About this recipe: Steamed 3-Egg (蒸三皇蛋) is very popular in Chinese homes. Adding Wolfberries turns this into a alluring egg dish, a real eye-candy.
To achieve a silky soft texture, always filter your eggs. Water measurement is crucial too. My mom has instilled this in me & I'm passing it on to you. *Remember this - ratio is 1:1.5. However, I would use 1:2 if I want a much softer texture, like when I'm making Chawanmushi. Using egg shells instead of cups to measure water is best since the sizes of eggs vary. Temperature control is important too. Using high heat will result in bubbles & eggs being too hard. So have fun trying out!
- 03 Jul 2012