Chinese steamed egg from halfhourmeals

http://www.halfhourmeals.com/recipe/chinese-steamed-egg

egg base:
- 1 egg
- 180ml of water
- 1/2 teaspoon of salt*
- 1 spring onion / chopped

other ingredients: (you can varie the combination or even add something else?!)
- cooked ham or chicken or prawn / diced
- crab stick
- chinese mushroom / diced

Preparation
1. Whip the egg and add water and salt. (If you intend to use dried Chinese mushroom, you need to first soak the mushroom in hot water. You can then use the stock here instead of water)

2. Add the other ingredients like ham etc.

3. Place into the cowl you wish to serve in and lightly sprinkle 2/3 of the spring onion on top.

4. Cover bowl with cling film.

5. Place into a steamer and close lid. ( You can make your own steamer by simply adding some water into a wok and raise the bowl above the water by using a small wire rack. If you do this, don’t close the wok lid fully... leave a small gap )

6. Gently steam for 12-15 min (time varies greatly!). You can open the lid and check if the egg is cooked by making sure the egg doesn't wobble like jelly when you gently shake it.

7. Sprinkle rest of the spring onion on top just before serving! Enjoy!

**The salt required for this dish varies as it can depend on what other ingredients you use. After you made a few, you will get a feel for it.**

Steamed eggs with century egg from feedthetang

http://www.feedthetang.com/2013/04/steamed-eggs-with-century-egg.html

4 Medium eggs
1 Century egg
12 Half egg shells of warm water
Pinch of salt
1 tsp Sesame oil
1 stalk Spring onion, roughly chopped
2 tbsp Soy sauce
2 tbsp Vegetable oil

Remove shell of the century egg, and then cut it into 8 segments. Arrange the slices evenly in a steam proof dish (at least 3cm deep).

Beat the eggs in a bowl until the white and yolks are fully combined. Add warm water and mix well. Add sesame oil and a pinch of salt, give it a stir. Pass the egg mixture through a fine sieve to get rid of any bubbles, and then pour it onto the century egg slices. Cover with cling film.

Place the dish on a rack over a wok of boiling water. Put the lid on and then turn the heat down to medium-low. Steam for 15 minutes. If the centre is still runny, steam for further 3 to 4 minutes.

Add soy sauce to the steamed egg and then sprinkle some spring onion on top. Heat vegetable oil over a high heat, and then add a splash of the hot oil to finish.

Variations: add salted egg (金銀蛋) , or replace century egg with soaked dried scallops (瑤柱), or just simply plain steamed egg. Best served with rice.

Steamed Eggs – How to Make Them Smooth From Taste Hong Kong

RECIPE AND PHOTO BY: Taste Hong Kong

Ingredients:
2 eggs
6 halved egg shells of boiled water
(water : egg = 1.5 : 1)
soy sauce to taste
sesame oil to taste

Method:
"Beat eggs, add cooled boiled water to egg and mix well. Strain the mixture through a sieve into a steam-proof dish. Or, you may remove the bubbles with a spoon. I’m less skillful in cleaning off the bubbles without discarding some egg juice at the same time. Therefore, using a sieve to me is more efficient.

Set up a rack with water in wok. You may need a higher rack that would suspend the dish above the water surface.

Bring the water to a boil over high heat. Place the dish with beaten eggs on a rack, then top the dish with a flat plate. Cover lid; turn to low heat and steam for 15 minutes (the egg mixture in my dish is about 1.5cm thick). Open and check if the eggs are coagulated by gently shaking the dish. Having a plate-lifter and a towel shall help move the dishes easily.

Top the steamed eggs with a dash of soy sauce and sesame oil (I haven’t included any seasonings in the egg mixture; if you have any, you may not need to add soy sauce). Serve hot.

Enjoy your variations with the additions of green onions, shrimps, scallops, meat...

In case you are new to steaming eggs, I believe a few notes below would also help.

Using halved egg shell for measurement
Doing such eliminates estimations as you don’t need to bother whether the eggs are small or large. Besides, it is also convenient. For every one egg, I measure water in its halved shell three times.

Using boiled water than tap water
I can’t offer a scientific explanation, but using cooled down boiled water helps make the egg custard smoother.

Suspending dish above water
This is to avoid having too much boiling water hitting the base of the dish, thus overheating the egg and creating some sponge-like texture inside. Perhaps in this case, I tend to become a perfectionist."

Chinese Egg Pudding - dessert

RECIPE AND PHOTO BY: Taste Hong Kong
This look so good. I don't have "organic" milk so I'm not sure if it will turn out the same.

INGREDIENTS:
250ml organic fresh milk
30g sugar (THK used raw rock sugar; crush it into smaller pieces if required)
2 organic eggs
yields 2 servings (about 2/3 measuring cup each)

DIRECTIONS:
Heat milk in pan over moderate heat and dissolve sugar in it (or use bran-marie method). Let cool.

Beat eggs, mix in sweetened cooled milk. Strain the mixture through a sieve to remove foams.

Set up rack securely over water for steaming (suggest that you read this method and tip if you are new to steaming eggs). You may also use a steamer than a rack.

Cover, bring water to a boil over high heat. Meanwhile, gently pour egg mixture into each bowl or cup to avoid creating any foams or bubbles. Cover each bowl or cup tightly with foil.

On low heat
Steam for about 15 minutes.

On medium heat
Steam for about 3 minutes, turn off heat keeping the lid on, and wait for another 15 minutes.

If you are new to steaming eggs or you want to experiment whether your heat source perform more or less the way as here, consider halving this recipe and see how it turns out. Besides, you may also adjust the amount of milk and sugar to your desired consistency and liking.

Uncover, and check if the eggs are coagulated by gently shaking the bowl.

You may choose to cool down the pudding and chill it in fridge. Frankly, I often bias on serving it hot.

My Simple Steam Eggs

In my childhood my grandparents and parents would always make this dish. The egg texture would be firm, hot, just full of yumminess. When I make it at home I always have trouble with replicating the texture. Sometimes the texture is loose with filled with water but I found a recipe technique from KimcheeBeyond that helps but there wasn't any liquid based soup after cooked maybe I need to add a bit more water. My parents don't use the aluminum foil technique. I didn't have a wok so I used a pan or a wire thing so I put the bowl directly onto the pan.

Ingredient:

2 eggs, beat

water

salt and granulate chicken bouillon 

oil

soy sauce

Instruction:

In a ceramic bowl beat the eggs. add the rest of the ingredients, by instinct and intuition but the oil and soy sauce are optional, carefully beat agian. Cover the bowl with aluminium foil (optional) and then cover the pan to steam it for 10 or less minutes. Check for readiness by using a spoon or knife to see if egg mixture is fully cook.

add soy sauce if not salty enough like I did (bottom picture)

Steamed Egg with Minced Pork From NOOB COOK

RECIPE FROM NOOB COOK

Ingredients
(Serves 2-4)

- 150g minced pork
- 1/2 tsp vegetable/olive oil
- 1 carrot (but you’ll be only using some of it)

A) For the egg custard mixture
- 2 eggs
- 3/4 cup water or stock
- 1/2 tsp Chinese cooking wine
- 1/4 to 1/2 tsp light soy sauce (for seasoning the egg mixture, exclude or use less soy sauce if using stock)

B) Marinade for the minced pork
- 1/2 tsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp Chinese cooking wine
- a bit of Chinese white pepper
- 1/2 stalk spring onions, finely chopped (use the green upper part)

Directions

1) Using a vegetable peeler, shave some carrot slices, then stack the slices vertically, cut them to thin strips and then chop to smaller pieces to get finely chopped carrots.

2) Preparing the egg custard mixture

i) Break the eggs into the bowl. To minimize bubbles, do not beat the eggs but gently stir the eggs with a pair of chopsticks using a cutting action.
ii) Add the rest of the ingredients from (A) to the eggs mixture. Strain the mixture through a fine sieve.

3) Preparing the minced pork

i) Combine marinade (B) with minced pork and mix well. Leave for at least 10 minutes.
ii) Heat wok with a bit of oil, then stir fry the minced pork till they are no longer pink, breaking them to smaller bits using your spatula. Do not overcook.
iii) Arrange the stir-fried minced pork in a thin layer on a shallow dish. Then pour the stained egg mixture over gently. Top with some chopped carrots prepared in step 1. If you see any bubbles, “flatten” the surface gently with the back of a spoon.

4) Cover the dish with transparent food wrap or aluminum foil.

5) Steam the egg custard over high heat for about 15 mins. To test if the egg mixture is cooked, insert a bamboo stick into the mixture: if a little clear liquid comes out, it is cooked. Serve with warm rice.