Chinese steamed eggs: the chinese recipe for steamed silky eggs with just two ingredients!

Ingredients

• 2 eggs\r\n200 ml broth \r\n\r\nToppings (see comments):\r\n1 teaspoon sesame oil\r\n1 teaspoon soy sauce\r\n1/2 teaspoon sesame seeds\r\n1/2 teaspoon Chinese chili sauce (optional)\r\nchives

Materials

• bowl
• sieve
• steamer or sauté pan with lid and rack
• cling film

Preparation

• Beat the eggs. Add the broth and mix again.
• Pour into a bowl and strain through a sieve. Remove surface bubbles with a spoon. Cover with cling film.
  
• Bring water to a boil in a sauté pan. Add a rack to raise the bowl; the water level must not come above the rack. Place the bowl on the rack. Cover and steam for 15–20 minutes.
• Remove the cling film and score the mixture into a grid with a knife.
  
• Add sesame oil and soy sauce.
  You can also add sesame seeds, Chinese hot pepper sauce and chives.

Observations

What broth should I use? \r\nYou can use any broth you like: vegetable broth is fine, but you can also opt for chicken broth. I like to use dashi broth (Japanese fish broth) to give the recipe more depth. \r\n\r\nWhat toppings should I add?\r\nAdmittedly, I lied when I said this recipe would only require two ingredients, but it's much better with toppings! The basic toppings are sesame oil and soy sauce; you can add any others you like. For chili lovers, I recommend the "Lao Gan Ma Chili" sauce, which goes perfectly with this recipe. You'll find it in Asian grocery stores.\r\n\r\nHow do I get the cooking just right and achieve a smooth texture?\r\nFirst of all, don't forget to strain the mixture through a sieve. Next, remove any small bubbles on the surface. If you leave them, they'll still be there after cooking, and the top won't be smooth. Wrap your bowl tightly in cling film. It mustn't tear or come off during cooking, otherwise blisters will form on the surface. \r\n\r\nHow do I steam it?\r\nYou can use whichever steaming method you prefer. Here, we've used kitchen equipment you may already have at home: a sauté pan with a lid and a rack. The rack raises the bowl and must not be immersed in the water. You can replace it with any heatproof perforated utensil that lets steam through (a pastry ring, for example). \r\nIf you have a bamboo steamer, it will work perfectly!

Cookware

Attributes

Questions

Photos of members who cooked this recipe