Eggs are extremely versatile. The can be breakfast, lunch or dinner. And they can be prepared in a lot of ways. In fact, if someone asked me what item I am never without in the kitchen, I'd say: eggs!
One of our favorite ways to cook eggs is a Chinese dish - Steamed Eggs. This means that steamed eggs are a common dish
in our house, with various fillers, of course. It could be as simple
as is, or a bit more substantial with fresh shrimp and ground pork, or
outright lavish and luxurious with crabs! This particular time, I've
used fresh enoki mushrooms and conpoy (dried scallops).
particular steamed egg dish has a firm texture, which is the kind that I
grew up with. Hubby, on the hand, knows steamed eggs with a soft,
delicate texture, which he obviously prefers. To compromise, we have
both kinds alternatively.
To make a firm steamed egg
dish, less water or stock is used in proportion to the eggs. I usually
use 6 eggs and 1 cup of stock or water. Lightly beat the eggs and mix
in the water/stock. The egg mixture may be seasoned, especially if the
add-ins are "bland".
As for the fillings, I add in
whatever is on hand, even left-over dinners. Usually I pre-cook chopped
shrimps and ground pork and scatter the bits in a Pyrex dish, then pour
in the egg mixture. This time I used enoki mushrooms that were left
over and added rehydrated conpoy (dried scallops) for a special treat.
The dish is steamed for about 15 to 25 minutes, depending on the heat used.