Steamed Egg
(mom's adapted from Martin Yan's "Water Lily Eggs" in Wok for All Seasons)
can halve recipe
makes 4 servings
4 eggs
1 green onion, thin sliced, optional
1 tsp Shao Hsing wine or more often dry sherry
1 tsp vegetable oil
.5 tsp salt
1/8 tsp sugar
1/8 tsp white pepper
1.5 cup chicken broth
1 tsp oyster sauce on top
Prep: Combine egg, green onion, wine, oil, salt, sugar, pepper in bowl; mix well. Slowly add broth, stirring constantly and set aside.
Cook: Place steaming rack in wok. Pour water to just below level of rack and bring to boil. Reduce heat so simmers gently. Pour egg mix into 9 inch glass pie dish. Place on rack, steam covered for 25 minutes or until knife inserted comes out clean. If heat is too hot, will curdle. Need very low heat! Don't allow water to boil vigorously or egg will not be creamy. Sprinkle with oyster sauce.
Posted by cheryl at December 25, 2007 03:02 PM