Double boiled Dong Quai Egg dessert soup 当归冰糖炖蛋

This double boiled Dong Quai egg dessert soup was my childhood favourite dessert soup. My mother always told my sisters and I how good of this herbal soup benefit to us, Dong Quai 当归 is like female ginseng.

My mother taught me to use the head of Dong Quai 当归头 when double boil this dessert soup, better than use the body of Dong Quai.

You have to crack the egg shell a bit, a bit tricky this step ! This egg actually also over cracked..

I use slow cooker to cook double boil method, so don't need to monitor the heat.

Love the strong Dong Guai aroma and nice smell from the soup, and the egg also taste so yummy especially the yolk (egg white a bit rubbery) !

Learn this recipe, then you can cook for your mother, sister,daughter, yourself or maybe girl friend ^_^

Double boiled Dong Quai Egg dessert soup当归冰糖炖蛋

5 Kampung eggs or free range eggs

5 slices of Dong Quai head 当归头

100g rock sugar 冰糖 , or adjust as per your preference of sweetness

5 cups hot water

Method

1. Wash egg on running tap water, pat dry. Gently crack the egg shell on counter top.
2. Place eggs, Dong Quai slices and rock sugar into a ceramic soup pot (炖盅), pour in hot water, cover.
3. Place ceramic soup pot in a slow cooker , fill the slow cooker with hot water till half of height of soup pot. Place a kitchen towel to secure the pot, cover . You can also use a double boiler.
4. Double boil for 3hours, serve warm, drink soup and remove egg shell and enjoy!

Recipe from Sonia a.k.a Nasi Lemak Lover 

I'm joining Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young