Description
A delicate and silky Chinese steamed egg custard that combines eggs, water, and broth to create a smooth, savory dish topped with fragrant scallions and sesame oil. This quick and healthy recipe is perfect as a comforting side or light meal.
Ingredients
Egg Mixture
- 3 eggs
- Water (same volume as eggs)
- Vegetable or chicken stock (same volume as eggs)
- Salt (to taste)
- 1 teaspoon sesame oil
Garnish
- Chopped scallion
Instructions
- Prepare the Egg Mixture: Crack 3 eggs into a liquid measuring cup and note the volume. Pour the eggs into a large bowl, add salt, and beat for at least 1 minute until smooth. Measure out an equal volume of water and broth, then add both to the bowl with the eggs. Whisk in the sesame oil thoroughly to combine all ingredients.
- Strain the Mixture: Pour the egg mixture through a fine-mesh strainer into a shallow heatproof dish such as a Pyrex pie plate, or divide it evenly among 4 ramekins. This step ensures a silky smooth texture by removing any lumps or bubbles.
- Steam the Eggs: Boil water in your steamer. Place the dish or ramekins with the egg mixture into the steamer and cover with a lid. Steam over high heat for 3 minutes, then turn off the heat but keep the lid firmly closed. Let the eggs stand in the covered steamer for 14 minutes to finish cooking gently with residual steam.
- Serve: Carefully remove the steamed eggs from the steamer. Sprinkle chopped scallions on top for freshness and serve immediately while warm.
Notes
- Straining the egg mixture before steaming helps achieve a smooth, custard-like texture without bubbles.
- Adjust the salt to taste, especially if using salted broth.
- The gentle steaming and resting process prevents overcooking and keeps the eggs tender.
- You can substitute vegetable stock for chicken stock to keep the recipe vegetarian friendly.
- Serve as a side dish with rice or as a light snack.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Steaming
- Cuisine: Chinese
