Monday, August 27, 2007

Egg Custard Porridge

1 egg
3 half egg shells of water
1/4 teaspoon oil
1 portion plain rice porridge

pinch of salt
1/4 teaspoon light soy

  1. Prepare a portion of the plain rice porridge.
  2. Break the egg into a bowl and add 3 half egg-shells of water. Beat the mixture with a fork or chopsticks for 2 mins and then add the seasoning. Continue to beat the mixture for another min until it is slightly creamy.
  3. Oil the base and sides of a shallow dish with the 1/4 teaspoon oil. Pour the beaten egg mixture into the dish and skim off bubbles, if any.
  4. Prepare a steamer and steam the egg mixture over high heat for 3 mins. Reduce the heat to low and continue steaming for another 10 mins. Remove the egg custard from the steamer and set aside.
  5. When the plain porridge is ready, scoop a few tablespoons into a small bowl. Add the same amount of egg custard into the porridge, break it up and mix well.
  6. Cool the porridge till it is lukewarm and serve.

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