Steamed Egg With Chinese Sausage
Published April 12, 1983
- Total Time
- 40 minutes
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Ingredients
2 cups water
4 Chinese sausages, or lop chong
4 scallions
4 eggs
4 teaspoons sake or dry sherry
½ teaspoon salt
⅛ teaspoon pepper
1 teaspoon peanut oil
¼ teaspoon sugar
1 tablespoon whole fresh coriander leaves (Chinese parsley)
2 tablespoons light soy sauce for garnishing
Nutritional analysis per serving (4 to 6 servings if part of a meal of several courses)
2 grams carbs; 118 milligrams cholesterol; 107 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 361 milligrams sodium; 7 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
THE PREPARATION
- Step 1
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 ⅛-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.
THE COOKING
- Step 2
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.
Private Notes