How to Make Steamed Egg

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with garnish if you like.

Bon Appetit!

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