Usually during my time here in Edmonton, I don't usually eat eggs. So I am usually 'egg-deficient' for two weeks. However, today I decided to make some eggs: one hard boiled egg in my salad and one steamed egg (燉蛋) for dessert. Yes, it's my first 燉蛋. However, I don't have any white milk (I'm a chocolate milk person), so the only thing I had was condensed milk. I used 1/2 cup of condensed milk and 1/2 cup of water. I only poured 3/4 of it onto my one beaten egg. However, it came out WAY too sweet and not enough egg taste. If it's in a tart shell, it actually would taste like an egg tart. I think I should always have some back up white milk around...
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