China · Home-style
Microwave Steamed Egg
A silky steamed egg custard made in the microwave, with a texture close to pannacotta and a faintly savoury finish. Ready in about ten minutes and good hot or warm.
Steamed egg is the Chinese answer to a soft custard, and the microwave version depends on three details: the liquid should be warm rather than boiling, the eggs should be strained, and the surface must be vented. Resting the finished bowl for a minute lets the centre finish setting from residual heat rather than from the microwave.
Ingredients
- eggs100 g
- warm water or stockExact
- salt1 g
- light soy sauce2 ml
Directions
- 1
Beat the eggs and add the warm water or stock, salt and light soy sauce, stirring gently and trying not to raise foam.
- 2
Strain the egg into a heatproof bowl and pop any surface bubbles with a toothpick.
- 3
Cover with cling film and prick eight to ten small holes in it, or use a microwave lid with a vent.
- 4
Put it in the microwave to heat:
- 5
When it is done, take it out and let it stand for one minute so the residual heat finishes setting the centre.
- 6
Drizzle with sesame oil, scatter chopped spring onion and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.