There is nothing more comforting on a chill rainy morning than a dish of warm, silken steamed egg.
It is quick and easy to prepare but the secret of making it smooth and silken tofu-like lies in you — patience! You will need to steam the eggs in low heat.
I got a little impatient this morning and raised the temperature of the steamer after 5 minutes of low heat steaming. The result: not very smooth steamed egg surface! Nevertheless, the custard-like texture maintained.
Carb: 1.5g | Nett Carb: 1.2g | Protein: 12.9g | Fat: 8.7g | Calories: 132kcal
Preparation time: 20 mins
Ingredients (Serves 1)
2 medium eggs
3 small button mushrooms (sliced)
6 halved shell of water (Ratio 1 egg:1.5 shell water)
1 teaspoon sesame oil
A pinch of salt
Scallions for garnishing
Method
- Beat the eggs
- Add water, sesame oil and salt into the eggs and stir the mixture gently
- Remove any bubbles that formed on the surface with a strainer
- Add sliced mushrooms into the mixture and steam in low heat for 10-15 minutes
- Garnish with scallions and serve
Malaysian on Diet 