I didn't know how to steam a smooth eggs before but now I know. I learned it from watching the Chinese cooking show. I have been watching the CCTV 4 "Everyday Food" Chinese cooking show and learned some cooking tips from there. I learned this steamed eggs with topping from that show as well. Have been seeing two different Chinese chefs making this dish with their variation of topping and find it doable! I have not seen people steamed eggs this way before, we normally steamed it plain or with minced pork or with salted egg or thousand years old egg in Malaysia. So, this way of serving is new to me. The chefs guarantee this way of steaming eggs will produce a smooth and silky soft eggs and they made it seem so easy so of course I had to try it myself.
Well, they were right, it is really that easy to produce a smooth and soft steamed eggs. Now I have a new dish to prepare for my family. We all loved this easy dish and with the topping, I can even make it a one dish meal. This dish is suitable for young and old alike as the steamed eggs make it easy to swallow.
3 large eggs
10 large shrimps, each shrimp cut into 4 pieces
1 small carrot, cut into small cubes
1/4 cup frozen green peas
2 cloves of garlic, minced
Seasonings: salt, sugar, white pepper, chicken stock granules.
Sesame oil and cornstarch water (cornstarch:water, 1:2).
1. Beat the eggs and add some water, Eggs to water amount is 1:1. Season with salt and white pepper. Beat again and strain into a 9" Pyrex pie plate. Cover with a cling wrap and steam on high heat for 8 minutes. Set aside.
2. While steaming, prepare the rest of the ingredients. Heat up a wok, when heated, add in a little oil. Add in garlic and shrimps, stir-fry a little, add in carrot and green peas, stir-fry well.
3. Add in some water (about 1/2 cup) and seasonings. Stir well. Add thickening (cornstarch water) and lastly a dash of sesame oil to finish. Pour the thicken sauce on top of the steamed eggs to serve.