Dishes
Steamed egg soup
蒸蛋湯
Also called: 蒸蛋 · steamed egg custard soup
Soft steamed egg custard in a light broth, a gentle side for sticky rice.
Photo: tak.wing, CC BY-SA 2.0
Photo: nyaa_birdies_perch, CC BY 2.0
Photo: shermain from Kyoto, CC BY-SA 2.0How it is made
Eggs are beaten with water, often about one and a half times as much water as egg, then steamed until just set. Cooked too hard or too long, they turn stringy.
How to eat it
Pair it with tube-steamed sticky rice (筒仔米糕). One Kaohsiung writer calls the clean-tasting broth a good way to balance the rich rice.
In Kaohsiung
Michelin notes the sponge-like custard soaking up the stock at Bei Gang Tsai Rice Tube in Yancheng, a shop run by the third generation since 1956.
Where to eat it in Kaohsiung
Sources