Chinese steamed eggs: the chinese recipe for steamed silky eggs with just two ingredients!
If you haven't already tried Chinese steamed eggs, you're in for a pleasant surprise ;) With just two ingredients, you get eggs with an incredibly smooth, soft and melting texture, almost like a savory flan! It's simple, quick and really different from anything you're used to eating with eggs. Steaming is the key: gentle and controlled, it produces the silky result that gives this recipe its charm. Afterwards, you can personalize the recipe to suit your tastes with a drizzle of sesame oil, a little soy sauce, sesame seeds or a touch of chilli pepper to spice things up.
Ingredients
Toppings (see comments):
Materials
- bowl
- sieve
- steamer or sauté pan with lid and rack
- cling film
Preparation
Beat eggs. Add stock and mix again.
Pour into a bowl and strain through a sieve. Remove surface bubbles with a spoon. Cover with cling film.
Bring a pan of water to the boil. Add a rack to raise the bowl, so that the water doesn't overflow the rack. Place the bowl on top. Cover and steam for 15-20 minutes.
Remove the cling film and use a knife to square off the preparation.
Add sesame oil and soy sauce.
You can also add sesame seeds, Chinese hot pepper sauce and chives.
Observations
What broth should I use?
You 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.
What toppings should I add?
Admittedly, I lied when I said this recipe would only require two ingredients, but it's much better with toppings! As the basic ingredients are sesame oil and soy sauce, you can add any other toppings you like. For chilli lovers, I recommend the "Lao Gan Ma Chili" sauce, which goes perfectly with this recipe. You'll find it in Asian grocery stores.
How do I achieve perfect cooking and a smooth texture?
First of all, don't forget to strain the mixture through a sieve. Next, remove any small bubbles that may have remained on the surface. If you leave them, they'll remain at the end of cooking, and the top won't be smooth. Wrap your bowl tightly in cling film. It mustn't be punctured or removed during cooking, otherwise bubbles will form on the surface.
How do I steam?
You can use the steaming method of your choice. Here, we've used utensils you'll find at home: a saute pan with a lid and a grill. The grid serves to raise the bowl and must not be immersed in water. You can replace it with any perforated/steaming utensil that doesn't mind heat (a pastry ring, for example).
If you have a bamboo steamer, it will do just fine!
Nutrition
- Carbo: 1.9g
- Total fat: 17.6g
- Saturated fat: 3.6g
- Proteins: 14.8g
- Fibers: 0.4g
- Sugar: 1.2g
- ProPoints: 6
- SmartPoints: 7
Cookware
Attributes
PetitChef_Official
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