{"id":2823,"date":"2017-10-15T00:04:18","date_gmt":"2017-10-15T00:04:18","guid":{"rendered":"https:\/\/redhousespice.com\/?p=2823"},"modified":"2024-11-26T06:11:23","modified_gmt":"2024-11-26T06:11:23","slug":"chinese-steamed-eggs","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/chinese-steamed-eggs\/","title":{"rendered":"Chinese steamed eggs, a perfectionist\u2019s guide (\u84b8\u86cb\u7fb9)"},"content":{"rendered":"\n

Smooth, slippery and heavenly soft, Chinese steamed eggs requires minimum ingredients yet delivers a delicate look and flavour. Learn how to make it flawlessly.<\/em><\/p>\n\n\n\n

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What are steamed eggs<\/span><\/h2>\n\n\n\n

I’m very lucky to have had a childhood full of sweet memories and many of them are food-related. My family didn’t have any sophisticated ingredients but every single dish my mum & dad prepared was so satisfying and delicious.<\/p>\n\n\n\n

Today, I’m sharing a super simple dish that always reminds me of my dear mum (now it has become my own children’s favourite dish): Chinese steamed eggs (蒸蛋羹), also know as water egg or egg custard.<\/p>\n\n\n\n

It couldn’t be simpler to make Chinese steamed eggs: beat the eggs, add water then steam. Voilà, all done! However, it does require a bit of attention to detail to achieve the perfect texture: smooth, slippery and heavenly soft.<\/p>\n<\/div>\n\n\n\n

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I consider myself a perfectionist especially when it comes to cooking, so I’d love to share my tricks on how to produce a bowl of flawless Chinese steamed eggs.<\/p>\n\n\n\n

The perfect egg water ratio<\/span><\/h2>\n\n\n\n

The ideal egg water ratio should be around 1:2 in volume. Too much egg will result in a hard curd, whereas too much water will make it impossible to turn the mixture into a solid form.<\/p>\n\n\n\n

For example, I normally use medium-sized eggs which measure about 50ml each. So I add 100ml of water. If you wish, replace water with chicken stock for a fuller taste.<\/p>\n<\/div>\n\n\n\n

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The ideal water temperature<\/span><\/h2>\n\n\n\n

Warm water works best for Chinese steamed eggs. The right temperature helps the beaten egg and the water to combine. I would suggest around 45°C (113°F). But don’t rush to buy a thermometer! I have a simple trick: boil some water, then pour it into the same amount of tap water.<\/p>\n\n\n\n

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Avoid lumps and bubbles<\/h3>\n\n\n\n

In order to make the steamed egg super smooth, you need to remove any lumps and bubbles in the egg water mixture prior to steaming. If possible, use a sieve to filter when pouring the mixture into steaming bowl(s).<\/p>\n\n\n\n

Steam<\/span>er set-ups<\/span><\/h2>\n\n\n\n

When it comes to steaming, I’ve got two options for you:<\/p>\n\n\n\n