Saturday, April 28, 2007

Steamed Eggs

The supermarket I frequent has been selling a tray of 30 eggs for $2.85! So different from the days when bird flu was a scare here. Since I can't resist a bargain, I've been cooking with many eggs.


I'm also using this opportunity to take part in A Taste of Yellow, an event being organised by Barbara at Winos and Foodies as part of LiveStrong Day 2007 on May 16th, which is when the round up will be posted. Check it out!


When I get sick, I turn to comfort food and steamed eggs is simple fare that does just that. Growing up, my mother used to cook this in the rice cooker using a trivet that raised the dish above the steaming rice, cooking everything at the same time. My sister and I were happy to eat these eggs with only rice and soya sauce. A simple pleasure.

It wasn't until I started living on my own that I learnt how to make these. I had a flatmate whose grandmother told her the proportions of egg to water to ensure a smooth soft texture - for every egg used, fill 4 half shells with water and combine. Basically, for every egg, add 2 parts of water.

Although I loved it plain as a child, I now prefer it a little more jazzed up. I've steamed this with minced pork, prawns and even corned beef.


I'm using only eggs for this recipe. The eggs pictured are salted eggs on the left and century eggs on the right.

If the salted eggs come covered in charcoal, they can simply be washed under running water before being hardboiled.

The century eggs are covered in clay and rice husk. It has to be removed by firmly knocking it against a hard surface, much like for hardboiled eggs. It doesn't need cooking, its ready to eat. However, the taste may take some getting used to.


Steamed Eggs with Century Eggs and Salted Eggs
serves 6

4 eggs
350ml water, or twice the volume of eggs
2 salted eggs, hardboiled
2 century eggs
pinch of salt

Chop up the hardboiled salted eggs and century eggs (I used an egg slicer) before mixing in with the eggs, water and salt. There's no need to beat the egg mixture or there will be an excess of bubbles on the steamed surface.
Distribute into individual portions or steam it all in a shallow dish for 10-15 minutes or until set.

When ready, drizzle with sesame oil or soya sauce, garnish with chopped spring onions. Serve this together with rice and other dishes.

4 comments:

s.a.m. said...

Thanks for this entry, I was just craving eggs. How timely!

Barbara said...

Thank you for your entry Eunice. I've always wanted to try a steamed egg recipe so I've bookmarked this one. The century egfgs look interesting.

eunice said...

You're welcome! Its so easy I was almost too shy to post it but easy means quick too!

bea at la tartine gourmande said...

oh, I have to try this! Delicious looking!