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.
- Put the spinach puree into a bowl and put aside.
- Beat the egg and soy milk together. Sieve the egg mixture into the bowl with spinach.
- Put a pinch of salt.
- Place the mushroom on top of the mixture.
- 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.