Comments on: Steamed eggs http://www.malaysiabest.net/2007/07/21/steamed-eggs/ Chinese, Western, Malaysia best foods blog Thu, 07 Jul 2011 13:57:49 +0000 hourly 1 http://wordpress.org/?v=3.3 By: What To Cook Today? http://www.malaysiabest.net/2007/07/21/steamed-eggs/comment-page-1/#comment-11998 What To Cook Today? Wed, 08 Aug 2007 03:24:50 +0000 http://www.malaysiabest.net/2007/07/21/steamed-eggs/#comment-11998 [...] recipes there. Wow…How does the owner of this blog cook so nice looking meal? Even a simple steamed egg could look so attractive. Ok, now I got more idea what to [...] [...] recipes there. Wow…How does the owner of this blog cook so nice looking meal? Even a simple steamed egg could look so attractive. Ok, now I got more idea what to [...]

]]> By: moo_t http://www.malaysiabest.net/2007/07/21/steamed-eggs/comment-page-1/#comment-11924 moo_t Sun, 22 Jul 2007 16:12:38 +0000 http://www.malaysiabest.net/2007/07/21/steamed-eggs/#comment-11924 Ok, I tell you the trick of making smooth steam egg. The rough steam surface is cause by water drip into the egg. Just put layer of cloth on the inner cover to prevent water drip from the cover. That's it. p/s: If you observe those good restaurant steaming pot, you will find a layer of cloth inside the cover. Ok, I tell you the trick of making smooth steam egg.

The rough steam surface is cause by water drip into the egg. Just put layer of cloth on the inner cover to prevent water drip from the cover.

That’s it.

p/s: If you observe those good restaurant steaming pot, you will find a layer of cloth inside the cover.

]]> By: Sweet Jasmine http://www.malaysiabest.net/2007/07/21/steamed-eggs/comment-page-1/#comment-11919 Sweet Jasmine Sun, 22 Jul 2007 06:29:32 +0000 http://www.malaysiabest.net/2007/07/21/steamed-eggs/#comment-11919 Hi, this one looks smoother than the previous one....I am also trying many attempts to get the perfect smooth and silky egg custard.... timing and gentle heat is to be noted.... Hi, this one looks smoother than the previous one….I am also trying many attempts to get the perfect smooth and silky egg custard…. timing and gentle heat is to be noted….

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