Secret Steamed Golden Eggs
Silky, jiggly steamed eggs inspired by Culinary Class Wars Season 2 and Witch With a Wok. Light and delicate, topped with green onions, a drizzle of hot oil and a pinch of chilli powder.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 eggs
- 2 green onions, chopped 1-inch pieces
- 2 slices ginger
- 3 tbsp vegetable oil
- 1 tbsp light soy sauce
- A pinch of chilli powder
- 1 green onion, chopped (for garnish)
- 3 eggs, beaten
- 1/2 tsp salt
- 1/4 tsp white pepper powder
- 1 tsp Shaoxing wine
- Warm water (1.5× the volume of the beaten eggs; about 225ml if your eggs measure 150ml)
Instructions
- 1
Make the Silky Egg Base:
- 2
Beat 3 eggs with salt, Shaoxing wine and white pepper.
- 3
Measure the eggs and add warm water at a 1:1.5 ratio (for example, if your eggs are 150ml, add 225ml water). Mix well so the egg and water are fully combined, then skim any bubbles.
- 4
Heat a deep, heatproof plate in a steamer for 1–2 minutes. Pour in the egg mixture, cover and steam on high for 2 minutes. Turn off the heat. Keep the lid on and let the residual heat steam the egg for 4 minutes.
- 5
Add the Poached Eggs:
- 6
Gently crack 5 eggs into a bowl, making sure to keep the yolks intact.
- 7
Gently place the whole eggs on top of the silky egg base. Cover and steam on high for 1 minute after the water boils. Turn off heat and let residual heat cook for 3-4 minutes. The egg whites should turn white, but the yolks should remain runny, like poached eggs.
- 8
Make Scallion Oil u0026 Finish:
- 9
Heat 3 tbsp vegetable oil in a small pan over low-medium heat. Add 2 green onions (1-inch pieces) and cook for 5 minutes to infuse. Turn the heat to high until the oil is hot enough (use a chopstick to test: bubbles will form around it).
- 10
Garnish steamed eggs with 1 chopped green onion. Pour hot oil over to sizzle, then season with light soy sauce and a pinch of chilli flakes. Serve with rice.