Print-Chinese Steamed Egg (蒸水蛋)


Main :

  • 3 medium-size Eggs.

Seasoning :

  • Light soy, Salt, a dash of cooking oil, Sesame oil and Oyster sauce, All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!

“There are two main factors that will determine the outcome of a dish of silky, custard-looking steamed eggs. First, the Water/Egg ratio and second, the Heat required. The VianD has no secret/magic/scientific recipe for making a dish of good steamed eggs but this is the way – both my beloved grandma/mother does it and The VianD simply followed and the result; always to perfection (well, at least to The VianD opinion 😋)!!”

  • Water/Egg ratio – Using a normal Chinese rice bowl, cracked an Egg into it and top with boiled room temperature water to about 3/4 full – do the same for each Egg.
  • Heat – Low/Medium heat. Absolutely, no high heat !!!

Start by mixing the Water/Egg ratio and transfer into a large bowl. Then add all the Seasoning Ingredients except Sesame oil. Mix and beat the Eggs well, making sure everything is well-incorporated. DO NOT over-whisk, U really do not want to incorporate too much air into the Eggs. Strain the mixture through a sieve into a steam-proof dish – just to remove any impurities and air bubbles.

Set up a rack with water in a steamer. You may need a higher rack that would suspend the dish above the water surface (water should not touch the dish). Bring the water to a boil over high heat. Turn the heat to low/medium, then place the dish with beaten eggs on a rack and steam for about 8-10 mins, depending on the heat and thickness of the Eggs. U can check if the Eggs are cook by inserting a tiny skewer in the middle, if no runny Eggs mixture, it’s cook. Drizzle a dash of Sesame oil and light soy, garnish with sliced Scallion and ur plate of silky smooth savory “Chinese Steamed Egg” is ready to be served hot.


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