B asked if I felt happy hearing that? Happy is an understatement. Over the moon perhaps? Not because he says it was like the one we ate at the restaurant but because of the satisfaction of him and the family enjoying the food I cooked.
The wonder of this "steamed" egg is that it is actually steamed in the oven! I will put in those cute little fishcakes next time. :)
Steamed Egg
(adapted from The Asian Oven by Jo Marion Seow)
(Serves 4)
Ingredients:
2 tbsp bonito flakes
250ml chicken stock or water
1/4 tsp salt (if water is used)
3 eggs, at room temperature
Shiitake mushrooms
spring onion
Directions:
1. Boil the chicken stock or water with the bonito flakes. Turn off the flame and let the flakes sink to the bottom. Strain it and discard the flakes.
2. Preheat oven to 180 degrees celsius, 160 degree celsius for fan-assisted oven.
3. Break the eggs into the stock and stir gently. Gently to avoid making too many bubbles. Add in the salt and stir together if water is used instead of chicken stock.
4. Divide the egg mixture into 4 individual servings. Top with spring onions, mushrooms (if any). Cook in the oven for 12-15 minutes.
5. Serve immediately.
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