One dish that stands out for its simplicity and delightful taste is Chinese-style steamed egg. This velvety and savory dish, also known as “Savory Egg Custard” or “Chawanmushi,” is a popular comfort food that’s not only easy to make but also a treat for the taste buds.
Ingredients needed
To create a masterpiece, you need the right tools and ingredients. Here’s what you’ll need:
Fresh Eggs: Quality eggs are the heart of this dish. Opt for free-range or organic eggs for the best flavor and texture.
Broth or Water: The base liquid is essential. You can use chicken broth for a rich taste or water for a lighter version.
Seasonings: Soy sauce, salt, and a touch of sesame oil add depth to the flavor.
Toppings: Get creative with toppings like chopped scallions, mushrooms, shrimp, or even a hint of minced meat.
Steamer: A bamboo steamer or any steaming apparatus will do the job.
How to make steamed eggs:
1. First prepare all the ingredients, 2 eggs, 200 ml of warm water, one spoon of salt, one spoon of oil, and one spoon of steamed fish soy sauce.
2. Crack two eggs into a bowl, pour 200 ml of warm water at 40 degrees, add a small spoonful of salt, a spoonful of cooking oil, and stir evenly. The golden ratio of eggs and water is not 1:1.5 times as people often say, but 1:2. In this way, the steamed eggs are smoother and more tender than pudding.
3. After mixing, filter once to remove floc impurities in the egg liquid and make the steamed eggs more delicate and even.
4. Put the lid on, put the water on the pot, steam for 7 minutes, turn off the heat, and then simmer for another 2 minutes and open the lid, so that the steamed eggs will be liked by children and adults alike.
5. After opening the lid, use a small knife to cut the steamed egg into small pieces, pour a spoonful of steamed fish soy sauce on it, and shake off a little sesame oil. If possible, you can garnish with chopped green onion, which will look more attractive .
The secret to steamed eggs:
1. Thick bowl can block the generation of air bubbles.
2. Hot water, also avoid bubbles in the custard.
3. Put cold water into the pot for steaming. Since a thick bowl is used to heat the water, you are not afraid of bubbles when steaming in cold water.
4. Steam over high heat, after completing the above three points, just start cooking over high heat!
5. When steaming eggs, remember this golden ratio, water and eggs are 1:2.
Note: If you use hot water below 60 degrees, you must increase the steaming time, and steam for two minutes for every 10 degrees below! ! ! The specifics should also be ordered according to the amount of egg liquid you steam! Just turn the bowl lightly, if the custard does not flow and collapse, it is cooked!
Conclusion
Congratulations! You’ve successfully embarked on a culinary adventure that led you to the heartwarming world of Chinese-style steamed egg. This dish is not only a delight for your taste buds but also a reflection of the rich culinary heritage of China. By following these simple steps, you’ve mastered the art of crafting silky, savory, and satisfying steamed eggs.
