What do you think? Disaster? Or just plain ugly? LOL!
I got tempted by Singarishgirl's Steamed Triple Eggs and decided to steam minced meat eggs for dinner. This will be my 2nd time making the steamed eggs as my first time was unsuccessful and I was never tempted to make it again. This time I'm using Soy & Pepper Chawanmushi recipe and pray for the best. Oh well, not exactly the same, but I used the 3 eggs and 500ml water/stock measurement.
It turned out way better than my first attempt. The outer ring of the steamed eggs was actually very smooth. Actually it was smooth but got lots of liquid came out from the ground turkey (Note: Ground pork would be more fragrant). I marinated the ground turkey with soy sauce, white pepper and sesame oil and mixed in some "chai po" (Chinese preserved veggie). See, the oil also came out from the ground meat and made the surface looking like that. And my whole piece of ground meat floated to the top instead of stayed down nicely. Anyone knows why? Is it because the liquid amount is very high in this steamed eggs recipe and made the meat float? I ended out steaming mine for 40 minutes. I guess it's because mine was a big bowl as compared to her individual smaller bowls. But I like how smooth the steamed eggs tasted and will certainly make this again (my girls loved it too, but not the hubby though) without the ground meat and try the oven version. :o)