Steamed Jelly Eggs

"Common Cantonese dish well-known among all families. Its taste is fluffy and tender. This dish is simple and cheap. Both suitable for the old and kids. Try it -- You can add what you like inside the eggs such as meat, shrimps, mushrooms or anything else."
 
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Ready In:
10mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Mix the first five ingredients well.
  • Pour the mixture into a shallow saucer.
  • Steam the mixture over boiling water, or you can steam it inside rice cooker above rice, until it is just cooked (about 7 minutes).
  • Sprinkle the spring onion on top.
  • Add soy sauce on top to suit your taste.
  • Serve hot with rice and other dishes.

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Reviews

  1. Absolutely delicious! I prepared it with milk instead of water and added some frozen spinach. It came out great - thanks for sharing.
     
  2. I soaked some dried Chinese mushrooms and used the soaking liquid instead of water. This with the mushrooms gave a good taste to the dish. I served it with hoi sin sauce over rice. Nice dinner. Thanks Rita Wu.
     
  3. Thank you for the simple recipe. For better taste, I used chicken stock, instead of water. However, after 7 minutes of steam time, the egg mixture below the surface layer is still uncooked. I took 15 minutes for the whole mixture to set. Kindly review the cook time. Thank you. lsseng@yahoo.com
     
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Tweaks

  1. Absolutely delicious! I prepared it with milk instead of water and added some frozen spinach. It came out great - thanks for sharing.
     

RECIPE SUBMITTED BY

I'm a 18-year-old full time student in Hong Kong. I like cooking very much, not only cooking traditional Chinese food but also food of other cultures, especially italian food. I'm so glad to see this website. It's really wonderful that I can find a lot of useful recipes. I hope that all of you would enjoy the recipes I posted.
 
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