Equipment
Ingredients
Egg Base
- 2 large eggs, room temperature
- 200 ml warm water, heated to 40C
- 1 g fine sea salt
Aromatics and Garnish
- 10 ml light soy sauce
- 5 ml toasted sesame oil
- 5 g scallions, finely sliced
Nutrition (per serving)
Method
Crack the eggs into a mixing bowl. Use a whisk or chopsticks to beat them gently. Keep the whisking motion horizontal to minimize incorporating air bubbles.
Dissolve the salt into the 40C/105F warm water. Slowly pour the warm water into the beaten eggs while stirring continuously to combine.
Pass the egg and water mixture through a fine mesh strainer into your heat-proof steaming bowl. This crucial step removes the chalazae and any unincorporated egg white, ensuring a smooth texture.
Cover the heat-proof bowl tightly with a small flat plate or heat-safe plastic wrap. This prevents condensation from the steamer lid dripping onto the surface of the eggs.
Place the covered bowl into a preheated steamer over medium-low heat. Steam for 10 to 12 minutes. The water in the steamer should simmer gently, not boil aggressively.
Carefully remove the bowl from the steamer and uncover it. Drizzle the light soy sauce and toasted sesame oil over the hot surface, then sprinkle with finely sliced scallions. Serve immediately.
Chef's Notes
- The golden ratio for flawless Chinese steamed eggs is 1 part egg to 1.5 or 2 parts water by volume. Using 2 parts yields an incredibly silken, fragile texture.
- Using warm water (around 40C) instead of cold water prevents the egg proteins from seizing during the cooking process, ensuring a glass-like, tender surface.
- A shallow bowl is vastly superior to a deep bowl for this application. It promotes fast, even heat penetration so the edges do not overcook before the center sets.
Storage
Refrigerator: 2 days — Texture degrades slightly and may weep water upon cooling.
Reheating: Steam gently for 3 to 5 minutes until warmed through. Microwaving is not recommended as it ruins the silky texture.
