Chinese steamed eggs (蒸蛋羹)
User Reviews
5
Chinese steamed eggs (蒸蛋羹)
Description
This delicate custard begins by whisking together beaten eggs and warm water in a 1:2 volume ratio, seasoned with a pinch of salt. The mixture is strained through a sieve into small serving bowls to remove bubbles and ensure a uniform texture. The bowls are covered with pierced cling film to allow steam to escape, then steamed over gentle heat for 10 to 12 minutes, producing a smooth, tender egg pudding.
Chopped chives can be sprinkled on top before steaming for subtle freshness, and light soy sauce along with a drop of sesame oil is often added before serving to enrich the flavor. For a variation, prawns and vegetables can be placed on the custard partway through steaming, adding a pleasing contrast in texture and taste.
This dish is common in Chinese breakfasts or light meals and is best served warm to enjoy its silky consistency. Maintaining the correct egg-to-water ratio and gentle steaming temperature is essential for the custard to set properly without becoming tough or watery.
Ingredients
- 2 egg beaten
- water double volume of the beaten eggs (see note 1 & 2, warm
- 1 pinch salt
- 1 teaspoon chive finely chopped (optional)
- 2 teaspoon soy sauce light
- 2 drop sesame oil
Extra garnish (optional)
- prawns peeled and deveined
- asparagus
- carrot
Instructions
- Pour warm water into the beaten eggs. Add salt then stir well.
- Through a sieve, pour the mixture into 2 small serving bowls. Sprinkle chive over if using.
- Cover the bowls with cling film. Pierce to allow the steam to escape.
- Steam for 10-12 minutes over a gentle heat (place the bowls in when the water starts to boil).
- Season with light soy sauce and sesame oil (if you wish, cut through the curd several times to let the sauce penetrate). Serve warm.
- If using extra garnish: Steam the egg as usual for 7 minutes, then place in prawns and vegetables. Steam for a further 3 minutes.
Notes
- Use a volume ratio of 1 part beaten eggs to 2 parts warm water, approximately 45°C (113°F), for the best texture.
- The water temperature can be achieved by mixing equal parts boiling water and tap water.
- Cover the bowls with pierced cling film to allow steam to escape and prevent water condensation from dripping into the custard.
- Add garnishes like prawns or vegetables after 7 minutes of steaming and continue for an additional 3 minutes if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 76kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 417mg | 17% |
| Potassium | 75mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 0.3g | 1% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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