One dish that I made is steamed eggs. It is incredibly easy to prepare and you can season or garnish it any way you like.
There are only 2 ingredients - eggs and water (or broth). The ratio of eggs to liquids is 1:1, say one bowl of eggs to one bowl of water/broth. For my liquids, I used bone broth.
To measure the volume of eggs and liquids, I used my glass cup.
Then pour into a heatproof bowl and steam for about 12 minutes or until the mixture is firmed up. I test by jiggling the container. If it is still liquid, continue to steam a little longer until cooked.
If you are a strict carnivore, you can just sprinkle some salt to taste (or add salt to the mixture before steaming) or eat the steamed eggs plain. I have done that before and it tastes pretty good.
Since I am a very relaxed carnivore, I chose to top the steamed eggs with light soy sauce, sesame oil, fried shallots and spring onions.
Soy sauce is frowned upon in the carnivore space as it is said to be inflammatory. However, I am Asian, my ancestors have been consuming soy sauce for thousand of years and I do not react negatively when ingesting soy sauce. So I believe I am genetically adapted to consume soy sauce. Hah!
For the recipe and method, you can watch Bella's Youtube video here :
Ever since making this steamed egg and loving it, it graces my dining table very frequently.
In fact yesterday evening, I had it as part of my dinner (in front of the TV, bad habit). Halfway through, I remembered I had some crispy pork lard in the fridge.
Chawanmushi! I'd love that!!! Looks perfegg!!!
ReplyDeletehee..hee...it is not as smooth as chawanmushi but still good.
DeleteWow! So syiok! I would love to eat the steamed eggs with added century egg and salted egg. Yummy! 😋😋😋
ReplyDeleteAh yes, that version even more syiok!
Deletecrispy pork lard with steam egg!!! yummeh!
ReplyDeleteYeah, very nice!
DeleteHmmm....crispy pork lard with steamed egg sounds yummy.
ReplyDeleteIt is, to me lah. LOL!
DeleteSteamed egg is versatile, can add anything into it to make it tastier and wholesome. And yes, your crispy sprinkle sure bring a lot better flavour to it.
ReplyDeleteI love this steamed egg so much that I made extra and kept in the fridge.
DeleteI'm afraid your steamed eggs also look similar to the one I make at home....berkedut-kedut...lol. I don't know how the chap fan places make them so smooth on top. I also find that the texture isn't as soft and silky-smooth to eat like those from the chap fan stalls. Perhaps the ratio of egg to water isn't quite right (I use 1:1 too). >_< P/S: As much as I like your condiment of pork lard...but not with eggs...hah..hah.
ReplyDeleteAh, yes! Lots of kedut-kedut as this batch was overcooked. Also for that smooth look and texture you have to put more liquids 1:1.5. You comment prompted me to check an old post where my steamed eggs was smooth here : https://phonghongbakes.blogspot.com/2013/08/three-color-steamed-egg.html
DeleteSo next time you make steamed eggs, try that ratio and see how it goes.
A very new combination to me -> steamed egg + Zhu Yao Zha. ^__^
ReplyDeletehah..hah...yes, I liked it!
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