Blossoming Moon Steamed Eggs Recipe

As the Mid-Autumn Festival approaches, this festive steamed egg dish is not only visually charming but also delicious! Combining the rich essence of chicken essence with traditional steamed eggs, this dish has a smooth, tender texture. Simple ingredients are transformed into a creative masterpiece through thoughtful presentation. This “Blossoming Moon Steamed Eggs” is sure to add a touch of warmth and joy to your holiday table. 🌕🌸

Ingredients

• 5 eggs
• Water: 1 bottle (500ml)
• Salt: 1/4 teaspoon
• Seaweed: 1 small sheet
• Cucumber: 1/4, peeled and sliced
• Ham slices: 1-2 slices

Seasonings:

• Soy sauce: 1 tablespoon
• Sesame oil: 1/2 tablespoon
• Original chicken essence: 1 pack 

Cooking Instructions

1. Crack 3 eggs and beat them with a pinch of salt. Add 1.5 times the amount of warm water and the original chicken essence, stirring well.
2. Strain the mixture into a bowl to achieve a smoother texture and skim off any foam.
3. Cover the bowl with plastic wrap, poke a few small holes, and steam over low heat for 12-15 minutes after the water boils. Turn off the heat and let it rest for 3 minutes.
4. Separate the egg white and yolk of another egg. Fry the egg white into a thin sheet and scramble the yolk into small pieces.
5. Use a round mold to cut the egg white into a moon shape and place it on the plate.
6. Cut the cooked seaweed into branch shapes and arrange them artistically on the plate.
7. Slice the cucumber peel into leaf shapes and place them around the branches.
8. Sprinkle the scrambled egg yolk on the plate to resemble osmanthus flowers.
9. Boil the remaining egg, peel it, and flatten the bottom. Use ham slices to create the rabbit’s ears, eyes, and mouth.
10. Once the arrangement is complete, mix soy sauce, sesame oil, and warm water to make a sauce and drizzle it over the steamed eggs. Enjoy!