Steamed Eggs by Anna Liu
Growing up, I remember my mood brightening up every time my mother brought out this delicious dish. When I learned how to make it with her, it blew my mind how simple the recipe was. Steamed eggs are a staple in many eastern countries and made differently in each family. This is how my family makes it. Photo from Australian Eggs
Ingredients
Cooking Utensils • • • •
4 eggs
A can of chicken broth (about 2 cups)
Chopped green onion for garnish (optional)
Fork or chopsticks A bowl A steaming rack A wok/pot that can fit your bowl and steaming rack • Mittens/kitchen towel
Instructions 1. Crack all the eggs into a bowl and pour in the can of chicken broth. If a can of broth is too salty for your tastes, you can use ¾ of the can and replace the remaining ¼ with water. 2. With the fork/chopsticks, stir in one direction vigorously until every piece of egg is fully incorporated and emulsified. This will take a few minutes but it will be worth it for the velvety texture of the finished product. 3. Place the steamer rack in the wok/pot and pour in enough water so that the bowl will be submerged most of the way when it is added in. 4. Turn your stove on high heat. Once the water boils, place the bowl of egg mixture on the steaming rack and place the lid on. 5. After waiting 10 minutes, turn off the stove. The bowl can then be removed from the wok using mittens. If desired, add your garnish before serving. Vol. XLII, Issue I 19
