Perfect Chinese Steamed Egg

Hi!!! I’m back. Today’s the last day of break and honestly, I can’t wait to get back to school. It’s also special because I’m back in the kitchen with a recipe!

Steamed Egg

When I was little, one of my favorite dishes would be my grandma’s steamed egg. It was delicate and silky yet incredibly rich. My brother and I would joyfully mix it into our rice and savor a warm comfort that put any chicken noodle soup to shame. However, this innocent little dish proved anything but simple to replicate. My eggs would always end up bubbly and dry. Well, this past week, I finally put my mind to it and I think I’ve cracked the code. Let’s get cooking!


Perfect Basic Steamed Egg

Ingredients

  •  2 medium eggs
  • 1/2  cup (a little more) water or stock- room temperature
  • salt, to taste

Optional: Scallions, sesame oil, chives

Directions:

  1. Beat the eggs. Make sure the whites and yolks are well incorporated
  2. Add the liquid, mix well and season to taste.
  3. Steam for 6-8 minutes until set but not broken. Top with scallion, chives and/or a touch of sesame oil
  4. Serve and enjoy!

[\recipe]

The recipe is simple, but there are a few tricks to ensure the smoothest, most delicious eggs

  1. Be gentle when whisking the eggs. Air bubbles destroy the smoothness
  2. Incorporate the eggs and liquid well but stir, don’t whisk (refer to tip 1)
  3. Use chicken stock or a seafood broth instead of water for the ultimate umami

Variations

Veggies- Adding leafy greens to the eggs are a great way to enhance flavor and get greens in. I suggest more assertive ones like chives, spinach or even garlic sprouts. Simply cook the veggies, chop finely, incorporate and steam as before. Since veggies are watery, reduce the amount of water to 1/3 cup

Seafood- Adding some small seafood like shrimp, clams and mussels really take the umami to another level. The good news is that the seafood generally takes about the same time to steam as the egg- just pay extra attention to timing. Since seafood is naturally briny and/or sweet, I would cut the salt a bit and throw in a few drops of cooking wine.

Given the crazy weather these few weeks, this is the perfect dish to savour while enjoying the warmth of your home. Well, that’s it for this week. I hope everyone stays safe and warm!

 

2 thoughts on “Perfect Chinese Steamed Egg

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s