Chinese Steamed Egg is a conventional formula and one of those normal ones that is really discovered all over China where foods can be very unique by region. The fixings are as essential as they get (eggs and water), which gives a false representation of the fragile flavor and smooth surface you can accomplish with this formula.
What's more, along the lines of straightforwardness, you can likewise make this Chinese egg custard formula with no unique hardware. Worry don't as well on the off chance that you don't possess a bamboo steamer or an extraordinary steaming pot.
Be that as it may, I accentuate can in light of the fact that various strategies may give you somewhat various outcomes. And keeping in mind that the steamed egg custard for the most part is the equivalent, the dish may not give you that exceptional oomph you're searching for.
There are three general ways you can steam eggs Chinese style. Every technique has its upsides and downsides, so you can discover the strategy that works best for you. The objective is to accomplish velvety eggs that are immaculate superficially from water beads.
- 4 medium eggs
- 1 1/4 - 1 3/4 cups water, vegetable, or chicken stock (approximately, as it will depend on the volume of your eggs) - lightly warmed
- 1 pinch salt (optional)
- FOR TOPPING
- chives - finely chopped
- sesame oil
- soy sauce (use tamari for GF)
- hot chili oil
INSTRUCTIONS
- DETERMINE HOW MUCH STOCK OR WATER YOU NEED
- 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.
- MAKE THE CHINESE STEAMED EGGS
- 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.
Read more our recipe Ghotab/Qottab Pastry (Traditional Iranian Almond And Walnut-Filled Crescents) #healthyfood #dietketo #breakfast #food
0 Comments