Perfect steamed egg
Steamed egg is easy to make but difficult to perfect. It will be gelatinous and smooth if done perfectly, whereas an overcooked one will look like the moon surface. My recipe is tested with exact amount of ingredients stated, using a frying pan with lid since I don't have a dedicated steamer.
Perfect steamed egg
Steamed egg is easy to make but difficult to perfect. It will be gelatinous and smooth if done perfectly, whereas an overcooked one will look like the moon surface. My recipe is tested with exact amount of ingredients stated, using a frying pan with lid since I don't have a dedicated steamer.
Cooking Instructions
- 1
Prepare a medium size bowl. Break 4 eggs into the bowl. Slowly sprinkle white pepper powder as you beat the eggs evenly so that the powder won't lump up.
- 2
Add 200ml water, salt and MSG. Beat evenly. Finally add sesame oil and cooking oil. Beat evenly again. The oil will bind with the egg protein to make the gelatin smooth.
- 3
Heat up about 500ml water in the frying pan till it starts boiling. Carefully place the bowl onto the boiling water. Cover the pan with lid. Turn up the heat to high. Keep the lid closed until time is up.
- 4
After 12 minutes of steaming, turn off the heat. Remove the lid and use a chopstick to gently test the firmness on the surface which should feel elastic while looking smooth. Then cover the lid again for 5 minutes to allow the egg to solidify.
- 5
Ready to serve with cooked rice.
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