This submit might comprise affiliate hyperlinks. Please learn my privateness coverage.
This straightforward, comforting Chinese language steamed egg recipe is silky, custard-like, and prepared in simply 8 minutes. Topped with soy-sesame sauce and chili, it’s the sort of cozy, protein-packed dish that’s good with rice or once you simply need one thing heat and satisfying.
Silky Chinese language Steamed Eggs Recipe
This Chinese language steamed egg recipe is what I make after I need one thing mild, savory, and deeply comforting. Rising up, it was all the time on the desk: after faculty, on sick days, or when somebody simply needed one thing easy with scorching rice. The feel is smooth and silky, like a savory custard that melts in your mouth. You’ll discover it in lots of Chinese language households, typically referred to as shui dan (水蛋), zheng shui dan (蒸水蛋), or jing dan (蒸蛋) in Cantonese. It’s humble, homey and all the time hits the spot.
I prime mine with a fast soy-sesame sauce, chopped scallions and pink chili. Whether or not you’re placing collectively a comfortable solo meal, a fast weeknight dinner or one thing mild for a choosy eater or a drained day, that is the sort of dish that simply works. Try my ideas and video information beneath to get that good silky texture each time.
For easier Chinese language egg recipes, take a look at my Chinese language Tomatoes and Eggs and Chive Omelet.
Distinction Between Chinese language And Korean Steamed Eggs
At first look, Chinese language steamed eggs and Korean steamed eggs may look related: smooth, jiggly, and served scorching in a bowl. However they’re truly fairly completely different in texture, taste, and the way they’re made.
Chinese language steamed eggs (shui dan 水蛋 / zheng shui dan 蒸水蛋) are all about that silky, custard-like texture. The egg combination is gently crushed and steamed low and gradual, typically strained to do away with bubbles so it stays clean and tender. The flavour is refined and savory, normally topped with soy sauce, sesame oil, and scallions. It’s comforting and light-weight, and straightforward to pair with rice, congee, or different homestyle dishes.
Korean steamed eggs (gyeran jjim 계란찜) are fluffier and extra cloud-like. They’re cooked over direct warmth in an earthenware pot, typically whisked with anchovy inventory or kelp broth for a daring umami taste. As they prepare dinner, they puff up like a souffle. You’ll normally see them served effervescent scorching at Korean BBQ or as a part of a banchan unfold.
Elements You’ll Want
Try the recipe card beneath for the complete ingredient listing and actual quantities.
Professional Tip #1: Why I Use A 2:1 Egg To Water Ratio
It’s all about the suitable ratio. I am going for 2 components eggs to at least one half water by quantity for that good smooth, simply set texture. You’ll want at the least two eggs to make this work effectively. Too little egg and it received’t set proper. An excessive amount of, and it will get too agency.
Professional Tip #2: Room Temp Eggs For A Smoother Combine
Utilizing room temperature eggs helps them mix extra simply with the nice and cozy water. This provides you a smoother, extra even custard. Chilly eggs may cause the combination to separate or steam up with a grainy texture.
Professional Tip #3: Heat Water Is Key
Use heat water, not scorching or boiling. Assume physique temperature. This helps the eggs prepare dinner gently and evenly, decreasing bubbles and stopping rubbery, overcooked edges. Chilly water could make the eggs foam up, and the feel received’t be as silky.
Professional Tip #4: A Combine Of Impartial Oil And Sesame Oil
Impartial oil provides sheen and helps the sauce glide over the egg, whereas sesame oil brings that traditional nutty aroma you anticipate from Chinese language residence cooking.
Further Tip: How To Get The Proper Heat Water Temperature
The best option to get heat water is to combine equal components boiling water and room temperature water, about 1:1. For instance, for those who want 1 cup (240 ml) of heat water, combine ½ cup boiling water with ½ cup room temperature water. It ought to really feel simply heat to the contact.
How To Make Chinese language Steamed Eggs
Use a fork to gently beat the eggs till the whites and yolks are simply combined. Don’t go too exhausting otherwise you’ll find yourself with an excessive amount of foam.
Slowly pour within the heat water, then add a small pinch of salt. Give it a mild stir, simply sufficient to combine every part evenly with out creating bubbles.
Pressure the egg combination by means of a high quality sieve straight into your shallow, steamer-safe bowl. This helps the eggs steam up tremendous clean and custardy, similar to those you get at Chinese language eating places.
Professional Tip: Straining removes any foam, bubbles, and the chalazae (that stringy white bit hooked up to the yolk). When you’ve poured it in, take a second to pop or spoon out any bubbles on the floor. It makes an enormous distinction in how silky the ultimate texture seems.
As soon as the water in your steamer involves a boil, flip the warmth right down to low. Gently place your bowl in and steam for 8 minutes. When it’s carried out, raise the lid rigorously so the steam doesn’t drip again onto the eggs. That’s how you retain the highest good and clean.
Professional Tip: Steaming on low warmth is vital. It cooks the eggs gently and evenly so that you get that smooth, silky texture with no bubbles, cracks, or bizarre holes. Excessive warmth simply makes it overcook and switch rubbery, and nobody needs that.
Seize a small bowl and blend all of the Sauce substances collectively till every part’s properly blended. That’s your savory drizzle to pour over the eggs later.
Pour the sauce over the steamed eggs, sprinkle in your garnishes, and serve it up immediately whereas it’s nonetheless heat and silky.
Incessantly Requested Questions
Sure, however they’re finest freshly made. If you’ll want to prep forward, steam the eggs, allow them to cool, and maintain them lined within the fridge. Gently reheat in a steamer or on the stovetop over low warmth. Simply don’t microwave or it’ll mess up the feel.
You possibly can set a heatproof rack or a small bowl in a big pot or wok, add water, and canopy with a lid. Simply ensure that the bowl of egg combination is elevated and never sitting immediately within the water.
Not likely. I don’t suggest it for those who’re after that clean, silky texture. Microwaves prepare dinner erratically, so that you’ll seemingly find yourself with rubbery or overcooked spots. Steaming is the easiest way to get that traditional custard-like outcome.
Gently shake the bowl. If the middle jiggles barely however doesn’t look watery, it’s carried out. You can even check it with a spoon. The custard needs to be simply set and clean when scooped.
For those who’ve bought leftovers, allow them to cool fully, then cowl and maintain them within the fridge. They’ll keep good for as much as 2 days. To reheat, gently steam them once more over low warmth till warmed by means of. Don’t microwave them. Steamed eggs are delicate, and the microwave can mess up the feel and switch them rubbery. Reheating low and gradual is the best way to go.
This recipe is 167 energy per serving.
What To Serve With This Recipe
For a straightforward and healthful Chinese language weeknight dinner, I like to recommend the next recipes:
I hope you get pleasure from this submit as a lot as I do. For those who strive my recipe, please depart a remark and think about giving it a 5-star score. For easier and scrumptious recipes, discover my Recipe Index, and keep up to date by subscribing to my publication and following me on Fb, Pinterest, and Instagram for brand new updates.
Different Egg Recipes You May Like
Forestall your display from going darkish
-
Beat the eggs gently. DO NOT create an excessive amount of foam.
-
Add heat water slowly and a pinch of salt. Stir gently and evenly till effectively mixed.
-
Pressure and pour the egg combination by means of a high quality sieve right into a shallow steamer-safe bowl.Professional Tip: For an ideal, silky, clean texture, pressure the egg combination earlier than steaming. This helps do away with any foam, bubbles, and the chalazae (that stringy white half hooked up to the yolk). After pouring, pop or spoon out any remaining bubbles on the floor to maintain it further clean.
-
Convey the water in your steamer to a boil, then decrease to low warmth. Steam the egg combination over low warmth for 8 minutes. Take away the duvet rigorously, and ensure the steam droplets on the lid don’t drip onto the floor of the eggs.Professional Tip: Use low warmth when steaming Chinese language eggs for even cooking. Low warmth additionally prevents bubbles, cracks, and ensures you get a clean, silky custard texture. Keep away from excessive warmth because it causes the steamed egg to prepare dinner too shortly, with bubbles, cracks, holes on the floor, or an uneven “rubbery” texture.
-
In a small bowl, combine the Sauce substances till effectively mixed.
-
Add the sauce and garnishes, and serve instantly.
Serving: 2individuals, Energy: 167kcal, Carbohydrates: 2g, Protein: 7g, Fats: 15g, Saturated Fats: 3g, Polyunsaturated Fats: 5g, Monounsaturated Fats: 6g, Trans Fats: 0.01g, Ldl cholesterol: 164mg, Sodium: 842mg, Potassium: 98mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 268IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 1mg
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
