Archives for posts with tag: Steamed Eggs

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This is another steamed, savory egg custard dish, this time from China, and it is called a “meat cake.” I used Stephen Wong’s recipe from about.com, which is based on his book, HeartSmart Chinese Cooking.

20140503-162835.jpgImages of some ingredients used

20140503-162845.jpgSome images of the preparation

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Some helpful notes:
1. Please use medium heat, not medium high, when steaming. I found it to be better.
2. If you want to use ground chicken or turkey, please add another 1/2-1 teaspoon of oil into the meat mixture, as chicken and turkey is leaner.  This will help to make the cooked meat mixture less dry.
3. You can use the meat mixture to make wontons. Simply wrap them in wonton skins.
4. The recipe below has a variation using egg whites, rather than whole eggs, for a healthier version of the dish.

Link:
Please visit Stephen Wong’s recipe at about.com on Chinese Food.

20140501-000357.jpgCocotte Eggs with Creamed Mushrooms
(Recipe by Jacques Pépin)
Serves 4

Ingredients:
2 tablespoons chopped shallot
1 tablespoon olive oil
1-1/2 cups julienned white mushrooms
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon cognac
1/2 cup heavy cream
3 tablespoons grated Gruyère cheese
4 eggs
Toasted bread, cut in lengths (as “fingers” for dipping)

20140501-000113.jpgDirections:
1. Place chopped shallots and oil in a pan over high heat to sweat for about 30 seconds.
2. Add mushrooms, salt, and pepper.  Stir together until the mushrooms soften.
3. Mix in the cognac. (Raynal is the best of the cheapest Cognac to cook with, per my research).
4. Mix in the cream and bring to a boil.  Allow the cream and mushrooms to reduce for 2-4 minutes.
5. Spoon the creamed mushrooms into four small ramekins.

20140501-000121.jpg6. Sprinkle the Gruyère cheese on top.
7. Break an egg into each ramekin.
8. Boil the water in your steamer, and turn down the heat to medium.
9. Steam the ramekins, uncovered, for 7-8 minutes.  (You want the eggs to set, but remain runny)
10. Serve with toasted bread fingers.

20140501-000534.jpgENJOY!

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