Think I am always a bit late in recording my recipes here. But generally I still prefer to pen down my recipes in this blog which you maybe surprised, I do refer to them more often that you could imagine. Because I do find it easier to search for my past recipes from this website than Instagram. And I could record more specific details and steps in the blog than any other platforms too.
I reckon I had made these steamed egg countless times so I guess this is quite an almost fool proof recipe (for me) already. It’s actually not too difficult if you get the ratio and steps right. And generally success rate will be high even for a first attempt. And even if you failed, it’s perfectly fine too because it will still taste as good albeit the un-smooth texture only.
Just remember the key aspect ratio of egg : water will be 1:2 and also sharing some tips in the notes section below the recipe for extra caution. Hope they will be useful to you !
Chinese Style Steamed Egg 中式蒸滑水蛋Course: MainCuisine: ChineseDifficulty: Easy
2 eggs (approx. 100ml)
Pinch of salt
Some diced spring onions (for garnish)
- Add 200ml of water to 2 eggs and mix well.
- Add pinch of salt or some dashi powder if you are doing chawanmushi style.
- Filter the eggs mixture through a sieve to remove the membrane.
- Poke away all the air bubbles if any.
- Cover with a cling wrap. The purpose is to prevent water droplets from the steaming to fall onto the surface of the egg and it will not be smooth anymore.
- Place steaming plate on a rack and steam in the wok. For length of time to steam will depend on the volume and depth of the steaming plate you are using. For this, it took around +/-14 minutes on medium heat, excluding time to heat up the water. And another 1-2 minutes of it sitting in the wok after the fire is off.
- There maybe some concerns here if you are worried about using plastic cling wrap to cover. Actually it is fine if you are using a food grade one, but if you are still concerned, u can try the following:
- I) aluminium foil
- II) another bigger steaming plate to cover over the egg steaming plate.
- III) Wrap the cover of the wok or pan u are steaming in with a huge cloth to absorb the excess moisture.
- Basically have tried all methods and the cling wrap is by far the most fool proof with highest success rate.
- So here’s another reason why using cling wrap is easier. You can give the steam plate a little shake and see if the egg is wobbly ready or the egg liquid is still flowing when you tilt the plate and decide if you need to steam longer. Using aluminium foil and bigger plate to cover might result in mis-handling of the steamed egg when opening up midway as it will be very hot (from my past experience. Haha!)
- Other than steaming, have tried microwave too which can get the egg to cook but unable to get a smooth surface.