A quick and simple meal.
A smooth, velvety, Chinese steamed eggs that requires minimal ingredients yet delivers a delicate rich aroma. Great with congee or a simple meal plan for you when you have nothing else in the fridge. The water to egg ratio is 2:1 so a little eggs goes a long way for a soft, light custard-like eggs that jiggle and melt in your mouth.
Ingredients:
- 2 Eggs
- Water
- Salt
- Chives/Spring Onion
- Light Soy Sauce
- Sesame Oil
- White pepper
Optional:
- Dark Soy Sauce
- Coarse Black Pepper
- Beat 2 eggs into a measuring jug
- Add room-temperature water in a 2:1 water to eggs ratio and beat again.
- Sprinkle in salt, some white pepper and black pepper (optional) and beat again.
- Pour the egg mixture through a sieve into a container.
- Gently remove any air bubble for a smooth, light finish.
- Wrap the container in a cling film and put it in a pot to be steam over a gentle heat for about 10-12 minutes.
- Remove the egg from the heat. The egg should jiggle when shaken lightly.
- Lightly slice criss-crosses over the top layer of the eggs.
- Drizzle in 1 tablespoon of sesame oil and 0.5 tablespoon of light soy sauce. Optional: add in a teaspoon of dark soy sauce and watch as the colours dance around in the oil
- Sprinkle in the garnishes such as chives or spring onions
- I like to steam the egg in the gentle heat for about 1-2 minutes to make sure the aroma is deeply incorporated into the eggs.
