Wednesday, 6 November 2013

Steamed Egg

NAME: _Steamed Egg TEdDLES Style

2 eggs
(see Notes for next three ingredients)
1 cup stock
1/2 tsp salt
pinch fivespice
steamer (see Notes)

(For every instruction that says to "mix," I mean mix gently so as not to include any air. Not "whisk," not "beat," just mix slowly._

(Preheat the steamer, ensure you have a basket or rack depending on your configuration, and ensure that the bowl you want to use is easily able to be placed and removed. Remember the bowl will be hot when removing it from the steamer.)

Allow everything to come to room temperature, then mix the eggs in a bowl until yolks and whites are combined. Mix stock and dry ingredients in a jug, and mix most of the cupfull into the egg. Pour the egg mixture into the bowl, place into the steamer, close the lid, and check after ten minutes and then every five minutes or so. You're aiming for a smooth custard consistency.

Remove from steamer.

Serve as a main or a side.

STEAMER: I use a small electric steamer - saves all the hassles of finding a rack to go into a saucepan, pot, or stovetop steam setup. If you must use a conventional steaming setup, make sure it has a rack that will keep the bowl out of direct contact with the boiling water. My other reason for having a standalone electric steamer is that I can preheat it, put the bowl into the first steamer tray, and put that on top of the steam without needing special tongs.

BOWLS: I use a lot of those stainless steel dishes, bowls, curry bowls, and table serving bowls. These fit the steamer well, transfer heat quickly and efficiently, and are probably the reason why my steamed egg only takes about 12 minutes to cook to the beautiful creamy consistency. The smaller deeper curry bowls could probably make it possible to do four or more batches in one larger steamer if you're feeding a family or guests.

STOCK AND SPICES: One cup of stock is probably just a touch too much. This is how you adjust the consistency of the custard aside from the length of time steaming it. Chicken stock is best, vegetable stock not too bad either.

I use the ingredients above except I use home made chicken stock, and I reduce the amount of salt to a quarter teaspoon, add half a teaspoon of the relevant stock powder, and half a teaspoon each of light soya and fish sauce.

QUANTITIES: Most recipes call for 4 eggs and a corresponding doubling of ingredients, and I have no idea how it would affect steaming time. If making this in quantity I think I'd make it in individual two-egg batches. It just works out perfect for one person, or two as a side.


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