Bite On It!

Bought 2 trays of 30pcs of eggs for Darrius birthday and we only used 1 tray… there is still a tray left in our fridge! It is certainly taking up space and those eggs might expire soon too! So, MIL has been telling us to quickly clear all the left over eggs and this is what I did today…. steam water eggs (jing-sui-tan). A very simple dish to prepare and can be ready in a jiffy too.

To get a silky smooth surface, wrap the plate with cling wrap so the water vapor will not drop on the eggs during the steaming process, if not it will be moonface!

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Ingredients 

• 3 pcs Eggs (medium size)
• 1 Cup water (125ml)
• 1tsp Sesame seed oil (optional)
• 1tsp Shoa Xing Wine or Chinese wine (optional)
• Salt and pepper to taste

Method

1. Beat eggs then add in salt and pepper. Pour in water and sieve, throw away the residue.
2. Add in sesame seed oil and Shoa Xing Wine into the beaten eggs and gently mix them before pouring it in a plate.
3. Wrap the plate with cling wrap and steam for about 7 minutes (time varies depending on the depth of the plate or bowl used).

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