Steaming Softness: The Art Of Cooking Steamed Eggs

Chinese steamed eggs, also known as waat dan or slippery eggs, are a versatile, comforting dish that can be served for breakfast, dinner, or even when you're feeling under the weather. This simple dish requires only a few basic ingredients: eggs, water, and salt. However, achieving the perfect silky, smooth texture can be a bit tricky. The key lies in getting the right ratio of eggs to water (usually around 1:2) and removing any lumps or bubbles before steaming. The steaming process itself is fairly straightforward, and you can use a bamboo steamer or a regular pot with a lid. The end result is a delicate, custard-like dish that can be topped with soy sauce, scallions, or chili oil to add extra flavour.

The ideal egg-to-water ratio

Using the correct ratio is essential to achieving the desired consistency of the steamed eggs. Too much egg in the mixture will result in a hard curd, while an excess of water will prevent the mixture from solidifying. To ensure consistent results, it is advisable to use a kitchen scale or a liquid measuring cup to measure the egg and water quantities accurately.

If you don't have access to a kitchen scale or measuring cup, there is a simple alternative method. You can use the egg shells themselves as a measuring tool. For each egg, use four egg shell halves filled with water or broth. This method may not be as precise, but it will still help you achieve satisfactory results.

Additionally, it is worth noting that the type of liquid used can also impact the flavour of your steamed eggs. While water is the most basic option, you can enhance the flavour by substituting it with chicken or vegetable broth. For a vegetarian-friendly option, opt for vegetable broth or water.

Straining the mixture

Straining the egg mixture is an important step in achieving the signature smooth and silky texture of Chinese steamed eggs. Here are some detailed instructions and tips for this step:

Use a Fine-Mesh Strainer:

Use a fine-mesh strainer or sieve to strain the egg mixture. This will help catch any lumps, eggshell fragments, or large pieces of seasoning that may be in the mixture. It also helps to prevent bubbles from forming, creating a smoother texture.

Remove Bubbles:

Before pouring the mixture into your steaming bowl or ramekin, take the time to remove any bubbles or foam on the surface. You can use a spoon to skim them off or gently pop them with your finger. Alternatively, you can use a paper towel to gently drag across the surface of the mixture to remove the bubbles.

Pour the Mixture Carefully:

Once you have strained the egg mixture, carefully pour it into your steaming bowl or ramekin. If you are making individual servings, divide the mixture evenly among the ramekins. Avoid creating more bubbles or foam during this step.

Cover with Plastic Wrap or Foil:

After pouring the mixture into your steaming vessel, cover it with plastic wrap or foil. This will help prevent condensation from dripping onto the eggs during steaming, which can cause water spots. Gently pierce the plastic wrap or foil with a knife to create a steam vent.

Adjust the Amount of Mixture for Larger Batches:

If you are making a larger batch of steamed eggs, adjust the amount of egg mixture accordingly. For every egg, use 1/2 cup of water and 1/8 teaspoon of salt. You may need to steam the eggs in multiple batches or use a larger ramekin or bowl, which may require a slightly longer steaming time.

By following these steps and tips for straining the mixture, you will be well on your way to creating delicious and silky Chinese steamed eggs.

Achieving the perfect texture

The perfect texture for Chinese steamed eggs is a silky, smooth, and slippery custard. Here are some tips to help you achieve this:

The Right Ratio

The ideal ratio of egg to water is around 1:2 in volume. For example, if you are using two medium-sized eggs, which is approximately 100ml, add 200ml of water. Too much egg will result in a hard curd, while too much water will prevent the mixture from solidifying.

Temperature

Use warm water for the custard. The ideal temperature is around 45°C (113°F). This temperature helps the beaten egg and water combine. An easy way to achieve this is by mixing equal parts boiling water and tap water.

No Lumps and Bubbles

Removing lumps and bubbles from the egg-water mixture is essential for a super-smooth texture. Use a sieve to filter the mixture before pouring it into your steaming bowl. To remove bubbles, use a spoon or your finger to skim them off, or pop them with a paper towel.

Steaming

Cover the bowl with cling film, piercing it a few times to let steam escape. This prevents condensation from dripping onto the egg and creating an uneven surface. You can also use an upside-down plate as a cover.

Place the bowl in a steamer or a pot with boiling water. The water level should be low enough to not splash into the bowl but high enough for 10 minutes of steaming. Steam for 10-12 minutes over gentle heat.

Seasoning

Less is more when it comes to seasoning. A little light soy sauce and sesame oil are classic additions, cutting through the curd to add flavour. You can also add scallions, white pepper, or chilli oil.

Seasoning

The most common seasonings for steamed eggs are light soy sauce and sesame oil. You can also add a sprinkle of sesame seeds and scallions/green onions for garnish. These garnishes will add a subtle salty-sweet flavour to your steamed eggs. For an extra kick, add some chilli oil or white pepper.

If you want to make a more savoury dish, you can add seafood, meat, or vegetables. Prawns, shrimp, clams, and crab are all popular choices, as are shiitake mushrooms, asparagus, and carrots. For an extra savoury kick, you can also add chicken bouillon powder to the egg mixture.

For a sweet version of steamed eggs, you could try adding sugar to the soy sauce and sesame oil mixture.

Remember, when it comes to seasoning steamed eggs, less is more. You don't need sophisticated seasonings to impress your palate. A simple combination of soy sauce and sesame oil will do the trick, and you can always add extra garnishes to suit your taste preferences.

Steamer setup

To cook Chinese steamed eggs, you'll need a steamer setup. Here's a detailed guide on how to set up your steamer:

Option 1: Wok with Lid & Steaming Rack or Empty Metal Can

For this setup, you'll need a wok with a lid, a steaming rack, or an empty metal can. Place the steaming rack or empty can inside the wok. The rack or can will act as a platform to hold your heatproof dish of eggs above the water. Make sure the steam can circulate around the dish by ensuring it doesn't touch the water. You can use any deep pot with a lid instead of a wok if that's more convenient.

Option 2: Bamboo Steamer in Wok

If you have a bamboo steamer that fits inside your wok, you can use that instead of a metal steaming rack or can. Place the bamboo steamer in the wok, ensuring it can accommodate your dish of eggs. As with the previous setup, make sure the steam can circulate by not letting the dish touch the water.

Option 3: Regular Steamer or Pot with a Wide Base

If you have a regular steamer, you can use that. Alternatively, you can use a pot with a wide base that can accommodate your bowl or plate. Place your bowl or plate directly in the boiling water, ensuring the water level is just right. It should be low enough not to splash into the egg bowl and high enough to complete the steaming process without drying out the pot.

Tips for a Smooth Setup:

• Use warm water for steaming. This helps achieve the ideal temperature for combining the beaten egg and water.
• Avoid dripping water onto the eggs by covering the bowls with cling film and piercing it a few times. This prevents condensation from dripping onto the smooth surface of the eggs.
• Use a sieve to filter the egg-water mixture when pouring it into your steaming bowl. This helps remove lumps and bubbles, ensuring a super smooth texture.

Frequently asked questions