Those days, gong gong and popo always brought us to a stall in Ipoh ( on the road side, during night time ) to have a bowl of 燉蛋. I can never forget the taste, it is so smooth and soft, just like tau fu fah.
We had been making this once awhile for breakfast as the girls love eggs very much. I followed christinesrecipes and it turned out almost the same as what I'd tasted before.
- 2 eggs
- 30gm white sugar (or to your taste)
- 250ml milk
- Beat the eggs. Warm milk in the microwave oven. Don’t boil it.
- Add warm milk into the beaten eggs first, then add sugar. Mix well. You don’t need an electrical mixer. A fork can do. Use a spoon to get rid of the foam on the surface of egg mixture.
- Cover the mixture with foil. Steam it for 12 minutes in a wok and cover it with lid. Every 4 minutes, lift the lid up a bit and let some steam release. Done! Serve hot.