I came across a video that showed the fancy Wolf Integrated Steamer in the kitchen. I wish I could afford a Wolf stove. But you know what? As fancy as this steaming device is built into the kitchen, it somehow looks complicated to me. Steaming doesn’t need to be this complicated. I’m not a gadget queen. I stick with very basic pots and pans. That reminded me that I owe my friend Sally a Steamed Water Egg recipe. She asked me a few months ago when I just started this blog. I made this dish last night. It was a good timing for me to make more steamed dishes cos now I decided to exercise again and get healthy. I literally translated the name of the Cantonese dish into English. You can guess that it is a very basic dish – steam the water and egg mixture, that’s pretty much it. But it is a very authentic and comforting Cantonese dish. If you add sugar instead of salt to the dish, it’s like the egg custard, which could be a dessert. I only learned how to make this dish a few years back from my mom. She was fuzzy about the look of the dish, making sure that there were no bubbles when pouring the egg mixture to the serving plate for steaming…. Mom, I don’t care about these! LOL. I made this dish like a dozen of times now. But I didn’t write down any recipe, so the results were inconsistent. Sometimes the eggs get too overcooked, sometimes I added too much water, sometimes the surface got too many bubbles, sometimes the dish was no taste,… So I made the dish again last night and it turned out very good, and I got to write down what I did. I modified mom’s recipe. I skipped the “getting rid of the bubbles” step. LOL. I added some diced scallion on the surface. The weight of the scallion killed the bubbles. Pretty smart, right? ;p The texture was very good too. It was like silken tofu.
Ingredients (Serves 2):
- Large eggs, 3
- Hon Dashi or chicken powder, 1 tsp (I used Hon Dashi last night. Hon Dashi is a Japanese Fish Stock powder)
- Scallion, 1 or 2 stalks (optional, it’s perfectly fine if you skip this)
- Water, 9 units (each unit is a half eggshell)
- Salt, a dash
- Cornstarch, ¼ tsp
- Soy sauce, 1 tsp
- Chop scallion into small dices, put them aside.
- We’ll be steaming the dish. You need to prepare a big pot with a lid, and a serving bowl that will fit into the pot. If you have a fancy steamer, then you’ll all set. Add sufficient water in the pot. Boil the water first.
- While waiting for the steamer to get reader, prepare the egg mixture. Use a large bowl or container, break 3 eggs and add them in it. Save a half eggshell and use it as measuring unit. For each egg, add 3 half eggshell of water to the container. So we have 3 eggs here, total of 9 half eggshell of water.
- Add Hon Dashi or chicken powder, cornstarch and a very small pinch of salt to the mixture. Mix it well. Yes, you’ll see bubbles while mixing it.
- Get a shallow serving bowl. Pour egg mixture to the bowl. If you are fuzzy about the bubbles of the mixture, you can get rid of them with a spoon. I didn’t do that cos it didn’t bother me.
- Sprinkle scallion dices to the surface of the mixture. Put it aside.
- When the water boils, BE CAREFUL of the heat, put the bowl into the pot. Cover it with a lid (or a piece of aluminum foil if you don’t find a lid that fits). Let it steamed for 15 minutes on medium heat. After 15 minutes is due, turn off the heat. Let the dish sit in the pot with the lid on for another 5 mins before taking it out.
- To check if the dish is cooked or not, run a small knife through the mixture and pull the knife out. The knife should not have any egg stick to it.
- Add a teaspoon of soy sauce to the surface of the dish. Serve hot.