Silky Asian Steamed Egg with Minced Pork | Childhood Favourites
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This is a childhood comfort food that’s super easy and simple, made in your Instant Pot. ** NEW Instant Pot COOKBOOK! ** Amazon …
Another simple childhood favourite that brings back all the warm fuzzies! Happy Sunday! 💕
Made this today and it was lovely. Thank you for the recipe.
I use folk, no problem
What if you don’t have a pressure cooker? How long is regular steaming ?
You should try clams and my favorite oysters.
How to make this using wok? How many minutes and the fire should be Low mid or high? Please help. 🙏
The "science" behind cooled boiled water is the removal of excess bubbles so that the egg doesn't souffle up when it is steaming to produce a smooth custard. Hope that explains it.
How long if you don't have an instant pot
What if your egg shell does not break even?
I made this forgot the sugar but it was tender and smooth.
Those spots are called meat spots.
The science of traditional food preparation. In the old days, people get water from wells or springs. To rid of the impurities, bacteria or smell, people boiled the water before they consume it. Your mom must be from a well-to-do family that she will take the extra step to boil and cool down the soup base. There is quality control. It made sense in the past or even nowadays depend where you live. .
lol, I can so relate to Dude… I remembered whining over 'this same dish again?' when I was a kid. I have yet to yearn for the taste, but I can see myself making it for my grandad and hubby. Talk about hypocrite hahaha (Thank you so much for the recipe, my mum never taught me how to cook – well, she hates cooking.)
Stirring pork in one direction binds the proteins and becomes stickier. You can see this happening if you do it in one direction. You'll start to see little stringy connections of the proteins. What this does is make for a better binding AND holding in of moisture.
Thank you Flo and Dude again . Steam egg one of my fav fav. and also steam pork 'patty' with porridge and rice all taste so good . must have Soy sauce + sesame oil + spring onion and white pepper (much stronger aroma and spicy then black pepper). Every dish will taste heaven when add those .
Thanks for your recipes; I've watched about half. They do bring back childhood memories, the good food ones (no comment). You taught me to use my Instant Pot I must say, the portions of ingredients might need a measuring spoon.
That has got to be delicious
All time favorite cos I am a lazy person
You can also take stuff out of eggs if you use water on your fingers
Its nice for rainy season and good light meal heheheh, i like to eat it with hot or newly good rice hehehe
Its good to add with salted egg too yummy 😋
Thank you for helping me fall back in love with my Instant Pot o/
Good afternoon 👍😋🙏🤗
4X1.5=6 not 12 FYI
My broth is separating from the egg mixture. Did I not mix it well enough? Thanks
I made this when I was much younger with the old school rice cookers that was common back then before all the fuzzy logic fancy rice cookers, not anytime recently. I just add random seasoning in the cupboard (black or white pepper, salt or soy sauce or dashi powder, any random dried herbs and garlic and onion powder), water or milk. Great with rice. With this lazy recipe, Asians will never go hungry with these inredients at home. And with the old school rice cookers I throw all the ingredients in the inner pot used for cooking rice. So easy.
this recipe reminds me of my mom's steam eggs. Hmmmmm yummy.
Thank you for sharing the simple food.. Yea this recipe my mum used to cook for us n intro me to cook for my 2 girls..they grow up eating this recipe..i love this recipe healthy & delicious..serve well with white rice..👍👍👍
Just came across this recipe tonight — I've been looking for one for at least 50 years! Guess I've been asking the wrong people, because in my home town, Toronto, I only ever saw Chinese men cooking. My dad always cooked all the meals, he once had a restaurant and could make everything from kedgeree to Spotted Dick. This resulted in my belief that all men could cook. The first day living with my partner, a Scot, informed me of the sad truth. Anyway, thanks so much for this recipe which I will make as soon as I get a couple of necessary items from the asian grocery store. I am so happy! Thank you thank you thank you!!!
Plastic is poison to be cooked inside instant pot Flo
Thanks for sharing this recipe. I love it by drizzling black soy sauce on top of the steamed egg instead.. Lol
I live in Tokyo and we add ginon( ginkgo tree nut meat, shrimp or chicken pieces). Truly comfort food. I use small ramekins, also I strain mine.
The chicken stuff took a week to get from the factory to the shop, a week on the shop shelf, a week til you used it. At least one week past use by date.
I was a thinking of making this for my kids yesterday. And Yes! It’s was my favorite!!!
Am going to visit the Asian store for necessary ingredients and putting on menu next week. Thanks…
i will make this tomorrow but i dont have one ingredient so maybe will little bit different taste.. thank you