Chinese gestoomde ei

 This dish is a typical chinese dish – steamed eggs. I love the smooth soft silky texture. Good combo with a bowl of plain steamed rice. It’s a very easy dish to make, but  it’s important that the texture has almost no bubbles. Sometimes it succeeds, but some not.
Steamed egg for 2 persons

2 organic eggs
1 cup or 10 eggshell-halves vegetable stock, room temperature
1 tablespoon sesame oil, toasted
1 tablespoon salted soy sauce
1 teaspoon brown sugar
a little bit spring onion, chopped

1. Beat the eggs well with the vegetable stock in a bowl. Add sugar. Strain the mixture through a sieve to get rid of the bubbles.
2. Prepare a bamboo steamer – I own a metal rack steamer. Place the dish on the rack. It’s very imporant that the bowl with the egg-mixture doesn’t touch the water. Cover the dish with a plate or seal with foil.
3. Turn to low heat, and steam for about 15 minutes.
4. Heat the sesame oil in a little sauce pan. Serve with a drizzle of soy sauce and toasted sesame oil. Sprinkle with spring onions.


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