Silky Chinese Steamed Eggs
A classic, comforting Chinese dish, steamed eggs are renowned for their incredibly smooth, custard-like texture and delicate flavor, a true staple in many homes.
Ingredients
- 4 large eggs
- 0.5 cup water warm (or chicken broth)
- 2 tsp chicken bouillon granules
- 1 pinch salt optional
- 1 tbsp green onion chopped
- 1 tsp light soy sauce for serving (optional)
Instructions
- Crack the eggs into a bowl and whisk thoroughly until the yolks and whites are completely combined, but avoid creating too many bubbles.
- In a separate bowl, dissolve the chicken bouillon granules and salt (if using) in the warm water or chicken broth.
- Slowly pour the dissolved bouillon mixture into the whisked eggs while continuously stirring gently.
- Pour the egg mixture through a fine-mesh strainer into a heatproof bowl. This step is crucial for achieving a smooth, silken texture by removing any chalaza or unmixed egg bits.
- Prepare a steamer. Once the water is boiling, carefully place the bowl with the egg mixture into the steamer.
- Cover the steamer. If your lid doesn't seal well, you can cover the bowl with plastic wrap or aluminum foil before placing the lid on to prevent condensation from dripping onto the eggs. Steam over medium-low heat for 10-15 minutes, or until the eggs are just set but still slightly wobbly in the center.
- Carefully remove the bowl from the steamer. Garnish with chopped green onions and a drizzle of light soy sauce, if desired. Serve immediately with rice.
Notes
For an even silkier texture, use warm water. Adjust chicken bouillon to taste; a pinch of salt can also be added. Garnish with chopped green onions or a drizzle of soy sauce for extra flavor. For variations, add minced meat, shrimp, or mushrooms to the egg mixture before steaming.