Image: Kin

Boon made his Steamed Soy Milk Custard the other day, and coincidentally, I had made my own version a few days before he did made his. My version is eaten hot right out of the steamer and is cooked with a slight variation. Here’s the recipe for my Ginger Steamed Eggs.

Ginger Steamed Eggs

Ingredients

• 2 Large eggs
• 3/4 Cup of water
• 1 Tablespoon of brown sugar
• Juice from a 2-inch knob of ginger
• 1/2 Teaspoon of orange zest

Prepare the steamer and make sure the heat is on low. High heat will cause too much steam and the egg is going to souffle, and then deflate. Beat the eggs lightly, the less bubbles the better. Mix in the brown sugar, ginger juice, orange zest, and water. Ginger is difficult to juice. I found that a garlic press works wonders. Keep the leftover ginger fibers and throw them into the mix as well. Transfer the mixture to regular-sized bowls or something that’s roughly the same size. Steam for about 20 minutes. Serve hot.

Make sure the egg is completely cooked before eating.

~ Kin