The New Age Mum

My boys really love this because it is easy to eat and tasty. I love this because it is so easy to make. It takes less than 15 minutes to prepare, 15 minutes to have it steam and bingo…….. a dish is prepared with all the goodness of the an egg.

Cuisine: Chinese

Serving: 3 pax (if serve as 1 main meal)

Difficulty: Very easy

Time to make: 30 mins (if stock and marinated mince is prepared beforehand)

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Ingredient:

• 625ml (2.5cups) Anchovies Stock (to read on how to prepare stock, click here)
• 150g                   Marinated Mince Pork (to read on how to marinate mince pork, click here)
• 5                         Eggs
• 2 tsp                   Fish Sauce
• 1tsp                    Corn flour

Prepare:

1. Anchovies stock.
2. Marinate mince meat.
3. Add corn flour into marinated mince meat and mix well.
4. Boiling water for steaming the egg custard.

1)  2)

3)  4)

Method:

1. Place the marinated mince meat into the steaming bowl.
2. Crack the eggs into a mixing bowl and add in the fish sauce.
3. Beat the eggs gently, being careful not to create any bubbles. (This is to prevent air holes from forming at the surface when you have steamed it.)
4. Pour in the anchovies stock and mix well.
5. Strain the egg mixture into the steaming bowl with mince meat.
6. Cover with aluminium foil and place the bowl of egg mixture with mince meat into the wok of boiling water.
7. Cover and steam on medium fire for 15 mins.

1)  2)

3)  4)

5)  6)

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Note:

1. Due to high water content, after 15 mins, it will be wobbly in centre hence looking uncook. Test cook with a skewer. If skewer comes out clean. It is ready.
2. You may also replace the anchovies stock with any other meat stock.

Eggs make valuable contribution to a healthy balance diet. They are an excellent source of high quality protein and also the least expensive than other animal-protein food. Though eggs contain a significant amount of cholesterol, they need not be excluded from the diet.

Cross Section of An Egg

What are the Roepy Strands of the Egg White?

They are known as chalazae (kuh-LAY-zee). They are situated on the opposite ends of the eggs to anchor the yolk. The more prominent the chalazae, the fresher the eggs and they do not with the cooking or beating of the egg white. However sometimes, it is strained from stirred custard.

Types of Eggs

• Free Range Eggs-The hens are bred on better diet and the eggs’ shell  are stronger, firmer and the colour of the yolk is a strong yellow. It is also much tastier.
• Caged Egg (regular/ standard eggs)-These are ‘battery farmed’ chickens’, stuck in a small cage all day long, in artificially lit shed. Their diet contains antibiotics, hormones and other chemicals
• Barn Laid Eggs – The hens a bred in a much more humane environment than the ‘caged’ hens, as they are in pens (although the hens are always kept indoors), they can be more ‘chicken-like’,  and are able to spread their wings & socialize.

Storing Eggs

1. Keep eggs in the original carton in the coldest part of your refrigerator.
2. Throw away any eggs that are cracked, broken, or leaking.
3. It is best not to wash eggs before storing or using them.

• Fresh eggs in the shell – 3 to 4 weeks
• Fresh egg whites – 2 to 4 days
• Fresh egg yolks (unbroken and covered with water) – 2 to 4 days
• Hard-cooked eggs – 1 week
• Deviled eggs – 2 to 3 days
• Leftover egg dishes – 3 to 4 days

Handling Eggs

1. Some eggs can have salmonella, on the shell as well as inside the egg. Eggs must be handled carefully both when it is still in its shell & once it is cracked open.
2. Remember to keep eggs away from other foods.
3. Always wash your hands, equipments & work surfaces after handling eggs to avoid cross-contamination.
4. Do not use dirty or damaged eggs.
5. Thoroughly cooking eggs properly kills bacteria.

Serving Egg Dishes

1. If you are taking deviled eggs, egg salad or other egg-based foods to a picnic or outdoor event, pack them with ice or a commercial coolant in an insulated bag or cooler to keep them cold.
2. When entertaining, serve all egg dishes within two hours.  
3. Cold egg dishes and beverages should be kept on ice.
4. Serve eggs and egg-rich foods immediately after cooking or refrigerate and use within three to four days.