Steamed Egg (蒸蛋羹)
Soft, silky and smooth steamed egg is commonly cooked in many Chinese households. Prevent watery eggs by using the golden ratio and a few simple tips. In less than 20 minutes, you can prepare this savoury custard loved by babies, kids and adults alike.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 egg(s)
- 400 g water
- 0.25 tsp salt
- 0.25 tsp white pepper
- 1 tbsp light soy sauce
- 0.5 tsp sesame oil
- 1 tbsp water
- 1 scallions
Instructions
- 1
Prepare steamer. In a bowl, crack 4 eggs and mix it evenly with a pair of chopsticks.
- 2
Add water (double the amount of egg), salt and pepper into the beaten eggs and mix till it becomes homogenous.
- 3
Strain the mixture through a sieve into a deep plate or bowl. Discard the leftover egg mixture that didn't make it through the sieve.
- 4
Remove the bubbles on the surface of the egg mixture with a spoon.
- 5
Cover with aluminium foil and steam the egg mixture for 15 minutes in the pre-heated steamer at low to medium heat.
- 6
Meanwhile, combine soy sauce, sesame oil and water in a bowl. Once the steamed egg is ready, gently pour the soy sauce mixture and garnish with the chopped spring onions before serving.