CANTONESE STEAMED EGG RECIPES

Steps:

• Chop the green onions to be added as garnish at the end.
• Place the steamer rack in the wok, and place your bowl on top of the rack.
• Crack the eggs into a bowl, and add salt, chicken bouillon, and oil. Start mixing the eggs with a fork or chopstick.
• This is a really important step that determines the Steamed Egg's final fate of fluffiness.
• Make sure that the water is boiling in the wok and that your stove is still on high heat.
• After you cover the wok, leave the stove on high heat until the water starts boiling again. This should take anywhere from 1 to 4 minutes.
• Once the dish is done steaming, remove the lid. Add green onion and white pepper to the bowl.
• Depending on how much clearance you have (and pain tolerance), put on oven mitts and carefully lift the bowl out of the wok. You may need to use the spatula as a lever for more clearance.

Steps:

• In a medium bowl, stir together all sauce ingredients until well combined. If desired, substitute 2 tablespoons plus 1 teaspoon regular soy sauce for the light and dark soy sauce (this may result in a finished dish that's a bit lighter in color than what's pictured here).
• In a large nonstick or carbon steel pan over medium, heat the oil. Add ground beef and use a spatula to spread it across the bottom of the pan. Let cook undisturbed until bottom has browned.
• Use a spatula to break up the beef into smaller pieces. Add minced onion and ginger and cook, stirring occasionally, until onions are tender with lightly browned edges, about 5 minutes.
• Pour sauce into pan and stir to combine with beef, ginger, and onion. Cover pan and simmer for 10 minutes, until sauce has reduced slightly, but still covers the beef. If sauce has reduced too much, gradually stir in more broth.
• In a small bowl, whisk together cornstarch and 2 tablespoons of water. Add frozen peas to beef, stir cornstarch slurry once more to ensure that it is completely dissolved, then pour slurry into pan, stirring well.
• Crack eggs into pan on top of the beef and sauce. Cover pan immediately and let steam, still on medium heat, until egg whites are set and yolks are still runny, about 2-3 minutes. Avoid letting the sauce come to a full boil by reducing the heat or removing pan from heat for a few seconds.
• Once eggs are cooked to your liking, uncover pan and remove it from the stove. Drizzle sesame oil over top if desired, then divide steamed rice among 4 bowls and use a spatula or ladle to transfer the beef, sauce, and eggs into each bowl. Serve immediately.
• Traditionally, this Cantonese dish is made by cracking the eggs into the mixture right after plating. The idea is to use the hot beef and sauce to quickly cook the egg, which results in a semi-raw texture. If you prefer your whites set, simply follow the recipe step by step and check the eggs for doneness before serving.
• To make this dish completely gluten-free, look for a store-bought oyster sauce that does not contain wheat, a common added ingredient. Alternatively, you can make <a href="https://omnivorescookbook.com/homemade-vegetarian-oyster-sauce/?utm_source=peteandgerrys&amp;utm_medium=referral&amp;utm_campaign=peteandgerrys">homemade oyster sauce</a> with mushrooms.
• If making freshly steamed rice, get it started right before you begin browning the beef so that it&#39;s ready right on time.