I remember my dad always took me to a popular Chinese dessert restaurant when I was young. Not only did the dessert taste good, but also the companion with my dad made my heart feel so sweet.
The restaurant was not big but always crowded with frequent customers. Their steamed eggs dessert can’t be missed on the list.
Having moved to Brisbane for a while, I missed those moments with my dad enjoying dessert. Now and then I make steamed eggs for myself to satisfy the wants of taste and heart.
I like adding some Australian fresh milk in it, not the same as the ones I enjoyed in that little dessert restaurant, but it tastes wonderful in different style. It hits everybody in the family for sure.
A foil will do the trick to make smooth egg custard surface. It prevents any condensed water dropped from the lid onto the custard surface.
Steamed Eggs With Milk Dessert Recipe
By Christine’s Recipes
Yield: 2 to 3 serves
- 2 eggs
- 30gm white sugar (or to your taste)
- 250ml milk
- Beat the eggs. Warm milk in the microwave oven a bit. Don’t boil it.
- Add warm milk into the beaten eggs first, then add sugar. Mix well. You don’t need an electrical mixer. A fork can do. Use a spoon to get rid of the foam on the surface of egg mixture.
- Cover the mixture with foil. Steam it for 12 minutes in a wok with a lid on. Every 4 minutes, lift the lid up a bit and let some steam release. Done! Serve hot.
- Accurate cooking time is the key to success. You’ll be very sure to get a silky smooth egg texture.
- Before steaming, remember to cover with foil. The egg custard surface can avoid water droplets.