Steamy Softness: Cooking Milk-Steamed Eggs

Chinese steamed eggs are a simple dish that requires minimal ingredients but delivers a delicate flavour and look. The perfect texture is smooth, slippery, and heavenly soft. The ideal ratio of egg to water is 1:2 in volume, and warm water works best for this recipe. The right temperature will help the beaten egg and water combine. To make Chinese steamed eggs, beat the eggs, add water, and then steam. However, it does require attention to detail to achieve the perfect texture.

The ideal egg-water ratio

If you prefer a dessert version, you can replace the water with milk or chicken stock for a fuller taste. The ratio still applies; just make sure to double the amount of liquid compared to the eggs.

For those who don't have a measuring cup, there's a handy trick using egg shells to measure the liquid. Simply fill half an egg shell with water four times for each egg used. For example, if you used five eggs, you would add 20 half egg shells of warm water.

It's worth noting that the size of the eggs matters. Medium-sized eggs are typically around 50ml each, so using larger or smaller eggs will affect the required amount of water. Adjust the ratio accordingly to ensure a smooth and silky custard.

Warm water works best

If you are making the Hong Kong-style steamed eggs with milk, warm the milk in the microwave, but do not boil it.

If you are using the egg shell method to measure your ingredients, add 10 half shells of hot water into a bowl with 10 egg shells of cold water.

Avoid lumps and bubbles

To avoid lumps and bubbles in your steamed egg with milk, there are a few steps you can take. Firstly, when mixing the eggs, milk, and sugar, use a fork or a whisk to beat the eggs thoroughly. Avoid using an electric beater as this will create too much foam. If you do end up with foam on the surface of your mixture, use a spoon to remove it.

Next, to ensure a smooth texture, use a sieve to filter the mixture as you pour it into your steaming bowl. This will help remove any lumps or bubbles. Covering the bowl with cling film or foil before steaming will also help to prevent water droplets from dripping onto the surface of the egg custard, which can cause unevenness. Pierce the cling film a few times to allow steam to escape.

Finally, to avoid lumps, make sure you are using the correct ratio of eggs to milk. The ideal ratio is around 1:2, with double the volume of milk to eggs. For example, if you are using 50ml of eggs, add 100ml of milk.

Avoid dripping water

To avoid dripping water when cooking steamed egg with milk, you can cover the bowls with cling film (pierce a couple of times) to prevent condensation from dripping onto the surface of the egg curd. Alternatively, you can use a bamboo steamer, which is designed to let steam escape, leaving dishes free from dripping condensation.

Seasoning: less is more

Seasoning is an art, and when it comes to steamed eggs, less is more.

Steamed eggs are a simple, delicious, and healthy dish that can be made with minimum ingredients. The beauty of this dish lies in its delicate flavour and texture. To achieve the perfect taste and texture, it is essential to pay attention to the seasoning. While steamed eggs can be garnished with prawns and vegetables like asparagus and carrots, the key to seasoning this dish lies in using just a little light soy sauce and sesame oil.

The addition of soy sauce and sesame oil enhances the flavour of the steamed eggs without overpowering their delicate taste. This allows the natural flavour of the eggs to shine through. It is also essential to cut through the curd several times to let the sauce penetrate and distribute the seasoning evenly.

For those who prefer a sweeter version, you can add a little sugar to taste. However, it is important to remember that too much sugar can make the dish overly sweet and take away from the subtle flavour of the eggs.

When it comes to seasoning, it is always better to start with a small amount and gradually add more to taste. This way, you can avoid over-seasoning the dish and ruining its delicate flavour. It is also a good idea to taste the dish at different stages of cooking to ensure that the seasoning is just right.

Additionally, the type of salt used can make a difference. Iodised salt is a great option for those who don't consume seafood and may be iodine deficient. However, for those who enjoy the taste of seafood, regular salt can be used to enhance the flavour of the dish.

In conclusion, when seasoning steamed eggs, it is best to keep it simple and use just a touch of soy sauce and sesame oil. This way, the natural flavour of the eggs can shine through, creating a delicate and heavenly dish.

Frequently asked questions