Chinese steamed eggs (蒸蛋羹)
Smooth, slippery and heavenly soft, Chinese steamed eggs requires minimum ingredients yet delivers a delicate look and flavour. Learn how to make it flawlessly.
- Prep time
- 3 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 eggs (beaten)
- Warm water (double volume of the beaten eggs (see note 1 & 2))
- 1 pinch salt
- 1 teaspoon chive (finely chopped (optional))
- 2 teaspoon light soy sauce
- 2 drop sesame oil
- Prawns (peeled and deveined)
- Asparagus & carrot
Instructions
- 1
Pour warm water into the beaten eggs. Add salt then stir well.
- 2
Through a sieve, pour the mixture into 2 small serving bowls. Sprinkle chive over if using.
- 3
Cover the bowls with cling film. Pierce to allow the steam to escape.
- 4
Steam for 10-12 minutes over a gentle heat (place the bowls in when the water starts to boil).
- 5
Season with light soy sauce and sesame oil (if you wish, cut through the curd several times to let the sauce penetrate). Serve warm.
- 6
If using extra garnish: Steam the egg as usual for 7 minutes, then place in prawns and vegetables. Steam for a further 3 minutes.