Steamed Egg with Char Siew
If I have some leftover char siew, I would usually make it with steamed egg. I love the silky soft steamed egg with char siew. I could have steamed egg with minced pork as well. Some people have it with salted egg and century egg. It’s really quite versatile.
To get that smooth layer of silky soft egg, the trick is to steam it on high for 1 minute after the water starts a vigorous boil. Then turn the temperature to very very low and continue to steam it for 13 minutes. This works for me every time. The other trick is to get the proportion of egg to water right. Use the half egg cup to measure water. 1 egg to 4 half egg cups of water. This gives the perfect texture of steamed egg.
VIDEO LINK: https://youtu.be/MU7MsZ7TNN8?si=1tVo5re9M-kIKmJ2
INGREDIENTS
3 eggs
12 half egg cups of water
100 gm of char siew (cut into small cubes)
1/2 tsp salt
Lots of white pepper
1 Tbsp garlic oil
1 Tbsp soy sauce
METHOD
Cut the char siew into small cubes. Set aside.
Break 3 eggs into a container that us suitable for steaming.
Beat the eggs wiyh a fork until well combined.
Use the half egg cup to measure 12 egg cups of water and add to the eggs. Beat until well combined.
Add the chopped char siew and stir to mix.
Stir in salt and white pepper.
Use a spoon and carefully remove the froth on top.
Cover the container with aluminium foil. This will prevent the droplets from steam condensation from falling onto the egg.
Add water to the steamer and start the water boiling. If you don’t have a steamer, just use a wok with a dome cover and a stand to support the container.
Once the water reach a vigorous boil, carefully place the container into the steamer.
Steam at high heat for 1 minute, then reduce the heat to very, very low and continue to steam for 13 minutes.
Remove from the steamer and remove the aluminum foil. Shake the contaiber, the egg is cooked if it shakes like a jelly.
Top the egg with some garlic oil and soy sauce. Enjoy!
