Simple smooth steamed egg flavoured with soy sauce usually served with rice
1. Add 150mL to the wok or saucepan and heat the water up.
2. Place a steam rack inside, close lid and wait for water to boil.
3. Fully whisk 5 eggs
4. Use one of the crack egg shell halves and fill it up with cold water and pour it into the egg mixture.
5. Repeat step 4. 15 times
6. Add a 1/4 Tsp of salt to egg mixture
7. Stir egg mixture to combine water, egg and salt evenly
8. Pour egg mixture into a heat resistant plate (Not a flat one, one with sides)
9. Place the plate onto the steam rack after water has boiled.
10. Place a flat plate and cover the heat resistant plate.
11. Leave the fire on high heat but check every 2 minutes after 10 minutes if the egg is done.
12. Season with soy sauce after egg is finished cooking
The amount of eggs you use determines the amount of water that should be used.
1 egg = 3 egg shell halves of water
Placing a lid over the egg mixture when it is being steamed helps the egg to evenly cooking get that smooth surface.
Shake the plate to check if the egg is done. If it wobbles like jelly it is done.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 49 | ||
Calories from Fat: 10 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 128.6mg | 4 % | |
Potassium 185mg | 5 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.9g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 49
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