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Basic Steamed Eggs

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Ingredients
  Scallions 2
  Stock 1 Cup (16 tbs)
  Eggs 4
  Sherry 2 Teaspoon
  Oil 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 1⁄4 Teaspoon
  Soy sauce 1⁄2 Teaspoon
Directions

1. Mince scallions. Heat (but do not boil) stock.
2. Beat eggs very lightly; then combine with sherry, oil, salt, sugar and scallions.Slowly stir in heated stock. Transfer mixture to a shallow heatproof dish.
3. Steam over low heat until eggs are custard-like (20 to 30 minutes). (Check with a toothpick or knife to see if eggs are done: they should be semi-solid. If they're still runny, steam a few minutes more.)
4. Sprinkle lightly with soy sauce and serve right in the steaming dish.

Recipe Summary

Cuisine: 
Chinese
Method: 
Steamed

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