Recipe: LC櫻花蝦蒸水蛋 LC Mini Cocotte Steamed Eggs +++
LC櫻花蝦蒸水蛋 LC Stoneware Mini Cocotte Steamed Eggs Serves 2 Ingredients: 2 Eggs Note: 1 egg in each container 1 cup or 250ml Water/Chicken Broth 5g Katsuo Dashi 鰹汁粉 (if available) Note: One individual pack is 4g or 1tsp. 3 Tsp or 50ml Hot water to dissolve the dashi Methods: 1. Preheat the containers. 2. Beat the eggs thoroughly. 3. If have 鰹汁粉 , add 50ml or 3 Tsp of hot water with it. 4. Stir very well until all 鰹汁粉 dissolved. Notes: -Undissolved Katsuo dashi will discolor the steamed egg mixture; not pretty and not good eats. -It is important to let the Katsuo dashi water mixture to cool in refrigerator to avoid cooking the egg mixture. 5. In a container with a pour spout, add water/chicken broth to beaten eggs and mix thoroughly. 6. Pour mixture through a fine drainer to remove bubbles into the warm containers. If a container with a lid , leave crack/gap to allow steam to escape while steaming. If a container without a lid , cover it wi