HOW TO MAKE CHINESE STEAMED EGGS RECIPES
CHINESE STEAMED EGG | CHINA SICHUAN FOOD
Perfect Chinese Steamed egg is also known as Chinese steamed egg custard. Only with egg, water, salt and some sesame oil, you can make this super smooth custard at home.
Provided by Elaine
Categories Side Dish
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 6
Steps:
- Gently whisk eggs with pinch of salt and water.
- Strain the egg liquid and transfer to the container. Remove any bubbles on surface.
- Set up the steamer, bring the water to a boiling and slow down the fire to simmer for 8 to 10 minutes depending on your container. For the time, please see note 1.
- Remove from the fire and wait for 5 minutes to cool down a little bit.
- Transfer the containers out. Drizzle some sesame oil and light soy sauce and garnish chopped spring onion on top.
- Serve warm.
Nutrition Facts : Calories 164 kcal, ProteinContent 11 g, FatContent 12 g, SaturatedFatContent 3 g, CholesterolContent 334 mg, SodiumContent 1297 mg, ServingSize 1 serving
STEAMED EGG (??) - CHINESE FAMILY RECIPES | MADE WITH LAU
Learn how to make this heavenly soft Chinese comfort food that's perfect for all occasions!
Provided by Made With Lau
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Chop the green onions to be added as garnish at the end.
- Place the steamer rack in the wok, and place your bowl on top of the rack.
- Crack the eggs into a bowl, and add salt, chicken bouillon, and oil. Start mixing the eggs with a fork or chopstick.
- This is a really important step that determines the Steamed Egg's final fate of fluffiness.
- Make sure that the water is boiling in the wok and that your stove is still on high heat.
- After you cover the wok, leave the stove on high heat until the water starts boiling again. This should take anywhere from 1 to 4 minutes.
- Once the dish is done steaming, remove the lid. Add green onion and white pepper to the bowl.
- Depending on how much clearance you have (and pain tolerance), put on oven mitts and carefully lift the bowl out of the wok. You may need to use the spatula as a lever for more clearance.
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