Chinese Steamed Egg
A classic and comforting dish, this steamed egg custard has a savory flavor and a flawless, silky texture. It's a simple, delicate side dish perfect for breakfast or any meal.
Ingredients
- 2 eggs
- 3/4 cup water
- 1/8 tsp salt
- 1 pinch white pepper
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 stalk green onions
Instructions
- 1
Prepare the steamer. Fill a pot with 2-3 inches of water, place a steaming rack inside, and bring it to a boil. Once boiling, reduce the heat to maintain a gentle simmer.
- 2
In a bowl, gently whisk the eggs with salt and a pinch of white pepper, if using. Try not to incorporate too much air.
- 3
Slowly stir in the warm water. A key to a silky texture is using a liquid-to-egg ratio of about 1.5:1 by volume.
- 4
For a perfectly smooth custard, pour the egg mixture through a fine-mesh sieve into a shallow, heatproof bowl. Skim off any remaining bubbles from the surface with a spoon.
- 5
Cover the bowl tightly with plastic wrap or a plate to prevent condensation from dripping onto the surface.
- 6
Steam on medium-low heat for 10-15 minutes. The custard is done when it is set but still has a slight jiggle in the center.
- 7
Remove the bowl from the steamer and let it rest for a minute. Drizzle with light soy sauce and sesame oil, and garnish with chopped green onions to serve.