中式蒸鸡蛋 / 蒸水蛋 // steamed egg

Ingredients

• 2 eggs
• About 300 ml warm water
• A small pinch of salt
• 1 teaspoon light soy sauce
• A few drops of sesame oil
• A little chopped scallion

Ratio

• Egg liquid : water = 1 : 1.5 to 1 : 2
• For a more tender texture, go closer to 1:2; for something firmer, go 1:1.5

Method

1. Beat the eggs, and try not to whip in too many bubbles.

2. Add the salt, then add the warm water and mix well.

3. Strain it once; this will make it smoother.

4. Pour it into a shallow bowl, and lightly cover it with plastic wrap or a plate to prevent condensation from dripping in.

5. Once the water is boiling, steam it over medium-low heat for 8–12 minutes.

   • Shallower bowl: 8–9 minutes
   • Deeper bowl: 10–12 minutes

6. After turning off the heat, let it sit covered for 1–2 minutes.

7. Take it out, then drizzle on a little light soy sauce and sesame oil, and sprinkle with chopped scallion.

Key points

• Do not steam it over high heat, or it will develop honeycomb holes.
• You definitely need to cover the surface of the bowl, or the top will easily end up uneven and pitted.
• Warm water makes it easier to steam into a delicate, tender texture than cold water does.

If you want it a little more fragrant You can add:

• dried tiny shrimp
• minced meat
• clams
• a little lard or chicken fat after steaming

If what you want is the most basic home-style version, then the one above is enough.