Chinese-style steamed eggs

While the ingredients are basic – eggs, water, salt – there are a few preparation tricks to ensure these steamed eggs turn out as a delicate, creamy, velvety custard. Topped with soy sauce, sesame oil and spring onions, they're pure Chinese comfort food.

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 6 eggs
• ½ tsp salt
• 2 spring onions, finely sliced
• 1½ tbsp soy sauce
• 2 tsp sesame oil
• white pepper, to serve
• steamed rice, to serve

Instructions

1. Crack the eggs into a measuring jug and beat with a fork or whisk in a stirring motion, trying not lift the fork out of the eggs while beating. This will limit the amount of air whipped into the eggs and produce a smoother custard. Note the volume of beaten egg and pour into a large bowl. Using the same jug, stir the same volume of cold water into the eggs, and then stir the same volume of boiling water into the eggs (in total there is 2-parts water and 1-part eggs).
2. Add the salt and mix well. Strain the mixture through a sieve into a wide, shallow bowl around 20 cm in diameter. Pop any visible air bubbles.
3. Wrap the lid of a steamer with a kitchen cloth to prevent drips, then steam the eggs for about 15 minutes.
4. Remove from the steamer and scatter with the spring onion, soy sauce and sesame oil. Sprinkle with white pepper to serve.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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