Originally Posted by quicksilver
Sounds tasty and easy. Thanks
My favorite is eggdrop soup, with lots of fresh ground black pepper and crispy noodles added. Yum.
I think I'll try this at some time, but tell me, would I place the bowl of contents in a bamboo steamer over water? Does the mix become like scrambled eggs?
What is the best way to steam?
Thanks for your help/clarification.
1) Place the bowl in a bamboo steamber over water is OK, in fact, no matter what kind of steamber you use, that hot steam make the egg cooked. If you don't have any steamer, that's fine, you could put the bowl into boiling water, makesure water level is lower than the edge of the bowl.My advice is you'd better use steamer, because this will make the dish more tender.
2) I checked the dictionary about "scrambled eggs", acording to my understanding, when we prepare to scramble eggs, first we need to mix them into "yellow liquid", then put the yellow liquid into hot oil. This dish recipe, "place 2~3 eggs into a bowl, mix well" means "the yellow liquid". You don't need mix eggs very very well like making chiffon cake, just take a little while until egg whites and vetellines combined well. I hope you can understand what I mean:)
3) The best way to steam:
first, when the water is cool, put the bowl into the steamer! If you wait until the water turns hot, and put the bowl into it, the result will not be tender.
second, there is a secret to makesure the result smoother( less air bubbles) and tender, when the steamer is working, try to leave a narrow space between the cover and the steamer, I am Chinese, so I always put a chopstick in. The reason is to keep the temperature a little lower than water boiling point.