Chinese Steam Egg (savory)

Chinese steamed eggs (蒸蛋羹)

Smooth, slippery and heavenly soft, Chinese steamed eggs requires minimum ingredients yet delivers a delicate look and flavour. Learn how to make it flawlessly.

Prep Time3 mins

Cook Time10 mins

Total Time13 mins

Course: Breakfast

Cuisine: Chinese

Keyword: Eggs

 

Servings: 2 servings

Calories: 68kcal

 

Author: Wei Guo (Redspicehouse)

Ingredients

• 2 eggs beaten
• Warm water double volume of the beaten eggs (see note 1 & 2)
• 1 pinch salt
• 1 tsp chive finely chopped (optional)
• 2 tsp light soy sauce
• 2 drop sesame oil

Extra garnish (optional)

• Prawns peeled and deveined
• Asparagus & carrot

Instructions

• Pour warm water into the beaten eggs. Add salt then stir well.
• Through a sieve, pour the mixture into 2 small serving bowls. Sprinkle chive over if using.
• Cover the bowls with cling film. Pierce to allow the steam to escape.
• Steam for 10-12 minutes over a gentle heat (place the bowls in when the water starts to boil).
• Season with light soy sauce and sesame oil (if you wish, cut through the curd several times to let the sauce penetrate). Serve warm.
• If using extra garnish: Steam the egg as usual for 7 minutes, then place in prawns and vegetables. Steam for a further 3 minutes.

Notes

1. The egg water ratio should be around 1:2 in volume. For example, 2 beaten eggs (medium-sized) measures around 100ml, so you’ll need 200ml of water.

2. Ideally, the water should be at around 45°C (113°F). You can achieve this by mixing equal parts of boiling water and tap water.