I remember my domestic helper whom I referred to as “Ah Soh” (aka Aunty in Hokkien) – that was how we called our domestic helpers back then. She was a Teochew lady who took care of us when we were little. One of the few dishes that she did so well which regretfully I only recently learnt the secret to making it – is this humble and simple steamed egg dish. It sits so well with rice as a staple, even with simple porridge (that’s another video https://youtu.be/9kwPJS0U2_4) it doesn’t disappoint. My son loves it, and now I have perfected the portions of eggs to water ratio and most importantly, the jiggle in the centre of the pudding.
Ingredients:
3 Eggs (each weighing at least 55 grams) – (Once you crack the eggs into a measuring cup, it should be about 150 ml)
Water or Chicken Broth – Double the volume of liquid in the eggs – (if the eggs liquid volume is 150 ml, then the water or stock should be double at 300 ml)
Method:
- Crack the eggs into a measuring beaker. This is an important step because in order to make a perfectly well steamed egg pudding, the proportions should be one is to one or equal parts.
- Pour the water or chicken broth into the liquid eggs and ensure that it is salted correctly. 1 tsp of chicken stock powder if you’re using water plus a little salt, or packet chicken broth that’s already salty.
- Mix the eggs in the chicken broth well to combine the mixture. Total volume should be 1 portion of eggs to 2 portions of water or chicken broth.
- Pour the mixture into a strainer (I know the video doesn’t show but it makes the steam egg smooth as silk) and strain into a bowl. Cling wrap the bowl tightly, this prevent moisture from steaming from getting into your steam eggs.
- Place the bowl in a water bath for steaming over medium/high heat for at least 10 minutes. I used a gas stove, so you may want to ensure you have the right heat if you’re using some other heating stove.
- Serve with garnish if you like.
Bon Appetit!