Steamed egg custard 蒸水蛋 is one of the most comforting Chinese home style dish. The literal translation is steamed water eggs and it really only needs two ingredients like the name suggests. But of course you can spice it up and add your own topping as you please. (minced pork, shrimp, salty eggs etc.) We are going to show how to make a basic steamed eggs. And of course I’m going to show you some tips I’ve learned over the years to give you the smoothest, silkiest egg custard you will ever have. I'll cover: the best egg to water ratio, water temperature, how to avoid honeycomb and craters on your eggs, and how to steam it to give it the best texture. This dish is perfect for times like this when you need minimal ingredients and can add an extra dish in a jiffy if you don’t have enough dishes.
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Steamed egg custard or 蒸水蛋 is one of the most comforting Chinese home-style dishes.
Its literal translation is steamed watered eggs and that's basically all the ingredients that
you need. Of course you can add your own toppings like minced pork or shrimp or even thousand-year-old
eggs but today we're going to show you a basic steamed egg recipe and I'm going to show you some
tips and tricks that I've learned over the years to give you the smoothest silkiest eggs ever.
Number one, the golden ratio. I would crack my eggs into a measuring cup and this is about 200
milliliters and I'm gonna pour this into a mixing bowl and now I'll measure out 1.5 times the water
to the egg ratio. 200 milliliters, that's about 300 milliliters of water and we're going straight
into tip number two and that is using warm water. This is something that my grandma and my dad and
now me, we all do the same thing. I mean it's been three generations so should be pretty good proof
but I did do a little research. The reason why using warm water is good for this is because
apparently tap water has little bits of air bubbles in there so that would affect the texture
of your eggs. So the warm water or boiled water would not have those bubbles so make sure to use
that. Also when I mean warm water, it's not like hot water. This is basically lukewarm, a little
bit warmer than room temperature water. I will now beat my eggs. I'll add a little bit of salt,
just like about a quarter teaspoon, and now you may notice a lot of bubbles forming while
beating my eggs and this is tip number three. You have to get rid of the air bubbles. If you
don't do that, your eggs will come out like honeycomb. So what I do to get rid of it is
use a sieve and slowly pour that into my dish and if you still have a little bit, you can use
a spoon to get rid of them. Tip number four, wrap it tightly with saran wrap or foil and the reason
why you want to do this is because you don't want the condensation that builds up on the lid
to drip back into your eggs and that will form like little craters in your eggs and you don't
want that. Now you can put this into your steaming device. I have a wok and inside I have a rack.
I've already have this boiling on high heat. Carefully put it in, make sure it's even
when it's in there. And now you'll steam this for about 10 minutes. I'll turn this to about medium.
So about halfway through the time, you'll open it just to let some steam out and then you'll
close it again and continue for the rest of the time and that's tip number five, give it a breather.
The reason you want to do this is because you don't want to overcook the eggs. Lifting it up
would give it, you know, a little breather and cool it down a little bit and then you can continue.
Now you wait for the rest of the time and keep a good eye on it. Once it's ready, you don't
want to overcook it, you want to stop. To finish off the eggs, I added some scallions, sesame oil
and soy sauce. We like to keep it simple because this is a simple comforting dish.
Alright, so let's give this a taste. This looks really smooth.
The texture is so silky. Oh my gosh, it's silkier than tofu. I can say that. This is silkier than
tofu. It's so good. You can slurp it all down. Oh wow. Actually, you can definitely add more eggs
to this dish. I used four. You can probably go up to six to eight or however many you want within
the ratio that I gave you, one to 1.5. But you know, it's only the two of us and we need to eat
everything that we make. So four eggs was enough for us. Let me know if there's any other recipes
you want us to show you. Let us know in the comment section below and like our videos and subscribe.
Alright, see you later. This is really good. Try it.
