Basic Chinese Steamed Eggs Recipes

CHINESE STEAMED EGGS (蒸蛋羹)

Steps:

• 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.

CHINESE STEAMED EGGS

Steps:

• Boil some water in a pan with a steaming rack.
• Meanwhile, beat the eggs together with the salt and 1 tsp oil.
• Add the water to the beaten egg and mix well.
• Pour the mixture slowly through a strainer into a dish to remove the froth.
• Place the dish of egg mixture onto the steaming rack, put the lid on but leaving it slightly ajar.
• Reduce heat to medium-high and steam for 10 minutes.
• Remove from heat and sprinkle the green onions on the cooked eggs.
• Heat the remaining3 tsp of oil, pour over the eggs, and then add the soy sauce.

CHINESE STEAMED EGG 蒸水蛋

Steps:

• Prepare all ingredients needed.
• Crack three eggs into a large bowl.
• Lightly beat eggs and then slowly add in warm water.
• Add seasonings and mix well.
• Strain egg mixture into a shallow heatproof bowl.
• Cover with heatproof cling wrap.
• Gently place the bowl onto a prepared steamer.
• Steam over LOW HEAT for 10 minutes, or until set. And we're done!
• Meanwhile, fry minced garlic till golden brown in oil and set aside.
• Sprinkle chopped spring onions, fried garlic, light soy sauce over the egg custard and serve hot. Goes so well with hot steamed rice. As always, ENJOY!

BASIC CHINESE STEAMED EGGS

Steps:

• Whisk eggs, water, salt, and pepper in bowl or cup.
• place bowl in steamer (simple way to do this is to bring water to a boil in a pot and place the bowl in the pot on a stand and close the lid, if you don't have a steamer available).
• steam for 15 minutes.
• add vinegar and sesame oil, and mix up with a spoon and eat. I know not everyone likes the vinegar. It has a special flavor. Leave it out if you wish. I do leave it out if I add goodies like mushrooms and stuff.

CHINESE STEAMED EGGS

Steps:

• Fill a large pot (it should have a tight-fitting lid) with 1 inch of water and set aside.
• Crack the eggs into a medium bowl and whisk until smooth. Add the chicken broth, 3/4 cup water and salt and whisk until completely blended and smooth. Strain the egg mixture through a fine-mesh sieve set over a 2- or 4-cup liquid measuring cup with a spout.
• Pour the eggs into four 6-ounce heat-proof ramekins. Use a spoon to remove any bubbles that float to the top of the egg mixture, but don't worry if you can't get each one. Cover the top of each ramekin tightly with aluminum foil.
• Set the pot over high heat and bring the water to a boil, then reduce the heat to a very strong simmer (around medium heat). Place a steamer-basket insert in the pot, add the ramekins to the insert and cover the pot with the lid.
• Cook for exactly 10 minutes, then turn off the heat and allow the eggs to cook in the residual heat for 15 minutes more.
• Use tongs to carefully remove the ramekins from the steamer basket. Remove the foil, drizzle with sesame oil and soy sauce and top with the sliced scallion.