Chinese Steamed Egg (Savory) Recipe

This is a common, household recipe found in most Asian home. It is healthy, easy to make and popular with young and old alike. A super smooth, savory steamed egg recipe, perfect to pair with rice.

Yields: 2 servings Prep time: 5 minutes Cook time: 8-10 minutes

Ingredients:

• 2 large eggs

• 1.5 - 2 cups (360 - 480 ml) water (see note below on water-to-egg ratio)

• 2 tablespoons fish sauce or light soy sauce

• For Garnish:

  • A dash of light soy sauce

  • A dash of sesame oil

  • Some chopped spring onions

Equipment:

• Whisk or fork

• Heatproof bowls (ramekins or small ceramic bowls work well)

• Fine-mesh sieve/strainer

• Steamer setup (a wok with a lid and a steamer rack, or a dedicated steamer)

• Foil or a small plate to cover the bowls

Instructions:

1. Prepare the Steamer: Fill your steamer pot or wok with about 2-3 inches of water. Place the steamer rack inside. Bring the water to a boil over high heat, then reduce it to a gentle simmer while you prepare the egg mixture.

2. Whisk Eggs and Seasoning: In a medium bowl, gently whisk the eggs until the yolks and whites are just combined. You want to avoid incorporating too much air. Add the fish sauce or light soy sauce to the whisked eggs and mix gently.

3. Add Water and Combine: Slowly pour the water into the egg mixture while continuously stirring gently.

   • Water to Egg Ratio Note: For a very soft, delicate texture, use a higher ratio of water (e.g., 2 parts water to 1 part egg by volume). For a firmer texture, use a lower ratio (e.g., 1.5 parts water to 1 part egg by volume). You can experiment to find your preferred consistency.

4. Strain for Smoothness (Crucial Step): This is key for a silky texture! Pour the egg mixture through a fine-mesh sieve into another clean bowl. This removes any unmixed egg whites, chalazae, or air bubbles. You can repeat this step 1-2 more times for extra smoothness.

5. Remove Surface Bubbles: After straining, if you still see any tiny bubbles on the surface of the mixture in your steaming bowls, gently skim them off with a spoon.

6. Portion and Cover: Carefully pour the strained egg mixture into your heatproof serving bowls.

7. Steam Gently: Cover each bowl tightly with aluminum foil or a small, heatproof plate. This prevents condensation from dripping onto the egg surface and causing pits or an uneven texture.

   • Carefully place the covered bowls onto the steamer rack in your simmering pot.

   • Cover the main steamer pot with its lid, but leave a small gap (e.g., by placing a chopstick under the lid). This allows excess steam to escape and prevents the temperature from getting too high, which can lead to a "holey" or rubbery texture.

   • Steam over medium-low to medium heat for about 10-15 minutes, or until the pudding is just set. The cooking time will vary depending on the size and depth of your bowls.

8. Check for Doneness: To check if it's done, gently jiggle the bowl. The center should wobble like soft jelly or tofu but not appear liquid. If it's still too watery, steam for a few more minutes. Avoid overcooking, as this will make the egg tough.

9. Garnish and Serve: Carefully remove the bowls from the steamer. Immediately drizzle a dash of light soy sauce and sesame oil over the top of each steamed egg. Finish with a sprinkle of chopped spring onions. Serve warm, preferably with rice.

Tips for a Silky Smooth Chinese Steamed Egg:

• Gentle Whisking: Whisk just enough to combine the egg whites and yolks. Over-whisking introduces too much air, leading to bubbles and a less smooth texture.

• Strain, Strain, Strain: Don't skip the straining step! Use a fine-mesh sieve to remove any bits of unmixed egg or air bubbles.

• Cover the Bowls: Covering the individual bowls with foil or a plate prevents condensation from dripping onto the surface of the pudding, which can create unsightly pits.

• Gentle Heat (Crucial for Smoothness): Steam over medium-low to medium heat. High heat causes the egg to cook too quickly and unevenly, resulting in a porous, "holey," or rubbery texture.

• Leave a Gap in the Steamer Lid: This allows excess steam to escape, preventing the temperature inside the steamer from becoming too high and overcooking the delicate egg.

• Don't Overcook: The egg will continue to set slightly after being removed from the steamer. It should still have a gentle wobble in the center.