Recipe for Chinese Steamed Egg Custard
- 4 eggs
- 1 dsp light soya sauce
- 280ml cool boiled water
- salt and pepper to taste
- 1 stalk spring onions
- Beat eggs with water, salt and pepper.
- Pour egg mixture into a bowl.
- Cover bowl with grease proof paper.
- Steam for 10-15 minutes.
- Dice spring onions.
- Sprinkle light soya sauce, pepper and spring onions on top of egg custard. Serve hot.
One of the following ingredients can be added:
a) 90g chopped fresh prawns and a few strands of soaked mungbean vermicelli/sohoon. Cut into 10cm long.
b) 1 tbsp pounded dried shrimps.
c) 90g chopped meat.
d) 90g fish meat diced into small pieces.
e) 90g diced fried fish paste.
Image credit - avlxyz
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