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)
150 ml Chicken Broth (naturally salted) – (it should be equal amounts of liquid compared to the liquid volume of the eggs)
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 naturally salted Chicken Broth that you made separately on another occasion or it could be out of a packet at the store or it could be from granulated chicken stock cubes. Ensure that the saltiness of the broth is exactly what would you like before you mix it in.
- Mix the eggs in the chicken broth well to combine the mixture.
- 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.
- Make sure you cling wrap the bowl tightly to prevent any additional moisture from entering the bowl. This will ensure that the puddling is steamed nicely and will be firm once it cools.
- Serve with garnish if you like.
Bon Appetit!