Steamed Egg

but not the sweet custardy-desserty kind. It's the Teochew porridgy type that is one of the many comfort foods of my childhood. We eat it over jasmine rice, along with various other meat, fish and/or vegetable dishes. When one is feeling under the weather, but hungry, there are fewer things more wonderful than this on plain white rice. The orangey-yellow things on the surface are diced salted egg yolks. Normally, there are only three or four of them, just for garnish, but we had so many in the fridge to use before they became inedible, that we were ridiculously generous with their distribution.

Mum made this when she and Dad were here in July/August. Dad and I laughed out loud when we saw how many egg yolk bits there were on it. 

Ingredients

• 3 large eggs
• 2 salted egg yolks (not one million, as shown in the photo)
• 150g (5 oz) minced pork, seasoned with 1Tbsp soy sauce
• About 750 cc water
• An extra Tbsp soy sauce
• Pepper to taste (about 1/2 tsp)

Method

1. Quarter the salted egg yolks and set aside.
2. Lightly beat the eggs.
3. Add in the minced pork and stir to mix.
4. Add in the water, mix well. 
5. Add in soy sauce, pepper.
6. Put in bowl.
7. Put bowl on steaming rack in pot, with water covering about 1" of the egg bowl.
8. Bring water to a boil, then reduce to simmer for about 15-20 minutes, or till the surface of the egg mixture is firm.
9. Place salted egg yolk pieces on the surface.
10. Continue to steam/simmer for another 10-15 minutes.
11. If necessary, test for done-ness of egg mixture with a spoon - just poke it. If it oozes raw egg, steam a little longer.