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–+ servings

Chinese Steamed Egg 蒸水蛋

Recipe by Huang Kitchen, Angie Liew
Huang Kitchen Chinese Steamed Egg Recipe
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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.
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Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes

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Servings: 4 people

Ingredients
 

  • 300 ml water, use warm water
  • 3 eggs, large

Seasoning:

  • ½ tsp salt
  • ⅛ tsp ground white pepper
  • ⅛ tsp chicken stock granules

Garnish:

  • 1 tsp light soy sauce
  • 1 tbsp fried garlic with oil
  • 1 tbsp spring onions, chopped

    Instructions
     

    • Prepare all the ingredients.
      Prepare all ingredients needed.
    • Crack eggs in bowl.
      Crack three eggs into a large bowl.
    • Lightly beat eggs, add water.
      Lightly beat eggs and then slowly add in warm water.
    • Add seasonings.
      Add seasonings and mix well.
    • Strained the egg mixture.
      Strain egg mixture into a shallow heatproof bowl.
    • Cover with cling wrap.
      Cover with heatproof cling wrap.
    • Place in a steamer.
      Gently place the bowl onto a prepared steamer.
    • Steamed for 10 minutes.
      Steam over LOW HEAT for 10 minutes, or until set. And we're done!
    • Fried garlic oil.
      Meanwhile, fry minced garlic till golden brown in oil and set aside.
    • Garnish with garlic oil.
      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!

Enjoy!

Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!

Notes

Do not use high heat when steaming eggs or the texture will be coarse and not smooth.
Lightly beat eggs to avoid too much air getting into the custard and be sure to strain the egg mixture to get rid of bubbles before steaming to ensure a smooth and silky surface.
You can also cover the egg mixture in the steaming bowl with another plate if cling wrap or foil is not available.
If you're not sure if egg custard has set, shake the dish a little and it should be jiggly but firm.

NUTRITION

Calories: 52kcal · Carbohydrates: 1g · Protein: 4g · Fat: 3g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Trans Fat: 1g · Cholesterol: 123mg · Sodium: 441mg · Potassium: 61mg · Fiber: 1g · Sugar: 1g · Vitamin A: 193IU · Vitamin C: 1mg · Calcium: 26mg · Iron: 1mg
Course: Main
Cuisine: Asian, Chinese, Malaysian
Keyword: Chinese