Bread & Breakfast

Chinese Steamed Eggs

3 eggs
3/4 C water
dash of soy sauce or Maggi seasoning

Set a pot of water fitted with a steamer to boil on the stove.  In a bowl, crack the eggs, add water and soy sauce and gently stir.  Avoid whipping or whisking the egg mixture as we want to avoid bubbles.  Pour egg mixture into a shallow bowl and place in steamer.  Steam for 15 minutes, or until eggs are set.

You can add any ingredient you want to this simple custard.  Thousand year eggs, scallions, dried shrimp and mushrooms are popular choices.

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