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A good ratio of water to eggs is 1.5:1. Sesame oil, soy sauce, [1] or chicken broth [2] may be used to add additional flavor. Other solid ingredients (such as mushrooms, clams, or crab meat) may also be added to the mixture. The egg mixture is poured into a dish, which is then placed in a steamer and steamed until fully cooked. The eggs should ...
Bánh tẻ wrapped in lá dong leaves Chinese steamed eggs with shrimp, asparagus and broth Ada – a food item from Kerala , usually made of rice flour with sweet filling inside. Bánh – in Hanoi Vietnamese , translates loosely as "cake" or "bread", referring to a wide variety of prepared foods. [ 1 ]
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Taiwanese style Oyster omelette. The oyster omelette, also known as o-a-tsian (Chinese: 蚵仔煎; Pe̍h-ōe-jī: ô-á-chian), o-chien (Chinese: 蚵煎; Pe̍h-ōe-jī: ô-chian) or orh luak (simplified Chinese: 蚝烙; traditional Chinese: 蠔烙; Peng'im: o 5 luah 4), is a dish of Min Nan (Hokkien and Teochew) origin that is renowned for its savory flavor in its native Minnan region and ...
The outer lid holds in the steam, ensuring that the heat surrounds the egg completely. The cups are often buttered so that the cooked eggs may be removed easily. The resulting steamed eggs are similar to coddled eggs , although steamed eggs are often cooked longer, and hence tend to be firmer in texture.
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An egg is fried and then rolled using a skewer which is usually made of bamboo. Telur pindang: Savory Indonesia: An egg boiled slowly in water mixed with salt, soy sauce, shallot skins, and teak leaf. Tokneneng: Savory Philippines: A tempura-like Filipino street food made by deep-frying orange batter covered hard-boiled chicken or duck eggs. [60]
A prairie oyster (sometimes also prairie cocktail) is a traditional beverage consisting of a raw egg (often yolk alone), Worcestershire sauce, vinegar and/or hot sauce, table salt, and ground black pepper. A small amount of tomato juice is sometimes added, reminiscent of a Bloody Mary.