How else can you serve eggs apart from fried, scrambled, baked, poached and boiled? Steaming eggs is a breath of fresh air but it’s not a new method – my mother has been cooking eggs in this way since I was a baby. She found it an easy way of giving her children nutritious food that was neither difficult to digest nor eat. There are many variations: another home favorite of mine is to add dried Chinese shrimps, scallops and nori (Japanese seaweed) to the beaten egg mixture. The sweet scallops combined with the tender egg and smoky Chinese mushrooms make this particular recipe a winner. It always goes down well at a dinner party as it uses extravagant ingredients such as scallops and caviar, but be warned: you can only fit 2 servings into a bamboo steamer at once so you have to double up on the number of steamers according to the number of guests.
© 2006 Ching-He Huang. All rights reserved.