China · Chinese

Furong steamed egg whites

Steamed egg-white custard topped with finely diced garnish and a sizzling oil drizzle. A traditional Jiangsu-Suzhou style; “furong” describes the pale, flower-like texture of the egg white. Public reference · home adaptation, not a historical original.

27 minutes · 4 servings · Moderate

Furong steamed egg whites

Public reference · Home adaptation “Furong” in dish names often refers to the soft, flower-like texture of egg whites (Qing-era 《调鼎集》 records a 芙蓉蛋). Versions exist in Jiangsu, Sichuan and Hunan cuisines. This version follows the Jiangsu structure. Traditional method uses only egg whites (no yolk) to keep the surface pure white; low heat during steaming prevents large bubbles. Garnish quantity, steaming time and pour-over consistency are editorial for 4.Classified as meat because the dish contains cooked ham and shrimp. Contains egg and crustacean (shrimp); ham contains pork and salt. With ham and shrimp this version is not vegetarian. 百度百科：三宝芙蓉蛋 — Jiangsu-style egg-white base with shrimp, ham, pea garnish and sizzling oil finish. https://baike.baidu.com/item/%E4%B8%89%E5%AE%9D%E8%8A%99%E8%93%89%E8%9B%8B/3023781 百度百科：芙蓉蒸蛋 — Historical and home notes on egg-to-water ratio, gentle steaming and sauce pour-over. https://baike.baidu.com/view/2954813.htm FoodSafety.gov: Safe Minimum Internal Temperature — ≥74°C centre temperature for egg dishes. https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures AI-generated illustration; not kitchen-tested.

Ingredients

  • egg whites, about 5 large eggs150 g
  • warm water, equal to egg white weight150 ml
  • salt1 g
  • green peas20 g
  • finely diced cooked ham15 g
  • cooked shrimp, finely diced30 g
  • rendered lard or neutral oil10 g
  • unsalted chicken stock for the pour80 ml
  • cornstarch3 g

Directions

  1. 1

    Whisk the egg whites (no yolk at all), combine with warm water and salt; strain once through a fine sieve to remove bubbles and impurities, into a shallow heatproof dish.

  2. 2

    Bring the steamer water to a boil, then reduce to low heat, place the dish in, leave the lid slightly ajar, and steam about 8 minutes until just set.

  3. 3

    In a separate pan, gently heat the stock with peas, ham and shrimp until just cooked; thicken with a cornstarch slurry.

  4. 4

    Pour the garnish over the steamed egg whites; heat the oil to about 190°C and drizzle over the surface to release aroma, then serve hot.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.