Steamed Silky Eggs

Lately, the weather is back to the usual sweltering heat. Mom was saying it'll be a nice change to have congee to go with some simple dishes for dinner. With mom around for the past 2 weeks, she has fed me and hubby with lots of super yummy food but the best of all is, there's food on the table when we got home from work :) Since it's congee, I told mom I'll make the Steamed Silky Eggs. It's fast and it's as simple as ABC. I've never tried this recipe before but it has been there in one of my recipe book for a long time. It turned out perfectly soft and silky as promised by the title. The trick is the heat and of course, the proportion of water added to the eggs. A swift way to know exactly how much water you should add (if you have more than 3 egss or the size of your eggs varies ) is to measure the portion of the beaten eggs. How much eggs it is, how much water you should add in. I should've scoop a portion of the egg to show how silky and smooth the eggs are. By the time I remembered, the eggs were almost gone from the tray.

Ingredients :
300ml water
3 eggs

Seasoning :
1/2 tsp salt
dash of pepper
dash of chicken stock granules/ powder
1 thsp chopped spring onion
1 thsp gried garlic oil
1 tsp light soya sauce

Method :

1. Combine water, eggs, seasoning, and mix well. Strain into a steaming tray
2. Steam at low heat 10 minutes or until set. Remove.
3. Sprinkle choped spring onion, fried garlic oil, light soya sauce on egg and serve.

My cooking tips : Lightly beat the eggs to avoid too much air from getting in. This is to ensure the surface is smooth and nice. Do not steam the eggs with high heat, otherwise the texture will be course and not smooth.