Posted by
aboudot
15 yrs ago
Anyone knows how to make it good? I ate once in the Chinese restaurant and I like it a lot.
And I tried to make one at home, it was bad!!
what is the tip to make it smooth??
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Take 2 eggs, beat them up and add 3/4 of chicken swanson soup and 1/4 drinking water, not tap water and repeat the beating.
Put this into a deep plate, cover fully with wrap and steam for 15 minutes in hot boiling water. Voila!
Hope your enjoy this dish.
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Thank you very much homely!!
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I think I'll try this next week. Homely, why do we need to cover it with wrap? Is it to prevent bubbles. Can I use some other form of cover (like a plate) as I really don't like to use wraps with high heat.
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Yes you could and would be much better psychologically. Actually both ways are workable. The reason why I advised using the wrap instead of a plate is because the plate might accidently slip causing water from the steam to enter the dish thus damaging the effect.
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you could also add a little bit of milk to make it smoother, a korean friend taught me that :)
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osp
13 yrs ago
Actually, my dad, who always has his steamed eggs perfect, did it without any covering, and told me the key is in the temperature control...
He never allowed the water bath (not exactly bathing the dish but beneath it... to get to a rolling boil when the egg is in the wok...
He puts in the egg when the water is room temperature... and then turn the heat high... When there is a lot of steam fogging up the glass lid, he keeps a close eye on it... As soon as a rolling boil comes, he turns in down to medium-high or medium (he said different stoves are different and I'd need to try out each one)... and then more or less keep watch over it in the next 6-8 minutes... keeping the water bath at a simmer...
When the time is up, he turns off the heat, but keeps the lid on for another 3 minutes... Then it's out... to be devoured by his hungry children !!
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