CHINESE DESSERTS: You can't beat steamed eggs as a popular Chinese dessert. In Hong Kong, many "sweet-soup shops" rely on it as the main "drawing card " to bring in customers.

STEAM EGGS WITH MILK 鮮奶燉蛋:

 

 

 

2 eggs                                                 

1 cup milk                                                                  

21/2 to 3 tbsp. sugar or 30 grams rock sugar

 

 

 

Heat milk in a saucepan over low heat to dissolve rock sugar if using. If using granulated sugar, just add it into warm milk, stirring to dissolve. Cool completely.

 

Beat eggs with a fork; then add milk into eggs gradually, mixing in well. Strain into a bowl and skim off froth. Cover bowl with plastic wrap or foil and prick a few holes in the wrap. Sit bowl in a large bamboo steamer fitted over a large pot of boiling water and cover with a lid. When water comes back to boil, reduce heat to medium and cook for 10-12 minutes. Lift lid off steamer to allow steam and condensation to escape after 10 minutes of cooking; and check for doneness. Do not overcook eggs. Serve right away.

 

 

 

NOTE:  To make more servings, just increase amount of ingredients proportionately. Increase cooking time too to cook more than 1 serving.