Steamed Egg Custard with Shrimps

中文菜谱鲜虾鸡蛋羹

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.

ingredients：

4 eggs
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

Directions：

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. 

Add both eggs and equal amount of warm water to a large cup.  Add salt and rice cooking wine.  Blend with a hand blender  or whisk until everything is well combined. 

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. 

It is eating the softest tofu but taste so much better than tofu.  That is the beauty of farm chicken eggs.  You don’t need much seasoning.  They already taste so great on their own. 

Do not skip soy sauce  and sesame oil.  They really bring out the flavors from eggs and shrimps.  O(∩_∩)O~

Salted Duck Eggs

中文：咸鸭蛋

The authentic salted eggs in Asian are usually made with duck eggs.  They are usually served as a side dish or appetizer for congee or porridge.  My friend went to a local farm to pick up some really fresh duck eggs.  And we both make salted eggs! O(∩_∩)O~ 

If you don’t have access to fresh duck eggs, just substitute with regular chicken eggs.  I posted the recipe with chicken eggs before.

Compared to chicken eggs, the salted eggs make with duck eggs have more flavors and better taste.

Ingredients:

24 fresh duck eggs
1 cup table salt
1/2 cup Chinese rice liquor （I substitute with vodka）
plastic wraps

Directions:

Rinse the eggs under running cold water.  Pat dry with kitchen towel and then allow the eggs to get completely dry at room temperature.

Soak each egg in vodka for 20 to 30 seconds. 

Coat with a thin layer of salt

Wrap up with plastic wra

Add the eggs to a Ziploc bag.  Seal and mark the date.  Wait for 30 days.

30 days later, remove the plastic wraps and rinse off the salt.  Cook the eggs in boiling water for 10 minutes.  And then cool them down in ice water. 

After the eggs are completely cooled down, it is time to enjoy them with congee.

The yolk is the best part in the whole egg!  O(∩_∩)O~