China · Home-style
Steamed Egg Custard
The everyday steamed egg, set as smooth as jelly and savory-sweet, served for breakfast or alongside a meal. Plain, cheap and worth the small effort.
Steamed egg appears at breakfast counters and family tables across China, and cooks genuinely disagree about whether it belongs at breakfast or at the end of a banquet. Some strain the mixture and cover it, others steam it open in a pan of water, and both camps insist theirs is the correct one. A little vinegar in the bowl takes the raw smell out of the egg, which matters more with supermarket eggs than it used to.
Ingredients
- eggs2 pieces
- salt3 g
- sesame oil4 ml
- light soy sauce8 ml
- white vinegar2 ml
Directions
- 1
Crack two eggs into a bowl and beat them.
- 2
Add 3 g of salt.
- 3
Add 2 ml of white vinegar to take away the eggy smell; this is optional.
- 4
Add water measuring 1 to 1.5 times the volume of the egg, at 70 degrees, and stir until even.
- 5
Strain the egg and skim off the froth; this is optional, but unfiltered egg steams with bubbles that do not look well.
- 6
Put 300 to 500 ml of water in any pan, bring it to a boil and lower in the bowl of egg.
- 7
Choose one steaming method.
- 8
How do you know it is done?
- 10
Add the sesame oil and light soy sauce and eat.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.