Double Layered Steamed Eggs

Ingredients

• 4 eggs (for the base layer)
• 250 ml chicken stock (or vegetable stock; can substitute 2 tsp chicken bouillon powder mixed with water)
• 0.5 tsp salt (for the egg base)
• 1 tsp sugar (for the egg base)
• white pepper (pinch, for the egg base)
• 6 eggs (for the top layer)
• 4 sprig spring onion (finely sliced)
• 2.5 tbsp oil (neutral oil for the sauce)
• 2 tbsp light soy sauce
• white pepper (pinch, for the sauce)
• 0.25 tsp salt (for the sauce)
• 2 tsp sugar (for the sauce)
• sesame oil (or chili oil, for garnish)

Steps

1. 1

   Heat up the chicken or vegetable stock to approximately 60°C (140°F). It should be hot to the touch but not boiling.

2. 2

   In a mixing bowl, whisk together 4 eggs, 1/2 tsp salt, 1 tsp sugar, and a pinch of white pepper.

3. 3

   Slowly pour the hot stock into the egg mixture while whisking constantly until well combined.

4. 4

   Pour the egg and stock mixture through a fine-mesh sieve into a shallow or deep steam-proof plate or bowl to ensure a smooth texture.

5. 5

   Cover the plate tightly with plastic wrap (cling film) and place in a steamer. Steam on medium-high heat for 10 minutes, or until the eggs are just set.

6. 6

   While the first layer steams, prepare the sauce. Place the finely sliced spring onions in a heat-proof bowl.

7. 7

   Heat 2-3 tbsp of oil in a small pan until it is very hot and almost smoking.

8. 8

   Carefully pour the hot oil over the spring onions to sizzle them. Add the light soy sauce, pinch of white pepper, 1/4 tsp salt, and 2 tsp sugar. Mix well, taste, and adjust seasoning if needed.

9. 9

   Once the first layer of eggs has set, remove the plastic wrap from the dish.

10. 10

    Carefully crack 6 whole eggs over the top of the steamed egg base.

11. 11

    Return to the steamer and steam for another 5-6 minutes on medium heat. The goal is for the egg whites to be set while the yolks remain jammy or runny. Check periodically to avoid overcooking.

12. 12

    Once cooked to your liking, remove from the steamer. Spoon the prepared scallion sauce over the eggs and drizzle with sesame oil or chili oil.

13. 13

    Serve immediately with steamed rice.

Notes

The key to the silky base is straining the egg mixture through a sieve and covering the dish with plastic wrap to prevent water droplets from the steamer from falling onto the custard. Adjust the second steaming time based on how runny you prefer your yolks.

Nutrition per serving

• main
• breakfast
• steamed
• Chinese
• eggs
• savory
• Culinary Class Wars