Tuesday, December 5, 2017

Steam Egg with Ginger 薑汁燉蛋

This is one of my favorite classic Chinese desserts. Sweet, smooth, silky steamed egg with ginger is nutritious and satisfying especially in winter cold months. It can be made with milk for an even smoother texture. But if you are lactose intolerant, like me, you can use water. Sugar can be substituted with other sweeteners if you have diabetic concerns as well.



Ingredients for four ramekins:
4 large eggs
40g sugar
125g water or whole milk
3-5 tbsp ginger juice, freshly grated

1) Whisk eggs briefly, about 1 minute.
2) Grate ginger and squeeze out 3-5 tbsp juice, depends on how spicy you prefer. Add to the egg mixture.
3) Dissolve sugar in water and mix with the egg. Strain the mixture through a sieve.
4) Pour into the ramekins or whatever vessel you'll be using. Cover with plastic wrap for steaming.
5) Steam with medium heat for 10-15 minutes with the lid ajar.

6) Take the bowls out when the egg is set. Do not oversteam. Serve warm, at room temperature, or cold.


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