Steamed Egg (variation)

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May 22, 2016 by mummumskitchen

Previously I made steamed egg using chicken stock. My mum informed me that I could replace it using soy milk. It will be a children favorite! Indeed, the taste is slightly sweet and has a tinge of soy milk smell and taste. And also I read from somewhere a better way of measuring the required amount of milk/stock to make the egg smooth and soft.

ingredients. IMG_20160519_190628-1-1

Egg
Soy milk (Using half of the egg shell as measuring cup, measure the amount of milk required. 1 egg will use 3 times of half egg shell)
Mushroom (optional)
Spinach puree (optional)
A pinch of salt

methods.

  1. Put the spinach puree into a bowl and put aside.
  2. Beat the egg and soy milk together. Sieve the egg mixture into the bowl with spinach.
  3. Put a pinch of salt.
  4. Place the mushroom on top of the mixture.
  5. Cover the bowl with aluminum foil and steam for 10 minutes.

 

Mum mum’s notes:
The product looks not very appealing. But it is definitely a nutritious dish with high calcium and iron.

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