| YIELD： 2-3 Servings |
COOK TIME： ~30 Mins |
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
- 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.
- Strain the mixture into a bowl to achieve a smoother texture and skim off any foam.
- 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.
- Separate the egg white and yolk of another egg. Fry the egg white into a thin sheet and scramble the yolk into small pieces.
- Use a round mold to cut the egg white into a moon shape and place it on the plate.
- Cut the cooked seaweed into branch shapes and arrange them artistically on the plate.
- Slice the cucumber peel into leaf shapes and place them around the branches.
- Sprinkle the scrambled egg yolk on the plate to resemble osmanthus flowers.
- Boil the remaining egg, peel it, and flatten the bottom. Use ham slices to create the rabbit’s ears, eyes, and mouth.
- 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!
