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.
Servings: 2 servings
- 2 eggs beaten
- Warm water double volume of the beaten eggs (see note 1 & 2)
- 1 pinch salt
- 1 teaspoon chive finely chopped (optional)
- 2 teaspoon light soy sauce
- 2 drop sesame oil
Extra garnish (optional)
- Prawns peeled and deveined
- Asparagus & carrot
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 (see note 3).
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.
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.
Serving: 1serving | Calories: 68kcal