I made two egg puddings yesterday.
The first one was made in the morning. It actually is a traditional steamed egg. When I was little, I couldn’t eat it unless I was ill. At that time, egg was expensive. Also we believe egg is nutritious and good for a patient to recover. So when anybody in my family got sick, he/she would receive a special treatment – steamed egg. Now our boys eat it almost every week.

昨天早上做了鸡蛋羹,倒上酱油,香油和一点点日本的蘸酱,两个小朋友没三分钟就都吃完了,我还一个劲儿地后悔只蒸了三个鸡蛋,下次得要蒸四个了。
I call my steamed egg Chinese egg pudding because of its smooth and delicate texture. The steamed egg my mom made for me used to have lots of air holes. Next time when I go back to China, I must make this improved steamed egg for my parents.

经过不断实践总结,看俺像豆腐脑一样的鸡蛋羹还说得过去吧,非常的滑嫩,我自己也很喜欢吃。吃鸡蛋羹就克服了孩子们只吃蛋白不吃蛋黄的毛病,关键是好吃,孩子们吃得快。
For dinner, I made caramel egg pudding, which essentially is a upside down flan. The caramel syrup is at the bottom of the cup. You cannot see it from the picture. It is very easy to make and only has three ingredients – milk, egg, and sugar.

晚上又做了一个类似法国甜点的焦糖布丁,做的原因是看其配方实在是简单,就牛奶,鸡蛋,和糖。由于是第一次做,化的时间可比做鸡蛋羹长多了,还用烤箱烤了将近一个小时,把我做晚饭的时间拉长了很多。
Out of my surprise, two boys finished up all Chinese egg pudding in minutes but refused to eat caramel egg pudding. I asked Alex why. He started to address it as he cannot eat too much sweet stuff in order not to get more cavities. And then he concluded “Mommy, the egg pudding needs soil sauce!” he calls soy sauce soil sauce. It might be my problem. I never can tell the difference between soy and soil.
No wonder the french desert cannot satisfy my boys’ Chinese stomach.

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我以为孩子们爱吃糖什么,肯定喜欢焦糖布丁,结果我们家男孩子们都不买焦糖布丁的帐,天天本来除了冰激淋之外,就不是特别喜欢甜点,我还能理解,易峰又是为什么呢?我问他,他一上来就给我长篇大论,什么要保护牙齿呀,他不能吃甜的呀,否则牙上会有更多的洞洞,最后一句总结:“妈妈,你的焦糖布丁要加酱油!” 我的中国胃的孩子们呀,老妈挺喜欢焦糖布丁的,那我就一个人慢慢享用了。
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