Steaming Chinese Eggs: The Perfect Timing For Deliciousness

Chinese steamed eggs are a traditional, healthy, and delicious dish that can be served as a side or shared as a comforting family meal. The recipe is simple: beat eggs, add water, steam, and season. However, achieving the perfect silky texture and smooth surface requires attention to detail. The ideal ratio of egg to water is crucial, as is the water temperature and choice of steaming method. The cooking time depends on the volume of the egg custard, especially its height, with shallow dishes taking less time to cook than taller ones.

The ideal egg-to-water ratio

A higher proportion of egg, such as a 1:1.5 or 1:2 ratio, will result in a firmer and more custard-like texture. This is achieved because the higher egg content allows the mixture to solidify and set more easily. This ratio is ideal for creating a smooth and silky texture, which is characteristic of traditional Chinese steamed eggs.

However, it is important to note that using too much egg can lead to a hard curd that is less delicate in texture. On the other hand, a higher proportion of water, such as a 1:2 ratio, will produce a softer and more delicate dish. This ratio is suitable when a very soft and tender texture is desired.

Additionally, the type of water used can also impact the final dish. Warm water, ideally around 40-45°C (113°F), is recommended as it helps the beaten egg and water combine more effectively. Using raw water may result in small bubbles in the steamed egg due to impurities. To achieve the ideal temperature, you can mix equal parts boiling water and tap water.

Water temperature

The water temperature is crucial to achieving the perfect Chinese steamed eggs. Using warm water is best, as it helps the beaten egg and water combine smoothly. The ideal water temperature is around 45°C (113°F). This can be achieved by mixing equal parts boiling water and tap water.

If you don't have a thermometer, there's a simple trick: boil some water and then pour it into the same amount of tap water. This will give you the perfect temperature for your steamed eggs.

It's important to note that room temperature water may be too cold, especially if you live in a cold climate. This will result in a longer cooking time for your eggs. On the other hand, if the water is too hot, it will start to cook the egg mixture before steaming, so be sure to use lukewarm water.

Additionally, the amount of water used is crucial. The recommended ratio of egg to water is 1:2. For example, if you use two beaten medium-sized eggs, which is roughly 100ml, you will need 200ml of water.

By following these guidelines for water temperature and ratio, you'll be on your way to creating delicious and smooth Chinese steamed eggs.

Avoiding lumps and bubbles

To make the steamed egg super smooth, it is important to remove any lumps and bubbles in the egg-water mixture before steaming. Here are some tips to avoid lumps and bubbles when making Chinese steamed eggs:

• Use warm water: Warm water, ideally around 40-45°C (113°F), helps the beaten egg and water combine smoothly. You can achieve this temperature by mixing equal parts of boiling water and tap water.
• Use a sieve: When pouring the mixture into the steaming bowl(s), use a sieve to filter and remove any lumps or bubbles. Pour the mixture slowly through the sieve to minimise the number of bubbles.
• Cover the bowl: To prevent condensation from dripping onto the surface of the egg and causing unevenness, cover the steaming bowl with cling film or a plate. If using cling film, remember to pierce it a few times.
• Choose the right container: Opt for a thin metal dish to ensure even cooking. A wider, shallow dish will also help the custard cook faster.
• Avoid over-mixing: While it is important to combine the eggs and water well, avoid over-mixing, as this can incorporate too much air and lead to bubbles.
• Use room temperature eggs: Allow the eggs to come closer to room temperature before whisking them. This helps the eggs and water combine more smoothly.

By following these tips, you can help ensure that your Chinese steamed eggs turn out super smooth, without lumps or bubbles.

Steamer setup

If you don't have a steamer, you can make a DIY steamer setup at home. Here are some options:

• Wok with lid and steaming rack or empty metal can: Any deep pot with a lid and steaming rack or empty can will work.
• Bamboo steamer in a wok: As long as your dish of eggs can fit inside, this is a great option. Bamboo steamers absorb steam, so water droplets won't form on the lid. This method will also give your eggs a wonderful earthy aroma.
• Any covered container with boiling water and a rack: You can use any covered container with boiling water at the bottom and some type of rack to rest your heatproof dish of eggs on. An empty tuna can works great! Just make sure the steam can circulate around the dish.
• Electric steamer: These are great for heating up vegetables or dumplings. Simply put your ingredients in a dish and you're good to go.
• Steamer rack: You can find steamer racks with prongs as legs in various sizes and heights at Asian supermarkets. Choose one that will keep your dish away from the water while the lid is completely closed.
• Collapsible steamer: These are compact and great for storage. However, be mindful of the ones that have a rod in the center, as you won't be able to place a dish on top of it.
• Pot/wok with a bowl in the middle: Turn a bowl upside down and place it in the middle of a deep pan or wok. Pour water into the wok until it's about 3/4 of the way up the bowl, and set the dish to be cooked on top.
• Aluminum foil balls: If you don't have any of the above tools, you can roll some foil into tight balls and place them in opposite ends of your wok or pan. It will be a balancing act to place the dish on top, but they will support the weight and keep it stable above the water.

Tips for Using a DIY Steamer:

• Make sure the water level is correct: low enough so that it doesn't splash into the egg bowl, but high enough to complete the steaming process without drying out the pot.
• Cover the bowls with cling film and pierce a few times to prevent condensation on the lid from dripping onto the smooth surface of the egg custard. Alternatively, you can use a plate or foil to cover the container.
• If using a wok and rack setup, pay close attention to the fire as the container will be very close to the water, and the temperature can easily get too high.

Seasoning

Chinese steamed eggs are a simple, comforting dish that can be served as a side or main. The basic recipe calls for just eggs and water, but seasoning can take the dish to the next level.

The key to seasoning Chinese steamed eggs is to keep it simple. The dish is meant to have a delicate flavour, so a light touch is best when it comes to seasoning. Here are some tips and suggestions for seasoning your Chinese steamed eggs:

• Soy Sauce: A little light soy sauce goes a long way in adding flavour to steamed eggs. Drizzle it over the eggs after cooking, or cut through the curd to let the sauce penetrate.
• Sesame Oil: A few drops of sesame oil can add a nice depth of flavour to the dish. Use it in combination with soy sauce for a simple, yet delicious seasoning.
• Salt: Salt is often added to the egg mixture before steaming to enhance the natural flavour of the eggs.
• Chicken Stock: For a fuller taste, chicken stock can be used in place of water in the egg mixture. Alternatively, you can use vegetable stock for a vegetarian option.
• Fish Sauce: Using fish sauce to season the eggs adds a subtle umami flavour that salt alone cannot achieve.
• Chives: Finely chopped chives can be added to the egg mixture before steaming or used as a garnish on top of the dish.
• Scallions: Chopped scallions make a great garnish, adding a bit of freshness to the dish.
• Garnishes: For a heartier dish, steamed eggs can be garnished with prawns and vegetables like asparagus and carrots. Steam the eggs for 7 minutes, add the garnishes, then steam for an additional 3 minutes.

Feel free to experiment with different seasoning combinations and find what you like best. You can also add various toppings to your steamed eggs, such as mushrooms, shrimp, prawns, or carrot slices. Just remember, when it comes to seasoning Chinese steamed eggs, less is more!

Frequently asked questions