Last week, we went to S&R and chanced upon these brown eggs on Buy 2 Take 1 for only P519.95.
These brown eggs end up costing only P5.77 per egg (1 tray is 30 eggs, buy 2 take 1 = 3 trays = 90 eggs). The yolks are a deep yellow, almost orange, and the eggs are very rich and creamy when cooked.
I actually haven’t seen them in a while, and when I asked, I was told that these eggs are displayed in the morning and usually run out quickly (depends if there are deliveries)! Lately, I’ve been visiting S&R in the evening, that’s why I haven’t been seeing these eggs. Just by luck, they were about to close during our last visit and were already preparing to display the eggs for the next morning. I saw them and asked if I could already buy them and they said yes.
We love these brown eggs from S&R that every time it’s on promo, we buy 3 trays (90 eggs)! We try to put as many eggs as we can in the refrigerator, and leave what can’t fit in the refrigerator any more on the counter and use them up first.
When we have these eggs, I tend to make leche flan and a lot of scrambled eggs, and I think I’ve found I’ve been able to make scrambled eggs close to my favorite Australian Dairy Company’s famous scrambled eggs.
SILKY & YUMMY CHINESE STEAMED EGGS RECIPE
But today, I would like to share with you this easy, very delicious, and easy to prepare Chinese steamed eggs recipe. This is like a savory leche flan, it is so smooth and creamy! I highly recommend using brown eggs with deep yellow yolks for this. This is an easy side dish that you can prepare quickly, without much fuss, with few ingredients and this dish won’t make a big dent on your budget.
The main ingredient is eggs, and for this recipe, I am using 4 eggs, that works out to only P24.00! You can easily scale up to make a bigger batch of steamed eggs.
- 4 eggs
- 400 mL of water
- 1/4 of a chicken bouillon cube
- 2 tablespoons of soy sauce (use the good stuff)
- 1 teaspoon of sugar
- green onions for garnish
See? You probably have everything in your kitchen already.
Prepare your steaming apparatus. I just used a big, covered pot that will fit my bowl, with enough room for the steam to circulate. Make sure the bottom of the bowl does not touch the boiling water. Start heating it, with the bowl inside. It must be hot already when we pour the egg mixture in. The egg mixture takes less than 5 minutes to prepare.
The basic recipe is eggs and 2x water. Each egg is about 50 ml. 4 eggs is 200 ml. Therefore, I need 400 ml of water (it doesn’t have to be super exact).
For flavoring, I dissolved 1/4 of the chicken bouillon cube in the 400 ml of water. You can either use hot water so the bouillon dissolves, or use room temperature water and just microwave it. If you don’t like using bouillon, you can add some salt to taste instead or use chicken broth. Let the bouillon water cool before using with the eggs.
Beat the 4 eggs. Add the 400 ml bouillon water to the beaten eggs, mix well to combine.
When the water for steaming is boiling, open the lid, and pour the egg mixture into the steaming bowl.
Close the lid. Turn the heat down to medium, the water should still be boiling, but only mildly.
Steam for 12 minutes. Turn off the heat, but do not open the lid. Leave it alone for 15 minutes.
Meanwhile, mix the soy sauce and sugar together.
After 15 minutes, open the lid, garnish with green onions and black pepper, and drizzle the soy sauce mixture on top. Serve!
Look at how silken the egg is!
Here, I’ve transferred some to a tea cup. See how silky it is – like silken tofu! Like taho, but not sweet.
HOW TO HAVE FRESH GREEN ONIONS ALL THE TIME
For the green onions, we planted a few and I just snip off a few leaves whenever I need some. How did we plant the green onions? The easy, shortcut method – Next time you see some nice, fresh green onions with the roots still attached at the supermarket, buy them and plant them!
This way, you’ll always have fresh green onions ready to harvest whenever you need them. When snipping off the green leaves, make sure to leave about 1 to 1 1/2 of the green leaf above the white stalk. I use scissors for a clean cut. The green leaves regrow quickly and boom, endless supply of green onions!
We just recently started doing this because I was getting tired of seeing my green onions going limp and yellow in the refrigerator if not used up within a few days, even if I stored them in a glass bottle like how you put flowers in a vase. It was such a waste and it was also time-consuming to remove the limp ones.
I hope you enjoyed this easy Chinese Steamed Eggs recipe. It’s one of my favorites!
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The Barat Queen
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