Chinese Steamed Eggs 蒸鸡蛋羹
Chinese steamed eggs has a smooth and delicate texture which iss often compared to pudding. It is easy to make and perfect for any meal.
Ingredients
- 2 Large eggs
- ½ tsp Salt
- 1 cup Warm water or stock around 125℉(50℃), 2-2.5 times the weight of the eggs
- Soy sauce for drizzling
- Sesame oil for drizzling
Instructions
Prepare the Egg Mixture
- Crack two large eggs into a bowl. Add a pinch of salt to help the custard set. Beat the eggs gently until the whites and yolks are fully combined.
- Weigh the beaten egg mixture and measure 2.5 times that weight in warm water. Gradually add the water to the eggs while stirring continuously to combine. This ensures a silky, smooth custard.
- Pass the egg mixture through a fine mesh strainer into a heatproof bowl. Straining removes any bubbles or lumps, creating a flawless texture.
Set Up the Steamer
- Place the bowl with the egg mixture in a steamer. Start with cold water in the steamer and cover the bowl with a plate or foil to prevent condensation from dripping onto the surface.
Steam to Perfection
- Turn the heat to medium-high. Once the water in the steamer comes to a boil, reduce the heat to low and set a timer for 6 minutes. After 6 minutes, turn off the heat but leave the bowl in the steamer for an additional 5 minutes. This resting period allows the eggs to gently finish cooking, resulting in a silky texture.
Finish with Flavor
- Carefully remove the bowl from the steamer. Drizzle the steamed eggs with soy sauce and sesame oil for added flavor. Serve immediately while warm.
