Chinese Steamed Egg 蒸水蛋
This is the most basic version of Chinese Steamed Egg. Perhaps you can say it's the Chinese equivalent of Chawanmushi. It is also known as 蒸水蛋 i.e. "steamed water eggs"; this dish is literally a steamed water and egg mixture. Most Chinese households have this dish in their house menu, as it's really so easy to make and only 2 main ingredients needed.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 ml water (use warm water)
- 3 eggs (large)
- ½ tsp salt
- ⅛ tsp ground white pepper
- ⅛ tsp chicken stock granules
- 1 tsp light soy sauce
- 1 tbsp fried garlic with oil
- 1 tbsp spring onions (chopped)
Instructions
- 1
Prepare all ingredients needed.
- 2
Crack three eggs into a large bowl.
- 3
Lightly beat eggs and then slowly add in warm water.
- 4
Add seasonings and mix well.
- 5
Strain egg mixture into a shallow heatproof bowl.
- 6
Cover with heatproof cling wrap.
- 7
Gently place the bowl onto a prepared steamer.
- 8
Steam over LOW HEAT for 10 minutes, or until set. And we're done!
- 9
Meanwhile, fry minced garlic till golden brown in oil and set aside.
- 10
Sprinkle chopped spring onions, fried garlic, light soy sauce over the egg custard and serve hot. Goes so well with hot steamed rice. As always, ENJOY!