Beef and Asparagus in Egg
Fluffy eggs boiled with beef and asparagus in a sweet and slightly salty broth.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Places the ginger and beef in a small pot, pour in (A) and begin to heat.
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Once boiling, break apart the beef. Scoop away any scum that forms on the surface of the water, lower the heat to low and simmer for 15 min.
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Remove the roots and any hard parts from the asparagus. Slice vertically into 3-4 cm (1.4 in) pieces.
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Beat the egg.
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Once the broth from (2) is at about 2 cm (3/4 in), add in (3) and leave to simmer for 1 min.
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Pour in the beaten egg in a circular fashion. Once it has cooked half way, turn off the heat, place on the cover and steam for a few min. before serving.
Cooking Basics
Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.
The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.
When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.
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