Chinese Steamed Eggs Food

CHINESE STEAMED EGGS

Steps:

• Beat the eggs in one direction for half a minute.
• Add the remaining ingredients and beat for another minute.
• Filter the mixture twice through a sieve to remove impurities and bubbles.
• Pour the mixture into a shallow dish.
• Use a spoon to skim any bubbles from the surface.
• Set up a steaming station.
• Steam over low heat with the lid on for 8 minutes.
• Drizzle light soy sauce and sesame oil on top and garnish with chopped spring onions.

CHINESE STEAMED EGG

Steps:

• First you need to determine how much water or stock you will need. As eggs differ in size, the amount will depend on the volume of the eggs that you use for this recipe. I can give you a guide, but if you want perfect Chinese Steamed Eggs, it's best if you measured your eggs. In a medium bowl, lightly beat the eggs together with a fork. Measure out and take note of the volume of the eggs (cups or milliliters). If you have a 2-cup measuring cup, you can beat the eggs directly into the cup to get a measurement. My four eggs totaled 200 milliliters (just under 1 cup).
• The amount of water or stock you will want is between 1 1/2 to 2 times the volume of the eggs. So if you have 200 milliliters of egg, you could use between 300 - 400 milliliters of water, depending on your preference. 300 milliliters of water or stock will give you a firmer texture than if you were to use 400 milliliters. For reference, in the photos, I used 300 milliliters of water.
• Slowly mix the water in with the eggs. Mix in salt if using.
• Carefully pour the eggs through a fine mesh strainer and evenly divide into two bowls. The strainer will catch any larger pieces of the egg, as well as break apart much of the bubbles or foam that may have formed. If you have the time, allow the egg to sit for a few minutes so any remaining bubbles on the surface pop.
• Cover the eggs with aluminum foil. This is to prevent any water droplets from the steamer from falling directly onto the eggs, making the surface of the steamed eggs rough.
• Gently place the bowls onto a prepared steamer. Steam over low heat until the eggs are set, about 10-14 minutes, depending on the shape and depth of your bowls. For reference, in the photos, the eggs were steamed for 12 minutes.
• Carefully remove from steamer and garnish with desired toppings. Serve warm.

CHINESE STEAMED EGG 蒸水蛋

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!

CHINESE STEAMED BUNS

Steps:

• Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
• Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick.
• Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can simple resort to a stand mixer.
• Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size.
• When the dough is double in size, get paste ball out, dust the operating board and re-knead the dough for 3-4 minutes until the dough becomes almost smooth again. Divide the dough into two parts, keep kneading and shape each part into 1 inch thick long log.
• Remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Try to keep the original shape. Place the buns to a lined steamer one by one. Leave some space among each one as the buns rise after steaming.
• Add cold water to your wok or steel steamer. Cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy again.
• Use high fire to bring the water to a boil and continue to steam for around 20 to 25 minutes (depending on the size of your buns).
• Remove off the fire and wait for around 5 minutes before opening the lid. Serve warm or re-steam to soften before serving.

BASIC CHINESE STEAMED EGGS

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.

CHINESE STEAMED EGGS (蒸蛋羹)

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.

CHINESE STEAMED EGGS

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.