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Steamed Eggs
Asianfood-recipes : various delicious Asian cuisines around Asean region.
1 small carrot
section
1 stalk coriander
some oil
4 eggs
Seasonings :
150ml stock
pinch of salt
1 tablespoon potato starch (mixed evenly with 2 tablespoon of water)
Method :
Cut carrot into small diamond shapes. Pluck the leaves of coriander.
Smear a layer of oil in 4 small bowls (or small round plates) and break in the eggs (without beating). Arrange carrots and coriander leaves on top. Steam for about 10 minutes. Dish out in a plate.
Heat up some oil and add in Seasonings. Once boiled, pour over the eggs.
Tips : Low heat is recommended for steaming eggs as high heat will cause the egg to become overcooked and too tough.
