CHINESE STEAMED EGG 蒸水蛋
This is the most basic version of Chinese Steamed Egg. Perhaps you can say it's the Chinese equivalent of Chawanmushi. It is also known as 蒸水蛋 i.e. "steamed water eggs"; this dish is literally a steamed water and egg mixture. Most Chinese households have this dish in their house menu, as it's really so easy to make and only 2 main ingredients needed.
Provided by Angie Liew
Categories Main
Time 20m
Number Of Ingredients 8
Steps:
- Prepare all ingredients needed.
- Crack three eggs into a large bowl.
- Lightly beat eggs and then slowly add in warm water.
- Add seasonings and mix well.
- Strain egg mixture into a shallow heatproof bowl.
- Cover with heatproof cling wrap.
- Gently place the bowl onto a prepared steamer.
- Steam over LOW HEAT for 10 minutes, or until set. And we're done!
- Meanwhile, fry minced garlic till golden brown in oil and set aside.
- Sprinkle chopped spring onions, fried garlic, light soy sauce over the egg custard and serve hot. Goes so well with hot steamed rice. As always, ENJOY!
Nutrition Facts : Calories 52 kcal, Carbohydrate 1 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 123 mg, Sodium 441 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHINESE STEAMED EGGS (蒸蛋羹)
Smooth, slippery and heavenly soft, Chinese steamed eggs requires minimum ingredients yet delivers a delicate look and flavour. Learn how to make it flawlessly.
Provided by Wei Guo
Categories Breakfast
Time 13m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 68 kcal
CHINESE STEAMED EGGS
These custardy, absurdly supple steamed eggs might seem intimidating, but they are most definitely not. We added a couple of extra steps to make them absolutely foolproof: First, covering the eggs with foil guarantees that you won't get large pools of water in your ramekins; secondly, and allowing the eggs to gently finish cooking in the steamer after the initial cooking time ensures perfectly just-set eggs every time.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Fill a large pot (it should have a tight-fitting lid) with 1 inch of water and set aside.
- Crack the eggs into a medium bowl and whisk until smooth. Add the chicken broth, 3/4 cup water and salt and whisk until completely blended and smooth. Strain the egg mixture through a fine-mesh sieve set over a 2- or 4-cup liquid measuring cup with a spout.
- Pour the eggs into four 6-ounce heat-proof ramekins. Use a spoon to remove any bubbles that float to the top of the egg mixture, but don't worry if you can't get each one. Cover the top of each ramekin tightly with aluminum foil.
- Set the pot over high heat and bring the water to a boil, then reduce the heat to a very strong simmer (around medium heat). Place a steamer-basket insert in the pot, add the ramekins to the insert and cover the pot with the lid.
- Cook for exactly 10 minutes, then turn off the heat and allow the eggs to cook in the residual heat for 15 minutes more.
- Use tongs to carefully remove the ramekins from the steamer basket. Remove the foil, drizzle with sesame oil and soy sauce and top with the sliced scallion.
BASIC CHINESE STEAMED EGGS
I used to eat this every morning as a child. It takes some time, but is very low-hassle. To lower steaming time, microwave the water for 1-2 minutes before mixing with the egg. If you want to be fancy, you can add stuff like mushrooms, dried shrimps and scallops, etc.
Provided by colachef
Categories Breakfast
Time 17m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 7
Steps:
- Whisk eggs, water, salt, and pepper in bowl or cup.
- place bowl in steamer (simple way to do this is to bring water to a boil in a pot and place the bowl in the pot on a stand and close the lid, if you don't have a steamer available).
- steam for 15 minutes.
- add vinegar and sesame oil, and mix up with a spoon and eat. I know not everyone likes the vinegar. It has a special flavor. Leave it out if you wish. I do leave it out if I add goodies like mushrooms and stuff.
Nutrition Facts : Calories 190.6, Fat 14.4, SaturatedFat 3.7, Cholesterol 423, Sodium 635, Carbohydrate 1.2, Fiber 0.1, Sugar 0.9, Protein 13.2
STEAMED EGG (蒸蛋)
A silky soft Chinese comfort food that's perfect for all occasions!
Provided by Made With Lau
Categories appetizer
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Chop the green onions to be added as garnish at the end.
- Place the steamer rack in the wok, and place your bowl on top of the rack.
- Crack the eggs into a bowl, and add salt, chicken bouillon, and oil. Start mixing the eggs with a fork or chopstick.
- Mix warm water with the eggs (0.5 cups per egg).
- Make sure that the water is boiling in the wok and that your stove is still on high heat.
- After you cover the wok, leave the stove on high heat until the water starts boiling again. This should take anywhere from 1 to 4 minutes.
- Once the dish is done steaming, remove the lid. Add green onion and white pepper to taste.
- Depending on how much clearance you have (and pain tolerance), put on oven mitts and carefully lift the bowl out of the wok. You may need to use the spatula as a lever for more clearance.
CHINESE STEAMED EGG WITH SOY GLAZED MUSHROOMS AND SCALLION SALAD
This recipe checks two boxes for me. The first box satisfies my craving for Korean (scallion salad) and Japanese (soy-glazed mushrooms) flavors, and the second box fills my head with memories of my grandfather's kitchen where he often made Chinese savory egg custard for the grandkids. We call it huevo a vapor and it's a simple and delicious combination with elements inspired by different cuisines.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the scallions in a medium bowl and cover them with cold water. Use your hands to lightly massage the scallions to separate the thin strips and to remove the slimy coating scallions sometimes have. Rinse and repeat this until they no longer feel slimy. Drain well and set aside; the scallions can be refrigerated for up to 3 hours before serving.
- Whisk the gochujang, sesame oil, rice vinegar, garlic, 1/2 teaspoon sugar and 1/2 teaspoon soy sauce together in a medium bowl. Add the scallions and sesame seeds and toss until combined. Refrigerate until ready to serve.
- Melt the butter in a medium skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon black pepper and cook without stirring until the mushrooms are deeply browned and caramelized on the bottom, about 6 minutes. Flip the mushrooms and cook until the second side is browned and the mushrooms are tender, about 4 minutes. Remove the mushrooms to a small plate.
- Lower the heat under the skillet to medium. Add the remaining 2 tablespoons soy sauce, 1/4 cup water and remaining 1 teaspoon sugar. Stir the mixture together, scraping the bottom of the pan to remove any browned bits of mushroom that stuck to the bottom. Bring the mixture to a simmer and cook until you have a thin glaze, about 3 minutes. Add the mushrooms back in and stir until they are fully coated in the sauce. Remove from heat, taste and add salt if needed. Keep warm until ready to serve.
- Bring a few inches of water to a boil in the bottom of a steamer set over medium heat. Whisk together the eggs, 1/4 teaspoon salt and 1 1/2 cups water together in a medium bowl. Place a 9-inch pie plate in the steamer and then pour in the whisked egg mixture. Cover the steamer, reduce the heat to medium and steam the egg custard until just set and the consistency of very soft tofu, about 15 minutes.
- Carefully remove the egg custard from the steamer. Divide the rice among four bowls or plates and top with the egg custard, soy-glazed mushrooms and scallion salad.
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