Sunday 24 April 2016

Cantonese Double Boil Egg Custard in Hua Diao Wine 广式花雕煲仔蛋

I am a big fan of steam egg or custard, especially when they are soft and silky like tofu. So far,  in my pursuit for the perfect egg custard, the Japanese Chawanmushi (Egg Custard) had always been the one that produced the softest and silkiest texture.  I was trying hard to attain similar result in my normal Chinese cooking style...always close...but to no avail. It was until I attempted this Cantonese Double Boil Egg Custard in Hua Diao 广式花雕煲仔蛋. I was enlightened. How easy! Who knows?....The double boil method could have helped?

Nevertheless, I was excited by the outcome of this Cantonese Double Boil Egg Custard in Hua Diao 广式花雕煲仔蛋 as my family members commended that the end product was akin to egg tofu.  Essentially, it was still the simplicity to prepare that won me over!

Recipe adapted from Le Creuset HK YouTube Video

Ingredients (enough for 4 pax with steamed rice and other dishes) :
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  • 4 eggs
  • 3 pcs of back bacon (cut to small bit size) 
  • 4 pcs of shiitake mushroom (thinly sliced)
  • 2 stalks of spring onion (finely chopped)
  • 2 stalks of coriander (finely chopped)
  • 500 cc warm water

Seasonings :

  • 3 tbsp Shaoxing Hua Diao wine 花雕酒 
  • 1 tsp sesame oil 
  • 1/2 tsp anchovies seasoning powder

(tsp = teaspoon; tbsp = tablespoon)    

Method :

  • Crack 4 eggs into large bowl.
  • Pour 500 cc warm water into bowl.
  • Add seasonings.
  • Hand beat mixture till it turn pale yellow.
  • Sieve beaten egg mixture into a small pot (I used a 18 cm pot).
  • Spread sliced mushrooms evenly in small pot.
  • Spread bacon bits into egg mixture as well.
  • Arrange a bamboo mat at the base of a big pot (I used a 26 cm pot). 
  • Cover lid of small pot and place into big pot. Add water into big pot till 1/3 filled.
  • Cover lid of big pot. Turn on medium heat for 10 to 15 minutes (if using induction cooker) or 25 to 30 minutes (if using ceramic cooker). Do note that the length of time is also subject to size and type of pots used. The bigger and thicker the pot, the longer time required for cooking.
  • Remove small pot from big pot when egg custard is cooked. Garnish with finely chopped coriander and spring onions. 
  • Serve whilst hot.

Try this Cantonese Double Boil Egg Custard in Hua Diao 广式花雕煲仔蛋 if you like tofu-like egg custard.


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