Steamed Egg With Chinese Sausage Water Egg Recipes

Steps:

• Fill a large pot (it should have a tight-fitting lid) with 1 inch of water and set aside.
• Crack the eggs into a medium bowl and whisk until smooth. Add the chicken broth, 3/4 cup water and salt and whisk until completely blended and smooth. Strain the egg mixture through a fine-mesh sieve set over a 2- or 4-cup liquid measuring cup with a spout.
• Pour the eggs into four 6-ounce heat-proof ramekins. Use a spoon to remove any bubbles that float to the top of the egg mixture, but don't worry if you can't get each one. Cover the top of each ramekin tightly with aluminum foil.
• Set the pot over high heat and bring the water to a boil, then reduce the heat to a very strong simmer (around medium heat). Place a steamer-basket insert in the pot, add the ramekins to the insert and cover the pot with the lid.
• Cook for exactly 10 minutes, then turn off the heat and allow the eggs to cook in the residual heat for 15 minutes more.
• Use tongs to carefully remove the ramekins from the steamer basket. Remove the foil, drizzle with sesame oil and soy sauce and top with the sliced scallion.

Steps:

• THE PREPARATION 1. Boil the 2 cups of water for 5 minutes, remove from heat and cool (this is to drive out the air so that the finished custard will have no bubbles). Reserve. Boil sausages 15 minutes in water to cover; drain, cool, and slice thin crosswise. Cut scallions into 1/8-inch slices. Beat the eggs lightly and add the reserved water, wine, salt, pepper, oil and sugar. Strain the egg mixture into a suitable shallow bowl (the flatter the better, so long as it fits the steamer you intend to use). Add the sausage slices, scallions and coriander leaves and distribute them evenly throughout. THE COOKING 2. Steam for 10 to 15 minutes, or until the custard is set. Just before serving, pour the soy sauce over the top of the custard and tilt the dish to distribute it evenly.