Chinese Steamed Egg
Chinese steamed egg is silky and smooth, a completely different take from your regular breakfast eggs. It is steamed for about 15 minutes and drizzled with a combination of olive oil and light soy sauce. Have this as an appetizer or main meal and pair it with rice or noodles.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 eggs
- 1 teaspoon of salt (approximately 3g)
- 1 teaspoon of white vinegar
- Warm water (between 104°F and 122°F)
- Oil (to taste)
- Light soy sauce (to taste)
Instructions
- 1
In a bowl, beat the eggs until the yolk and white are mixed. You can use chopsticks or a whisk to do this.
- 2
In a separate bowl, mix salt, white vinegar, and warm water. The water should be between 104°F and 122°F, following the egg-to-water ratio of 1:1.5. This ratio is expressed in terms of volume.
- 3
Pour the salted warm water into the beaten eggs and mix well.
- 4
Skim off any bubbles using a strainer. The egg mixture should be smooth without bubbles. If you're aiming for perfection, you can sieve the egg mixture for an even smoother texture. However, I'm a bit lazy and don't do it often.
- 5
Prepare the steamer with water and bring to a boil.
- 6
Once the water boils, turn off the heat to avoid potential injuries from the steam and place the egg mixture in the steamer basket. Cover it with a plate.
- 7
Cover the steamer with a lid, turn on the heat again, and steam for 10 to 15 minutes.
- 8
After steaming, turn off the heat and let it sit in steam for an extra 2 minutes. Do not open the lid or the heat will escape.
- 9
Take out the steamed egg and slice it into squares, like a crisscross pattern. In this way, the toppings you add will sip into the egg and spread out evenly.
- 10
Finish by drizzling olive oil or sesame oil and adding light soy sauce for a delightful mild taste. Give it a good shake to spread the toppings on all corners of the steamed egg.