Egg Cubes with Carrot and Wolfberries

My kids loves eggs so I'm always trying different ways to present it so it would be more interesting. You know kids get bored easily, even they like a certain food, if I cook the same way too often, I'll see the leftovers getting more.

My daughter kept pinching the egg cubes before I add the sauce so it end up with just this little lot only.

Ingredients:

• 3 Eggs


• 1/2 Carrot, sliced


• 20 Wolfberries, soaked to soften


• 50ml Water


• 70ml Stock


• 1/2 teaspoon Sesame Seed Oil


• Salt to taste


• Cornflour Mixture (thickener)

How to do it:

1. Beat eggs with water and a pinch of salt.


2. Oil the dish to prevent the eggs from sticking.


3. Pour the egg mixture in the dish.


4. Cover the dish with cling wrap.


5. Steam till the egg is set.


6. Remove the egg and cut into cubes.


7. Set aside.


8. While streaming, drain the water from the wolfberries and set aside.


9. Heat stock in wok.


10. Add in carrot and wolfberries.


11. Add sesame seed oil and salt to taste.


12. Thicken the sauce with cornflour mixture.


13. Pour over the egg and serve.

Note:

• Use stock instead of water if you want more flavourful egg cubes.


• Steam your carrot before hand if you prefer a softer bite.
  


• Click HERE for the printer friendly version of the original recipe.

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