We were told that Lydia liked steamed eggs. Before we traveled to China, we weren’t even sure what that meant. Do they mean hard boiled eggs? Are they in the shell? We learned what it was in China when the petite little miss totally destroyed a family-size helping of the stuff. So, I made it my mission to find a recipe for it and perfect it at home. I tried on our first day home (not recommended to do that as I was nearly comatose with jet lag and emotionally spent). My attempt was a flop. But, since then, I have figured it out (I think…I hope my Chinese friends Tony and Lily don’t read this recipe and laugh at my vain attempt at it!). I’m ready to unveil my very complicated and difficult recipe so that other mothers of Chinese children can make their children smile with a taste from home and maybe some of you mothers of American children may enjoy giving it a try as well–I mean, if you can handle how complicated this recipe is.
Mix the egg and the water very well. This is the key to my technique. Don’t skimp on the whisking, ladies. Whisk it until your wrist hurts. Add a little salt and put in a small oven-safe dish. You can add some fixins if you want to now–bacon pieces, ham, spring onion, dried mushroom–I haven’t tried this though so do so at your own risk. Put the dish in the top steamer tray of a rice cooker–also key to my technique. My attempts on the stovetop got clumpy and, well, gross.
Push “steam” on the rice cooker and let cook for about 15 minutes. Remove when it is the consistency of a custard–it reminds me of a coconut cream pie filling (not in taste, just appearance). There will be a little bit of water on the surface you can pour off (be careful not to pour your entire masterpiece into the sink though. I almost made that mistake a couple times).
No complicated recipe is complete without some photos–this one includes even some after photos because, well, because I couldn’t resist.