Steamed egg pudding. Chinese Steamed Egg is a traditional recipe that is very easy to make. Learn how to steam eggs Chinese style, including tips to make it silky and smooth. I am, for some reason, very tired today… A Versatile Dessert Recipe.

This recipe is so easy and so quick to whip up especially when you're feeling a little peckish. It's a delicious taste that has a yummy creamy texture that is sure to please the senses. With more eggs and less cream, it is slightly healthier than normal puddings. You can Have Steamed egg pudding using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Steamed egg pudding

It's 1 of large duck egg. Yes duck :).
It's 2 of large chicken eggs.
It's of Salt and white pepper.
It's 2 cups of lukewarm water.
Lets Go Prepare touch of Garlic oil for final.
Lets Go Prepare of Salt and white pepper or chicken powder.

With a smooth, silky feel and delicate taste that people of all ages will enjoy, this will surely become part of your main dessert. This silky smooth steamed egg white milk pudding with ginger juice is a very healthy dessert. Egg whites are a low-calorie food with no saturated fat or cholesterol and can be an excellent dietary option. See more ideas about Egg pudding recipe, Steamed eggs, Milk dessert.

Steamed egg pudding instructions

Prep your steamer with water and heat it up. Stat!.
Crack your eggs into a large prep bowl..
Add the lukewarm water stir it gently and season with salt and pepper and chicken powder. What you are trying to achieve is a milky liquid. Tips: do not whisk the liquid..
When everything is combine prep a fresh ceramic or heat proof medium large bowl, get your strainer. Pour strain the liquid into the bowl..
Steam for 10-15 minutes (goal : silky pudding texture) put off the heat take it out and put the garlic oil on top. Serve while it's hot. Here in the picture is just my variation because i have dried shrimp left over but the original recipe only use garlic oil..

This steamed eggs with milk dessert is very popular in Hong Kong, and also my childhood dessert that I grew up with. Steamed milk pudding is a Cantonese dessert, which originated during the Qing Dynasty. If the fat content determines whether the skin of steamed milk pudding is thick enough, the egg white content. Microwave steamed eggs cook the egg much faster. As a result, the eggs are a little firmer and the cooking is a little uneven.