Chinese steamed eggs like silk

What are Chinese steamed eggs?

Chinese steamed eggs are made by whipping eggs with water and seasonings and gently steaming until they are silky smooth custard. The texture is light and delicate, and almost melts in your mouth.

You can enjoy it as is. Alternatively, you can dress it up with more flavor for a sprinkle of green onion and a light drizzle of sesame oil, soy sauce and your favorite chili oil.

You can also add other proteins and vegetables to make it more comfortable.

What you need to make steamed eggs

material

Eggs: Fresh room temperature eggs are best, but cold eggs that are straight from the fridge also work. Water: The ideal egg-to-water ratio is 1:1/2. That is, one egg uses 1/2 cup of water. Use warm water for best results. Salt, chicken bouillon powder, or other Umami seasonings: If you want to keep it simple, salt is enough. More horse mi, especially if you’re enjoying the plain without any extra sauce at the end, add Vietnamese horse mi seasonings, chicken broth powder, or mushroom seasoning powder. You can also use Japanese Hondaci powder, or simply MSG. Decorations: Thinly sliced ​​green onions, light soy sauce (or Maggie sauce or liquid seasoning), sesame oil, or your favorite chili oil, if you like your favorite chili oil. Adding a hearty version of options: Add-on options are endless, but my favorites are ground pork, shrimp, mushrooms, or tender tofu.

Device

Shallow Heat Resistant Bowl: A wide shallow bowl helps eggs cook evenly and set with a smooth texture. Avoid deep bowls. This can lead to uneven cooking. Steamer pot with lid: A pot wide enough to fit a shallow bowl deep to hold the steaming rack. I love using Asian-style bamboo steamers. Because it absorbs moisture neatly. This means there are no drops of water from under the lid that can fall onto the dish from under the lid and ruin the texture. Dish Clip: A tong-like tool designed to safely lift a hot bowl or plate from the steamer without tips. When it comes to steaming, it’s one of my essential tools!

How to make steamed eggs

Step 1: Set up the steamer

Bring the water to a boil in a steamer pot. While preparing the eggs, place the steaming rack inside and turn the heat down to a gentle stew.

Step 2: Mix the eggs

Broke the eggs into a shallow, fire-resistant bowl. It bends with chopsticks or forks. Add water and seasonings and mix until evenly combined.

Step 3: Remove the foam from the surface

Using a spoon, press all the foam onto the edge of the bowl and then skim.

Step 4: Gently steam

Carefully place the bowl on a steaming rack. Cover over medium heat for about 15 minutes and steam.

For the last 2 minutes, if used, sprinkle sliced ​​green onions on top.

To test the donness: gently rock the bowl. The center wobbles like soft tofu, but it should not look like liquid.

Step 5: Finish and serve

Use a dish clip to safely remove the bowl from the steamer.

FAQ

Why does my custard look full of holes or rough, not smooth?

This usually occurs when the fever is too high. Steam gently over medium to low heat.

Additionally, using warm water in the egg mixture is also very helpful. If necessary, heat the water in the microwave for 1 minute.

When can I add optional toppings?

If you want to add ground pork or other protein, cook it on the sides in a small frying pan and season it to your liking. Add to the steamed eggs during the steaming process. This will prevent you from sinking for a more beautiful presentation.

For other toppings such as mushrooms and tofu that do not require additional cooking, add them directly to the steamed eggs mid-steam.

In the photo of the steamed pork egg, I was waiting too long to add pork so I’m sitting on the egg rather than inside. Therefore, don’t wait too long. Otherwise, you’ll have too many eggs.

Does straining the egg mixture make it silky?

I tried to strain the egg mixture from fine sieve to shallow bowl before steaming, but there was no significant difference in terms of texture. So I’ll skip the extra steps.

Can I use a microwave instead?

When I tried this it wiped out the eggs and was confused. If you can reduce the power settings, I think it might be possible to use microwaves on steamed eggs.

I still don’t understand how to properly use the thaw setting, so my technically challenged self would recommend calling it a day using a steamer.