Chinese Steamed Egg

Ingredients

• 2 middle-size eggs
• 1 cup warm water (The source recommends warmed boiled water; milk or stock may also be used.)
• 0.25 tsp salt (Or to taste; some is used while whisking the eggs and water.)
• 2 tsp sesame oil
• 2 tsp light soy sauce
• scallion (Chopped; optional garnish.)

Steps

1. 1

   Gently whisk the eggs with the salt and warm water until combined, taking care not to incorporate excessive air.

2. 2

   Strain the egg mixture into the steaming container to remove lumps. Skim or remove any bubbles from the surface.

3. 3

   Set up the steamer and bring the water to a boil. Place the container in the steamer, reduce the heat to a simmer, and steam for 8–10 minutes, depending on the height and size of the container.

4. 4

   Remove the steamer from the heat and let the custard cool for 5 minutes.

5. 5

   Carefully remove the container from the steamer. Drizzle the steamed egg with the sesame oil and light soy sauce, then garnish with chopped scallion.

6. 6

   Serve warm.

Notes

For the smoothest custard, use boiled water that has been allowed to cool to warm, approximately 40°C. The source notes that shallow containers may take about 9 minutes, while taller or thicker custards may need 10–12 minutes. Steam gently; excessively high heat can create a honeycomb texture. The container may be covered with a plate or foil to prevent vapor drops from spoiling the surface.

Nutrition per serving

• appetizer
• side dish
• vegetarian
• gluten-free
• steamed
• Chinese
• East Asian
• silky custard