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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”, 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 made and it has hardly any ingredients at all.
    Servings Prep Time
    4people 10minutes
    Cook Time
    10minutes
    Servings Prep Time
    4people 10minutes
    Cook Time
    10minutes
    Ingredients
    Seasoning:
    Garnish:
    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!
    Recipe Notes

    Do not use high heat when steaming eggs or the texture will be coarse and not smooth.

    Lightly beat eggs to avoid too much air getting into the custard and be sure to strain the egg mixture to get rid of bubbles before steaming to ensure a smooth and silky surface.

    You can also cover the egg mixture in the steaming bowl with another plate if cling wrap or foil is not available.

    If you’re not sure if egg custard has set, shake the dish a little and it should be jiggly but firm.

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