (or stock) added to the egg should be about 1 to 1 by volume, that is half cup of water for half cup of fresh egg. If too little water is added, the steam egg will just taste like hard boiled egg. If too much water is added, the mixture is wobbly.
2. The egg mixture has to be strained to provide a smooth surface (get rid of bubbles before steaming).
3. Steam over low heat to avoid eggs bubbling.
century egg with shell

2 fresh eggs, beaten (about half cup).
1 salted egg, shelled and diced
1 century egg, shelled and diced.

Strain the fresh eggs into a shallow bowl for steaming.
Add the salted egg and century egg into the fresh eggs.
century egg

In a wok or steamer, steam over low heat for about 15 minutes.
Garnish with spring onion.

No salt is added in this recipe. Some chefs do add a dash of sesame oil for flavour.

In this 5 minute video, you can learn how to cook the popular Japanese egg dish Chawanmushi. The cook uses half a cup of dashi stock, a seafood stock.

In this video of plain steam eggs, 2 parts water is used for 1 part egg.

Another short video on how to make chawanmushi, Japanese steam egg, in Taiwanese.


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