One of my must do things during weekend is visiting our local farmer’s market. The great thing about our market is that a lot of local farmers show up here with their produce or meat product, unlike some other farmers’ market I have been to.
Every time I visit a city, I always go to its market. You can learn a lot about a city and local people’s ordinary life through its market. That is really fun and amazing.
One thing I can never resist from these markets is free-range egg.
Aren’t they just gorgeous?
I love eggs from local farmer’s market. These eggs are not only fresh, but also more beautiful than grocery store eggs inside and out.
The shells are usually tougher and yolks are slightly darker
I love to make traditional Chinese steamed egg custard with them.
equal amount of warm water as eggs
8 to 10 shrimps, peeled and devined
a pinch of chopped green onion
a few drops of sesame oil
1 to 2 teaspoon soy sauce
1/4 teaspoon rice cooking wine
salt to taste
I use a small bowl to measure how much are 4 eggs. So that I can use the same bowl to determine how water will be added to the eggs.
Use a spoon or strainer to remove air bubbles on top.
Divide the egg mixture into two small bowls.
Wrap both bowls tightly with aluminum foil
Add a steam rack to a pot. Fill with water and heat over high heat until the water boils. Reduce the heat to simmer.
Place both bowls with egg mixture on steam rack. Steam them over low heat for 10 minutes.
Unwrap the bowls, add shrimp on top, and tightly warp them up again. Steam over low heat for about another 10 8 to 10 minutes.
Discard the foil. Sprinkle with soy sauce, sesame oil and chopped green onion. And serve immediately.