Steamed Egg

Ingredients (Yields 12 pieces)

• 8 eggs (450ml)
• A small amount of carrot
• A small amount of onion
• A small amount of green onion
• 450ml water (anchovy and kelp stock)
• 2 tablespoons of cooking wine
• 1 tablespoon of soy sauce
• 0.5 tablespoons of seasoned salt
• 1 tablespoon of salted shrimp
• A small amount of tuna stock

Preparation

1. The basic ratio of water to eggs is 1:1. If you prefer a softer texture, increase the water ratio.
2. Straining the egg mixture through a sieve will create a softer steamed egg.
3. You can also combine various ingredients, such as flying fish roe, soft tofu, broccoli, and shrimp.
4. For small batches, use foil to cover the steamer.
5. For larger batches, mix well to ensure even seasoning.
6. For an oven with a steam function, we recommend using a steamer.

Reference video