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Friday, March 20, 2009

Chinese Steamed Eggs

My Mother-In-Law always steamed us the most wonderful egg breakfast dish in bamboo steamers in China ~ a healthy and delicious way to start the day!

I have adapted her recipe to be used with our Large Round Mold and the Octagonal Silpat in the microwave . . . (In smaller portions, you can also use the Small or Medium Round Molds, the Daisy Mold, the Twist Mold, the Oval Mold, or the Fluted Bundt Mold.)

The steamed eggs made an excellent bed for our sausage that I fried in our 10" Gourmet Frying Pan - yes, it's stainless and cleaned up like a breeze! When you have a high-grade stainless piece, it acts like a non-stick pan - no need to be afraid of using our stainless pieces!
Do you recognize the fresh, home-made bread in the back? Check out Shelley's Honey Oatmeal Bread recipe below . . .


Everybody likes their eggs in different consistencies, so the amounts below are not scientific; I don't measure, I just dump and stir . . . so feel free to experiment to your own taste! It's hard to mess this up, so just go for it!
Crack 4 to 6 eggs in the mold of choice and whisk lightly.
Add about 1/4 cup of water (I just hold the mold under the faucet for a few seconds).
Add approx. 2 Tbsp. of oil of choice (for flavor).
Salt and pepper to taste.
Optional:
Add scallions, green onions, garlic, peppers, cayenne, and/or soy sauce (in place of salt).
Place Octagonal Silpat on mold and put in microwave on High for approx. 4 min.
Unmold and garnish with cilantro and/or green onions/scallions. Enjoy!

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