Chinese Steamed Eggs
Chinese Steamed Eggs
Ingredients
- 3 eggs
- 1 1/2 times the volume of the eggs water
- to taste salt
- to taste sesame oil
- to taste soy sauce
- for garnish scallions, chopped
Instructions
- 1
Crack the 3 eggs into a medium-sized bowl.
⏱️ 1 min
- 2
Whisk the eggs thoroughly until the mixture is uniform in color and consistency.
⏱️ 2 min - 3
Measure 1 1/2 times the volume of the whisked eggs in water and add it to the egg mixture.
⏱️ 1 min
- 4
Whisk the egg and water mixture again until it is well combined and uniform.
⏱️ 1 min
- 5
Strain the mixture through a fine-mesh sieve into a heatproof bowl. This step is crucial for removing any lumps or air bubbles, ensuring a smooth, silky steamed egg custard.
⏱️ 2 min
- 6
Cover the bowl containing the strained egg mixture tightly with aluminum foil. This prevents condensation from dripping onto the surface of the eggs during steaming.
⏱️ 1 min
- 7
Prepare a steamer by bringing water to a boil. Once boiling, carefully place the covered bowl into the steamer. Steam the mixture for 10-12 minutes, or until the eggs are just set but still tender.
⏱️ 12 min
- 8
Once steamed, carefully remove the bowl from the steamer. Remove the aluminum foil. Add salt, sesame oil, and soy sauce to taste, drizzling them over the surface of the steamed eggs.
⏱️ 1 min
- 9
Garnish generously with freshly chopped scallions.
⏱️ 1 min
- 10
Serve immediately while warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Steamed Eggs
- 3 eggs
- 1 1/2 times the volume of the eggs water
- to taste salt
- to taste sesame oil
- to taste soy sauce
- for garnish scallions, chopped
Instructions
- 1
Crack the 3 eggs into a medium-sized bowl.
⏱️ 1 min - 2
Whisk the eggs thoroughly until the mixture is uniform in color and consistency.
⏱️ 2 min - 3
Measure 1 1/2 times the volume of the whisked eggs in water and add it to the egg mixture.
⏱️ 1 min - 4
Whisk the egg and water mixture again until it is well combined and uniform.
⏱️ 1 min - 5
Strain the mixture through a fine-mesh sieve into a heatproof bowl. This step is crucial for removing any lumps or air bubbles, ensuring a smooth, silky steamed egg custard.
⏱️ 2 min - 6
Cover the bowl containing the strained egg mixture tightly with aluminum foil. This prevents condensation from dripping onto the surface of the eggs during steaming.
⏱️ 1 min - 7
Prepare a steamer by bringing water to a boil. Once boiling, carefully place the covered bowl into the steamer. Steam the mixture for 10-12 minutes, or until the eggs are just set but still tender.
⏱️ 12 min - 8
Once steamed, carefully remove the bowl from the steamer. Remove the aluminum foil. Add salt, sesame oil, and soy sauce to taste, drizzling them over the surface of the steamed eggs.
⏱️ 1 min - 9
Garnish generously with freshly chopped scallions.
⏱️ 1 min - 10
Serve immediately while warm.
⏱️ 1 min