My toddler loves this simple steamed egg, which the Chinese maid (ayi) who cooks for us makes (It’s about the few things she cooks that’s edible. Seriously.).
The steamed egg she makes is smooth and firm, almost like a jelly?
The kids love the “eggy” taste but me, I prefer the one with minced meat probably because my Mum cooks it that way 
I have been trying and trying out her recipe but somehow I’ve not been able to make it the same way. Until now
I know. I’m a slow learner.
Here are the two different methods I’ve tried to steam the egg. I find that Method 1 creates a smooth, firm custard (left) while the steamed egg from Method 2 is light and fluffy (right) with a rough texture:
Note: My steamed egg (a) has a spotty surface because I’d used soup stock and (b) crumbly inside because I’d included bits of cooked potato, which my son loves.
Method 1 (from Chinese maid):
1. Break 1-2 eggs into a rice bowl. Add a pinch of salt for taste. Add a bit of cool boiled water.
2. Stir the egg mixture with a pair of chopsticks until it’s well mixed. (The chopsticks are the secret here because stirring with chopsticks do not create air bubbles. Duh!)
3. Steam for about 10 minutes. Serve.
Method 2 (from Chinese colleague)
1. Pour 2 drops of sesame oil and a tiny pinch of salt into a Chinese rice bowl. You can omit the sesame seed oil if the weather is too hot because sesame oil is rather “heaty”.
2. Fill the bowl half full of water.
3. Break an egg into it and beat 100 times! (Note: I didn’t count but the egg was really light and bubbly when my arm got tired hahaha).
4. Set up your water-filled wok on the fire and steam the egg on medium heat. After 10 minutes, the steamed egg is done.
The verdict?
The kids ate up both steamed eggs although the boy complained that his sister’s steamed egg looks “nicer”. Sigh, books are still judged by their covers, aren’t they?
Happy cooking!
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