Ingredients

  • Serves 4 people
  • 3 eggs

  • chicken stock (same volume as egg)

  • water (same volume as egg) - can be replaced with chicken/vegetable stock

  • ½ tbsp sesame oil

  • salt

  • shallots

  • spring onion

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Recipe Courtesy of
Asian Food Network

Silky Steamed Eggs

Served in a shallow bowl to share or in a small ramekin for each person, the Silky Steamed Egg is a popular dish that is eaten at home, or many Chinese restaurants across Asia. It is the most straightforward of recipes –simply mix water with beaten eggs ,season and steam –but to get the smooth and soft texture right requires some attention to detail, such as getting the right egg water ratio!
  • Easy
  • 10 min
  • 15 min
  • 5 min
  • 3 steps
  • 7 Ingredients
  • Easy
  • 3 steps
  • 7 Ingredients
  • 10 min
  • 15 min
  • 5 min

Instructions

  1. Beat the eggs

    • Crack the eggs into a large bowl, add pinch of salt, and beat for at least 1 minute until fluffy.

    | Whisking egg will result in a lovely, airy texture for your steamed egg.

    Beat the eggs


  2. Combine stock with the egg mixture

    • Measure out water –same volume as egg
    • Measure out stock –same volume as egg
    • Add water, stock, egg mixture and 1 tsp of sesame oil into a bowl.  Whisk until well combined.


  3. Steam the egg

    • Slowly pour the egg mixture through a fine mesh strainer into a heat proof dish.
    • Cover with cling film and poke holes.
    • Place dish on a steaming rack in a wok filled with boiling water over high heat. Ensure the water doesn’t bubble over into the bowl while steaming.
    • Turn the heat down to a simmer and steam for 10 minutes.

    | Straining the egg mixture will prevent bubbles from forming and gives a glassy surface.

    Steam the egg


Garnish and Serve!

Remove from steamer.  Top with shallots and spring onions and serve.

Garnish and Serve!

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Ingredients
  • Serves 4 people
  • 3 eggs

  • chicken stock (same volume as egg)

  • water (same volume as egg) - can be replaced with chicken/vegetable stock

  • ½ tbsp sesame oil

  • salt

  • shallots

  • spring onion

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