只要是1份蛋1份水的比例，掌握自家炉具的蒸煮时间，那就可以百蒸百滑！
分量：2人份
需时：15分钟
材料A：
蛋 – 2粒
开水 – 1:1比例 (如蛋是满1碗，那水的比例也就是1碗开水)
盐 – 少许
材料B：
葱油 – 1茶匙
酱油 – 1茶匙
开水 – 1汤匙
材料C：
葱花 – 少许
准备功夫：
1. 把材料A混合搅匀，用滤网过筛，上碟
2. 把材料B混合待用
煮法：
1.把蛋放入含有滚水的锅内，加盖*，中火蒸6分钟*
2. 熄火，上桌
3. 把材料B到在滑蛋上，洒上葱花， 完成
小贴士：
1.如果锅盖是没透气孔，记得要把一根筷子把锅盖搁起来，让蒸气从锅缝跑掉。不然，锅内压力过大，蛋可就蒸不滑了。
2. 不同的炉具，都是蒸煮时间的关键。例如用煤气炉蒸的话，因火气比电炉大，同样的中火，4分钟蒸煮可能就好了，6分钟的话，蛋就会变老。
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Steamed Egg Custard 蒸滑蛋
Course: MainCuisine: ChineseServings
2
servingsCooking time
15
minutesMaster the egg:water proportion, your cooker and steam duration for near 100% silky smooth
Ingredients
- Ingredients (Set A):
2 eggs
1:1 cooled boiled water (if it’s 100ml of eggs, water should be 100ml too)
½ tsp salt
- Ingredients (Set B):
1 tsp shallot oil
1 tsp soy sauce
1 tbsp cooled boiled water
- Ingredients (Set C):
Minced scallion
Instructions
- Preparations
- Mix ingredients stated in set A above, beat well, strain through a sieve into a platter
- Mix ingredients stated in set B above, set aside
- Steps:
- Add egg into a wok with boiling water, steam over medium heat for 6 minutes*
- Turn off the gas, remove, set aside
- Pour ingredients stated in set A over the steamed egg, garnish with minced scallion, it’s done!
Recipe Video
Notes
- If there is no ventilation hole on your lid, you can lift the lid with a chopstick to release the steam. Otherwise the egg won’t be smooth with too much pressure within the wok
- Steam duration varies according to your cooker. For example if you are using gas stove instead of electric stove, you just need to steam with medium heat for 4 minutes, otherwise the egg will be over-steamed if you steam it for longer duration
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