Chinese Steamed Egg
Easy
Silky-smooth Chinese steamed egg with a pudding-like texture, finished with soy sauce, spring onions, and fragrant oil.
蒸水蛋🥚完美滑嫩像布丁🍮水和蛋的黃金比例🤩蒸蛋時間⏱蒸滑滑水蛋的秘訣🧐示範兩個不同方法
Video by潮媽教煮Chaomum Cooking
Cooking Steps
8
STEP 1 OF 8
Rinse and Warm Eggs
USES
Egg, room temperature (4 whole)
YouTube潮媽教煮Chaomum Cooking
Open on YouTube ↗Rinse eggs under water, then soak in room-temperature water to bring them to room temperature.
STEP 2 OF 8
Measure and Mix
USES
Water, drinking water (0 as needed)·Salt (0 as needed)
YouTube潮媽教煮Chaomum Cooking
Open on YouTube ↗Weigh the eggs, then add drinking water at roughly one and a half times the egg weight.
STEP 3 OF 8
Strain Egg Mixture
YouTube潮媽教煮Chaomum Cooking
Open on YouTube ↗Pour the egg mixture through a fine sieve to remove egg white strands and ensure a smooth texture.
STEP 4 OF 8
Remove Surface Bubbles
YouTube潮媽教煮Chaomum Cooking
Open on YouTube ↗Skim off any bubbles from the surface of the strained egg mixture.
STEP 5 OF 8
Prepare Steamer
YouTube潮媽教煮Chaomum Cooking
Open on YouTube ↗Bring water to a boil in the steamer, ensuring the rack sits well above the water level.
STEP 6 OF 8
Cover and Steam Low
YouTube潮媽教煮Chaomum Cooking
Open on YouTube ↗Cover the dish with cling wrap or a plate to prevent water drips, then steam on low heat for 7 minutes.
STEP 7 OF 8
Rest Off Heat
YouTube潮媽教煮Chaomum Cooking
Open on YouTube ↗Turn off the heat and, without lifting the lid, let the egg rest and steam for another 7 minutes.
STEP 8 OF 8
Add Toppings and Serve
USES
Light Soy Sauce, drizzle on top (0 as needed)·Spring Onion, finely chopped (0 as needed)·Cooking Oil, heated oil (0 as needed)
YouTube潮媽教煮Chaomum Cooking
Open on YouTube ↗Drizzle soy sauce over the steamed egg, then top with chopped spring onions and hot cooked oil.
Did this recipe work for you?
Tastes good?
Easy to follow?