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Sunday 15 November 2015

STEAMED EGG



Eggs 
is commonly used in Chinese Dishes


Eggs can be fried
with
bulb onions, chillies and spring onions




with shrimps, minced meat or char siu
or
with preserved raddish (choi poh)
or
a combination of meat, shrimp & spring onions (Fu Yong Dan)



Eggs when hard boiled, 
can be used 
to cook curry
stew pork
make soup (Tai Pin Dan)
or cook noodles

Steam egg may be the easiest method
if one can master the timing
and
 the ratio of egg to water






TOFU STEAM EGG


I steamed it 
10 min from the time the water boils
I used 1/2 piece soft tofu
cut into cubes
1 egg plus 2X water to the volume of egg
salt & pepper to taste
cut spring onions and chillies as decoration




PLAIN STEAM EGG

note the smooth texture
You can steam it plain like above
or
with large or medium size prawns
or
with minced meat
or
with vegetables or mushrooms 
or
with preserved cabbage (tong choi) etc



For soft and smooth steam egg
the ratio is 2.5 to 3 parts of water to 1 part egg 








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