Cookbook Challenge Week 12 - Eggs
I knew exactly what I wanted to make once I saw this week’s challenge. And as many simple dishes, it is usually the hardest to perfect. As an egg lover, steam eggs has to be one of my favourite egg dishes. I love the way it wobbles when it is done perfectly. I love the silky smooth texture. And I love the taste and aroma. It is all about the egg.
After a day of Chinese New Year baking and an hour of RPM class, I almost gave up on the challenge this week. This weekend seem to fly by. And Chinese New Year is just round the corner. Sometimes I wish time could slow down but then it waits for no one. And so I just got onto it and made some eggs as part of our dinner.
This recipe is taken from a book that Mister bought from Malaysia – Hawkers Fair Simplified. It is so old-skool but it has helpful tips on making chicken and pork stock. There are a few recipes in this book that I found quite interesting – Coffee spare ribs? But what the hell is custard powder and why?
Hawker Fair Simplified
Ingredients:
- 3 eggs
- 300ml water
- 1tsp light soy sauce
- 1/2tsp sesame oil
- finely chopped spring onion
- white pepper
3 eggs
Method:
- Combine lightly whisked eggs and water in a bowl
- Steam at low heat for 10mins of until set
- Sprinkle spring onions, light soy sauce, sesame oil and white pepper. Serve hot
Custard egg
The book has advise to steam at low heat and not to whisk the eggs too much as it will create air bubbles and so affect its smooth and silky texture. I still have yet to make the perfect silky steam eggs. But this will do for now. If you have a good tip, please let me know!
The list from the rest of the bloggers:
Rizka from ini, itu – Baked eggs in bread bowls; Mrs Jang’s home-style fried eggs
Carolyn from Gluten Shmooten – Chilled lemon zabaglione
Ange from Vicious Ange – Forgotten pudding; Baked eggs with spinach & parmesan
Rilsta from My Food Trail – Sweet potato frittata
Agnes from Off the Spork – Oozy egg ravioli
Shellie from Iron Chef Shellie – Eggs benedict
Yen from Food for Four – Fried rice in omelette
Leigh from Chit Chat Chomp – Baked cinnamon custard
Sarah from The Sugar Junkie – Eggs in hell
Bri from Bri Eats – Mini meringues
Kate from Something by Kate – Strawberry vacherin
What is your favourite egg dish of all time? Please share.
{ 21 comments… read them below or add one }
Ooh thanks for putting this up, I’ve always wanted to know how to make it but kept forgetting to ask my mother/aunts – FYI it really IS my favourite egg dish of all time. Any idea how the recipe would change if I wanted to incorporate minced pork?
I don't think I've ever eaten steamed eggs. In fact, to be honest, I didn't really know that people steamed them! Ahh you keep teaching me things
.-= Conor @ HoldtheBeef´s last blog ..Figs deserve stuffing like Hugo deserves a slap =-.
I'm fairly sure the texture of the eggs becomes smoother if you add more water. As far as the whisking goes, logic would dictate you actually need to whisk the eggs a lot, to break down the proteins and make it smooth, but then perhaps let it sit for a while so the bubbles dissipate. Bang it on the bench to speed up the process?
.-= Billy´s last blog ..Old Kingdom =-.
Just add a pinch of salt and there will be no bubbles.
Oh! shall have to try that soon. thanks for the tip
Just add a pinch of salt when shisking and there will be no bubbles. I even add OXO, or fish sauce or shrimp paste for different flavour.
We have steamed eggs as one of your dishes at home. We add some sauteed ground pork and Chinese black mushrooms to it. Our steamed egg is quite soupy (not too much) as we add water to the eggs. And yes, we do steam them over very low heat to ultra smooth custard. I'm sure you will do this again.
Love smooth, silky steamed eggs, can't go down a big bowl of rice with it. Yummm….
.-= Christine@Christine's Recipes´s last blog ..Butter Cookies for Chinese New Year =-.
Oh my this is amazing! I've never heard of it before but I really want it. Sounds like such a simple but luscious taste experience.
.-= Hannah´s last blog ..The Tea Room Dark Chocolate with Yerba Maté Tea and Cacao Nibs =-.
My husband loves this dish (he loves eggs) but I’m not a big eater of it nor chawanmushi. He’s rather happy about that as it means more for him!
.-= Lorraine @ Not Quite Nigella´s last blog ..Duck Egg Sponge Cake & Beating My Nemesis =-.
I love making steamed egg. I haven't made it since I left my wok in the last house!
Think you need to add in warm water to the eggs to get a smooth texture. I did that for my steamed egg custard sweet dessert and it was very smooth. Will need to do a steam egg dish to experiment.
.-= Cheah´s last blog ..Hazelnut Cookies – CNY =-.
This is one of the dishes that my mum cooks. I loved steamed egg too! I think you're right about not beating the eggs too much and creating too many bubbles.
.-= Agnes´s last blog ..Cookbook Challenge: Week 12, Eggs =-.
So wholesome and delicious! You're right, it's all about the egg. I'm an egg person too!
I love them in any form, but if I had to choose, it would be soft boiled with soy sauce (with kaya toast & teh-si next to it). Yum!
.-= The Little Teochew´s last blog ..5 Minute Chocolate Mug Cake =-.
My mother always called them 7-minute eggs and we'd douse them in butter, salt & pepper.
But yours looks and sounds even better! Thanks for the memories and a new recipe! ~Mary
.-= Foodo´s last blog ..Bourbon Steak on Crostini =-.
I've never made eggs steamed! Sounds fantastic, a must try!
.-= Natasha – 5 Star Foodie´s last blog ..Four Perfect Days in San Diego, CA =-.
I love this dish, I am completely obsessed with eggs. I am sure my cholesterol must be through the roof but I don't care!!
.-= Trix´s last blog ..Homemade Fettuncine, Two Ways =-.
What a coincidence. I'm steaming eggs. I find that I can get a really silky steamed eggs by:
1) Whisking the eggs gently so as not to introduce air bubbles
2) Before steaming, sieve the eggs.
3) While steaming, use a spoon or chopsticks such that the lid is partially open.
Ar! I will try this next time. Thanks for the tip
People have given some great tips on how to get the perfect silky eggs! I normally steamed eggs with minced pork but I'm sure the texture of just eggs alone would be great!
.-= Rilsta @ My Food Trail´s last blog ..Review: Araliya, Hawthorn =-.
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