It’s May already! How time flies! My friends living in other cities and countries start sharing pictures of beautiful parks and lovely ladies in flower dress. Meanwhile in Alberta, Canada, we are lucky to have … SNOW …, again. What else can you expect? OK, enough of this sad story. I need something to comfort me and cheer me up. Steamed egg is a traditional Chinese dessert for breakfast. My parents used to make it. It looks so simple but I’ve attempted many times to replicate it with no success. But this time, finally a good recipe (adapted from this one 蒸水蛋)! Ingredients:
- 2 eggs
- 1/2 tsp salt, 1/2 tsp soy sauce, 1/4 sesame seed oil
- 275 ml warm water
- some green onion chops
Steps: 1. In a large bowl, beat the eggs. 2. Add salt and 1/4 tsp soy sauce. Continue beating the eggs. 3. Now add water to the bowl and stir clockwise gently. Pour the mixed egg liquid to two smaller bowls. Get your steamer ready. 4. Use a spoon to get rid of the bubbles on the surface. Cover the steamer with the lid. Steam for 12 minutes. Then turn off the steamer. Open the lid to add some green onion chops and sesame oil. Lid back on and wait for another 5 minutes. Pour some soy sauce on top. Enjoy! This post is part of Our Growing Edge, a monthly blogging event to encourage us to try new food related things. First of all I’d like to thank Dana from I’ve Got Cake for introducing this fantastic event to me! This month is hosted by Eva from Kitchen Inspirations.