Thought the egg recipes were a thing of the past? Well, about that…
A few days ago I found myself debating whether or not I should attempt a dessert for my next post. I’ve had toast and omelettes and soups already, right? It was high time I tried something sweeter for a change, but my mom brought up a recipe for a dish that I haven’t eaten since I was a kid: a steamed egg dish. Sounds weird? It’s not quite a dessert, but don’t judge too quickly!
2 teaspoons of sugar
Milk (I’ll specify the amount later; it’s an interesting step!)
How to Do the Do:
Crack the egg into a glass bowl, AND SAVE THE SHELLS! You’ll need them for later.
Also, since this recipe requires you to steam your egg, choose a bowl that will fit into the pot you’re using later. Whisk your egg.
Take the eggshell you previously saved and pour the milk into one of the eggshells you saved. Measure it twice.
Add 2 teaspoons of sugar and mix it in well.
Fill the pot with roughly one and a half inch of water. Put your bowl of egg mix into the pot, pop the lid on top and steam it for about 3-4 minutes.
Sprinkled a little red sugar on top, and voilà!
What I love about Steamed Foods
This little dish’s got nothing on elaborately decorated Western desserts and snacks, but for what it’s worth, I personally enjoy the smooth texture of the egg and the light sweetness of the sugar added.
Steaming foods is actually a very common Asian method of cooking, and for me, the food seriously tastes refreshing when there’s a notable lack of oil involved. The older I get the more I’ve come to realize that simply eating steamed foods can really help balance out all of the unhealthy foods I like to grab on the go.
But are you more ambitious with your cooking endeavours than I am? Here’s a very popular recipe for a Steamed Chinese Sponge Cake. It can be served plain or with other fruits, and it’s a favourite for everybody whether it’s during traditional festivals or just as a dessert at a family gathering.
Tired of my new love for egg-related foods yet? Have you ever steamed foods before? If not, what do you think of this cooking technique?
Until next time, keep munchin’, everybody!