hi ladies,
some may know i am in the process of learning steam egg

. yes STEAMED EGG! HAAAHAHAH
okie i came across a recipe... looks fine.. but i have a question...
Guangdong Style Steam Egg
Materials
Egg 4 pcs
Lean Pork 100 g
Dry Black Mushrooms 3 pcs
Chopped Spring Onion 1 stalk
Chicken Stock same volume to egg
Sauce
Salt 1/2 tbsp
Light Soy Sauce 1 tbsp
Pepper some
Yellow Wine 1 tbsp
Steps
1) Wash lean pork, mince into small fine dices
2) Soak dry black mushroom, cut into small dices
3) Heat wok with 2 tbsp of oil, stir fry pork and black mushroom
4) Add sauce when pork is cooked, stir fry well then pour in a large bowl
5) Whisk well the egg with same volume of chicken stock and 2 tbsp of water
6) Pour the egg into bowl gently, and stir mix well gently
7) Put inside a steam case, steam the egg in medium heat when water is boiled
8) Steam for approx. 10-12 minutes until egg is steamed solid
9) Sprinkle chopped spring onion, serve
Remark
tbsp - table spoon
Put the steam case in only AFTER the steaming water is boiled !!!
Do not cover the lid of wok during steaming, you can inspect the eggs and make it's surface becomes more smooth. Steaming time and temperature are very important to the result !!
NOW: why cant i close the lid during steaming ah?