Finally, The Perfect Steamed Egg
I finally found the way to achieve the perfect smooth and silky steamed egg. After trying the steamed egg with seafood in Mas Thai, I've always wanted to try preparing it myself. Of course this is nothing compared to the one I had there, but I was pretty happy with the result. Instead of using only egg white like Mas Thai I used the whole egg (including egg yolk) to prepare this dish. It is the perfect dish to have with plain steamed rice, suitable for kids as the smooth egg is so easy to eat.
The secret behind the smooth and silky steamed egg (without the holes and the bubbles) is to cover the bowl/plate with cling wrap. This is the similar technique used to prepare the Japanese Chawan Mushi, except I usually use aluminium foil when preparing chawan mushi. I believe it shouldn't make much difference.
This dish is so easy to make, I think it only took me 20-25 minutes to prepare.
- 4 eggs
- A handful of prawns (cut into small pieces)
- 2 fish fillet (cut into smaller pieces)
- 1 carrot (cut into small cubes).
- 1/4-1/2 cup of frozen green peas
- 2-3 cloves of garlic (minced)
- Cooking oil
1) Beat the eggs and add some water (egg to water ratio 1:1).
2) Add a dash of salt and pepper into the beaten egg. Pour in the egg into a steaming bowl/plate. Cover with cling wrap and steam for 10 minutes. Set aside.
3) While steaming the egg, heat up the wok, add in some cooking oil. Add in garlic, add in the fish, give it a quick stir. Add in the prawns. Add in carrot and green peas. Stir fry until fish and prawns are cooked.
4) Add in some water (around 3/4 cup) and season with salt, sugar and white pepper. Stir well.
5) Add in cornstarch water to thicken the sauce. Add in a dash of sesame oil and stir well.
6) Pour the seafood and sauce on top of the steamed egg.
7) Serve immediately while still hot with steamed rice and enjoy!