Steamed Eggs, 蒸蛋
A reliably delicious daily dish
Growing up, this dish made regular appearances on the dinner table. Simple and fast to make, yet surprisingly delicious and goes really well with rice. Thanks to Anita for the post!
5 large eggs
1.5 cups of water
I use 3 crabs for fresh fish flavor & Squid brand for mature salty flavor
chicken broth (Lee Kum Kee)
Start by boiling water in a steamer. I use my wok, with a hot dog rack on the bottom to support a 9" round pan.
In a large bowl, beat the eggs. Add 1.5 cups of hot chicken broth. You can also use water in a pinch. Add a splash of fish sauce. Add salt, but be careful not to over-salt it. Pour the egg mixture into the pan you plan to steam in.
Place the pan into the steamer.
Top with chopped scallions and steam 15+ minutes.
The pork topping is optional, but if you plan to add it, just place it on top of the egg about 1/2 way through the steaming process. See below for recipe.
(also makes great to stuff shrimp, eggplant, tofu or dumplings with)
oyster sauce (the premium Lee Kum Kee is worth every cent)
salt and pepper
Dice the napa cabbage and scallions
In bowl, add the pork and veggies. Add the rest of the ingredients and mix together.
In a pan or wok, heat some cooking oil. Stir fry the pork mixture until completely cooked through.
Now combine! This is also the perfect stuffing for dumplings, stuffed vegetables or stuffed shrimp
Enjoy! - Anita
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