Sent in by Harriet Muncaster

Megan White says of her recipe, ‘My Momma used to make these on busy nights - I make them all the time now, just because they are easy and yummy! (:’

Anna Lee has sent this recipe for steamed egg all the way from Korea, where she has been living for the past five years. She says, ‘recently I learned how to make one of my favorite Korean dishes: Steamed egg! Yummy. I changed it up a little bit, and put chicken broth and milk in to make it mild and creamy. An authentic Korean recipe would include anchovy sauce for flavoring instead….’

Sent in by Emily Power, from near Toronto in Canada.