CHINESE STEAMED EGG
Chinese Steamed Egg (also known as Chinese Steamed Egg Custard) is a healthy breakfast. Learn how steam eggs Chinese style, as well as useful tips and tricks. This is an easy recipe that takes 15 minutes to make, and is a unique way to have steamed eggs for breakfast.
Provided by The Worktop
Categories Eggs
Time 17m
Number Of Ingredients 7
Steps:
- First you need to determine how much water or stock you will need. As eggs differ in size, the amount will depend on the volume of the eggs that you use for this recipe. I can give you a guide, but if you want perfect Chinese Steamed Eggs, it's best if you measured your eggs. In a medium bowl, lightly beat the eggs together with a fork. Measure out and take note of the volume of the eggs (cups or milliliters). If you have a 2-cup measuring cup, you can beat the eggs directly into the cup to get a measurement. My four eggs totaled 200 milliliters (just under 1 cup).
- The amount of water or stock you will want is between 1 1/2 to 2 times the volume of the eggs. So if you have 200 milliliters of egg, you could use between 300 - 400 milliliters of water, depending on your preference. 300 milliliters of water or stock will give you a firmer texture than if you were to use 400 milliliters. For reference, in the photos, I used 300 milliliters of water.
- Slowly mix the water in with the eggs. Mix in salt if using.
- Carefully pour the eggs through a fine mesh strainer and evenly divide into two bowls. The strainer will catch any larger pieces of the egg, as well as break apart much of the bubbles or foam that may have formed. If you have the time, allow the egg to sit for a few minutes so any remaining bubbles on the surface pop.
- Cover the eggs with aluminum foil. This is to prevent any water droplets from the steamer from falling directly onto the eggs, making the surface of the steamed eggs rough.
- Gently place the bowls onto a prepared steamer. Steam over low heat until the eggs are set, about 10-14 minutes, depending on the shape and depth of your bowls. For reference, in the photos, the eggs were steamed for 12 minutes.
- Carefully remove from steamer and garnish with desired toppings. Serve warm.
Nutrition Facts : Calories 125 kcal, Protein 11 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 327 mg, Sodium 144 mg, ServingSize 1 serving
CHINESE STEAMED EGGS
These custardy, absurdly supple steamed eggs might seem intimidating, but they are most definitely not. We added a couple of extra steps to make them absolutely foolproof: First, covering the eggs with foil guarantees that you won't get large pools of water in your ramekins; secondly, and allowing the eggs to gently finish cooking in the steamer after the initial cooking time ensures perfectly just-set eggs every time.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 6
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.
CHINESE STEAMED EGGS
Smooth and silky eggs steamed to perfection with a hint of fragrant green onions.
Provided by Elaine Fung
Categories Eggs
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 138 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 239 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 607 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
BASIC CHINESE STEAMED EGGS
I used to eat this every morning as a child. It takes some time, but is very low-hassle. To lower steaming time, microwave the water for 1-2 minutes before mixing with the egg. If you want to be fancy, you can add stuff like mushrooms, dried shrimps and scallops, etc.
Provided by colachef
Categories Breakfast
Time 17m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 190.6, Fat 14.4, SaturatedFat 3.7, Cholesterol 423, Sodium 635, Carbohydrate 1.2, Fiber 0.1, Sugar 0.9, Protein 13.2
STEAMED EGG WITH CHINESE SAUSAGE ("WATER EGG")
Steps:
- THE PREPARATION 1. Boil the 2 cups of water for 5 minutes, remove from heat and cool (this is to drive out the air so that the finished custard will have no bubbles). Reserve. Boil sausages 15 minutes in water to cover; drain, cool, and slice thin crosswise. Cut scallions into 1/8-inch slices. Beat the eggs lightly and add the reserved water, wine, salt, pepper, oil and sugar. Strain the egg mixture into a suitable shallow bowl (the flatter the better, so long as it fits the steamer you intend to use). Add the sausage slices, scallions and coriander leaves and distribute them evenly throughout. THE COOKING 2. Steam for 10 to 15 minutes, or until the custard is set. Just before serving, pour the soy sauce over the top of the custard and tilt the dish to distribute it evenly.
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- Boil the 2 cups of water for 5 minutes, remove from heat and cool (this is to drive out the air so that the finished custard will have no bubbles). Reserve. Boil sausages 15 minutes in water to cover; drain, cool, and slice thin crosswise. Cut scallions into 1/8-inch slices. Beat the eggs lightly and add the reserved water, wine, salt, pepper, oil and sugar. Strain the egg mixture into a suitable shallow bowl (the flatter the better, so long as it fits the steamer you intend to use). Add the sausage slices, scallions and coriander leaves and distribute them evenly throughout.
- Steam for 10 to 15 minutes, or until the custard is set. Just before serving, pour the soy sauce over the top of the custard and tilt the dish to distribute it evenly.
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