I learnt an easy way of steaming egg when staying at my sis' place last month. She cooked steamed egg in rice cooker when cooking rice. What she did was placing a shallow bowl containing egg mixture directly onto steamed rice and covered the lid until the egg was cooked. I tried her method last night. When the rice was almost done, all water was aborbed but still on cook mode, I added steamer (comes with the rice cooker) with eggs and closed the lid. I added some mince in the egg mixture so let those "cuppies" stayed in the rice cooker on keep warm mode till dinner time.
For this steamed eggs, I prefer firmer custard compare to chawanmushi. Hence, I used 75ml of dashi stock for each egg. The amount of liquid can be adjusted according to the texture of the custard desired.
Ingredients (5-6 cuppies size):
- 1 large egg, lightly beaten
- 75ml dashi stock (or water/chicken/vegetable stock)
- 1 salted egg yolk, cut into 6 pieces
- 1 century egg, cut into desired size
- 1 tbsp mince (I used pork mince)
- Pinch of salt
- Sesame oil (optional)
- Coriander for garnish
- In a medium mixing bowl, bring together beaten egg, stock, mince and salt. Stir gently to mix.
- Grease six tart moulds with sesame oil if desired, then fill each mould with one tablespoon of mixture.
- Arrage or simply drop few pieces of century egg and a piece of salted egg yolk in each mould, then top up with egg mixture.
- Steam over low heat for about 10 minutes or you may try the rice cooker methods. Garnish and serve warm.
Read tips for making perfect steamed custurd posted here.