Witch with a Wok’s Steamed Eggs

Ingredients

• 3 Eggs (large)
• 1 cup Dried shrimp broth (calculated as 2:1 ratio to eggs; cooled)
• 1 tsp Shaoxing wine
• Salt (to taste)
• 2 Scallions (finely chopped)
• 1 tbsp Neutral oil (for hot scallion oil)
• 1 tbsp Sweet soy sauce (or soy sauce with a pinch of sugar)
• 1 tsp Black vinegar (Chinkiang vinegar)

Steps

1. 1

   Prepare the dried shrimp broth by steeping dried shrimp in hot water until flavored, then strain and allow the liquid to cool to room temperature.

2. 2

   In a mixing bowl, crack 3 eggs and whisk them gently to combine without creating too many air bubbles.

3. 3

   Measure the volume of the eggs and add the dried shrimp broth at a 2:1 liquid-to-egg ratio (approximately 1 cup of broth for 3 large eggs).

4. 4

   Season the mixture with Shaoxing wine and salt, then whisk gently to incorporate.

5. 5

   Strain the egg mixture through a fine-mesh sieve into a heat-proof steaming bowl or ramekins to ensure a perfectly smooth, satiny texture.

6. 6

   Cover the bowl tightly with plastic wrap or a lid to prevent water droplets from falling onto the custard.

7. 7

   Place the bowl in a steamer over simmering water. Steam on low heat for 10-12 minutes, or until the custard is set but still has a slight jiggle in the center.

8. 8

   While the eggs steam, prepare the garnish by placing chopped scallions in a small heat-proof bowl. Heat a tablespoon of oil until shimmering, then pour it over the scallions to sizzle.

9. 9

   Mix the sweet soy sauce and black vinegar together in a small dish.

10. 10

    Remove the steamed eggs from the steamer, uncover, and drizzle with the soy-vinegar sauce and the hot scallion oil before serving.

Notes

The key to the texture is the 2:1 ratio of liquid to eggs and steaming on low heat to avoid bubbles or a rubbery texture. Straining the mixture is essential for the 'satiny' finish mentioned by the author.

Nutrition per serving

• appetizer
• side dish
• eggs
• steamed
• Chinese
• savory
• breakfast