I don't usually cook rice in a rice-cooker. I steam them in a double boiler as I don't like to use one big pot which can cook up to 12 cups rice, to cook a measly 2.5 cups.
Recently my mother-in-law gave me a used rice-cooker. It's an old National model with a squat body and a stainless steel cover. I figured I might as well regress in my use of kitchen appliances as modern ones have let me down. I've scratched two non-stick rice cookers so badly that I dared not use them anymore for safety reasons.
Using an electric rice-cooker has its advantage. I can steam food on top of the rice. Steamed egg was on the menu for dinner today. So I cracked two eggs into a stainless steel plate, added in some hot water (just read somewhere that cold water makes the egg mixture froth) and salt. When the button popped up signifying that the rice was cooked, I quickly put the egg mixture on top of the rice. If I dawdle, the egg will not be done perfectly.
The steamed egg turned out beautifully. It had the smooth consistency of tau-foo-fah. Mmm... mmm... But it wasn't flawless. There were yellow specks of egg yolks. I should've beaten it more thoroughly.
Steaming egg in a rice cooker is the way to go. If steaming it in a wok, one has to keep the fire on low-to-medium. If the temperature becomes too hot, it curdles up the egg and makes it look like sandpaper.
Don't ask me for measurement. For everyday dishes, my cooking uses the agak-agak (approximate) method. If you're a novice, you may like to try out this recipe I found at Recipezaar. You may want to cut out the garnishing if you'd rather keep it simple.
2 eggs, beaten
150 ml water
1 pinch white pepper powder
1 teaspoon oil
1 teaspoon garlic, peeled and chopped
1 teaspoon spring onions, chopped
2 teaspoons soya sauce
1 tablespoon water
1/4 teaspoon sugar
1 teaspoon tomatoes, chopped (to garnish)
1 teaspoon spring onions, chopped (green portion only, to garnish)
1. Beat eggs, one at a time, in a bowl.
2. Add water, salt and white pepper powder.
3. Pour into a serving bowl- preferably, stainless steel or ceramic.
4. Steam for 8 minutes.
5. Now heat oil in a pan.
6. Add garlic and spring onion.
7. Stir-fry for a few minutes till the raw smell of garlic is gone.
8. Remove from heat and put on the steamed egg.
9. Put soya sauce in a bowl.
10. Add water and sugar to the soya sauce and mix well.
11. Pour this mixture over the steamed egg.
12. Add a tsp.
13. of chopped tomato and a tsp.
14. of the green portion of the spring onions as a garnish and serve immediately.
If you have some crab sticks in your fridge, slice some into the egg mixture. Not only does it lend colour to the dish but it tastes yummy too.