Steamed Egg With Chinese Sausage

5.0(13)

by Robert Farrar Capon

Dinner, Main Course

Servings

(4–6)

Total time

40 min

Calories / serving

106 kcal

Ingredients (11)

serves

Instructions (2 steps)

01The Preparation: Boil the 2 cups of water for 5 minutes, remove from heat and cool (this is to drive out the air so that the finished custard will have no bubbles). Reserve. Boil sausages 15 minutes in water to cover; drain, cool, and slice thin crosswise. Cut scallions into 1/8-inch slices. Beat the eggs lightly and add the reserved water, wine, salt, pepper, oil and sugar. Strain the egg mixture into a suitable shallow bowl (the flatter the better, so long as it fits the steamer you intend to use). Add the sausage slices, scallions and coriander leaves and distribute them evenly throughout.
02The Cooking: Steam for 10 to 15 minutes, or until the custard is set. Just before serving, pour the soy sauce over the top of the custard and tilt the dish to distribute it evenly.

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Rich recipe — supports nutrition-aware planning.