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 with plastic wrap and use a toothpick to poke a couple holes to allow steam to escape while steaming.

For Dry Steam:  100F for 7 minutes or until the mixture is 80% set

For Wet Steam:  After boiled, turn heat to medium-low heat for about 7 minutes or until the mixture is 80% set

7.  Check the steamed egg texture for doneness.

  Note:  If you see little liquid on top of steamed eggs, it is okay.

8.  Remove the containers from heat and allow it to set for a couple minutes and the excess liquid on top of steamed eggs shall be absorbed.

9.  Finally, add the dried shrimps on top to serve hot immediately.

Note:
Ok to use other than dried shrimps.

For example, bacon, or anything to add a little bit of salty flavor or serve as its is perfectly wonderful too.

An example of not well-mixed egg and Katsuo dashi.  =(