Steam Egg with Ginger 薑汁燉蛋

This is one of my favorite classic Chinese desserts. Sweet, smooth, silky steamed egg with ginger is nutritious and satisfying especially in winter cold months. It can be made with milk for an even smoother texture. But if you are lactose intolerant, like me, you can use water. Sugar can be substituted with other sweeteners if you have diabetic concerns as well.

薑汁燉蛋這款經典甜品是我的至愛，香甜、幼滑，加上薑汁，更是錦上添花。在秋冬季節遇到手腳冰冷，或容易傷風感冒，多食有薑的食物會有幫助，行氣活血。

食譜中如用奶代替水，就更加香滑。白糖也可以用代糖取替。


Ingredients for four ramekins:
3 large eggs
55g sugar
300g water or whole milk
3-5 tbsp ginger juice, freshly grated

1) Whisk eggs briefly, about 1 minute.
2) Grate ginger and squeeze out 3-5 tbsp juice, depends on how spicy you prefer. Add to the egg mixture.
3) Dissolve sugar in water and mix with the egg. Strain the mixture through a sieve.
4) Pour into the ramekins or whatever vessel you'll be using. Cover with plastic wrap for steaming.
5) Steam with medium heat for 10-15 minutes with the lid ajar.

6) Take the bowls out when the egg is set. Do not oversteam. Serve warm, at room temperature, or cold.

蛋稍微打散，約一分鐘左右。磨薑汁後加入蛋液，在另一碗內將水或奶與糖攪勻，與蛋液混合後過篩，平均放入四個小碗內，蓋上保鮮紙，放入蒸籠，收中火，用筷子頂開蒸籠蓋小小，蒸十至十五分鐘至凝結便成。