Post 4 - Steamed egg (蒸水蛋）

Whenever I go to mixed vegetable stall to buy my lunch or dinner, the first side dish that I will also look for is steamed egg.

I always used to think cooking egg in this way is the simplest method of all ways of cooking eggs. Just crack the eggs, beat them and then put over steaming rack and steam.

But I was wrong. This is the toughest way of cooking eggs, at least to me. I tried many many times but it just won't work out the way I wanted it to be.

Yesterday, I tried again. Although the texture inside the eggs was smooth, there are still holes on the surface. Wonder why....I will still keep trying and trying!! Hope 1 day I can share my successful steamed egg with all of you! (perhaps someone who read this post can enlightened me?)

Nevertheless, I am still going to document my steamed eggs recipe here.

Recipe 

Ingredients

• 3 eggs (Seng Choon Brand)
• 9 half egg shells of "boiled then cooled" water (water : eggs = 1.5 : 1)
• Salt to taste

Directions

1. Crack the eggs and beat them.
2. Add the water to egg and mix them well.
3. Add salt and mix well.
4. Using a sieve, strain the egg-water mixture into another plate. 
5. Remove any excess small bubbles with a spoon.
6. Cover the plate of egg-water mixture with cling wrap / plate.  
7. Put water in a wok and place a steaming rack. Bring the water to a boil with high heat.
8. Place the plate of egg-water mixture on the rack. Cover the wok.   
9. Turn to low heat and steam for about 15mins.
10. After 15mins, turn off heat and remove plate from rack. Remove cling wrap.
11. Serve hot.