Chinese Steamed Eggs
You may never think to steam eggs but this is one recipe that reminds me of my childhood. Often made by mum when she prepares teochew porridge for the family. It’s so easy to make and also looks delicate and elegant. It’s a Chinese comfort dish that can never go wrong on it’s own or paired with other Chinese dishes. It’s also a great dish for young kids and the elderly and absolutely comforting to eat on one of those cold winter nights and especially when you are feeling feverish with little appetite.
I have seen many versions of steamed eggs added with shiitake mushrooms, crabmeat, chicken, prawns and gingko nuts. Mix it up as you fancy!
This recipe serves 2 and I used a french mini cocotte but you can use a ramekin, durable glass or a metal dish to steam with.
Ingredients
3 eggs
Chicken stock
Water (same weight as eggs used)
A pinch of salt to taste
1 teaspoon of sesame oil
Chopped spring onions
Instructions
Crack 3 eggs in a liquid measuring cup and take note of the volume and then pour the eggs into a bowl
Measure out the water at the same volume as the eggs used and add it to the same bowl.
Add chicken stock and sesame oil
Whisk until everything is well combined
Prepare the steamer and set to high heat
Pour in your egg mixture into small cocottes or ramekins.
*Hot tip is to pour the egg mixture through a fine mesh strainer. This prevents bubbles from forming during the steaming process.
Steam for 10 minutes and let it cool down for another 10 minutes in the steamer
Remove your steamed egg cocottes from the steamer and garnish with chopped spring onions
Drizzle with a touch of sweet or salted soy sauce (I used Kikkoman), and serve.
