Velvety smooth ginger steam eggs is a favourite dessert in most Chinese family as it is inexpensive and do not need any special equipment to make. The only challenge is to control the temperature during the steaming process which can now be done precisely with sous vide.
Temperature: 172°F Preparation: 15 mins Cooking: 40 mins
Ingredients for 2
2 eggs
300 ml milk
2 teaspoon of sugar
1 teaspoon of ginger juice
Extra Utensils
2 canning jars of 125 ml (I substituted these with 2 ramekins in vacuum bags)
Immersion sous vide cooker
Directions
Step 1
Set your Immersion cooker to 172°F
Step 2
Whisk the eggs in a measuring cup for at least 3 minutes and add the balance of the ingredients. For the milk, I used a combination of Half & Half plus almond milk which happened to be available in my fridge. Whisk till the sugar fully dissolved.
Step 3
Divide the eggs mixture between the jars.
Step 4
Attach the lids to the jar, do not over tighten to allow air to escape under pressure.
Step 5
Place in the bath when the temperature is 172° and set the timer for 40 minutes.
Finishing Steps
Enjoy your velvety smooth ginger eggs.
Temperature: 172°F Preparation: 15 mins Cooking: 40 mins
Ingredients for 2
2 eggs
300 ml milk
2 teaspoon of sugar
1 teaspoon of ginger juice
Extra Utensils
2 canning jars of 125 ml (I substituted these with 2 ramekins in vacuum bags)
Immersion sous vide cooker
Directions
Step 1
Set your Immersion cooker to 172°F
Step 2
Whisk the eggs in a measuring cup for at least 3 minutes and add the balance of the ingredients. For the milk, I used a combination of Half & Half plus almond milk which happened to be available in my fridge. Whisk till the sugar fully dissolved.
Step 3
Divide the eggs mixture between the jars.
Step 4
Attach the lids to the jar, do not over tighten to allow air to escape under pressure.
Step 5
Place in the bath when the temperature is 172° and set the timer for 40 minutes.
Finishing Steps
Enjoy your velvety smooth ginger eggs.
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