Chinese steamed eggs. A plate of Chinese Steamed Eggs (蒸水蛋) garnished with chopped spring onions and drizzled with a few drops of light soy sauce is irresistible and can send you halfway to paradise. The truth is that the simple appearance of Chinese steamed eggs is deceiving. It requires a pair of skillful hands to cook up a silky smooth custard with a soft.
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Beat two eggs in a bowl.
Use a half eggshell equivalent cup.
You can have Chinese steamed eggs using 4 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Chinese steamed eggs
- It's 2 of egg.
- It's 1/3 tbsp of salt.
- It's 1 of pre-boiled water.
- Prepare 1 tbsp of Soy sauce.
Soft, smooth and tender steamed egg (蒸鸡蛋) is a comforting food for lots of Chinese children and a time-saving dish for house cooks. We love to make steam a small bowl of egg and serve it as a side dish or make a large bowl and share with the whole family. Other Asian countries also make steamed egg dishes, but the Chinese version is my favorite because it's simple yet hearty. It allows the taste of the eggs to shine, and if you love eggs as much as I do, you're going to appreciate it.
Chinese steamed eggs step by step
- The eggs are beaten gently avoiding bubbles..
- salt is added, and mixed with the eggs. The color will slightly change to orange..
- 1.5 times of water is added slowly, and mixed gently also..
- The mixture is sieved. And the bubbles are removed with spoon..
- The container is covered with plastic wrap, and steamed for 12 min..
- soy sauce is added on the surface..
Chinese steamed eggs doesn't need sophisticated seasoning to impress your palate. Exactly like how my mum serves this dish, I only add a little light soy sauce and sesame oil, then cut through the curd several times to let the sauce penetrate. Chinese Steamed Egg: A Traditional Dish In Chinese Cuisine. This is the most basic version of Chinese Steamed Egg. Perhaps you can say it's the Chinese equivalent of Chawanmushi.