Steamed Egg

I have been very fortunate when it comes to learning how to cook. I had my mother who taught me her peranakan recipes and my mother in law to thank for traditional Cantonese food.

Her steamed egg is so well loved by everyone and to this day people still ask us how we do it

 INGREDIENTS

 3 eggs (must be room temperature)

Cooled boiled water – use half egg shell and fill water equivalent to 3 portions per egg

½ teaspoon salt

½ teaspoon pepper

 METHOD

 Mix all ingredients together and beat lightly.

 Use a spoon to skim off the bubbles

 Transfer to shallow plate. Add water to pot or kuali and 

  bring it to a boil. Place a stand in pot and place the plate of 

  egg on it.  Steam for 5 mins on low fire 

NOTE

The texture of the egg should be silky smooth. You can achieve that only if you use low fire