Friday, October 29, 2010

Steamed Egg with Shitake Mushrooms

Kiasu ...overloading with lotsa mushrooms!

Steamed egg is my Daughter's favorite egg dish second to the  fried "mata lembu" (sunny side up egg). She would request this dish for dinner at least once every week.

I used to have trouble attaining silky smooth texture for this steamed egg dish. It would come out holely and ugly and the texture rough. After much trial & error, I've finally found THE recipe for steamed egg. I've also found that that the fire MUST be low while steaming to help achieve that soft smooth 'glide-down-the throat' texture. I'm very happy with this recipe indeed. You can add whatever filling u wish.

Steaming in the wok.
3 eggs
1 Tbs soy sauce
few drops sesame oil
a dash of white pepper
about 1 1/2 Cups water
sliced shitake mushrooms
salt to taste

1) Bring the water in the steamer to a rolling boil.
2) Lightly beat together all ingredients except mushrooms. Lightly oil  a heatproof dish and pour in the mixture. Sprinkle in the sliced mushrroms.
3) Lower down the heat, let steam for about 12 minutes.  

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