Roberto D'oracio
Classic Asian Steamed egg with spicy aromatics. Get a super silky-smooth texture with a ratio of 2 parts warm water to 1 part egg. Pass it through the sieve to remove bubbles and lumps, and lastly, only add the salt after steaming, not before! Also, a quick reminder, to ensure food safety, always cook egg dishes to 160⁰F#ad @Incredible Egg
Mais
