Chinese Steamed Egg Pudding. Chinese steamed egg is a traditional Cantonese dish and can be made sweet as a dessert or savoury as a dish. This steamed egg is also commonly referred to as water egg or egg custard. Normally, eggs are beaten well and water added and steamed resulting in a smooth, silky and slightly wobbly consistency resembling soft silky tofu.
She told us that the silky smooth custard will give us smooth and silky skin. Chinese Steamed Egg Pudding A classic Chinese dish. It is very friendly for toddlers and keto diet people. You can have Chinese Steamed Egg Pudding using 4 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Chinese Steamed Egg Pudding
- You need 5 of Eggs.
- Prepare As needed of Water.
- Prepare 1/4 tsp of Salt.
- Prepare to Taste of Tempura Soy Sauce.
Cantonese Steamed Milk Egg Pudding (双皮奶) This Cantonese Steamed Milk Egg Pudding (双皮奶 – shuang pi nai) is almost like a Chinese version of Creme Brulee, but without the crunchy sugar top. Lightly sweet and creamy, this dessert can be served with whatever toppings you like–fresh fruit, toasted nuts, granola, you name it. Chinese Steamed Egg (also known as Chinese Steamed Egg Custard) is a healthy breakfast. Learn how steam eggs Chinese style, as well as useful tips and tricks.
Chinese Steamed Egg Pudding step by step
- Crack 5 eggs into a large bowl. Whisk the eggs..
- Add 1/4 tsp salt. Add water. Water and the egg liquid should be 1:1 ratio. Whisk till water and eggs well blended together..
- Set the bowl on a steamer. Cover the bowl with a lid to prevent vapored water dripping into the bowl. After the water is boiling, steam the eggs for 25 minutes..
- Remove the egg pudding from steamer. Add tempura soy sauce. It is ready to serve.For people who are on keto diet, you can eat directly like this..
- For toddlers, you can mix the egg pudding with white rice. To be fancy, you can even add some Japanese rice seasoning..
TThis post and giveaway is sponsored by Vitaliseur de Marion. Toppings, such as mushrooms, fish cake, clams, crab meat, peas, carrots, or zucchinis are sometimes added. The one presented below is actually from my mother-in-law, which is a Shanghainese-style savory steamed eggs. It has small pieces of shrimp and scallions which add nice subtle flavors. The dish has light egg fragrance and taste.
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