Thursday, December 07, 2006

Steamed Egg Cake

This dish is not what you think of when you say 'cake', it is more like a custard. The final dish is very easy to digest, and is often given to small children, even babies, in China. It is also good, if you have an upset stomach and can't eat anything else. If you want the egg cake to be a little firmer, add less liquid; add more liquid if you want it softer. The eggs wobble like jello does, when it is done, and come out a pale yellow. The trick to this dish is the boiling water, it doesn't work so well without.

Steamed Egg Cake
4 eggs
1 tsp salt
boiling water

Add salt to eggs, then scramble eggs vigorously for one. Add boiling water to eggs, stirring well to combine, to make 4-5 cups liquid. Steam for 15-20 minutes, until eggs are just set.

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