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Michelle’s Steamed Eggs and Hong Kong Steamed Eggs

A very simple Chinese egg dish made with only two ingredients!


Ingredients:

14.5 oz. or 400 mL chicken broth (1 tin)

4 eggs




Directions:

Set up steaming rack in bottom of large pot or wok.  You want to use something heatproof so your bowl doesn’t have direct contact with the bottom of your pot.


Put ½ inch (1 cm) of water in the pot.  Bring to a boil.


Steamed Egg Custard

Beat both ingredients together in a bowl.

Place bowl with egg mixture on the rack.


Steam on high heat for 7 to 8 minutes.


Top with sesame oil and sliced green onions.(Optional)


Enjoy with steamed rice and vegetables.







You can add any of the following items to the raw egg mixture before you steam the dish:Chinese Steamed Egg | 水蒸蛋 | 蒸水蛋 | Luveena Lee - Luveena Lee

  • Dried shrimp

  • Green bean vermicelli noodles (dry)

  • Chopped green onions

  • Ground pork

  • Shrimp

  • Sliced mushrooms

  • White pepper

  • Sesame oil








Hong Kong Steamed Eggs

A very simple egg dish that is cooked by almost every household in China.


Take a look at the stories behind making this recipe from chefs, grandmas, food scientists, and tea house chefs; learn secrets to making the smooth egg, measuring using egg shells

https://tasteasianfood.com/chinese-steamed-eggs/


Although there are differences among the methods used by the top chefs, all of them agreed that the perfect steamed egg should look like a piece of silken tofu, the ratio of water to egg must be correct, the heat for steaming must be well controlled, and the cook must master the exact duration. The steamed egg is the greatest when the eggs are just set with a smooth surface, jiggling when you shake them, and as soft as tofu in the middle.

To achieve this perfection, you need to put your heart and soul in it, or all your effort will go down the drain due to just a small mistake along the way.Chinese Steamed Eggs (鸡蛋羹) | Omnivore's Cookbook


Ingredients:
3 eggs, about 50g each- at room temperature
260 ml water ,cooled boiled water or chicken broth
¼ teaspoon salt
premium light soy sauce
few drops sesame oil
scallion, chopped


Directions:

  • Beat the eggs in one direction for half a minute.

  • Add the remaining ingredients and beat for another minute.

  • Filter the mixture twice through a sieve to remove impurities and bubbles.

  • Pour the mixture into a shallow dish.

  • Use a spoon to skim any bubbles from the surface.

  • Set up a steaming station (Pot or wok with steaming rack)

  • Steam over low heat (70 celcius = 160  fahrenheit) with the lid on for 8 minutes.

  • Drizzle light soy sauce and sesame oil on top and garnish with chopped spring onions.

    Tips on how to make perfect Chinese steamed eggs

  • Egg to clean water or chicken broth ratio of 1:1.5 to 1:75.  So precise right??  I learned the village way... 1 egg = 3 half egg shells

  • If you do not have digital scales, measure one cup of water and add one more tablespoon. It will be about 260 ml.

  • Cling film prevents the steam from directly heating up the surface thus helps to form a silky smooth surface. You can use aluminum foil instead of cling film.

  • The time of steaming is only for your reference since it depends on a number of factors.

  • The shape and material of the dish, the quantity, and depth of the egg mixture all affect the required timing. The depth of the egg mixture should be about 2 cm. The center of the custard may not fully cook if it is too thick.


Source: Janice Fung
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