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Recipes

Steamed Egg White with Vegetables

4 Servings

Approximately 25 minutes - 30 minutes

INGREDIENTS

  • 1L

    Swanson Clear Chicken Broth

  • 4

    Egg whites

  • 80g

    Carrot, winter melon, or white radish (blanched and drained)

  • As needed

    Brussel sprout (blanched)

  • As needed

    Pine nuts

SAUCES

  • ¼ tsp

    White sugar

  • 150ml

    Water

  • 1 tsp

    Cornstarch

  • As needed

    Jinhua ham

INSTRUCTIONS

Step 1:

Cook the egg whites: :

  • Mix the chicken broth with water, egg whites, and sugar.
  • Steam over medium heat for about 15 minutes until set. Set aside.

Step 2:

Prepare the vegetable balls: :

  • Scoop the carrot, winter melon, or white radish into small ball shapes. Set aside.

Step 3:

Cook the sauce: :

  • Bring the sauce ingredients to a boil.
  • Add the vegetable balls and cook briefly.

Step 4:

Combine it all together: :

  • Pour the vegetables and sauce over the steamed egg white, then sprinkle with pine nuts. Serve.

Tip: Steaming the egg whites with chicken broth instead of water gives a smoother texture and richer flavour.