The CHINESE STEAMED EGG Recipe is a savory custard recipe of Mrs. Conchita Go, mother of FOOD contributor Rachel Go, was handed down to her by her mother. She then passed it on to Rachel, who shared it with readers in the May 2002 issue of FOOD. It's a bit tricky to do, but well worth the effort. The secret to preparing this dish successfully is to use low heat during the steaming process.

6 Servings

1/4 cup com oil, divided
3 shallots, sliced into rings
2 shallots, chopped
1/2 cup ground pork or chicken
Salt and pepper to taste
5 dried Chinese mushrooms, soaked in hot water until soft, drained and sliced thinly
2 tablespoons soy sauce
6 medium eggs
1 cup milk
1/2 cup water
1 teaspoon sugar
Scallions (optional)

In a wok, heat 2 tablespoons of the com oil. Saute the shallots rings until golden. Remove from heat and drain on paper towels. Set aside for garnish.

Add remaining oil to the wok and saute the chopped shallots.

Season ground pork or chicken with salt and pepper and stir into wok. Add mushrooms and soy sauce. Saute until meat and mushrooms are cooked. Remove from heat and set aside.

In a bowl, beat eggs with milk and water. Season to taste. Add sugar, mix well. Divide among 6 individual heat proof bowls. Add half of the cooked meat to the egg mixture. Place bowls in a steamer and steam for 30 minutes over medium-Iow heat.

To check if cooked, insert toothpick into steamed egg. Toothpick should come out clean. If not, steam for another 5 minutes. Garnish top of steamed egg custard with the remaining meat and mushrooms. arrange scallions on top to garnish

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