Steamed Egg (蒸水蛋)
蒸水蛋, or Steamed Egg, is a simple yet delightful dish that graces many tables in Chinese households. Soft, silky, and incredibly comforting, it's almost like a hug in food form. Perfect as a quick breakfast or a side dish to any meal, its fuss-free preparation makes it a favorite for those who are new to cooking or simply pressed for time.
Ingredients
- 3 large eggs
- 350 ml water or chicken broth
- 1/2 teaspoon salt or to taste
- A dash of white pepper
- 1 teaspoon sesame oil
- Chopped spring onions for garnish optional
Optional Toppings:
- A few shiitake mushrooms thinly sliced
- A small amount of cooked shrimp
- A sprinkle of chopped ham
Instructions
Prepare the Egg Mixture:
- Crack the eggs into a mixing bowl. Whisk them until well beaten.
- Add water or chicken broth to the beaten eggs.
- Stir in salt and white pepper. Mix well to combine.
Strain the Mixture:
- For a silky texture, strain the egg mixture through a fine-mesh sieve into another bowl. This helps to remove any coagulated proteins and air bubbles.
Prepare the Steaming Setup:
- Fill a large pot or steamer with enough water for steaming and bring it to a boil.
Pour the Mixture into a Dish:
- Once the water is boiling, carefully pour the egg mixture into a heat-resistant dish suitable for steaming.
Optional Toppings:
- If using optional toppings like mushrooms, shrimp, or ham, gently place them on top of the egg mixture at this point.
Steam the Egg:
- Place the dish into the steamer. Cover with a lid or foil.
- Turn down the heat to low, and steam for about 12-15 minutes or until the egg is set but still slightly wobbly in the center.
Finishing Touches:
- Once done, carefully remove the dish from the steamer (it will be hot). Drizzle a teaspoon of sesame oil over the top for added flavor.
Garnish and Serve:
- Optionally, garnish with chopped spring onions before serving.