Steamed whisked eggs are lightly flavored and go well with rice and spicy dishes to fill out a meal. The texture
is a nice variation that also fits well with dishes such as pork and cabbage. With simple ingredients and a good cooking method for
creating some variety in your dishes, this is a fitting complement to try out with several dishes.
Preparation
Directions
- Heat water in a steamer pot. Water should not touch the bottom of the steamer basket.
- In a bowl that will fit in the steamer basket, whisk eggs thoroughly. Add water and soy sauce. Whisk well. Make sure
that the bowl is large enough so that the ingredients only fill up ¾ of the bowl.
- Once the water is boiling, turn the heat to medium-low, place the bowl of whisked eggs in the steamer basket. Cover the pot
with lid.
- Steam for 15-20 minutes or until eggs are cooked. The way to check if eggs are cooked or not is by using a toothpick.
Stick a tooth pick in the egg and pull it back out. If the toothpick surface looks watery, then continue cooking. If the eggs are cooked, the
surface of the toothpick should have some firm egg pieces on it.
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Before Cooking
- Serving size: 3-4 persons.
- In order to have a smooth, soft steamed egg, medium-low heat must be used while cooking. Using high heat will make the steamed
egg hard and have a rough surface.
Ingredients
3 Eggs
2 cups Water
3 tablespoons Thai light soy sauce
Also have available 1 Toothpick
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