Steamed egg |  蒸蛋

For this dish, I have two versions. I have always sticked to the first version of 3 min microwave, with is supper convenient for breakfast or dinner. Until One day our magic chief Kun showed me the second version, 10 min steam on the pot. I was totally amazed. It's like the ugly duckling turning white swan. It's the same egg mixture, but when you take your time to treat it, the liquid mixture slowly condenses to a pudding texture. Looking jiggly on the spoon and melting on your tongue, you'll be impressed.

Microwave version - quick breakfast

01.

Beat egg in a bowl. Add in milk or water depending on which flavor you like. The ratio of egg liquid to water is 1:1 to 1:1.5. Season with a pinch of salt.

02.

Microwave with lowest heat, for example in unfrozen mode. 2-3 min, until egg mixture becomes all solid.

03.

If you want more flavor, top with soy source and sesame oil. Sit till cool and serve.

Yep, it's that simple. It's even faster than boil egg, and less pots to wash than fried egg! So why do we need the second version? Because with quick strong heat we compromise the egg texture. Microwave heat lets water boil, so that there will be small holes forming a honeycomb texture. I have not believed how texture can dramatically change one dish into another one until I tasted the difference myself. So here comes the second version.

Steamer version - egg pudding texture

01.

Heat water to boil in a pot or boiler for later steaming. Meanwhile, Beat egg in a bowl. Add in milk or water depending on which flavor you like. The ratio of egg liquid to water is 1:1 to 1:1.5. Season with a pinch of salt.

02.

Cover the bowl with heat-resistant plastic wrap or a plate. Put the bowl in a steamer and cover the steamer. Steam for 10 min on medium-high temperature.

03.

turn off heat. If you like, sprinkle scallion green on top. Leave the bowl in the steamer for another 2-3 min.

04.

Top with soy source and sesame oil. Sit till cool and serve.

The core of this dish is to grantee ambient heat not too high, so that the egg mixture do not boil throughout the process. Covering the bowl with plastic wrap or plate is to ensure that water will not drop from steamer lip into the bowl, leaving the egg surface uneven. Me myself personally love whole milk better than water mixed with eggs, since it will add in milky flavor and make the texture thicker.