EGGS SIX WAYS: STEAMED EGG CAKE

Eggs, lack of them, abundance of them, faulty, double ones. Eggs have been on my mind of late. We added two new girls to our brood, and this coupled with cold nights, our girls are not laying as well as they use to. However, eggs still feature heavy in our diet. One of Jarvis's favourite meals is "Duck Bums" his name for scrambled eggs.

So I thought I would put it out there what are your favourite recipes where eggs are the hero of the dish. I will share six of our egg dishes, starting with one Justin cooks. The recipes is his Mum's and it is one of the softest bounciest sponge cakes ever. Plus super easy to cook.

Ji Dan Gao

Ingredients

4 Eggs

1 Cup of Milk

1 1/12 cups of Flour

1/2 Cup of sugar

1 Tablespoon of oil

Utensils Needed

Mixer

Extra large saucepan

Cake tin

Wooden spoon

Baking Paper

Method

1. Gather and measure out ingredients.

2. Line cake tin with baking paper.

3. Mix eggs and sugar in mixing bowl until thick, do this on high.

4. Slowly add milk and oil.

5. Stop mixing.

6. Add flour gradually, fold though until well combined.

7. Add to cake tin.

8. Steam for 20 minutes.

Serve warm.

Justin's Mum uses a wok and a steamer to do this, but Justin has more success cooking it this way.

Okay so your turn, head over to my Facebook page and post your favourite egg recipe. I will share five more of ours here in the coming weeks.

Note: cooking and photos by Justin