Chinese Steamed Egg (蒸水蛋)
This is an ultra easy and healthy Chinese Steamed Egg recipe for the silkiest eggs ever! Lightly seasoned custard is steamed to golden perfection.
- Prep time
- 5 min
- Cook time
- 13 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 eggs
- 500 mL water/chicken stock/milk
- 1 tbsp fish sauce ((or to taste))
- 1 tsp chicken bouillon powder
- 1 1/2 tsp light soy sauce ((or to taste))
- 1 tbsp water ((optional))
- 1/2 tbsp sesame oil
- spring onion ((finely chopped))
Instructions
- 1
In a bowl, mix together the eggs, fish sauce, chicken bouillon powder and water.
- 2
Use a sieve to strain the mixture through and onto a steam-safe dish, removing any clumps. Tip: Pour it through slowly to minimise the number of bubbles.
- 3
Scoop out any bubbles on the surface.
- 4
Cover the dish with plastic glad wrap or a plate. This step is vital for a smooth surface. It stops water droplets from dripping onto the surface, which is the main cause of unevenness.
- 5
Bring the steamer to a boil then lower the heat to low and steam for 13 minutes or until just cooked.
- 6
Take the steamed eggs out and enjoy immediately as is or with rice. For extra flavor, pour over the light soy sauce mixture and sesame oil, then garnish with spring onions!