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Chinese Steamed Eggs
Chinese Steamed Eggs is a traditional Chinese recipe for a classic dish of a coddled blend of egg and water often served topped with prawns and vegetables. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Chinese Steamed Eggs.
prep time
5 minutes
cook time
10 minutes
Total Time:
15 minutes
Serves:
2
Rating: 
Tags : Vegetable RecipesChina Recipes
Chinese steamed eggs (蒸蛋羹), also know as water egg or egg custard is really a type of coddled egg, as the water is not boiling. Ideally the water should be 45°C (to achieve this add an equal volume of cold water to your wok as soon as the water in there comes to a boil).
Ingredients:
2 eggs - beaten
Warm water – double volume of the beaten eggs
pinch of salt
1 tsp chives, finely chopped (optional)
2 tsp light soy sauce
2 drops sesame oil
To Garnish:
prawns, peeled and de-veined
Asparagus and carrot or spring onions, sliced
Method:
Crack the eggs into a measuring jug and beat well. Measure the volume of the eggs then add in twice that volume of warm water. Add the salt, beat well to combine then pass the mixture throguh a fine-meshed sieve into a bowl.
Divide the egg mixture between two small serving bowls and sprinkle the chives over them.
Cover the bowls with clingfilm (plastic wrap) then pierce each one once with the tip of a sharp knife (to allow excess steam to escape).
Place in a steamer basket and steam for 10-12 minutes over gentle heat (add the bowls to the steamer basket as the water just starts to boil).
Cut through the curd several times then season with the light soy sauce and sesame oil.
Serve warm.
If desired you wish to garnish the eggs, then cook as above. After 7 minutes place the prawns and vegetables on top of the eggs. Cover with fresh clingfilm and pierce again then continue cooking for 3 minutes more.
