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”, because it is literally just steaming a water-egg mixture. Most Chinese households have this dish in their house menu as it’s really simple to make and it has hardly any ingredients at all. So, if you ever find yourself short of a dish to serve for dinner, try cooking this steamed egg dish. It never fails to impress if you do it the right way.
The test of a perfect Chinese Steamed Egg lies in the texture of the egg custard. It should be soft and silky with a smooth and glassy surface. And there’s really no secret for making a dish of silky smooth steamed egg custard. My experience is always to strain the egg mixture, use low heat and to cover the egg mixture before steaming. You must avoid using high heat. Otherwise, you will end-up with honeycomb-like texture which will be coarse.
So Enjoy as this goes down as one of the BEST Chinese homemade comfort food of all time!