A picture of Chinese Steamed Egg.

Chinese Steamed Egg

Angelica Joy Jubane
Angelica Joy Jubane @mangojoyj

https://www.theworktop.com/breakfast-brunch-recipes/chinese-steamed-egg/

Chinese Steamed Egg

https://www.theworktop.com/breakfast-brunch-recipes/chinese-steamed-egg/

Edit recipe
See report
Share
Share

Ingredients

45 min
2 servings
  1. 4 medium eggs
  2. 1 1/4-1 3/4 cupswater, vegetable, or chicken stock (approximately, as it will depend on the volume of your eggs) - lightly warmed
  3. 1 pinchsalt (optional)
  4. green onion- finely chopped
  5. sesame oil
  6. soy sauce (use tamari for GF)
  7. hot chili oil

Cooking Instructions

45 min
  1. 1

    In a medium bowl, lightly beat the eggs together with a fork. Measure out and take note of the volume of the eggs (cups or milliliters). If you have a 2-cup measuring cup, you can beat the eggs directly into the cup to get a measurement. My four eggs totaled 200 milliliters (just under 1 cup).

  2. 2

    The amount of water or stock you will want is between 1 ½ to 2 times the volume of the eggs. So if you have 200 milliliters of egg, you could use between 300 - 400 milliliters of water, depending on your preference. 300 milliliters of water or stock will give you a firmer texture than if you were to use 400 milliliters.
    For reference, in the photos, I used 300 milliliters of water.

  3. 3

    Slowly mix the water in with the eggs. Mix in salt if using.

  4. 4

    Carefully pour the eggs through a fine mesh strainer and evenly divide into two bowls. The strainer will catch any larger pieces of the egg, as well as break apart much of the bubbles or foam that may have formed. If you have the time, allow the egg to sit for a few minutes so any remaining bubbles on the surface pop.

  5. 5

    Cover the eggs with aluminum foil. This is to prevent any water droplets from the steamer from falling directly onto the eggs, making the surface of the steamed eggs rough.

  6. 6

    Gently place the bowls onto a prepared steamer. Steam over low heat until the eggs are set, about 10-14 minutes, depending on the shape and depth of your bowls. For reference, in the photos, the eggs were steamed for 12 minutes.

  7. 7

    Carefully remove from steamer and garnish with desired toppings. Serve warm.

Edit recipe
See report
Share

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan
Cook Today
Angelica Joy Jubane
on

Comments

Similar Recipes