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Chinese Egg Custard (for sick people)

Started by droqen, July 11, 2022, 08:04:54 AM

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Whisk 1 egg
Add 1/2 cup chicken stock (preferably made with Chinese Knorr powder-- it's different)
Steam for 15 (?) minutes.

* How long to steam for? Is 15 too much, too little? I think it might be too much
* Remember to cook in our small glass cups, not the small glass bowls. It turns out better; I think the smaller mouth means it catches less water and gets less watered-down.

Add seasonings. Usually: a bit of soy sauce, a bit of sesame oil, a sprinkling of roasted sesame seeds


Turned out OK with all of the above actually. Also, with chicken stock from store-bought salt-filled bouillon, don't need the soy sauce.