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Ingredients
- Serves 4 people
3 eggs
chicken stock (same volume as egg)
water (same volume as egg) - can be replaced with chicken/vegetable stock
½ tbsp sesame oil
salt
shallots
spring onion
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Silky Steamed Eggs
Silky Steamed Egg is a very homely Chinese dish that can be seen eating at home and even at restaurants. There are only three main ingredients, namely, egg, chicken stock, and water. Yes, it is that simple and easy to make steamed egg! Season it with sesame oil, salt, shallots, and spring onion before steaming it, and this dish is ready to be served. Remember to strain the egg mixture to get that glassy surface on your steamed egg!
- Easy
- 10 min
- 15 min
- 5 min
- 3 steps
- 7 Ingredients
- Easy
- 3 steps
- 7 Ingredients
- 10 min
- 15 min
- 5 min
Instructions
-
Beat the eggs
- Crack the eggs into a large bowl, add pinch of salt, and beat for at least 1 minute until fluffy.
| Whisking egg will result in a lovely, airy texture for your steamed egg.
-
Combine stock with the egg mixture
- Measure out water –same volume as egg
- Measure out stock –same volume as egg
- Add water, stock, egg mixture and 1 tsp of sesame oil into a bowl. Whisk until well combined.
-
Steam the egg
- Slowly pour the egg mixture through a fine mesh strainer into a heat proof dish.
- Cover with cling film and poke holes.
- Place dish on a steaming rack in a wok filled with boiling water over high heat. Ensure the water doesn’t bubble over into the bowl while steaming.
- Turn the heat down to a simmer and steam for 10 minutes.
| Straining the egg mixture will prevent bubbles from forming and gives a glassy surface.
Garnish and Serve!
Remove from steamer. Top with shallots and spring onions and serve.
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